Academic Year 2020/21





School of Industrial and Information Engineering



Degree Programme of:


Food Engineering
Laurea Magistrale (Equivalent To Master Of Science)


Milano Campus

1. General Information

School School of Industrial and Information Engineering
Code Reference Law498
NameFood Engineering
Reference LawOrdinamento 270/04
Class of degreeLM-22 - Chemical engineering
Degree level Laurea Magistrale (Equivalent To Master Of Science)
First year of activation 2019/2020
Official length of the programme 2
Years of the programme already activated 1,2
Official language(s) The Laurea Magistrale (equivalent to Master of Science) programme is offered in English but the degree programme meets the requirements of MIUR (Ministry of Education, Universities and Research) note of 11.07.2018 and the CUN opinion of 10.23.2018.
Campus Milano
Dean of the School Antonio Capone
Coordinator of the Study programme Luigi De Nardo
Website of the School http://www.ingindinf.polimi.it
Website of the Study programme
www.ccs-foodengineering.polimi.it


Student Office (Study programme) - Milano Leonardo
Reference office
Segreteria didattica del Dipartimento di Chimica, Materiali e Ingegneria Chimica
Address Piazza Leonardo da Vinci 32, 20133 Milano
Phone 02 2399 3200


Central Student Office - Milano Leonardo
Address VIA C. GOLGI, 42 (MI)

2. General presentation of the study programme

The Charter of Milan, the main legacy of the Universal Exhibition held in Milano in 2015 (Expo 2015 "Feeding the planet, energy for life"), defined the access to healthy, sufficient and nutritious food as a fundamental and universal human right. Society, Industries and Institutions face a great cultural and technological challenge: the equitable access to natural resources, the sustainable management of the production processes and the reduction of food waste require a systemic approach, supported by technical and scientific knowledge and skills. The principles of Food Engineering can support such a big challenge.

Food engineers are able to analyze and manage the entire value chain of the production and distribution of a modern food and beverage industry, leveraging their chemical, physical, mathematical, and engineering knowledge. In this sense, the master's degree program in Food Engineering is characterized by a strong inter-disciplinary approach, being focused on the transformation technologies of the food industry and on the analysis and modeling of the social, economic, and environmental effects of production and consumption.

Food engineering is characterized by a strong connotation linked to both processes and products, not only focused on food and beverage processing and production technologies, but also on the definition of product properties. The profile of a food engineer completes the basic curriculum of industrial engineering, being transversal with respect to the skills of chemical and management engineering, also possessing energy and mechanical engineering skills.

In practical terms, as examples of the application of Food Engineering, it is worth to mention the design and study of packaged food or beverage production (from the food matrix process to the preservation principles aimed at improving shelf-life); support for the design of food production and packaging machines; support for the development of technologies for food processing and sterilization; quality management, certification and food safety with technical skills also related to microbiology; the design of sustainable processes for the food industry, including the study of product life cycle and the reduction of energy associated with production and logistics.

The importance of a master's degree program in food engineering is evidenced by the impact of the Italian agri-food chain: the supply chain, as a whole, is represented by 1.3 million businesses (25% of the active companies registered in the Register Chamber of Commerce) with over 3.2 million employees (13% of the total on a National scale), with a value of 55 billion euros in production, 132 billion in transformation, 115 in distribution (2017). The data relating to the processing industry alone have an impact on national GDP, which is second only to the engineering industry. The ICE (Italian Institute of foreign trade) 2016 figures also show over 60% of Italian export in food industry is produced in the regions of Lombardia, Veneto, Emilia-Romagna and Piemonte, geographically close to the Politecnico di Milano.


3. Learning objectives

The Master's Degree Program in Food Engineering trains professionals with theoretical and scientific knowledge of engineering, providing a strong general background and an in-depth training in food engineering. Food engineers are hence able to identify, formulate and solve, even in an innovative way, complex problems, even requiring an interdisciplinary approach, along all the food production value-chain.

 

The programme of study is structured to provide students with knowledge related to:

  • The chemical, physical and nutritional qualities of food products, their components and related industrial processes for the preparation, transformation, and preservation of food and beverage;
  • The analysis of the actors, of the transformations and of the trends taking place in the food industry and market and in consumer habits (preferences, consumption models, sustainability, distribution);
  • The context, the social, economic, and environmental effects of production methods, and food and regulatory policies.
 

