Study Plan

The course ’Mathematics and principles of statistics’ will give a basic mathematical and statistical knowledge, with a focus on elementary techniques on linear algebra and mathematical analysis for functions of one variable, as well as basic statistical methods. A practical and problem-oriented approach will be adopted. After finishing the course, students will be able to tackle simple problems in differential and integral calculus and linear algebra, and to identify the statistical techniques necessary for basic statistical processing of data.

This course ‘Computer science’, mandatory for all students, introduces the cultural, scientific, and technological dimensions of computer science within the broader context of the food systems. Students explore how computational thinking and programming support technological innovation from data analysis to process automation.

At the same time, the course provides a rigorous introduction to Python programming as a practical tool for modelling, analyzing, and solving real-world problems relevant to food technology, environmental monitoring, and resource management.

The course ‘Economics of Sustainable Development and Technological Innovation’ prepares students to:

• Understand the theoretical foundations of sustainable development, with reference to its environmental, social, and economic dimensions, and their relation to the concept of ecological transition.
• Analyze the role of technological innovation as a lever for sustainable development and ecological transition.
• Evaluate public policies and business strategies aimed at fostering sustainable development and ecological transition through technological innovation.
• Connect global dynamics with local policies and business decisions.

At the end of the course, students will be able to:

• Apply economic tools and approaches to interpret real cases and propose solutions.

• Define and explain the concepts of sustainable development, ecological transition, and technological innovation.

• Analyze the role of technologies in sustainable development and ecological transition, with particular focus on the agri-food sector.

• Evaluate policies and strategies for sustainable technological innovation.

odule 1 – Technology, media and cultural policy

The course “Technology, Media and Cultural Policy” is the first module of the course Technology for Society and Communication, which prepares students to work in the media sector. Specifically, this module trains students to operate as consultants, analysts, or strategists in the field of communication applied to food production and consumption, within food systems operating in the ecological transition.

In particular, the course prepares students to:

• Conduct or support critical analyses of the food communication system and cultural industries (e.g. television, cinema, advertising), with particular attention to sustainability and the role of technology
• Carry out or support public relations activities or the management and development of institutional relations in the agri-food industry
• Develop or support the design of advertising campaigns, B2B communication strategies, events, or media content in the agri-food and gastronomic fields (e.g. journalistic articles, branded entertainment)
• Conduct or support analyses of public policy initiatives, self-regulation, or advocacy initiatives aimed at influencing the activities of the food and communication industries (e.g. advertising regulation).
• Support the development of new technologies and organizational models by providing knowledge and strategies that ensure careful consideration of cultural, social, and political aspects and implications.

This provides an overview of industrial dynamics useful for better understanding agri-food communication and its relationships with media and public policy. At the end of the course, students will be able to:

• Understand and critically analyze the evolution, functioning, and cultural impact of media industries (e.g. television, cinema) as strategic partners of the agri-food industry.
• Identify and assess the effectiveness of strategic relationships between the agri-food sector, media systems, and their multistakeholder networks, which influence both agri-food production and communication processes.
• Analyze communication strategies and cultural narratives related to food, with a particular focus on sustainability and the so-called processes of platformisation (the growing centrality of digital platforms in communication processes).
• Interpret and critically evaluate the initiatives undertaken by governments and public institutions in the field of communication to regulate both communication and, ultimately, food culture (e.g. advertising regulation).

Module 2 – Technology for food and social change

The course “Technology for society and communication – (Mod 2 – Technology for food and social change)” will prepare students to work as consultants and analysts in the field of digital communication applied to food consumption, with specific expertise in the use of platforms, media, and artificial intelligence for food-related consumer analysis in the following professional fields of application:

• Food Market & Consumer Insight
• Analysis of food markets and consumer behaviours using digital and AI-based tools.
• Food Media & Branding
• Development of cross-media communication strategies for food brands and products using digital platforms and AI solutions.
• Food Consumer Engagement & Education
• Design of educational and engagement activities on food behaviours in educational, corporate, or community settings, also through interactive and AI-driven tools.

