Undergraduate
Degree in Food Tech
for Ecological Transition
Food science and technology meet ecology and strategic thinking for a more sustainable food system.
FORMAT
Mandatory attendance (except for part-time students)
LANGUAGE
English
DURATION
3 years
CREDITS
180 ECTS
START DATE
21 September 2026
SCHOLARSHIPS
Available
MAXIMUM NUMBER OF ADMITTED PARTICIPANTS
110
The undergraduate degree in Food Tech for Ecological Transition is an inter-university program offered jointly by the University of Gastronomic Sciences and the Polytechnic University of Turin.
Combining the technical rigor of Politecnico di Torino with the ecological and systems-thinking approach of UNISG Pollenzo, this bachelor's degree offers broad interdisciplinarity in the food sector. Hands-on laboratories integrated into every course transform theory into practical solutions in food processing and the development of digital, electronic, and mechanical devices to support production processes. Student life unfolds across a distributed campus between the cities of Bra (Pollenzo) and Turin, within a dynamic international community. Graduates gain the technical skills to analyze, redesign, and support the ecological transition of food systems through innovative technologies.
Dual-campus model
(UNISG & PoliTO)
18 required courses
2 elective courses
Company Visits in real-world food contexts
WHY UNISG?
- The only inter-university undergraduate degree taught in English, jointly offered by UNISG and the Polytechnic University of Turin
- A learning-by-doing approach: hands-on laboratories integrated into every module
- Integrated expertise across food technology, analytical and computational skills, and ecological thinking.
- Access to the UNISG corporate network and Slow Food international projects
- An international community of students from 90 countries
An Inter-University Program with
Study Plan
The three-year programme integrates theoretical foundations, practical application, and research, progressively building the technical-scientific, socio-humanistic, and legal-economic competencies needed to understand the food system in its full complexity.
Elective courses, available from the second year onwards, are organised around two tracks, allowing students to tailor their path towards areas of expertise aligned with their interests and professional goals, while the internship and thesis represent the moment when academic training translates into concrete real-world experience.
Courses are subject to change.
Lessons in Pollenzo:
- Economics of Sustainable Development and Technological Innovation
- Technology for Society and Communication - (Mod 1 - Technology, Media and Cultural Policy)
- Technology for Society and Communication - (Mod 2 - Technology for Food and Social Change)
- Ecology and Sustainable Environmental Transition
- English Proficiency for Academic Research and Corporate Communication
- Field Visits
- Italian Culture and Language
Lessons at PoliTo in Turin:
- Mathematics and Principles of Statistics
- Computer Science
- Mechanics for Food Systems
- Food Chemistry
Lessons in Pollenzo:
- Food Technologies – Module 1: Food Processesing
- Food Technologies – Module 2: Sensory Perception and Acceptance of Foods from Emerging Technologies
- Psychology, Food Behaviour and Technology
- Cultural Sustainability and Technological Change
- Elective Course
- Field Visits
Elective courses
- Artificial Intelligence and Digital Communication
Lessons at PoliTo in Turin:
- Systemic Design and Circular Economy for Food
- Applied Physics and Electronic Systems – Module 1: Applied Physics
- Applied Physics and Electronic Systems – Module 2: Electronic Systems for Food
- Smart Packaging
Elective courses
- Food Automation and Robotics
- Geospatial Analysis and Tools for Food and Agriculture
Lessons in Pollenzo:
- Food Tech Law
- Technology of Taste and Artificial Aesthetics
- Open Geospatial Data for Food Technologies
- Elective Course
- Internship / Applied Laboratory or Experiential Learning
- Tesi
- Field Visits
Elective courses
- Historical Developments in Food Science and Technology
Lessons at PoliTo in Turin :
- Water and Waste Management
- Energy Resources and Management
Elective courses
- Climate-Smart Technologies and Internet of Things (IoT) for the Agrifood Sector
- Carbon and Water Footprint of Food Products
of Teaching Activities
During the academic semester the teaching activities will be organized into two semesters:
- First Semester: approximately from mid-September to mid-December
- Second Semester: approximately from mid-January to the end of May
The programme will follow a compressed teaching week schedule:
- Monday: no regular classes (except for occasional complementary learning activities, such as seminars, Field Visits, and other educational initiatives)
- Tuesday: classes at the Politecnico di Torino
- Wednesday: classes at the Politecnico di Torino
- Thursday: classes at the University of Gastronomic Sciences (Pollenzo)
- Friday: classes at the University of Gastronomic Sciences (Pollenzo)
At the Politecnico di Torino, classes will be held primarily at the Lingotto Campus.
