Educational goals
Established in 2019, the Master of Science in Food Engineering at Politecnico di Milano aims to train engineers capable of addressing the complex and rapidly evolving challenges of the modern food industry. The program is designed to provide students with a comprehensive understanding of food production processes and is characterized by:
- strong integration between chemical, mechanical, and management engineering
- a project-based, innovation-oriented approach
also supported by:
- structured collaborations with leading companies in the sector
- an international and interdisciplinary environment.
The Master aims to train graduates who are able to:
- solve complex problems across the food and beverage value chain;
- innovate products, processes, and organizational models;
- integrate technical analysis with a managerial perspective;
- operate effectively in international contexts;
- assess the environmental, economic, and social impacts of industrial decisions.
Programme structure
The program consists of 120 ECTS credits, including 95 ECTS of compulsory courses, 10 ECTS of elective activitieThe program consists of 120 ECTS credits, including 95 ECTS of compulsory courses, 10 ECTS of elective activities, and 15 ECTS dedicated to the Master’s thesis. The curriculum is structured over four semesters and provides a solid multidisciplinary education tailored to the challenges of the modern agri-food sector. In addition to technical aspects related to products and processes, the program also addresses cross-cutting topics such as sustainability, industrial management, food safety and innovation.
During the first semester, students are introduced to Food Engineering through core courses in food chemistry, food technology and product properties. The aim is to provide a clear overview of the sector and its key challenges.
The second semester then shifts the focus to management and operations, covering topics such as quality management, logistics, production planning and procurement, with particular attention to the specific characteristics of the food industry.
Moving to the third semester, the teaching approach becomes more interactive and industry-oriented, including seminars with companies, group work and workshops. Students will gain gain an in-depth understanding of the entire food supply chain, with a focus on product development, process efficiency and environmental sustainability.
The fourth and final semester is dedicated to practical experience and to the completion of the Master. Students may carry out an internship in a company and work on their Master’s thesis.
Students are also required to complete 10 ECTS of elective activities, which can be obtained by:
- completing a 5 ECTS internship, or
- selecting one or more elective courses
Elective courses are organized into the following thematic areas:
- Food Industry Processes
- Food Industry Management
- Food Industry 4.0
- META-IUS
- Green technologies
This flexibility allows students to tailor their academic path to their career goals and personal interests.
An Experience-Oriented Teaching Model
The MSc in Food Engineering adopts a teaching model that integrates multiple learning approaches:
- lectures
- interactive activities
- laboratory sessions
- mandatory and optional project work
- use of professional software (Excel, Python, data analysis and modelling tools)
- seminars with industry experts
- visits to production plants
The first semester already includes a strong project-based component, highlighting the applied nature of the program.
Trends in Food Industry Lab
The Trends in Food Industry Lab, offered during the second year, is one of the distinctive courses of the Master. It is entirely based on real projects developed in collaboration with partner companies. Within this course, students will:
- work in multidisciplinary teams
- tackle real industrial challenges
- interact directly with company tutors
- develop technical and managerial solutions validated by companies
This approach enhances practical skills and often represents a starting point for internships and thesis projects in collaboration with industry.
Educational rules
The Educational Rules of the MSc in Food Engineering are available here.
Our campuses
The program is delivered across the two Politecnico campuses in Milan, with a semester-based alternation.
Leonardo Campus. Located in the eastern area of Milan and easily accessible by public transport, this campus hosts the teaching activities of the first semester of both years. It benefits from its proximity to the Department of Chemistry, Materials and Chemical Engineering.
Bovisa Campus. Located in the north-western area of Milan and well connected by public transport, this campus hosts the teaching activities of the second semester of the first year. It benefits from its proximity to the Department of Management, Economics and Industrial Engineering.
Meeting the industry
Throughout the program, all students are involved in real projects developed in collaboration with companies, as industry participation is integrated into all laboratory activities. This allows students to gain direct experience with key aspects of real-world projects, including:
- defining project objectives
- interacting with company stakeholders
- collecting and analyzing data
- working in teams and developing leadership skills in uncertain environments
Companies actively contribute to these activities, providing a privileged perspective on current challenges and trends in the food industry.