Italian Food and Wine


The "Italian Food and Wine" MSc (ItF&W) degree focuses on the understanding, management, promotion and protection of high-value food products including wine. The internationally-recognised Italian food production system is analysed as a model for defining and characterising the individual elements that contribute to the unique value of food products, inextricably linked to place of origin through historical, social and cultural ties (terroir).
Thanks to the multi-disciplinary approach of ItF&W, you will develop capabilities and skills necessary to manage the complex system of high-value foods and wines, whose quality is profoundly linked to the traditions and places of origin.
You will understand the multi-faceted characteristics that distinguish these foods from others in the marketplace and that can be exploited in product valorisation and consumer information strategies. To this aim, you will study how high quality food and wine are produced, their link with the terroir, their sensory and nutritional properties, and how they are protected and can be valorised in the market.
ItF&W, fully taught in English, is two year long and requires 120 university credits.


Enroll and become an Italian Food and Wine expert!



  What will you learn

Course details a.y. 2023/24

 Food Science course units

Plant biodiversity and food: You will explore Italian plant biodiversity and learn about typical Italian fruits and vegetables, their quality traits and relation to the production system.

Animal biodiversity and food: You will explore Italian livestock biodiversity and find out about typical Italian meat and dairy products together with their quality traits and relation to the production systems.

Quality, processing and sensorial analysis of Italian Food:  You will understand which is the quality of Italian food and how they are produced, examining distinct and famous products.

Quality, processing and sensorial analysis of Italian wine:  You will understand which is the quality of Italian wines and how they are produced, examining unique and famous products.

Food microbiology and quality:  You will understand the technological role of microorganism in food production and their involvement in the specific quality traits with specific focus on typical Italian dairy, fermented meat products and alcoholic beverage.

Food safety and hygiene:  You will learn the EU regulations on the food safety and hygiene and the main microbial and chemical risks associated with food production and handling.

Food traceability for food quality: You will understand how consumers are assured on the high quality of food and wine through the European framework of assurance schemes and independent controls.

Food, wine and nutrition:  You will understand why the Italian diet is so good for human health.

Economics and product valorisation course units

Value adding quality schemes and consumer demand: You will study the European Union (EU) food and wine quality policy framework and how it works in order to meet the demand for high quality products in the EU and international market.

Food and Wine-based territorial valorization and rural development: You will understand the best strategies to promote the value-added food and wines (e.g. Geographical Indications - GI) in different countries and maximise territorial development planning.

Quality-oriented Food and Wine management and governance: You will explore the collective governance systems of different companies whose institutional role is to protect and promote GI products.

Historical and socio-cultural course units

Consumer behaviour: You will learn the psychological mechanisms involved in food and wine quality attributes appreciation by the consumer.

Food, wine and society: You will understand social aspects explaining past and contemporary perspectives on Italian food and wine relating to the Mediterranean taste and lifestyle.

Food and Wine history and anthropology: You will understand which are the historical and anthropological reasons for the variety and quality of the Italian food and wine.

Food and wine: perspectives from abroad: You will have an opportunity to learn how Italian food and wine are perceived abroad through an international scholar point of view.


Teaching includes lectures, laboratory and multi-disciplinary field-trips all around Italy, seminars given by Italian and international experts in the food and wine sector, that feature a rich variety of relevant case studies.
Opportunities for intensive tutoring and for master thesis-related work-placements are available with outstanding food companies or with relevant private or public organisations.

  Field trips

Multidisciplinary field trips are organised exploring - with a holistic approach – the Italian typical product, through case studies, specifically analysed in the individual semester courses.  These trips provide a valuable and effective experience for students, who can directly see the link among the area of origin, the method of production and the quality of the product, learning first hand about tradition, production and valorisation of these products.


  Career opportunities

The most relevant job positions are:

I) marketing of high-quality food and wine, both in the EU and international market;

II) design and implementation of promotion and protection strategies for these products;

III) management of the GI producers' organizations;

IV) 'off-trade' and 'on-trade' buying activities, mainly in the international market;

V) information on high-quality food and wine management;

VI) planning and management of territorial development strategies based on 'terroir-related' quality agro-food products.

  International scholars

A.Y. 2021-2022
Prof. Matthew J. Stone, California State University of Chico, Course on Food and Wine: perspectives from abroad
Prof Davide Rigoni, Sapience (Vrije Universiteit Brussel), Course on Consumer Behaviour

A.Y. 2020-2021
Prof. Matthew J. Stone, California State University of Chico, Course on Food and Wine: perspectives from abroad

A.Y. 2019-2020
Prof. Albert Mas, Universitat Rovira i Virgili, Course on Food Microbiology and quality

A.Y. 2018-2019
Prof. Małgorzata Nowacka, Warsaw University of Life Sciences - SGGW, Course on Quality, Processing and Sensorial Analysis of Italian Food

A.Y. 2017-2018
Prof. Per Møller, University of Denmark, Course on Food and Wine: perspectives from abroad

A.Y. 2016-2017
Prof. Alan Tagore Bakalinsky, Oregon State University, Course on Food and Wine: perspectives from abroad

  International mobility (Erasmus+)

A good number of positions are available for international students exchanges in the framework of Erasmus programme.

For further information: Erasmus office


Find below a list of seminars and workshops organized for students of Italian Food and Wine Course.





  Our campus

Click here to discover Agripolis Campus!



Important: always use your university email address ( and include your student ID number (numero di matricola) when contacting University services.

  • For academic enquiries, write to:
  • Tutors can offer study support; get in touch with them at:
  • The International Desk is a dedicated department-based support desk for international students. To contact the International Desk you can write an email to Dr. Aurora Zecchinato:
  • If you have a question about study plans, exams, or graduation, contact the School office:
  • If you have a question about the Erasmus or other mobility programmes, write to Dr. Susanne Kloehn at: 

On the School website you can find many useful resources: remember to check it often!


  Application procedures and admission requirements

If you have an international entry qualification, please follow the instructions available on HOW TO APPLY

If you have an Italian entry qualification, please refer to the Italian website

Check the admission requirements here.

Please note that you must comply with the language requirements as described at

  Scholarships and other facilitations for students

The University of Padova offers different types of scholarships and fee-waivers to international students.

For detailed information: