Master in Innovation in Food Science and Technology – Michele Ferrero

I believe the Ferrero Master’s Programme will open doors to exciting opportunities in research and development. I am particularly interested in sustainable food systems and the development of functional foods, especially for athletes.   Speaking is Gaia Diotallevi, who is attending the @MasterFerrero. I think this is one of the strongest aspects of the Ferrero Master’s Programme. Bridging academic studies with hands-on industry experience allows students to apply theoretical knowledge to real-world situations. This approach makes learning more impactful and prepares us for the challenges we will face in our professional careers. It also helps build a network within the industry, which is invaluable for future opportunities.   👉 The Master’s Programme provides a strong connection between university studies and business experience, and I think this is one of its strongest aspects. 👉 This approach makes learning more effective and prepares us for the challenges we will face in our professional careers. 👉 It also helps build a network within the industry, which is invaluable for future opportunities.   🌐 To read the entire interview with Gaia: https://lnkd.in/dpNrSWy2 #MasterFerreroGeneration #master #postgraduate #postgrad #higheducation #food #nutrition #foodtechnology #consumerbehaviour #foodlaw #studyinitaly

I had the pleasure to teach last week in Cremona a module on cacao in the context of the second level Master in Innovation in Food Science and Technology – Michele Ferrero.  The module included aspects of cacao, cocoa, chocolate production, definition, value chains, sustainability, R & D, regulations, trade & traceability, cacao for health & wealth, with a special focus on quality and flavour assessment, market development and innovations. I thank the Università Cattolica del Sacro Cuore and the Ferrero group's Technical Scientific Department and Raw Materials R&D for the excellent support. The students were very engaged, and I wish them all the best in their business cases to be developed at Ferrero in the coming weeks. My appreciation to them and all those that provided support and materials for the course, namely Andrea Betti (Research Associate and Master Tutor), Margherita Dall'Asta (Researcher), Cristian Bortolini and Alessandro Guglielmetti. 

Anđela Matković: «I think that Master Ferrero will open so many doors and professional opportunities»   🌱 «Sustainability is one of the agrifood topics that I find very interesting, also because it is not something that is very popular or widely discussed in my country».   🔗📚 «The unique opportunity that Master Ferrero provides in the form of creating a link between university studies, which gives a strong foundation in theoretical matters, and practical application in one of the most well-known and respected companies such as Ferrero is invaluable».   🎓 «The Unicatt campus in Cremona combines beautiful exteriors and interiors with the most modern technologies, tools and machinery for training and laboratory activities».   🌐 Here is the entire interview: https://lnkd.in/dpNrSWy2 #MasterFerreroGeneration #master #postgraduate #postgrad #higheducation #food #nutrition #foodtechnology #consumerbehaviour #foodlaw #studyinitaly

Ferrero Master's students at FAO focus on labelling, food innovation and Codex Alimentarius   🌐 Read the News: https://lnkd.in/dpNrSWy2 #MasterFerreroGeneration #FoodSecurity #FoodSafety #CodexAlimentarius #Innovation #FoodScience #food #nutrition #foodtechnology  #master #higheducation    Antonio Gallo Margherita Dall'Asta Andrea Betti Melanie Charron

FOCUS ON SENSORY ANALYSIS: to verify how the interaction between taste and smell (and the color of light) is essential to perceive the totality of a food   🔬 In the Master Ferrero's programme, the sensory analysis module is part of the “Emerging technologies for food processing and preservation course” because this technique allows to evaluate with a qualitative and quantitative approach the sensory perception of a food or beverage, a fundamental aspect for the characterization of a product, the definition of its shelf life and its success on the market.   The module is in two parts: 👉 in the first, we outlined what sensory analysis is focusing attention on the people who are both the "tools" and the conductors of the analysis, on the places designated for carrying out the tests, the methods and the tools. 👉 in the second half of the course, held at the SensoryLab on the Unicatt campus in Piacenza, gives life to a purely practical approach, allowing students to perform and learn about the different sensory tests.   🟠🔵🟢And the color of the lights? To mask the color and appearance of food, and force the panelists to evaluate the taste-olfactory-tactile perceptions without visual bias   #MasterFerreroGeneration #SensoryAnalysis #FoodScience #TasteAndSmell #FoodInnovation #FoodTechnology #EmergingTechnologies #SensoryPerception #FoodProcessing #ConsumerExperience #FoodQuality   Antonio Gallo Fosca Vezzulli Guendalina Graffigna Andrea Betti Melanie Charron Gianluca Giuberti

«The Master Ferrero in Cremona represents a unique opportunity to further improve my skills in the food tech field».   In an interview, Sara Chiari highlights the most qualifying points of her journey at the Master Ferrero: 👉  I am deeply passionate about the food industry and its potential to innovate and meet the evolving demands of consumers worldwide; 👉  I find particularly fascinating is sustainability in food production, specifically how innovative technologies can be leveraged to reduce food waste, improve resource efficiency, enhance the environmental footprint of food products 👉  My passion for creating high-quality, sustainable food products, along with my experience in research and development, positions me well for roles in product formulation, R&D strategy, or product management.   🌐 Here is the entire interview: https://lnkd.in/dpNrSWy2   #MasterFerreroGeneration #master #postgraduate #postgrad #higheducation #food #nutrition #foodtechnology #consumerbehaviour #foodlaw #studyinitaly