The food engineer is hence able to:

  • Analyze, design and manage the production, transformation and distribution processes in the food sector, with particular attention to:
o   Unitary food production technologies and operations
o   Planning and control methods (lean manufacturing)
o   Food safety and microbiology management techniques
o   Quality management techniques
o   Storage and packaging technologies
o   Plant energy optimization
  • Logistics chain and food traceability (supply chain management / logistics)
  • Perform the economic and environmental and social sustainability assessment of the product and process in the food industry.

For this reason, the programme of study has been structured in 4 semesters, which allow to acquire the knowledge for the achievement of the specific learning objectives.

The Master's Degree Program adopts teaching methods that meet the Dublin descriptors adopted at European level. Understanding skills and independent judgment will be assessed through written and oral examinations and the drafting of individual or group works. The ability to apply the acquired knowledge and understanding will be assessed through the drafting of reports based on the participation in experimental laboratories and project activities, included in the programme of study. Periodic presentations of the activities carried out for the assessment of communication skills are scheduled. Finally, the ability to learn will be assessed during the individual activities planned for the preparation of the end point assessment.


At the end of the programme, the graduate will be able to manage methodological and technical tools to solve problems concerning the design and management of production processes, the design of the equipment, the choice of materials and the management of components in normal or critical working conditions.


4. Organization of the study programme and further studies

4.1 Structure of the study programme and Qualifications

For students graduated in a first-level degree, the Degree Program in Food Engineering foresees the award of the Master's Degree (2nd level) after the achievement of 120 ECTS over two years of study.
 
For those who wish to continue their education and develop an important research experience, also abroad, at the end of the programme it is possible to further their studies by enrolling on a PhD programme.
 
For high performing students who enroll in the Master's Degree, there is the possibility of being admitted to:

  • The “Alta Scuola Politecnica”, an advanced training program managed by Politecnico di Milano and Politecnico di Torino. For more information: http://www.asp-poli.it/
  • Alliance4Tech, a free mobility programme between the three campuses of the Politecnico di Milano, CentraleSupelec in Paris and TU Berlin. For more information: www.alliance4tech.eu

4.2 Further Studies

The qualification grants access to "Dottorato di Ricerca" (Research Doctorate), "Corso di Specializzazione di secondo livello" (2nd level Specialization Course) and "Master Universitario di secondo livello" (2nd level University Master)


5. Professional opportunities and work market

5.1 Professional status of the degree

A graduate in Laurea Magistrale of Food Engineering can practice the profession, after passing the examination of State Registration Section A of the Order of Engineers in the student's hometown.

More information is available on the "Ordine degli Ingegneri di Milano" website.

5.2 Careers options and profiles

The food engineer is characterized by a strong scientific and technical training, enabling the ability to face and solve the technological challenges of the modern food industry and its entire value-chain. A food engineer can find employment mainly:

  • In the food industry: production, packaging, distribution and marketing of food and beverage;
  • In engineering companies that design, develop, and implement processes and plants to support the production, distribution and marketing of food and beverage;
  • In research centers and industrial laboratories;
  • In technical structures of the Public Administration and consultancy firms for the agri-food sector.

 

In these areas the Food Engineer will fit various job positions, ranging from the development of processes and/or products to the design of plants and equipment for the food industry (food and drink); from the management of production plants and plant services to the management of technological services, plant maintenance, and the entire agri-food chain; from the control and optimization of plants and processes to quality production management; thanks to its qualities it is also used in research and development.

The interest in graduates in Food Engineering is also evidenced by the fact that many European food and beverage companies organize career days and meetings with students from the Politecnico di Milano to select candidates before their graduation.