Career Opportunities
By earning a degree in Food Tech for Ecological Transition, the student becomes a Research and Development Specialist (with a focus on Ecological Transition): a versatile professional capable of designing, managing, and promoting sustainable and innovative technologies in support of the ecological transition in the agri-food sector. This is a figure who masters both a range of food sector technologies and systems and ecological thinking. They are able to understand how raw materials are transformed into finished food products, what resources are involved in these transformations, and how the use of technologies impacts at the socio-cultural, economic, and environmental level.
They support the redesign of production lines from a sustainability perspective, intervening on digital, electronic, or mechanical systems; reducing energy and water consumption, and valorising waste and by-products. They also contribute to the development of innovative food products in terms of composition, packaging, or consumption formats.
Their profile combines analytical and computational skills (rooted in statistics, mathematics, and computer science) with organisational competencies applied to the management of production processes and facilities (drawing on knowledge in chemistry, food technology processes, mechanics, hydraulics, physics, and electronics), alongside skills in supporting and designing innovation developed through socio-humanistic and legal-economic disciplines.
They work confidently with artificial intelligence tools, geospatial analysis software, automation, and sensor technologies, and are able to situate these innovations within the framework of food law and governance structures.
Equally important, they possess the ability to explain complex solutions to managers, policymakers, and communities, building consensus and support for sustainable change.
Main Career Opportunities:
- Research and Development (R&D) or Quality Control positions in food companies.
- Positions in companies supporting the food industry, such as those specializing in digitalization, electronics, and the design and manufacture of food processing equipment and machinery.
- Positions in public and private organizations that promote innovation, including agencies and institutions.
Faculty
The program involves faculty members from the University of Gastronomic Sciences and Politecnico di Torino. This inter-university approach integrates complementary expertise in the gastronomic, cultural and technological fields, offering students multidisciplinary perspectives from both universities.
Coordinator: Prof. Maria Piochi
Vice coordinator: Prof. Paolo Dabove
Meet some of the professors teaching on this programme:
Action Learning
Action learning activities are an integral part of the programme, offering direct contact with the reality of the agri-food sector. By going beyond the classroom, students meet professionals, observe food systems in real contexts and apply the knowledge they have acquired. These experiences strengthen critical thinking, collaborative skills and the preparation needed to competently address the challenges of the global food system.
Admission Requirements and Procedures
For all information about admission requirements, language requirements, how to register for the competition, the competition tests, important dates, admission criteria, and registration procedures, download the document Admission Requirements and Procedures.
Follow the steps below to submit your application through UNISG's ESSE3 portal, the student records system used by Italian universities.
- Click the Apply Now button at the top right of this page.
- Click Web Registration and follow the on-screen instructions to create your account.
- Open ESSE3 di UNISG portal in your browser.
- Select Login from the top right menu.
- Enter your username and password to access your account.
- From the top right menu, click Registrar's Office.
- Click Admission Process.
- Select your desired program from the list.
- Follow the on-screen instructions to complete your application.
The University of Gastronomic Sciences guarantees that students enrolled in the Undergraduate’s Degree and Graduate’s Degree programs who are unable to regularly attend teaching activities can be recognized as 'part-time' students.
CALENDAR
Opening of applications
December 1, 2025
First session deadline
March 20, 2026
Second session deadline
May 26, 2026
Third session deadline
July 21, 2026
Visit UNISG
We offer a range of in-person and online events designed for prospective students who are considering joining the UNISG community. Whether you prefer to visit our campus or connect with us virtually, these are the perfect opportunities to explore our academic programs, meet our faculty and staff, and get a real feel for life at UNISG.
Find out more about our Orientation Days, Open Days and individual campus visits.
