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Free University of Bozen-Bolzano

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International Master in

Food Sciences for Innovation and Authenticity

This two-year master provides you with sound knowledge of current and future challenges in food sciences, combining innovation and authenticity, and offering you the opportunity to interact closely with the food industry. The programme is a joint initiative with the Universities of Parma and Udine, known worldwide for their excellence in higher education in the field of food sciences.

Course Description

The course aims at training professionals who are able to work confidently in areas of food sciences, such as technology, engineering, microbiology, chemistry and sustainability.

After the first year, you can choose among four different profiles:

  • Applied Food Engineering (offered at unibz);
  • Food Quality and Management (offered at University of Udine);
  • Nutrition Sciences (offered at University of Parma);
  • Food Chemistry (offered at University College of Cork, Ireland).

The last learning track is offered in partnership with the University College Cork, Ireland. Students will have the opportunity to spend up to two semesters in one of these European partner institutions.

The programme is supported by industries belonging to AssoImprenditori Alto Adige - sezione Alimentari - and Südtiroler Bauernbund - Unione Agricoltori e Coltivatori Diretti Sudtirolesi. This partnership will allow students to write their research thesis with joint tutorship from both the university and the food industry. Participating companies are: Assolatte, Barilla, Consorzio Gorgonzola, Consorzio Grana Padano, Consorzio Parmigiano Reggiano, Consorzio Prosciutto di San Daniele, Consorzio Montasio, Consorzio Tutela Speck Alto Adige, Despar, Dr. Schär, Forst, Loacker, Mila, Pan, Unione Parmense degli Industriali, VOG Products and Zuegg.

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At a Glance

Degree class: LM-70
ECTS credits: 120
Duration of the course: 2 years
Courses will be taught in English
Places available: 40 EU + 8 non-EU
Campus: Bozen-Bolzano
Tuition fees: ca. €1350 per year

Structure of the course

The first year mainly includes modules on Food Technology and Food Microbiology, which are common to all learning tracks.From the second year onwards, modules become specific to the profile chosen and you will be able to choose from four profiles and a range of free choice courses to customize your study program.

In the study plan you can find the partner university of the courses of your interest. In the course offering instead you can find the course descriptions.

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Degree Course Director: Prof. Matteo Mario Scampicchio
Student Representative in the Course Council: Dima El Janoudi

Exchange programmes and internships

Currently we offer exchange programmes partner universities all over the world as part of a large network of collaboration with industries in Italy and abroad where you can complete your internship. In particular, this master offers one dedicated path with the University College Cork, Ireland (5 available places with possible grants from local food companies) and two Erasmus programmes with two globally leading universities in food sciences, the  Technical University of Munich (TUM) and Wageningen University & Research (WUR).

Hands-on Experience

Cheese making

Turning milk into cheese and learning how microorganisms shape flavor and texture

Extracting and analysing green tea samples for analysing the antioxidant power of natural extracts

Investigate the impact of iron on plant to implement nutritional strategies in agriculture

Through the DNA extraction process, students isolate DNA markers

Discovering how a traditional natural leavening agent drives bread nutritional and sensory features

Genetic analysis techniques for DNA extraction

Employment prospects

Graduates of the programme are placed in companies in the food industry, and specialise in research and development; food processing; product design and development; management and control of food processing; food automation technology; the development of methods to guarantee food authenticity; quality control; and the development of innovative processes to enhance the nutritional value of foods and the sustainability of the food chain.

The course provides students with the tools to pursue a career as a consultant or to work in managerial roles, mainly in the food industries, and in companies that link the food supply chain, from manufacturing to storage and distribution, including large-scale retailers, and public and private centres dedicated to planning, managing and improving processes. Our graduates design and innovate all food processes and products to guarantee and enhance the sensory, nutritional and sustainable quality of the food chain.

Well prepared and ready for the job market. On the website of AlmaLaurea you can check statistical data about graduates’ satisfaction and their employability.

go to the Survey (in Italian)

Federica Pompeo

Research & Development at VOG Products South Tyrol  

When I applied for this master, I wanted to choose the same quality of life and learning that I experienced during my bachelor here at unibz. The academic staff is open and available to meet the students’ needs, also providing a good balance between the theory and the practical part in the labs. In addition, what interested me the most was to maintain and to create the right connections with the local companies and bodies, other than acquiring new insights on the innovations characterising the agri-food sector. Now I am working in the Research and Development team of one of the major companies in Europe transforming fruits and especially apples. I love being in the hearth of technological and innovative improvements and to establish collaborations between our company and other businesses, as well as researchers or start-ups. It is the kind of job I was looking for after this programme and it gives me the amount of challenge I need, in order to exploit both my scientific and my creative sides.

Gianluca Ferrari

Junior Product Manager Innovation Projects

I have always been passionate about food innovation and that led me to enroll in this master which, with the highly innovative courses offered, allowed me to shape my technical and scientific knowledge, providing me with a critical thinking attitude that is essential when it comes to innovate and renovate. After a first year in Bolzano, where I took the opportunity to attend German language classes thanks to the University's trilinguism proactive setup, I moved to Germany for the specialization in food packaging at the Technical University of Munich, which is an important partner of unibz. This master was fundamental in facilitating my entry into the job market. Currently I work in the Global Innovation team at Ferrero. 