 

Reports of the University Assessment Commission

https://www.polimi.it/en/the-politecnico/organization/university-bodies/university-assessment-commission/

 

5.3 Qualification profile

Role of the graduate in the world of work
The Food Engineer is characterized by a solid preparation in engineering (related to product, process and management) and a strong methodological connotation in dealing with the engineering profession.
The Food Engineer can have a key role in every phase of the agri-food industry chain, as he/she has acquired skills and knowledge aimed at analyzing the elements of the supply chain as a whole and of the specific company in which he/she operates and for which he/she is able to propose solutions to the state of the art that can have a strong socio-economic impact.
In these areas the Food Engineer will fit various job profiles, ranging from the development of processes and/or products to the design of plants and equipment for the food industry (food and drink); from the management of production plants and plant services to the management of technological services, plant maintenance, and the entire agri-food supply chain; from the control and optimization of plants and processes to quality production management; thanks to its qualities the Food Engineer can also be employed in research and development.
 
Skills associated with the role
In the context of the entire production chain and the food industry processes, the Food Engineer has specific skills to:
  • tackle problems related to the design and management of production processes, the design of the equipment, the choice of materials and the management of components in normal or critical working conditions;
  • analyze food transformation and production processes, generally characterized by many different elements variously interconnected among them and by chemical and biochemical processes;
  • determine how process conditions influence the transformation of raw materials;
  • design the process sequences and the operating conditions of each stage of the production process;
  • manage and control the production process and the plants to check their performance and guarantee safe conditions during the operations;
  • identify effective control strategies, in the coordination and management of laboratories and plants, through feasibility studies and preliminary economic studies, attentive to the requirements of both safety and sustainable development and in line with stringent environmental requirements;
  • analyze, design and manage production, transformation and distribution processes in the food sector and analyze and model the social, economic and environmental effects of agricultural production methods, food and regulatory policies.

6. Enrolment

6.1 Access requirements

First cycle degree (level 6 EQF) or comparable qualification


The admission to the Master of Science degree undergoes an evaluation process aimed to determine the eligibility of the applicant. Such process, in compliance with the existing regulation (D.M. 22/10/2004 n. 270 art. 6 par. 2 and D.M. 16/3/2007, art.6 par. 1), is based upon curriculum requirements and an assessment of the applicant’s previous academic record.
 
The final decision about the admission to the Master of Science degree shall be taken by an Admission Commission set up by the Programme of Study Board, according to the academic career of the applicant. The Commission may take into account a valid documentation showing clear exceptional conditions, justifying the non-compliance with the below-mentioned criteria and showing that the student has an adequate background. Such a documentation shall be attached to the admission application.
 
If the applicant is admitted, compulsory additional subjects can be communicated and clearly stated in the offer together with the admission and before enrolment, in order to provide students with the necessary information for a transparent and rational choice.
 
Requirements concerning the English language proficiency levels are presented in Paragraph 7.4.
 
Application for admission
A Bachelor of Science Degree (BSc, Laurea Triennale) is required for the evaluation of the career, or an higher degree (MSc, Laurea Magistrale). The evaluation can be carried out also for students enrolled in Politecnico di Milano (BSc), if they are candidates in the next Graduation session, and for students enrolled in BSc of other Italian Universities, subject to graduation before enrolling on the MSc.
 
Admission requirements concerning the academic career considered by the Commission are as follows:
  1. graduation at the Bachelor of Science no later than 31 October of the sixth year after the first enrolment (for example if the first enrolment at an Italian University was in September 2013, the degree should be obtained before October 31, 2019); such requirement does not apply for the candidates having a MSc;
  2. a positive assessment by the Admission Commission;
  3. certification of the English language proficiency (see Paragraph 7.4);
  4. additional subjects and knowledge are not required (see Paragraph 6.2). 

Candidates with a BSC in Industrial Engineering (L09) awarded by Politecnico di Milano or by other Italian universities, who meet the requirements stated above, are automatically admitted to the Master of Science degree programme; if the requirements stated at either point a) or b) of the above list are not satisfied, the Commission will not admit the applicant to the Master of Science degree programme, unless documentation certifying a proven exceptional case can be presented.
 
If the requirements stated at either point c) or d) of the above list are not satisfied, the applicant will be accepted to the Master of Science degree programme and enrolled, after having satisfied these conditions, by demonstrating his/her proficiency in English and/or obtaining the necessary prerequisites identified and communicated by the Commission.
 
