The Master’s Degree Course in Agri-food sustainability provides a solid preparation in agricultural sciences and technologies, through a multidisciplinary vision, aimed at achieving an high production, attentive to the health of environment, agricultural producers and consumers, focusing on sustainability (one health).

The course includes experimental and demonstrative activities held in the agricultural lands owned by the University and through various projects of the Lombardy Region with partner agricultural companies, both conventional and organic.

The graduate will therefore be able to plan and manage agricultural production (in particular the quality of supply chains), acquiring a broad agro-ecological knowledge that includes food market, developing and managing innovation of companies and agricultural supply chains; as well as taking into account post-production and the agri-food products’ impact on human health.

Application deadline:

The application period starts on 13 November 2024! Check the calendar.

Apply now! 

Programme structure:

Curriculum 1: AGROECOLOGY AND SUSTAINABLE FARMING (ASF)

• Plant nutrition and quality of Agrifood production
• Conservation and promotion of plant genetic resources
• European Agrifood Law
• Food marketing
• Local horticultural production chains
• Agroecology and biodiversity conservation
• Sustainable grass crops, integrated productions, organic farming
• Sustainable management of water resources in agriculture
• Plant pathology
• One subject to be chosen from this list: Forests ecosystems and ecology of farming system / Forests and environmental sustainability in agriculture
• One subject to be chosen from this list: Soil conservation and precision agriculture / Soil geochemistry and precision agriculture
• One subject to be chosen from this list: Spectroscopic Methods for Food Safety / Weed systematics / Agronomic utilization of residuals / Soil microbiology / Local livestock breeds at risk of genetic erosion or extinction / Lithology and Agrifood productions / Seeds for sustainable agriculture / Soil Science
• Other activities ( for foreing students it can be “Italian language for foreign students”)
• Traineeship

Curriculum 2 : FOOD QUALITY AND NUTRITION (FNQ)

• Plant nutrition and quality of Agrifood production
• Conservation and promotion of plant genetic resources
• European Agrifood Law
• Food marketing
• Local horticultural production chains
• Agroecology and biodiversity conservation
• Sustainable grass crops
• Fundamentals of food technology
• Vegetable foods and agrochemicals for plant defence. Chemistry and Toxicology
• Integrated course of nutrition and human health
• One subject to be chosen from this list: Secondary plant metabolism and medicinal plants / Secondary plant metabolism and nutritional and nutraceutical properties of mushrooms
• One subject to be chosen from this list: Spectroscopic Methods for Food Safety / Weed systematics / Agronomic utilization of residuals / Soil microbiology / Local livestock breeds at risk of genetic erosion or extinction / Lithology and Agrifood productions / Seeds for sustainable agriculture / Soil Science
• Other activities ( for foreing students it can be “Italian language for foreign students”)
• Traineeship

Career opportunities:

The degree program will allow graduates to:

• manage agricultural companies;
• carry out environmental monitoring and analysis of agro-ecosystems;
• exploit and promote local biodiversity in a sustainable way;
• use soil conservation and protection tools and techniques;
• optimize traditional techniques;
• be able to evaluate, improve and certify process and product quality also through the use of innovative methodologies.

Graduates of this master’s degree course can be hired in:

• Farms of various levels and dimensions, including in the organic sector;
• Storage and processing companies,
• Agro-food marketing companies;
• Professional consultancy for small and medium-sized enterprises;
• Social agriculture and non-profit (NGO) organizations;
• Associations and institutional bodies representing the social and productive partners or international organizations (UN, FAO, etc.).