Tuition Fees and Scholarships
The tuition fee for the 2026/27 academic year is €9,500 and includes:
- all teaching activities, including lectures, tastings, seminars, access to libraries and laboratories at both universities
- field visits
- participation in numerous events promoted by the University of Gastronomic Sciences and Slow Food
- access to the services of the Career Office at UNISG and the Career Hub at PoliTo
- issuance of enrollment certificates, exam certificates, and payment receipts
- access to tutoring and inclusion services at both universities
The University of Gastronomic Sciences offers fee-exemptions for first-year students of all nationalities.
The scholarships are valid for the first year of the course and may be renewed for the following years, provided that the student maintains the academic requirements specified in the scholarship public announcement.
New - Scholarship announcement, 3rd session
Italian Candidates
- Documents requested
- Merit requirements to confirm the scholarship
- Scholarship Application form for Italian Candidates
Non-Italian Candidates
- Documents requested
- Citizens coming from Particularly Poor Countries: Documents requested
- Merit requirements to confirm the scholarship
- Scholarship Application form for non-Italian Candidates
All UNISG students who are currently completing or have already obtained a Bachelor’s degree, a Master’s degree, or a First-level Master’s degree at our University are eligible for a €4,000 tuition fee reduction for the first year.
The reduction will be applied upon payment of the second installment.
All students who have attended a UNISG Summer School are eligible for a €500 reduction on the first-year tuition fee, applied to the second installment.
For the academic year 2026/2027, UNISG has allocated a total of €103,000 across all degree programmes to cover fee waivers for EDISU scholarship recipients, until funds are exhausted. Waivers are therefore awarded following the EDISU eligible candidates ranking, starting from the highest positions, until the allocated resources run out. Once these funds are depleted, the remaining students on the ranking list will not be eligible for a full fee waiver for the relevant academic year.
- Recipients: Italian Students residing in Italy (fee-exemptions assignees or not).
- Partner Bank: Intesa Sanpaolo (official website).
- Guide to “Merit Loan- Prestito per Merito” (downloadable here)
Students with United States citizenship are eligible to apply for American financial aid through the William D. Ford Federal Direct Loan Program. Note that for all UNISG programs, loan applications, must be initiated by the student and received at UNISG electronically.
Maximum Loan Amounts
Direct Stafford Loans are need based (subsidized) and non-need based (unsubsidized) and are subject to annual limits. The loan calculation is based on information from your FAFSA, information about other financial aid you are receiving and the cost of attendance (tuition and living expenses) which is set by the University. The maximum amounts are as follows:
- Three-Year Undergraduate Program
Dependent Undergraduate Students
– Year I: $ 3,500 subsidized; $ 5,500 total (subsidized & unsubsidized)
– Year II: $ 4,500 subsidized; $ 6,500 total (subsidized & unsubsidized)
– Year III: $ 5,500 subsidized; $ 7,500 total (subsidized & unsubsidized)
Independent Undergraduate Students please contact financialaid@unisg.it for more information
PLUS loans (for parents of dependent students) and Grad PLUS loans (for independent students in the UNISG Master program) are also available.
Several steps are involved in applying for financial aid. Ensure that you start the process early in order to complete all steps in accordance with both U.S. Dept. of Education and UNISG deadlines.
As loans of all kinds involve serious financial commitments, UNISG requires that students be fully responsible in ensuring accurate and timely submission of their FAFSA. Although in some cases a student’s parents may participate in completing the form, the student is considered ultimately responsible for his or her application process.
Applying
To apply to Direct Loan, you must:
- Complete a FAFSA (Free Application for Federal Student Aid). In completing the FAFSA, you must indicate the UNISG Federal School Code (also called the Title IV Code): G41391.
- E-Sign an MPN (Master Promissory Note).
- Email the UNISG Financial Aid Office, indicating the total amount of subsidized loan, unsubsidized loan, and PLUS loan you are applying for. Also indicate any other financial aid or scholarships you are receiving, as well as any other documentation or information you wish to transmit that was not included in your FAFSA. All amounts should be shown in U.S. dollars and you should indicate the UNISG program you are applying for.
- Complete entrance counseling, if you are a first-time Stafford Loan applicant.
Deadlines
- FAFSA submission: within five days of the UNISG Registrar’s announcement of accepted candidates.
- Acceptance of UNISG admission offer and payment of initial deposit: within five days of receipt of loan confirmation from UNISG Financial Aid.