By the end of the course, students will be able to:

• Apply digital and AI-based tools to investigate food behaviours and design interventions aimed at engagement, education or the promotion of more sustainable practices.

• Understand the role of digital platforms and artificial intelligence (including generative AI) in food consumption dynamics and food-related media.

• Analyse how platformization shapes tastes, purchasing decisions and behavioural patterns across different socio-cultural and generational groups.

• Critically assess the ethical and social implications of profiling, datafication and brandization in communication and consumption contexts, using both qualitative and quantitative research methods.

The course “Ecology and Sustainable Environmental Transition” is designed to prepare students to critically link foundational ecological science with the challenges and problems of the food system.

Specifically, the course will prepare students to:

• Obtain a robust understanding of the biological and ecological aspects of life, biodiversity, and the processes that regulate ecosystems and their various biotic and abiotic components.
• Identify the main anthropogenic impacts that lead to the loss of biodiversity and the degradation of habitats and natural resources, with a specific focus on those generated by agricultural and food production activities.
• Discuss the ecological aspects and implications of human-nature interaction and food production to contribute to the development of innovative solutions that promote environmentally sustainable practices in the food sector.
• Understand the key aspects of environmental management in food industries, including both the main legal and operational requirements for the correct management of emissions and residuals (by-product, waste, wastewater discharge, etc.), and the voluntary tools that companies may adopt to improve and report to the public their environmental performances (implementation of Environmental Management Systems, etc.).

By the end of the course, students will be able to:

• understand and analyze the core ecological processes at the base of ecosystem functioning;
• understand and present the value of biodiversity and the ecosystem services it provides;
• recognize and identify the main environmental impacts, especially those correlated to food production and consumption, and their implications on living organisms and natural systems;
• understand the key mandatory and voluntary aspects of environmental management in food industries;
• think in an interdisciplinary and critical way about themes such as human impact on ecosystems and the principle of sustainability in food production.

The course ‘Mechanics for food systems’ aims to describe how mechanization of production processes and packaging represents the key to increase productivity and reliability in food industry. Therefore, the design and modelling of mechanical systems represent a key piece of knowledge for food tech’s ecological transition.

The objective of this course is:

• to provide the students with the basic modeling techniques to describe the kinematics, statics, and dynamics of rigid bodies
• to provide the students with a basic knowledge on fluid automation technology, with reference to pneumatic and electro-pneumatic systems.

The course, based on an inductive method of teaching, enables the student to properly address problems relevant to the automation of food processing and packaging with an eye to efficient resource use.

• Obtain a robust understanding of the biological and ecological aspects of life, biodiversity, and the processes that regulate ecosystems and their various biotic and abiotic components.
• Identify the main anthropogenic impacts that lead to the loss of biodiversity and the degradation of habitats and natural resources, with a specific focus on those generated by agricultural and food production activities.
• Discuss the ecological aspects and implications of human-nature interaction and food production to contribute to the development of innovative solutions that promote environmentally sustainable practices in the food sector.
• Understand the key aspects of environmental management in food industries, including both the main legal and operational requirements for the correct management of emissions and residuals (by-product, waste, wastewater discharge, etc.), and the voluntary tools that companies may adopt to improve and report to the public their environmental performances (implementation of Environmental Management Systems, etc.).

By the end of the course, students will be able to:

• understand and analyze the core ecological processes at the base of ecosystem functioning;
• understand and present the value of biodiversity and the ecosystem services it provides;
• recognize and identify the main environmental impacts, especially those correlated to food production and consumption, and their implications on living organisms and natural systems;
• understand the key mandatory and voluntary aspects of environmental management in food industries;
• think in an interdisciplinary and critical way about themes such as human impact on ecosystems and the principle of sustainability in food production.

