The subtitle of this pillar – “Emerging Technologies for Food Processing and Preservation” – reflects its focus. This course links the fundamentals of food chemistry and technology to innovative, cutting-edge solutions aimed at fostering a more sustainable and socially responsible food production. The interdisciplinary team of Professors and Mentors includes experts in food chemistry, food microbiology, food technology, and industrial-scale processes. By enrolling in the 2nd-level Master’s in Innovation in Food Science and Technology – Michele Ferrero, you will engage with state-of-the-art advancements designed to prepare food companies for the technologies of the future.
Why food technology
As Professor Chiara Cordero, of the University of Turin explains, the food industry is undergoing a period of rapid innovation across multiple areas, driven by evolving consumer preferences, technological advancements, sustainability concerns, and a push for greater efficiency. In parallel, food technology continues to advance to meet consumer expectations for safer, more sustainable, and higher-quality food products. The integration of advanced technologies, novel ingredients, and more sustainable production methods needs a full understanding of the nutritional and compositional changes occurring to food constituents. The Food Technology pillar connects the fundamentals (food chemistry and analysis) to process innovation (food technology, microbiology, packaging) and provides the key for a correct understanding of impact of any process to the nutritional and sensory quality and safety of the products. We will unlock the progress, promising increased efficiency and innovation throughout the food sector.
The main topics
Within the Unicatt-Ferrero Master, the Food Technology pillar stands out as truly multidisciplinary. It encompasses Food Processing Technology, focusing on its foundational principles and practical applications; Emerging Trends shaping the future of the industry; Challenges and Benefits of Fermentation as a transformative process; Development and Utilization of Alternative Proteins as sustainable solutions; and Innovation in Food Packaging for enhanced functionality and sustainability. Underpinning all these topics, food chemistry, analysis, and metabolomics seamlessly integrate with the technological aspects, equipping participants with the tools needed to fully grasp both the potential and the limitations of technological innovation.