Master in Food Processing: Innovation and Tradition

The aim of the graduate programme in Food Processing: Innovation and Tradition, is to generate new food products, in the wake of the Made in Italy tradition and with special attention to the new needs of Italian and international consumers. This new programme, taught in English, begins with the very strong technological tradition that distinguishes Italian food production, by interpreting its development in the light of climate change, changes in consumer tastes and new lifestyles, which are driving the agri-food processing market to rethink and refocus food production. The ambition of this programme is to create a leadership that is able to work in a global scenario, in terms of food processing and of marketing and positioning processes of food on foreign markets. The programme is also part of a double degree programme with the ISARA University of Lyon.