The course ‘Food Chemistry’ aims to provide in-depth knowledge on the chemical composition of food (macronutrients, micronutrients, and non-nutrient substances), with particular attention to the health and nutraceutical aspects of food constituents. The course will address, from a chemical perspective, the transformations of foods and their components undergo during processing techniques. Additionally, the main analytical methods for determining food constituents or contaminants will be covered.

By the end of the course, students are expected to understand the importance of food controls and the potential health implications related to the intake of nutraceuticals present in foods. At the end of the course, students will acquire the knowledge and understanding of the fundamental principles of food chemistry and the analytical techniques applicable to the food sector. They will develop the ability to assess food quality based on compositional data and any phenomena of alteration and adulteration.

The learning activity “English proficiency for academic research and corporate communication” offers a linguistic preparation to support scientific research and corporate communication useful to operate in professional contexts requiring the ability to observe, analyse, and critically interpret food systems and production processes within real operational environments, with particular reference to sustainability, technological innovation, and ecological transition.

In particular, it prepares students to:

• understand and use the English language in academic and corporate contexts;
• prepare technical reports and support the preparation of research proposals;
• communicate the sustainability and sustainability strategies effectively;
• present innovation projects to academic, industrial, and policy stakeholders.

By the end of the course, students will be able to:

• use discipline-specific terminology related to food technology and ecological transition and suited for business contexts.
• draft research proposals and project summaries in clear, formal English;
• produce well-structured academic texts (abstracts, summary of research papers or literature reviews);
• write corporate documents (executive summaries, sustainability reports, policy briefs);
• deliver professional oral presentations for academic and industry audiences;

The learning activity “Field visits” offers preparation for professional contexts requiring the ability to observe, analyse, and critically interpret food production systems,products and their communication to consumers, within real operational environments, with particular reference to sustainability, technological innovation, and ecological transition.

The learning activity “Field visits” is present every academic year. It is characterized by a strong experiential part envisaging two didactic visits per year, each predominantly linked to one or more specific learning goals.

In first year, in particular it aims to:

• develop the ability to critically analyse agro-forestry or marine food production systems, assessing their environmental impacts and evaluating the strategies adopted to enhance ecological sustainability;
• conduct a holistic analysis of a food-related process and understand the cultural and sociological implications of communicating the ecological transition.

The course will prepare students to:

• understand food production systems, products and their communication and consumption, through direct experiential learning;
• acquire insights into cutting-edge technological, environmental, and organisational issues of agri-food systems;
• connect theoretical knowledge acquired in core courses with real-world cases;
• critically reflect on sustainability challenges and innovation strategies in food systems;
• interact with professionals operating in different areas of the agri-food sector, from production to food communication.

Module 1: Food processing

The course “Food Technologies (Mod. 1 – Food Processing)” will prepare students to:

• understand the theoretical foundations of food processes and unit operations;
• critically analyse the technological factors affecting food quality;
• identify and discuss possible critical issues related to the production process and/or the final product;
• operate in support of the management of food processes;
• contribute to the development of innovative solutions in food processing and product design.At the end of the course, students will be able to
• know the principles of food preservation;
• identify the main phases of food transformation within food processes;
• support the identification of suitable food processing and preservation technologies;
• contribute to identifying strategies for product innovation.

Module 2: Sensory perception and acceptance of foods from emerging technologies

The course “Food technologies – Mod. 2 – Sensory perception and acceptance of foods from emerging technologies” will prepare students to become responsible for assessing the quality and sensory appropriateness of raw materials, semi-finished products, and finished products.

After finishing the course, students will be able to identify, plan, and conduct sensory tests, collect, organize, and process sensory data, interpret the results, and prepare analysis reports to produce useful information for assessing the perception of sensory quality and acceptability of food products, with particular attention to products obtained from innovative technologies, applying consumer science methods.