For candidates with other BSc awarded by Politecnico di Milano or by other universities, in addition to meeting the above requirements, admission is subject to examination by the Admission Commission.
 
English Language Requirements
For a list of the acknowledged certificates and their respective minimum requirements, please see Paragraph 7.4.
 
Admission without compulsory prerequisites
Applicants can be admitted to the MSc in Food Engineering when their Bachelor of Science degree programme is evaluated as being “consistent” with the programme of study of the Master of Science degree course (i.e. MSc Food Engineering). The Admission Commission verifies these requirements, also ascertaining the need of imposing any prerequisite (i.e. additional compulsory modules) to fill possible gaps.
Please refer to Paragraph 6.2 for a description of the admission process.

6.2 Requested knowledge

To be enrolled on the MSc in Food Engineering, the applicant must possess precise curricular requirements, i.e. knowledge and learning attainment at a level appropriate as preparation for the aforementioned programme applied to. The need for curricular integrations descending from the lack of "coherence" with this programme of study will be assessed by an Admission Commission established for this purpose by the Programme of Study Board. The decision will be based on the analysis of the academic career; applicants cannot appeal against the decision as to whether or not they should be offered a place.
 
In the case of curricular integrations, in the time interval between graduation and enrollment on the MSc in Food Engineering, for the purpose of the Master's Degree, the student can, by enrolling on "individual courses":

  • acquire ECTS that can be recognized within the 120 ECTS necessary to achieve the award of Master of Science
  • acquire the frequency of teaching of the Master's degree - see above
  • acquire ECTS for curricular integrations established by a specific Admission Commission to the Master of Science; these are ECTS "in addition" to the 120 ECTS necessary to achieve the award of Master of Science.

The following constraints are underlined:

  • the total number of ECTS (passing courses and / or acquisition of frequencies) that can be recognized in the context of the 120 ECTS necessary for the achievement of the award of Master of Science cannot be higher than 32. Additional credits, if any, acquired over 32 ECTS can be used as additional courses.
  • in any case the number of ECTS acquired through “individual courses” cannot exceed 80 ECTS, including curricular integrations within this limit.
  • Failure to meet the conditions related to the curricular integrations requested within 18 months from the date on which the appointed Commission has deliberated them and communicated to the applicant entails the definitive loss of the right to admission.
Detailed information on admission and enrolment is available on the Politecnico di Milano website.



6.3 Deadlines for admission and number of places available

 Detailed information on deadlines and the student quota limits can be found in the policy for students admission http://www.poliorientami.polimi.it/

 

More information on how to become a student at Politecnico di Milano is available at:

https://www.polimi.it/en/international-prospective-students/

 

 

6.4 Tutoring and students support

The School of Industrial and Computing Science Engineering offers a range of activities for orientation and mentoring, the details and the dates of which are regularly updated on the School website (www.ingindinf.polimi.it)

7. Contents of the study Program

7.1 Programme requirements

The achievement of the Master of Science in Food Engineering requires 120 credits (CFUs) to be earned by the student, of which at least 45 related to core subjects (ING-IND/22, ING-IND/24, ING-IND/25) and 22 to related disciplines.

In particular, Academic policies require 75 credits to be earned in compulsory courses, namely:
- 40 credits in chemical engineering-specific subjects;
- 35 credits in subjects specific to management, mechanical and energy engineering.

The thesis (15 credits) completes the number of credits necessary to earn the Laurea Magistrale.

7.2 Mode of study

The Course requires full-time attendance and involves normal classroom time, topic-specific seminars with experts, and laboratory activities (experimental and computational). Visits to industrial plants are also part of the curriculum.

7.3 Detailed learning objectives

The Master of Science in Food Engineering offers a wide-ranging multidisciplinary preparation that is not limited to the product and process aspects typical of the food and beverage industry but extends to important sectors such as the management of business operations and logistics, food safety and microbiology, the energy optimization of plants and the sustainability of sources, processes and products.
 