How can we improve the quality of Life for individuals over 75 through nutrition?   Students from the Master in Innovation in Food Science and Technology – Michele Ferrero at Università Cattolica del Sacro Cuore in Cremona are addressing this challenge through a "Business case". This innovative project aims to develop a natural, non-medical food product tailored to the specific health needs of older adults. It focuses on age-related challenges such as sarcopenia, Alzheimer’s disease, arthritis, and diabetes through solutions that merge science with creativity, supporting both physical and cognitive well-being.   🔬 Research and Development Through consumer research, focus groups, and feedback sessions, the students are developing a food product that is both nutritious and enjoyable while offering genuine health benefits. The emphasis is on functional ingredients, including proteins to support muscle health and nutrients that promote gut health, cognitive function, and overall vitality.   🌍 Sustainability and Market This project extends beyond product development. Students will create marketing strategies, financial plans, and sustainable solutions by integrating responsible sourcing practices and eco-friendly production methods. For other info: https://lnkd.in/dpNrSWy2   #MasterFerreroGeneration #Innovation #HealthyAgeing #FoodScience #food #nutrition #foodtechnology #master #higheducation    Antonio Gallo Guendalina Graffigna Andrea Betti Melanie Charron Gianluca Giuberti

Elena Rinaldi: «Why did I choose the Ferrero Master? For the unique combination of academic experience and business practice in one of the world's leading companies in the food sector»   In an interview, the student of the Master in Innovation in Food Science and Technology – Michele Ferrero talks about the experience she has been living in these months   Some key points: 👉 I am fully aware that the Master Ferrero Programme is designed to simulate the fast-paced, high-pressure environment of the corporate world. 👉 Teamwork is crucial, and I believe my past experiences working in collaborative environments have prepared me well for this. 👉 The aspect of multitasking is equally important, and meeting tight deadlines is another essential component. 👉 The Santa Monica campus adds another dimension to the Master Ferrero Programme, providing access to a dynamic and innovative space with avant-garde facilities.   🌐 Here is the entire interview: https://lnkd.in/dpNrSWy2 Elena Rinaldi Flavia Fiumara Sara Chiari Gaia Diotallevi Andjela Matkovic Yunuén Almaguer Almaguer Mirjana Panić Andrea Betti

To link the fundamentals of food chemistry and technology to innovative and cutting-edge solutions aimed at promoting more sustainable and socially responsible food production.   📚 This is the focus of the course “Emerging Technologies for Food Processing and Preservation” within 2nd-level Master’s in Innovation in Food Science and Technology – Michele Ferrero 🎓 At this Master programme, you will engage with state-of-the-art advancements designed to prepare food companies for the technologies of the future.   📚 Key Topics Covered in the Course: ➡️ Food Processing Technologies: foundational principles and practical applications; ➡️ Emerging Trends: shaping the future of the sector; ➡️ Fermentation: challenges and benefits of this transformative process; ➡️ Alternative Proteins: sustainable solutions for future food systems; ➡️ Innovation in Food Packaging: enhancing functionality and sustainability.   By integrating food chemistry, analysis, and metabolomics, you’ll gain the tools to drive technological progress and address the sector's most pressing challenges.   For other info: https://lnkd.in/dpNrSWy2   #MasterFerreroGeneration #Innovation #FoodScience #food #nutrition #foodtechnology #master #higheducation    Antonio Gallo Chiara Cordero Guendalina Graffigna Andrea Betti Melanie Charron Gianluca Giuberti

To link the fundamentals of food chemistry and technology to innovative and cutting-edge solutions aimed at promoting more sustainable and socially responsible food production.   📚 This is the focus of the course “Emerging Technologies for Food Processing and Preservation” within 2nd-level Master’s in Innovation in Food Science and Technology – Michele Ferrero 🎓 At this Master programme, you will engage with state-of-the-art advancements designed to prepare food companies for the technologies of the future.   📚 Key Topics Covered in the Course: ➡️ Food Processing Technologies: foundational principles and practical applications; ➡️ Emerging Trends: shaping the future of the sector; ➡️ Fermentation: challenges and benefits of this transformative process; ➡️ Alternative Proteins: sustainable solutions for future food systems; ➡️ Innovation in Food Packaging: enhancing functionality and sustainability.   By integrating food chemistry, analysis, and metabolomics, you’ll gain the tools to drive technological progress and address the sector's most pressing challenges.   For other info: https://lnkd.in/dpNrSWy2   #MasterFerreroGeneration #Innovation #FoodScience #food #nutrition #foodtechnology #master #higheducation    Antonio Gallo Chiara Cordero Guendalina Graffigna Andrea Betti Melanie Charron Gianluca Giuberti