Disbursement of Funds
FSA funds are not disbursed directly to the student. Disbursements are made to UNISG and applied to the student’s university account. Funds in excess of the student’s university fees will be disbursed to the student’s personal bank account once the student arrives at UNISG. All currency exchange rates are based on the rate in effect on the day of deposit of funds.
All students receiving U.S. federal financial aid must demonstrate satisfactory academic progress (SAP) during their UNISG program, according to the University’s SAP policy. Additional details regarding SAP will be provided to students upon enrollment.
For more information, contact: UNISG Financial Aid Office
UNISG Federal School (Title IV) Code: G41391
To ease commuting between the UNISG and PoliTo campuses, we inform you that metropolitan train transport between Bra and Turin will be completely free for students of the Course in Food Tech for Ecological Transition.
More details on how to access this facility will follow shortly.
CALENDAR
| Payment | Amount | Deadline |
|---|---|---|
| Deposit | €2,000 | Within 8 days of admission notification |
| 1st installment | €4,000 | September 01, 2026 |
| 2nd installment | €3,500 | February 25, 2027 |
Scholarship deadline, 3rd session
July 21, 2026
Recipient notification, 3rd session
July 28, 2026
Where does a UNISG graduate work?
UNISG graduates build careers across diverse sectors of the food industry. The interdisciplinary training, which integrates technical, cultural and methodological expertise, prepares students for roles in business, innovation, public institutions and entrepreneurship. Our alumni apply the skills acquired during their studies to address complex challenges in the food system and society.
Graduates work in product development and brand strategy for food companies, beverage brands and retail organizations. Their understanding of food systems, consumer behavior and market dynamics enables effective product positioning and brand value creation in competitive markets.
Our alumni work as:
- Global Brand Manager
- Export sales manager
- Global Communication Manager
UNISG graduates work as specialized journalists, content creators and communication managers for media outlets, companies and organizations. They communicate complex topics to diverse audiences, addressing sustainability, culture and science through editorial content, visual media and digital platforms.
Our alumni work as:
- Food & Sustainability Journalist
- Content Strategist – Media and Corporate Communication
- Communication Manager – Food and Environmental Organizations
Some graduates launch businesses in the food sector: restaurants, food production, agritech ventures and specialized startups. Their interdisciplinary training in business, innovation and food systems provides the tools to develop innovative concepts and scale enterprises.
Our alumni work as:
- Founder & CEO – Food Startup
- Owner – Innovative Food & Beverage Project
- Agritech Entrepreneur
UNISG graduates contribute to policy development and program implementation in government agencies, NGOs and international organizations. They work on food policy, agricultural development, nutrition and sustainability, addressing food security and systemic change at both local and global levels.
Our alumni work as:
- Food Policy Officer – NGO or International Organization
- Programme Coordinator – FAO / UN Agencies
- Agricultural Development Consultant – Government Bodies
Consulting firms employ UNISG graduates to support food companies, retailers and organizations on strategy, sustainability, supply chain management and innovation. Their multidisciplinary perspective enables them to assist clients in navigating complex operational and strategic challenges.
Our alumni work as:
- Sustainability Consultant – Agrifood Sector
- Gastronomic Heritage Advisor – Cultural and Territorial Institutions
- Sustainability & Supply Chain Advisor – Food & Beverage Industry
Universities, culinary schools and professional training organizations employ UNISG graduates as lecturers and trainers. They teach food systems, sustainability, culture and innovation through academic and specialized programs.
Our alumni work as:
- Lecturer in Food Systems & Sustainability
- Curriculum Developer – Culinary Schools and Professional Programs
- Trainer – Food Education Programs
The hospitality and food service sector employs graduates in management roles: restaurant management, menu development, culinary operations supervision and team coordination. They apply their gastronomic, cultural and managerial expertise to create distinctive dining experiences.
Our alumni work as:
- Restaurant General Manager
- Food & Beverage Director – Hospitality Venues
- Culinary Operations Coordinator
Work on Real Projects
With Industry Leaders
The Strategic Partners Club is an international network of organizations, businesses, and professionals operating in over 50 industry sectors: from production to distribution, from catering to food packaging. The partners recognize Pollenzo as a center of excellence in transdisciplinary research and innovation in the world of food, and collaborate with the University on concrete projects: corporate training, innovation initiatives, and shared research pathways. It is a network that students begin engaging with as early as their first year of study.
