Master’s Degree in Food Engineering

The master's degree in Food Engineering, belonging to class LM-22, trains engineers for the food industry. The programme integrates technical, scientific and management subjects and addresses plant design, food processing technologies, product safety and quality, regulatory compliance and sustainability. The aim is to prepare professionals able to manage the whole supply chain, from raw material to finished product, with engineering tools and attention to consumer health and to the environmental impact of production processes. The food industry is a central sector of the Italian economy, and requires engineers able to design efficient, safe and sustainable processes and plants; the programme provides the scientific and technological foundations to understand food transformations and to apply them in production settings that must respect strict rules of hygiene, quality and traceability.

The programme lasts two years, is held full time in person at the Milano Leonardo campus and is delivered in English. The places available are limited, and for admission requirements the page refers to point 6 of the Teaching Regulations: in general a degree with technological and scientific training relevant to the food sector and a knowledge of the English language are required. The availability of scholarships for deserving candidates is also noted. The page does not state the credits, the hours of lessons, the detail of admission criteria, the lecturers, the start dates or the deadlines. The enrolment cost is not made public. The integration of technical, scientific and management subjects makes it possible to acquire a complete view of the supply chain, which includes the choice of raw materials, the design of production lines, quality control, energy and waste management and compliance with regulations, with attention to consumer needs and to the reduction of environmental impact.

The aim is to train engineers able to design and manage processes and plants for food production. There are nine related professions, including food production manager, process engineer, food safety specialist and food technologist. Career opportunities involve food companies, engineering firms, laboratories and research centres, control bodies and companies supplying plant, in a sector that is important for the Italian economy and increasingly oriented towards quality, safety and sustainability. The limited number of places encourages direct contact with lecturers, and the use of English opens the programme to international students and prepares them to work in companies operating on foreign markets; merit-based scholarships can also offer support to those who achieve particularly good results.