Agriculture, Food, and Environmental Sciences

Made in Italy agri-food is famous all over the world and is a distinctive feature of our culture and economy. This relevance is also evidenced by the fact that the UN and the European Union have chosen Italy to be the headquarters of the FAO and EFSA (European Food Safety Authority) respectively.

In this context, the Faculty of Agriculture, Food and Environmental Sciences plays a leading role, relying on a long and prestigious tradition.

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 advances in the field of scientific research as well as for the quality and innovation of its teaching activities. It is a state-of-the-art, dynamic and open environment; most of the courses involve practical laboratory experiences, some degree programmes are entirely taught in English and the construction over time of a large and qualified international network allows students to spend periods of study abroad at important partner universities. The University Campus of Piacenza and Cremona, immersed in the so-called "Food Valley", is the ideal context to deepen the study of all dimensions and stages of the agri-food sector in a circular supply chain perspective, defined as a "food system".

If in the 1950s the primary objective of the agri-food system was to increase productivity, today this sector is at the centre of a real scientific and technological revolution aimed at making primary products as well as those derived from plants, animals and microorganisms more environmentally friendly, of better quality and increasingly competitive in 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 those of the most modern industrial transformation, all inspired by the principles of sustainability and responsibility towards the environment.

This translates into up-to-date and innovative study plans in which there is space for highly topical issues such as precision agriculture, the effect of climate change on the agri-food system, food safety, innovation alongside tradition to increase the export of Made in Italy food products.

The effectiveness of classroom teaching is guaranteed by an optimal ratio between the number of students and teachers. In addition, this is accompanied by a high number of hours of laboratory exercises and field visits; this is a distinctive factor of the Faculty, much appreciated by students as it allows them to concretely experience the principles studied in the theoretical manuals.

The Faculty of Agriculture, Food and Environmental Sciences of Università Cattolica can boast a dense network of very close and collaborative relationships with the most important companies operating in the agri-food world. Also thanks to these valuable synergies, students can access a wide variety of professions, so much so that for many of them it is possible to live an internship/traineeship experience during their studies and, above all, at the end of it more than 90% of graduates find a job consistent with their skills within a few months of graduation.