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.

LOCATION

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

DURATION

October, 2026
June, 2027 (full time)

COURSE LANGUAGE

English

DEADLINE FOR THE ENROLMENT

June 24, 2026

Nutrition is a cornerstone of human health in an increasingly complex food system. This pillar explores how food quality, personalized nutrition, and emerging research can support disease prevention and promote healthy, sustainable dietary patterns through a holistic, science-driven approach.

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

Innovation is reshaping the food industry. This pillar focuses on advanced food processing technologies, novel ingredients, and sustainable production solutions that enhance product quality, safety, and efficiency while responding to evolving consumer and environmental demands.

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

 

Food choices are driven by more than nutrition alone. This pillar examines the psychological mechanisms behind food consumption, consumer behavior, and market trends, providing insights that inform product development, communication strategies, and healthier, more conscious decision-making.

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

A deep understanding of the regulatory framework is essential in today’s food sector. This pillar addresses food safety, security, consumer protection, and sustainability, with a focus on the legal implications of innovation, digitalization, and emerging technologies shaping the future of the agri-food system.

 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
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The Business Case Project is the core experiential component of the program, where innovation takes shape through real-world product development challenges. Working in multidisciplinary teams of 3 to 4 students, participants immerse themselves in a hands-on journey that blends mentored research, industrial exposure, and entrepreneurial thinking, fostering adaptability, creativity, and strategic vision. 

Adopting a holistic perspective that integrates nutrition, health, wellness, and business, students tackle complex challenges inspired by real market needs. Each team independently defines its Business Case, drawing on consumer insights, sensory evaluation, emerging industry trends, and the valuable experience of the Ferrero Foundation retirees community. By applying methodologies drawn from advanced industrial and startup ecosystems, students strengthen essential professional skills such as project management, ideation, collaboration, and effective decision-making—preparing them to thrive in innovation-driven environments.