B.Sc. in Food Production Management

Universita Cattolica del Sacro Cuore

The program in Food Production Management is designed for students who wish to gain a thorough interdisciplinary knowledge and practical experience on the application of innovation along the agri-food value chain, from the field to the table, to produce safe, sustainable and high-quality food. High quality “Made in Italy” products such as wine, dairy and bakery, will be used as study cases: students are expected to apply methodologies learnt and knowledge gained to group work projects on the assessment and improvement of agri-food value chains of their interest.

Learning objectives

The program has three main learning objectives:

• To provide students with a solid background both in science basics (mathematics, physics, chemistry, biology, etc.) and in sectoral competencies (plant cultivation and protection, animal husbandry and welfare, processing and storing technologies, food quality and safety, economics and marketing, biodiversity and sustainability, etc.) which will be their toolbox for understanding and managing processes of the agri-food chains;
• To develop students’ competencies on the structure and functioning of high-value agri-food chains, from primary production in both plant and animal sectors, to storage, transformation, and marketing. Case study on value chains will be analyzed using a 360-degree approach in which specific competencies will be considered together as interconnected and integrated parts of a same system;
• To train students in developing their soft skills (relational skills, problem-solving, decision making with limited information, ability to work in a team) for assessing and improving agri-food value chains of their interest.

Career Opportunities

The program provides knowledge and skills for students aiming at managing the different levels of the agri-food chains (input supplying companies, farms, food processors, traders and retailers, support organizations) particularly in those situations where interactions along the value chains represent a success factor for improving and maintaining products’ quality, sustainability and, above all, market performance. This program gives access to a Master of Science in Agricultural Science, Master of Science in Food Science, Master of Science in Agricultural and Food Economics, as well as a Master in Viticulture and Enology at Università Cattolica.