The teaching “Systemic Design and Circular Economy for Food” introduces approaches that identify the relationships between the parts of a system, and the intrinsic value of these parts, as the elements that generate the system itself and can make it thrive. These approaches take the form of the sustainable management of material, energy, and information flows in order to develop open systems inspired by the dynamics of nature. According to this model, the output of one process becomes the input for another, avoiding waste production, reducing the ecological footprint and generating new social, economic and environmental value.This teaching benefits from different disciplinary perspectives (Systemic Design for Sustainable Food Transitions and Regenerative and Circular Approaches to Food Production) that collaborate with an integrated approach.

Module 1 – SYSTEMIC DESIGN FOR SUSTAINABLE FOOD TRANSITIONS

During the course, students will be guided in the experimentation and acquisition of the following knowledge and skills:

• to be aware of the complexity, relationships and interconnections that characterise food systems;
• understanding the Systemic Design approach and methodology applied to these systems;
• to map a food supply chain holistically, by analysing its actors, relationships and flows of matter, energy and information;
• to identify the challenges that characterise the analysed system and to explore the most suitable opportunities for the development of a new systemic model;
• to outline a future vision for the analysed food system, hypothesising its impacts and development.

Module 2 – REGENERATIVE AND CIRCULAR APPROACHES TO FOOD PRODUCTION

The teaching provides fundamental knowledge, on the valorization of by-products in the food supply chain, using an integrated process-unit approach to minimize waste through material and/or energy recovery; it also includes hands-on activities focused on by-products from food production.

The teaching will prepare students for designing and evaluating integrated valorization strategies within specific food chains, balancing technical feasibility with economic and environmental performance, and implementing practical recovery operations.

After finishing the teaching, students will be able to identify the production steps of a selected food supply chain and propose methods to minimize the generation of scraps and waste; select the most suitable technologies for by-product valorization; understand processes for material recovery aimed at obtaining high-value molecules; and apply their knowledge to a specific food chain with clear, well-structured descriptions and a critical assessment of alternative valorization options.

Module 1 – Applied physics

The course ‘Applied Physics and Electronics systems (Mod 1 – Applied Physics)’ will prepare students with a solid background on physical principles and models useful for better understanding the modern technologies employed in food processing, preservation, and environmental monitoring.

By integrating the core concepts of physics with practical applications in sensors, the course provides the essential scientific foundation required to analyze, model, and optimize technological processes relevant and essential to the food industry. The course approach aims to combine lectures, and theoretical sessions including problem-solving exercises, and computational simulations interpretation. This integrated methodology encourages students to apply conceptual knowledge to concrete technological scenarios, enhancing their analytical and problem-solving skills while fostering a deeper understanding of the physical basis of modern food and environmental technologies.

After finishing the course, students will possess the basic and analytical skills necessary to analyze, design, and optimize physics-based systems employed in ensuring food safety, quality, and extended shelf life. They will develop a comprehensive understanding of how physical principles and technological innovations can be applied to monitor, control, and improve processes within the food industry.

This competence will be particularly crucial in the context of future global challenges, where extreme climate change conditions are expected to increasingly affect food production, processing, and preservation systems. In such scenarios, students will be able to make informed decisions in selecting appropriate sensors and technologies, evaluating their suitability for specific applications and environmental conditions.

Furthermore, the students will be equipped to know how to collaborate effectively with engineers and multidisciplinary teams, clearly articulating the physical and technological parameters involved in system design and operation. They will also acquire the ability to interpret and analyze data generated by commercial or custom-built sensors, transforming raw measurements into meaningful insights that can support decision-making, process optimization, and innovation in food and environmental monitoring technologies.

The competencies developed in this course directly support the professional profiles described in the program’s learning objectives, particularly those related to Food Tech for Ecological Transition.

Module 2 – Electronics systems for food

The course ‘Applied Physics and electronics systems – (Mod 2 – Electronics systems for Food)’ will prepare students for understanding the basics of electronic systems, with a specific focus on the ones applied to the food chain of value.

After finishing the course, students will be able to understand the architecture of an electronic system and its usefulness in the food chain of value, with basic capacities in choosing the right solution for a specific application.