The programme of study is structured into four semesters:

  • During the first semester, students are introduced to the context of the food sector and acquire basic knowledge of food chemistry, industry, products and food processes.
  • During the second semester, students acquire knowledge and skills related to business process management, logistics and quality. They also acquire knowledge related to purchasing and operations management in the food industry.
  • The third semester, also through innovative approaches to teaching (participation of companies in seminar activities, workshops, group activities) analyzes the food supply chain. The semester is also focused on specific insights related to the product, the process and their sustainability.
  • The fourth semester completes the education, allows students to carry out an internship and ends with the final degree thesis and its discussion.
     

The Master of Science in Food Engineering provide students with tools for process and product management in the modern food industry and the understanding of the impact of major trends affecting the industry and its supply chain, in terms of production, distribution and consumption. The graduate will in fact be able to analyze the actors of the supply chain and changes in the food market and in consumers’ habits (preferences, methods of consumption, sustainability, distribution), understand the context and analyze the social, economic and environmental impacts of agricultural production methods, food and regulatory policies.
In addition to the transfer of knowledge, the programme of study has the objective of forming a proactive mentality characterized by an attitude to problem solving. The graduate will be able to solve Food Engineering problems, often new and unusual, in an autonomous and creative way.


1 Year courses - Track: FOE - Food Engineering


Code Educational activities SSD Course Title Language Sem CFU CFU Group
055771CING-IND/17
ING-IND/35
AGRI-FOOD SUPPLY CHAIN PERSPECTIVES15.05.0
055773BING-IND/24TECHNOLOGIES FOR FOOD CHEMISTRY15.010.0
051191BING-IND/22FOOD PACKAGING MATERIALS15.0
054223BING-IND/24PRINCIPLES OF FOOD MANUFACTURING110.010.0
055777BING-IND/25PROCESSES AND PLANTS IN FOOD INDUSTRY110.010.0
054697CING-IND/16QUALITY DATA ANALYSIS210.010.0
096089CING-IND/17LOGISTICS MANAGEMENT210.010.0
055834CING-IND/17
ING-IND/35
PURCHASING AND OPERATIONS MANAGEMENT IN THE FOOD INDUSTRY210.010.0

2 Year courses - Track: FOE - Food Engineering


Please take notice that this study plan will be active only for the AY 2020/2021. A different study plan will be activated for the second year in AA 2021/2022
Code Educational activities SSD Course Title Language Sem CFU CFU Group
055773BING-IND/24TECHNOLOGIES FOR FOOD CHEMISTRY15.010.0
099303BING-IND/22MICROBIOLOGY IN PROCESS AND PRODUCT ENGINEERING15.0
055782CING-IND/17
ING-IND/35
ANALYTICS FOR FOOD INDUSTRY15.05.0
055778BING-IND/25PLANTS IN FOOD INDUSTRY15.010.0
055781CING-IND/09SUSTAINABLE ENERGY IN FOOD INDUSTRY25.0
089656BING-IND/25
MED/44
TECNICA DELLA SICUREZZA E IGIENE INDUSTRIALE A+B110.020.0
056512CING-IND/17
ING-IND/35
HIGH-END AND LUXURY INDUSTRIES MANAGEMENT15.0
096286BING-IND/22CHEMISTRY AND MATERIALS FOR THE ENVIRONMENT25.0
091605BING-IND/22PRINCIPLES OF POLYMER PROCESSING25.0
089653BING-IND/24TECNOLOGIE DI PRESIDIO PER I PROCESSI INDUSTRIALI A+B210.0
096219CING-IND/23FORMULATION TECHNOLOGY25.0
099310CING-IND/23PRINCIPLES OF ADVANCED SEPARATIONS25.0
097352CING-IND/17INDUSTRIAL ECO-EFFICIENCY15.0
061174CCHIM/07CONTROLLO DI QUALITA' DEI PRODOTTI CHIMICI25.0
099302CCHIM/07PRODOTTI DA RISORSE RINNOVABILI15.0
054954CING-IND/17SUSTAINABLE MANUFACTURING15.0
093555CING-IND/27MICROBIOLOGIA INDUSTRIALE210.0
097334CING-IND/35SOCIAL INNOVATION15.0
097313CING-IND/16ADDITIVE MANUFACTURING15.0
056223CIUS/07DIRITTO PENALE ED ETICA DELL'INGEGNERE INDUSTRIALE25.0
[5.0Innovative teaching]
097325CING-IND/17
ING-IND/35
DIGITAL BUSINESS INNOVATION25.0
051132CING-IND/16DESIGN AND ANALYSIS OF EXPERIMENTS B110.0
056262BING-IND/22CORROSION ENGINEERING15.0
[1.0Innovative teaching]
054202CING-IND/16MANUFACTURING SYSTEMS ENGINEERING I15.0
052795CING-IND/35STRATEGY & MARKETING110.0
[1.0Innovative teaching]
097319CING-IND/17ASSET LIFE CYCLE MANAGEMENT110.0
094953----STAGE--15.0
094953----STAGE--25.0
088805--ING-IND/10FISICA TECNICA15.0
055664--ING-IND/33FINAL EXAMINATION115.015.0
055664--ING-IND/33FINAL EXAMINATION215.0

