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Ferrero Master's students at FAO focus on labelling, food innovation and Codex Alimentarius

The students of the Master in Innovation in Food Science and Technology “Michele Ferrero” attended FAO for a full program of meetings and lessons.Acco…
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At the Ferrero Master, focus on sensory analysis

The sensory analysis module is part of the “Emerging technologies for food processing and preservation course” because this technique allows to…
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The Master Ferrero in Cremona represented a unique opportunity to further improve my skills in the food tech field

«My name is Sara Chiari, I am 24 years old, and I am from Cremona. During my academic journey, I pursued a bachelor’s degree in Food Science and…
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Innovative food for seniors: a business case for healthy ageing

Addressing the challenges of ageing, a new business case project aims to innovate nutrition for seniors aged 75 and older. Developed by students from…
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Elena Rinaldi: «Why did I choose the Ferrero Master? For the unique combination of academic experience and business practice in one of the world's leading companies in the food sector»

The Santa Monica campus adds another dimension to the Master Ferrero Programme, providing access to a dynamic and innovative space with avant-garde…
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Let's get to know the courses better: Food technology

The subtitle of this pillar – “Emerging Technologies for Food Processing and Preservation” – reflects its focus. This course links the fundamentals of…
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Flavia Fiumara: «I aspire to become a well-rounded food scientist capable of driving innovation in the field»

I was drawn to the Master Ferrero Program because it offers a unique chance to contribute to the future of food science through innovation and…
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Li Xuecong: Thanks to the Ferrero Master programme I will be able to develop innovative food products

«I am from Jinhua, Zhejiang Province, a city in eastern coastal China also famous for its ham. Before joining the Master Ferrero Programme, I earned a…