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CLARA MOSCHINI

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8th edition of Master "Innovation of food technological sciences"

Scholarship offered by the "Piera, Pietro and Giovanni Ferrero Foundation"

Registrations are now open for the 2020-21 edition of the II level university master in "Innovation of food technology sciences", by Michele Ferrero . The University of Turin proposes and coordinates the master with the participation of the Catholic University of the Sacred Heart Campus of Piacenza and thanks to the contribution of the Ferrero Foundation and the Ferrero Group.

The aim of the course is to provide students with a master's degree with a preparation in the field of human nutrition sciences and technologies; prepare them for an international and innovative approach that increases research and development of new food products, with particular attention to the quality of the product and the process. Innovation is the key to the 2020-21 master.

The course, with a limited number of participants, maximum of 12 participants, is entirely taught in English and has a total duration of one academic year. In light of the health context, to ensure maximum safety, the course will be fully conducted online. There is also an internship in an Italian or foreign company that will give you the opportunity to become part of the Ferrero world or other important companies in the food sector.

Applications for registration can be submitted until 5 October 2020. The annual fee is 5000 Euros. The "Piera, Pietro and Giovanni Ferrero Foundation" has set up a scholarship for students enrolling in the course for the first time. Facilitation contributions to attendance worth € 8,000 and prizes for deserving students are also guaranteed: a prize of € 10,000 for the student who obtains the best overall score and a prize of € 10,000 for the best final thesis.

The master was born in 2006 as a gift to Mr. Michele Ferrero from his family on the occasion of his 80th birthday. In past editions, 8 out of 10 participants quickly found work. The course aims to develop and innovate scientific culture in the field of nutrition and food technologies, subjects closely connected in an integrated food science vision.

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