With the thesis discussions, the first edition of the Master in Innovation in Food Science and Technology – Michele Ferrero at the Cremona campus of Università Cattolica del Sacro Cuore has successfully come to an end.
It has been an intense journey of study and hands-on experiences for the eight participants, including four international students from Mexico, Serbia, and China. Entirely taught in English, the Master stands out for its international scope and its dual educational approach: both highly specialized and multidisciplinary.
Classes were held at the modern facilities of the Cremona campus, including the food technology laboratories, the Sensory Lab, and the Consumer Lab. The program also included enriching activities such as a visit and lecture at the FAO headquarters in Rome.
A key component of the program was the development of a business case project focused on designing innovative food products for the elderly. Carried out in teams, this project helped participants build not only technical expertise but also valuable soft skills.
In the second half of the Master, the students completed a two-month training experience at Ferrero’s headquarters in Alba, where they engaged directly with the dynamics of a global industry leader.
As Professor Antonio Gallo, the program director, emphasizes:
“By the end of the program, graduates have gained in-depth knowledge of the factors that influence the development and formulation of new food products. They are therefore ready to approach these challenges with an international perspective, focusing on the quality and safety of both products and processes.”
A global journey in food innovation: first edition of the Master Ferrero comes to a close
