18 Food Sciences Masters Degree Programs in Italy

Food Engineering aims at developing a new food industry culture and at training master degree-level students who are able to solve problems and to innovate the value chain of the food and beverage industry.

The master's degree course in Chimica per le Scienze Agroalimentari (Chemistry for agrifood) aims to train qualified chemists with specialised skills in the agri-food sector, offering an academic path that integrates in-depth knowledge in chemistry with a detailed understanding of the dynamics and specific needs of this application area.

The Master in Food Systems programme is developing top talent for the food sector, by training the leaders of the future. Organised by leading academic institutions and industrial partners from across our Partner network, this programme aims to prepare you to drive a future transformation of the food system and increase the competitiveness of the companies you chose to work for.

The Master's in Management of Food Systems of Quality and Gastronomy (Food Quality) is part of a process of enhancement of the Italian agri-food industry that recognizes Parma as one of the most important industrial clusters in Italy, known as the “Italian Food valley”.

The Second-cycle Degree in Food Science and Technology is aimed at Italian and foreign students interested in the disciplines food technology, food safety and quality. The Second-cycle Degree Course is structured so as to represent the natural continuation of studies for graduates possessing university degrees in Food Science and Technology and in Gastronomic Sciences, but may also be of interest to graduates in other scientific-technical disciplines in the fields of chemistry, biology and engineering in possession of an adequate curriculum.

The Master’s Degree in Food Safety and Food Risk Management is a Second Cycle (MSc) Degree Course, fully taught in English, jointly offered by the University of Parma in collaboration with the University of Bologna, Catholic University of Piacenza, University of Modena and Reggio Emilia, University of Ferrara.

The Master Degree (MSc) in Food Safety and Food Risk Management is an inter-university degree course coordinated by the University of Parma in agreement with: Alma Mater Studiorum - University of Bologna, the Catholic University of the Sacred Heart of Piacenza, the University of Modena and Reggio Emilia, the University of Ferrara.

MSc in Agricultural and Food Economics boasts one of the world’s most renowned teams of Agriculture academics, scientists, and researchers; a team at the forefront of food innovation and technology whose expertise extends to developing tracking systems for any product transported across the European Union. Joining the degree in Agricultural and Food Economics is to prepare for the world’s fastest-growing industry in a beautiful city in the heart of the Italian food valley.

The M.Sc. in Food Processing will enable students to generate new food products and modify existing products and processes, as well as implement new methods to improve food quality. Students will acquire skills regarding scientific and engineering principles in research and development. Still, they will be qualified to prepare and submit product costs based on acquiring raw materials and manufacturing budgets.

The relationship between the environment, natural resources, and the agri-food system plays a central role in the development of modern societies. The issues of sustainable economic development, the management of natural and energy resources, and the sustainability of the agri-food system represent new economic and policy challenges. This Master’s degree in Environmental and Food Economics, taught in English, provides the conceptual and analytical tools for participants to be able to address those challenges.

The Master's Degree in Food Design aims at enabling students to become professionals of the food industry and of all the related sectors and to combine marketing and communication skills with sensitivity and with the ability to manage design project methods.

The MSc Sustainable Food Systems (European Double Degree Programme) is a strong basis in sustainable food production and an international profile, graduates of this program enjoy a wide range of career opportunities globally and are well placed to obtain managerial positions in SMEs in the food industry, in fields such as: Supply chain, Quality and safety, Production and processes, Sustainable development, Food system innovation.

The Master’s degree explores how to produce healthier and safer food following a cross-cutting, farm/field-to-fork approach. Theoretical lessons are mixed with practical training, offering hands-on experience in advanced DNA RNA and protein analysis together with lab sessions in bioinformatics. Focused on the application of innovative biotechnological methodologies in food production and safety, it is the ideal connection between the requests of consumers and producers in the agri- food sector and the research applied to production and food-safety.

The Master’s Degree program in Food Industry Engineering aims to create professionals capable of conceptualizing, planning, designing, and managing processes, systems, and services in the food industry, with a strong emphasis on safety. The educational path is structured around six areas: - food technology, microbiology, safety; - chemical and process engineering; - design and management of automatic machines and integrated automatic systems; - thermal exchange and energy sustainability; - supply chain management, data digitalization, traceability, and quality; - risk analysis and control.

Train innovative and sustainable product-service designers through an experimental approach that combines design, theory, strategy, and learning.