7.4 Foreign language

To be admitted to the MSc in Food Engineering, students must be able to fluently use English. The level of knowledge should be certified by the applicant upon admission according to the standard set up by the Politecnico di Milano’s Academic Policies. These are available on the Politecnico di Milano and School websites.


Language courses
https://aunicalogin.polimi.it/aunicalogin/getservizio.xml?id_servizio=204&idApp=1&idLink=4323

7.5 Degree examination

The final degree examination is the presentation and discussion of the independent work performed by the student during the thesis period. The final exam gives students an additional opportunity for further investigation and verification of analytical, developmental and communicative abilities demonstrated by their work. The final exam consists of the discussion, in front of an examination board, of the original results obtained during the thesis work. This activity must be coordinated by a professor of Politecnico di Milano as thesis supervisor.

Information concerning general rules and regulations, session calendars, registration and submission of theses is available at
https://www.polimi.it/en/current-students/didactic-activities-and-degree-examination/degree-examination/

 


Information concerning general rules and regulations, session calendars, registration and consignment of theses is available at
https://www.polimi.it/en/current-students/didactic-activities-and-degree-examination/degree-examination/

8. Academic calendar

Academic Calendar
https://www.polimi.it/en/current-students/calendar-and-deadlines/

9. Faculty

Faculty and course syllabi are available on the degree programme since the month of September. The master programme is published every year on the Politecnico di Milano website.

 


10. Infrastructures and laboratories

Student services deal with student orientation and support during master degree studies, the DSU (“Diritto allo Studio”), international mobility, and all the services to support university life.

 

Student offices

Toll-free number 800.420.470 (Monday to Friday, 9.30-12.30)


Desks and offices for students
https://www.polimi.it/en/current-students/contacts/desks-and-offices-for-students/

The educational activity provided during the Study in Food Engineering course also includes access to educational laboratories of the Politecnico di Milano to carry out specific laboratory experiences.


11. International context

Degree programmes in Food Engineering are widespread throughout the World, matching the MSc in Food Engineering offered at Politecnico di Milano.
The Politecnico di Milano performs benchmark analyses with some of the most prominent international technical Universities, focused on the overall teaching activity and on the employability, job placement of graduates and destination of leavers.


12. Internationalization

The students of the Master of Science in Food Engineering at Politecnico di Milano can accumulate up to 30 ECTS (CFU) at one of the partner university in exchange programmes approved by Politecnico di Milano. A CCS International Mobility Committee approves the courses via a formal process before the exchange.

 

Students from other universities who want to accumulate credits at Politecnico di Milano are admitted after an evaluation of their CV by the CCS International Mobility Committee.

 

Information on exchange programmes, double degree projects and international internships, European research projects and international relation projects are available in the degree prospectus. The degree prospectus is published annually on the Politecnico di Milano website.

 


More information available at
https://aunicalogin.polimi.it/aunicalogin/getservizio.xml?id_servizio=204&idApp=1&idLink=4676

13. Quantitative data

The Didactic Observation Unit (“Osservatorio della didattica di Ateneo”) and the Evaluation Nucleus (“Nucleo di Valutazione di Ateneo”) perform periodic analysis on the overall results, by analysing the teaching activities and the follow-up of job placement of graduates.

Reports and studies are available on the website of the Politecnico di Milano.


14. Further information


15. Errata corrige