This Master’s programme is ideal if your goal is to become an expert in sustainable food systems and strive to take on challenges throughout the food chain.

With the MSc in Molecular Nutrition and Food Technology, you can acquire the tools and knowledge required to develop nutritious foods – foods designed to reduce the risk of developing the lifestyle diseases of obesity, diabetes, heart disease, allergy, and cancer. As the media reminds us on a daily basis, we are what we eat.

Comprehensive management of an agri-food industry represents a huge competitive advantage as it allows: opening new commercial channels, increasing sales, improving consumer confidence, selling innovative products, avoiding food alerts and crises, minimising impacts, improving production costs, etc.

This two-year master provides you with sound knowledge of current and future challenges in food sciences, combining innovation and authenticity, and offering you the opportunity to interact closely with the food industry. The program is a joint initiative with the Universities of Parma and Udine, known worldwide for their excellence in higher education in the field of food sciences.

Food technology is an interdisciplinary, technological field with closely interlinked areas of knowledge. The focus is on the new and further development of technologies and products. The conservation of natural resources, process optimization and production efficiency are the driving forces in the food industry in order to be able to offer the healthiest possible products at competitive prices and at the same time the highest possible quality.

JUNIA ISA offers a Master of Science and Engineering degree in Innovation and management in the food industry taught in English or in French, is specializing in the Sustainable Management of Food Production, or Quality Management Systems in the Agrofood industry.

Specializing in Master Innovation in Food Science and Technology – Michele Ferrero will be activated, for the academic year 2024/2025, by the Faculty of Agriculture, Food and Environmental Sciences at the “Università Cattolica del Sacro Cuore” and the Department of Agricultural, Forest and Food Sciences at the University of Turin.

The general objectives of this Master's course in Food Quality and Technology are the acquisition and deepening of technical and scientific knowledge in the area of Food Quality and Technology.

Collaborative innovation offers a new response to the problems encountered by agri-food companies in implementing innovation strategies.

The aim of the master’s degree program, professional competencies to be acquired: The aim of the master’s degree program is to train food engineers who know and apply the latest scientific knowledge of the special field, and are also familiar with the various fields of natural and technical sciences.

Explanation of physical and chemical interactions between various constituents resulting from processing operations often lead to physical sensory, and nutritional changes in foods.

FEBT focuses on two areas of specialization: Food Process Engineering and Bioprocess Technology.

The Master's Degree Course in Food Engineering aims to train a professional figure of a technical nature, the food engineer, who uses the typical methods of chemical and process engineering to solve problems in the food industry. This methodological approach represents a distinctive element of the Master's Degree Course in Food Engineering of the University of Salerno compared to other similar courses offered in Europe, in which Food Engineering is born from Food Technologies rather than Process Engineering.

The Academic Master's Degree in Food Science and Technology at the State University of Santa Catarina (UDESC) started in March 2016, after CAPES recommended it in 2015. In this course, there is the possibility of complementing the training of professionals in areas related to Science and Food Technology, with the objective of exercising teaching activities at a higher level, strengthening scientific and technological research, consultancy, and specialized work in companies and in the public sector. Currently, there are 13 professors from the University of the State of Santa Catarina in the program, who work in two lines of research : 1 - Development and optimization of technologies, products, and processes; 2 - Food properties and safety.

Postgraduate studies in Food Science and Technology at the Federal University of Viçosa (PPGCTA / UFV) began in August 1974 (master's degree) and April 1994 (doctorate). The PPGCTA, with its 680 dissertations and 323 theses defended until December 31, 2020, is accredited by Organs competent bodies of the Ministry of Education (MEC). In total, more than 60,000 professionals have graduated from the institution; more than 12,000 Master's theses and 4,000 Doctoral theses have already been defended at Campi da UFV.