The course “Psychology, food behaviour and technology” prepares students for:

• Designing experiences and strategies for food sustainability;
• Analyze consumer and behavioral insights for businesses/public organization (analysis of consumer behavior, impact assessment of interventions and policies)
• Possess knowledge of the main behavioral research tools.

At the end of the course, students will be able to:

• Understand the psychological and neurocognitive basis of decision-making processes and consumer behavior;
• Recognize the impact of heuristics, emotions, and contextual factors on food choices;
• Analyze how multisensory and cross-modal perception influences preferences and expectations;
• Apply psychological models and perceptual principles to the interpretation and design of food experiences and consumption strategies;
• Master basic knowledge of the psychology of eating behaviors with reference to consumption dynamics;
• Apply tools and strategies based on knowledge of decision-making processes to disseminate practices/innovations related to sustainability;
• Integrate knowledge of cognitive psychology, neuroscience, and physiology to design interventions/initiatives/products that promote sustainable eating behaviors;
• Collaborate in interdisciplinary teams, translating technical and scientific knowledge into messages that are understandable to different stakeholders.

The course ‘Smart Packaging’ aims to prepare students for the design of food packaging (primary, secondary, and tertiary) and the management of its development, from a sustainable and accessible production and use perspective.

This teaching draws on the contributions of two disciplines: Industrial Design and Materials Science and Technology. They will be organised in two separate teaching modules, but they will work together in an integrated approach to prepare students for the challenges of smart food packaging design. In this case, the concept of smartness covers the formal, functional, material and technological aspects that, together, determine the performance system necessary for the management, valorisation and protection of the food product, in relation to its various users (use; management; production; social, economic, and environmental context) and throughout its entire life cycle, “from cradle to cradle”.

At the end of the course, students will possess the cultural tools and skills to contribute to the design of packaging products with critical awareness of the users’ requirements and of the possibilities and constraints related to the regulatory frameworks; they will also be able to integrate that perspective with the one dealing with the nature, properties, and functionality of the materials, as well as the potential of processing technologies at the service of the project.

The course “Cultural sustainability and technological change” provides students with conceptual and methodological tools to understand how technological innovation interacts with cultural systems, values, and social practices in food production and consumption. It aims to foster critical awareness of cultural sustainability as a key dimension of ecological transition, exploring the social meanings of technologies and their role in shaping identities, traditions, and local knowledge.

At the end of the course, students will be able to:

• Communicate cultural analysis effectively within professional contexts related to food innovation and policy
• Recognize the cultural implications of technological change in the food sector;
• Analyze case studies where innovation processes engage or challenge local traditions and food heritage;
• Contribute to interdisciplinary projects that integrate technological, ecological, and cultural perspectives in sustainable food design;

The learning activity “Field visits” offers preparation for professional contexts requiring the ability to observe, analyse, and critically interpret food systems and production processes within real operational environments, with a particular focus on environmental, economic and social sustainability, as well as technological innovation. The learning activity “Field visits” is present every academic year and it is characterized by a strong experiential part envisaging two didactic visits per year, each predominantly linked to one or more specific learning goals.

In the second year, in particular the aims are to:

• analyse and map the different stages of a food processing operation, including the fundamental unit operations, raw materials, intermediate products, by-products, and processing waste;
• understand and describe different approaches to product innovation in the food industry;
• map the direct and indirect actors involved in agri-food systems;
• analyse and manage the valorization of by-products with a view to the circular economy;
• propose operational strategies for implementing sustainability practices in the processes observed.

The course will prepare students to:

• understand food systems and production processes through direct experiential learning;
• analyse technological, environmental, and organisational aspects of agri-food realities;
• connect theoretical knowledge acquired in core courses with real-world case studies;
• critically reflect on sustainability challenges and innovation strategies in food systems;
• interact with professionals operating in different areas of the agri-food sector.

The course “Food Tech Law” will prepare students to work as a strategic consultant for food companies, particularly those involved in designing food policies to promote sustainable technological innovation, and for private and public bodies that quantify the impact of agri-food production. To this end, particular attention will be paid to legal issues relating to food technology from a transnational and comparative perspective.