Althuber Lisa

Lisa Althuber Quality Assurance and Management | F.lli Clementi s.r.l.

"What I appreciated most about the Master in Food Sciences for Innovation and Authenticity was its multidisciplinary orientation. Always staying in the framework of innovation, the study course offers the knowledge transfer of a large variety of important topics and trends, as well as providing indispensable practical and analytical laboratory skills. Furthermore, what I like to consider an outstanding characteristic of the unibz, is the university’s academic environment filled with dedicated professors and motivated research assistants. This was especially important during these challenging times of the pandemic. Finally, I very much valued the Master’s efforts to create a significant connection between the academic and the professional world. I am convinced that this contributed significantly to the set-up of a strong foundation for a successful and meaningful career. Currently, I am working in quality assurance and management, eager to apply the expertise acquired throughout my Master's studies."

Florian Gurndin

Associate Scientist, dsm-firmenich Global Application Center

As someone who was always very interested in food sciences I chose to enrol into this master. In hindsight, this was one of the best decisions I could’ve made. The highly motivated and dedicated professors and research assistants gave insight on a variety of interesting topics from various disciplines of food sciences, while always including the innovation aspect. One of the main advantages is the collaboration with companies, therefore focusing on a close relation between study topics and economic interests. This is how I learned about the Innovation Department of DSM Nutritional Products Ltd. In Switzerland, where I got the opportunity to conduct my Master Thesis. 

Costanta Captari

Plant Technologist at Lavazza Group

I chose this master programme because of the dynamic flow of innovation proposed in its courses. It gives a multidisciplinary view of food sciences which I find useful in my actual job. It was interesting to mix theory with laboratory activities and studies of ongoing projects, which gives a more current and innovative view of new techniques and different approaches to carrying out projects. I also liked the multilingual environment of unibz, starting with the courses in English, which is fundamental in today’s international working environment. Currently, I am currently working as technologist in Lavazza Group, where I started with my master’s thesis. Here I am able to combine the knowledge acquired during my master programme with the practical aspects of the processes. 

Fabian Gottardi

Quality Assurance Specialist at Dolomites Milk SRL | GmbH, Bozen-Bolzano

When it came to deciding on the next step after my Bachelor's degree in Biology at the University of Innsbruck, I decided to enrol in this Master. In addition to my deep interest in the subject, the dual-focus approach, which places equal emphasis on authenticity and innovation, was a decisive factor. The enthusiastic and highly qualified professors and research assistants have helped to deepen my understanding of different areas of the food sector. The programme as a whole provides a broad knowledge of all food-related areas. For me, as a South Tyrolean, one of the main attractions of this programme was the collaboration with local and international food companies. This combination of academic and practical research allowed me to start my current job.


studying at unibz

Studying at unibz

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Coming to unibz from Abroad

Everything you need to know as a degree-seeking applicant or as an incoming exchange student

Summer Infopoint

You can book a tour of the Bozen-Bolzano campus with one of our Student Ambassadors and have the chance to visit unibz and get a glimpse of your future student life. Visits are available every working day (except university closures), Monday to Friday, from 15 July to 30 August 2024.

Application and Admission

You can find all you need to know in order to apply and gain admission to this study programme by browsing through the information below.

Early Bird Application

Application: 01/03 - 07/05/2024 (by noon local time)
Language exams (online): 18/03/2024 (fully booked) and 17 - 18 - 19 and 22 - 23/04/2024 (registration: 25/03 - 09/04/2024)
Publication of ranking lists: by 28/05/2024
Payment of the 1st instalment of the tuition fees: by 06/06/2024 (by noon local time)
Enrolment: from 12/07 - 15/10/2024 (by noon local time) 

Late Application (only for EU citizens)

Application: 29/05 - 22/08/2024 (by noon local time)
Language exams (online): 24 - 29/06/2024 (registration: 29/05-16/06/2024) and 29/07/2024 (registration: 08 - 19/07/2024)
Publication of ranking lists: by 05/09/2024
Payment of the 1st instalment of the tuition fees: by 13/09/2024 (by noon local time)
Enrolment: from publication of the ranking list until 15/10/2024 (by noon local time) 

Additional Application Session (only for EU citizens)

The Faculty can open additional application sessions for single study programmes in September if there are available spaces. More information on additional sessions will be published in due course.

Preparatory courses and Freshers Days

Intensive language courses: 02 - 20/09/2024 (Monday to Friday, 6 h/day)
Mathematics pre-course: 23/09 - 04/10/2024
Freshers Days: 30/09 - 01/10/2024

1st semester

Classes: 30/09 - 23/12/2024
Exams (extraordinary session): 12 - 23/12/2024
Holidays: 24/12/2024 - 06/01/2025
Classes: 07/01 - 25/01/2025
Exams: 27/01 - 15/02/2025

2nd semester

Classes: 03/03 - 17/04/2025
Holidays: 18 - 21/04/2025
Classes: 22/04 - 14/06/2025
Exams (extraordinary session): 15 - 24/05/2025
Exams: 16/06 - 12/07/2025

Autumn session

Exams: 25/08 - 27/09/2025

The Advisory Service provides support regarding your choice of study. In many cases a simple call or a short request is enough to get the relevant information (Tel. +39 0471 012100).

Study Course Page - Common Links - Agricultural, Environmental and Food Sciences