The second-level specializing Master’s program of the Università Cattolica del Sacro Cuore of Cremona, entitled to "Michele Ferrero", aims to train specialists with an interdisciplinary and holistic approach, covering emerging topics related to technological, nutritional, biological, chemical, food law and consumer behaviour aspects in food science. 

The acquired scientific knowledge will empower graduates to make significant contributions to the production system of a food company, engage in the research and development division, and work in a consulting division, addressing current challenges in the field. Additionally, graduates will possess a broad understanding of the factors influencing the development and formulation of new food products. They will approach this responsibility with an international and innovative perspective, focusing on ensuring product and process quality and safety.

This 2nd level 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 of nutritional aspects; food regulation; food marketing; food communication.


Università Cattolica del Sacro Cuore (Cremona campus) & "Centro Ricerche Pietro Ferrero" in Alba (Cuneo) 


October 14, 2024
June 30, 2025 (full time)




June 27, 2024 (for foreign students)
September 6, 2024 (for Italian students)

Nutrition is an essential pillar for the promotion of human health. Considering the role of human nutrition in preventing the occurrence of noncommunicable diseases and the urgent need to promote sustainable diets in a complex and dynamic food system, the nutritional quality of food must be addressed with a holistic and systematic approach. Defining the impact of foods on health should take into account in-depth knowledge and future challenges of the nutrition research, also in a personalized approach perspective.

Main topics:

  • Nutritional quality of foods and health promotion: basic principles and current challenges
  • Emerging topics in food processing and nutrition
  • The role of gut microbiota in nutrition and health
  • Personalized nutrition: basic concepts and future perspectives
  • How to promote healthy and sustainable diets

The food industry is experiencing a trend of innovation across various sectors, driven by evolving consumer preferences, technological advancements, sustainability concerns, and the need for greater efficiency. Concomitantly, food technology continues to grow to meet consumer demands for safer, more sustainable, and higher-quality food products. The combination of advanced technologies, novel ingredients, and more sustainable food production is crucial in this evolution, promising greater efficiency and innovation across the food industry.

Main topics:

  • Food processing technology: basic principles, applications, and methods of analysis
  • Emerging trends and developments in food processing and food structuring
  • Challenges and benefits concerning the use of bioproducts in food processing
  • Development and use of alternative proteins
  • Use of novel technologies to improve efficiency, sustainability, and safety
  • Advances in food packaging


In today's dynamic marketplace, understanding the intricate interplay between the human psyche and food consumption is essential. From influencing individual choices to shaping societal trends, psychological factors underpin our relationship with food. By delving into the psychology of food consumption, we unravel the motivations, biases, and influences that drive our dietary decisions. This knowledge not only informs marketing strategies and product development but also empowers individuals to make healthier and more mindful choices, ultimately fostering a more balanced and fulfilling relationship with food.

Main topics:

  • Elements of Psychology and application to consumptions dynamics and food market trends
  • Psychological principles relevant to consumption patterns: theories, models, and applications
  • Application of Consumer Psychology to food choices: case studies on the main current trends in food consumption
  • Principles of health communication management

The “Institution” course presents a unique combination of insights into the comprehensive legal frameworks and policies that underpin the food sector. It is designed to endow students with an extensive understanding of pivotal issues such as food security, food policies, food safety, consumer information and corporate responsibility in the food realm. An in-depth study of the innovative legal dimensions of sustainability, AI, and digitalization in the food sector will provide students with a thorough grasp of the dynamic regulatory landscape. It will also furnish them with the skills necessary to adeptly navigate emerging technologies and promote sustainable practices within the industry.

Students will immerse themselves in the crucial topics that define the regulatory contour of the food industry and gear up to become well-informed leaders who are prepared to face the challenges of a swiftly changing sector.

 Main topics:

  • Food Security: Principles, Institutions, and Global Goals
  • Food Safety: EU Policies, Institutions, and International Standards
  • Food Consumers: Protection, Corporate Responsibility, and Institutions
  • Circular Economy and Sustainability in the Food Sector: Legal Aspects
  • AI and Digitalization in the Agro-food Sector: Legal Aspects

The Business Case Project represents an immersive endeavor aimed at integrating cutting-edge innovation into the realm of new product development. Structured around collaborative team efforts, each comprising 3 to 4 students, the Business Case Project fosters mentored research, industrial apprenticeships, and the cultivation of adaptability skills. Emphasizing holistic integration across nutrition, health, wellness, and business domains, students engage in a multifaceted learning journey encompassing teamwork, networking, time management, and collaboration.

Teams autonomously select Business Case Projects, informed by contemporary business trends, consumer insights, sensory evaluation, and insights from Ferrero Foundation Retirees. Leveraging methodologies akin to advanced industrial and startup practices, students refine their abilities in time management, coordination, ideation, and constructive discourse within their teams.