At the end of the course, students will be able to address the most relevant aspects of global and comparative food law and independently carry out legal research relating to the intervention of public and private regulators affecting food systems. In particular, the expected learning outcomes concern the knowledge, understanding, and analysis of the main legal issues relating to food safety, sovereignty, sustainability, and quality.

The course “Technology of Taste and Artificial Aesthetics” will prepare students to operate in the management and promotion of food technologies and technological innovation aimed at supporting the ecological transition.
At the end of the course, students will develop the ability to critically analyze the philosophical and cultural implications of introducing technological innovations in the field of taste.

Students will acquire basic knowledge of aesthetic mechanisms and the implications of food, exploring the interactions between aesthetics, ethics, and sustainability. They will be able to recognize and critically interpret manipulation and control devices related to food, evaluating their impact in social and cultural contexts. Students will also develop skills in designing interventions, initiatives, or products that promote sustainable food behaviors.

This course aims to introduce and critically analyze open-source geospatial data relevant to various applications in the fields of food systems, agricultural monitoring, environmental sustainability and territorial development. Students will gain an understanding of different classes of geospatial data, their characteristics and their potential applications in food security, precision agriculture, land use planning and climate-resilient food production. The course will also cover tools for accessing, managing and analyzing geospatial data, with a focus on open-source geographic information systems (GIS) and Earth observation platforms.

At the end of the course, students will have acquired the skills to assess data integrity, perform spatial analysis using open-source tools, and generate analyses that can be easily incorporated into reports and presentations, with the aim of extracting added-value information from data.

The course introduces the fundamentals of water management in industrial and productive sites, with emphasis on practical applications and problem-solving. It will prepare students for addressing real-world issues of water supply, pumping and storage of process water, wastewater and stormwater in factories and logistics areas.

After finishing the course, students will be able to:

• Apply core fluid mechanics concepts (pressure, flow, energy, head losses) to industrial water systems.
• Perform basic calculations for pump sizing, pipeline design, and open channel flow.
• Estimate water demand and identify appropriate monitoring solutions with sensors.
• Assess rainfall and runoff from roofs, paved areas, and productive sites.
• Propose practical solutions for sustainable water management and reuse.

The course “Energy resources and management” offers preparation for Geothermal energy in gastronomic sciences exploits the Earth’s heat on the one hand, and the constant temperature of underground water on the other, to improve food production. Applications include drying and pasteurizing foods, sterilizing tools, and even producing cheese, cured meats, and beer. Geothermal energy can also be used for climatization of indoor environment and/or greenhouses, increasing indoor environmental quality in agri-food production.

The course prepares students to face the world of work, both academically in continuation of the activities undertaken during the academic path, and professionally in highly qualified Companies in the agri-food sector.
After, at the end of the course the student will be able to fully address the energy and environmental aspects in the agri-food sector.

The learning activity “Field visits” offers preparation for professional contexts requiring the ability to observe, analyse, and critically interpret food systems and production processes within real operational environments, with particular reference to sustainability, technological innovation, and ecological transition. The learning activity “Field visits” is present every academic year. It is characterized by a strong experiential part envisaging two didactic visits per year, each predominantly linked to one or more specific learning goals.

In particular, in the third year aims are strongly focused on the resources management:

• to understand and analysing the main principles of managing the energy resources (water, energy, etc.) and resource efficiency management in the visited food processing realities;(III year).
• to apply quantitative analysis of geospatial phenomena related to food and agriculture activities to visited realities.

The course will prepare students to:

• understand food systems and production processes through direct experiential learning;
• analyse technological, environmental, and organisational aspects of agri-food realities;
• connect theoretical knowledge acquired in core courses with real-world case studies;
• critically reflect on sustainability challenges and innovation strategies in food systems;
• interact with professionals operating in different areas of the agri-food sector.