Made in Italy agri-food products are renowned worldwide and are a distinctive feature of our culture and economy. Their relevance is also evidenced by the fact that the United Nations and the European Union have chosen Italy as the respective headquarters of the FAO and the EFSA (European Food Safety Authority).
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Agriculture, Food and Environmental Sciences
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FACULTY DEAN
Luigi Lucini
In this context, the Faculty of Agriculture, Food and Environmental Sciences plays a leading role, which relies on a long and prestigious tradition.
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Explore our programmes
Founded in 1953 by Father Agostino Gemelli, the first Rector of Università Cattolica, with the aim of becoming a "model" Faculty, it currently represents an absolute point of reference, internationally recognized for its advances in scientific research and for the quality and innovation of its teaching activities. It is an avant-garde, dynamic and open environment. Most programmes include practical laboratory experience, some degree programmes are entirely delivered in English. Moreover, the extensive, well-established international network enables students to spend periods studying abroad at leading partner universities.
The University Campuses of Piacenza and Cremona, located in the heart of the so-called "Food Valley", provide the ideal setting in which to explore every dimension and stage of the agri-food sector from the perspective of a circular supply chain, known as the "food system".
While in the 1950s the primary objective of the agri-food system was to increase productivity, today this sector is undergoing a profound scientific and technological revolution. Its aim is tomake both primary products and those derived from plants, animals and microorganisms more environmentally sustainable, higher in quality and increasingly competitive on international markets. In line with these needs, the Faculty has constantly renewed the contents of its scientific and teaching activities, going so far as to deepen the evolution of the most sophisticated agricultural production techniques, as well as the latest industrial processing methods, all inspired by the principles of sustainability and responsibility towards the environment.
This is reflected in up-to-date, innovative curricula that address highly topical issues such as precision agriculture, the impact of climate change on the agri-food system, food safety, and the combination of innovation and tradition to boost exports of Made in Italy food products.
Classroom teaching is enhanced by an excellent student-to-teacher ratio, as well as an extensive number of hours of laboratory work and field visits. This hands-on approach is a distinctive feature of the Faculty, much appreciated by students as it enables them to put the principles studied in theory into practice.
The Faculty of Agriculture, Food and Environmental Sciences of Università Cattolica has a well-established network of very close partnerships with leading companies operating in the agri-food world. These valuable synergies give students access to a wide range of career opportunities, including internships and work placements during their studies. Above all, more than 90% of graduates find employment matching their skills within a few months of graduation.
I believe that the contemporary university, while it has the duty to contribute to the progress of the sciences and to follow the methodology required by each of them, must never put in second place what is required for the recognition of its primacy, namely man, the human person, the world of spirituality
Father Agostino Gemelli, Founder of Università Cattolica
The Faculty's appointments
Consult the calendar of events to attend meetings,
seminars and initiatives dedicated to students.