Innovation in Food Science and Technology - Michele Ferrero Università Cattolica del Sacro Cuore

Overview

Key facts

• The Innovation in Food Science and Technology – Michele Ferrero Master from  Università Cattolica del Sacro Cuore prepares a class of highly qualified professionals to pursue a career in different areas of the food industry, such as research and development, quality assurance, quality control, technical management, production management, management nutritional aspects and food regulation, food communication (corporate, media & press, promotional...).
• This second-level postgraduate degree (Second level Continuing education program) aims to have training specialists with interdisciplinary scientific knowledge in the technological, nutritional, biological, and chemical fields that allows to contribute further to the production system of a food company, research and development in a laboratory or a consulting division, as well as to have a broad vision of the factors influencing new food products or their reformulation. The academic background provided by the program will allow post-graduates to use their skills to manage, with an international and innovative approach, the research and development of new food products, with particular attention to product and process quality. 
• A multidisciplinary approach and international perspective characterise the teaching activities. The Master prepares a class of highly qualified professionals to pursue a career in different areas of the food industry, such as research and development, quality assurance, quality control, technical management, production management, management nutritional aspects and food regulation, food communication (corporate, media & press, promotional...).