9 Food Sciences MSc Degree Programs in Italy

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 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.

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 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”.

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 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 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 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.