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M.Sc. Agrifood Innovation Management

The postgraduate degree programme in Agrifood Innovation Management was designed to meet the demand of graduate students for professional and scientific skills in the field of agri-food innovation management, product enhancement and improvement of quality management systems.

These will be crucial drivers of economic recovery in the post COVID-19 emergency.

The degree aims to train and develop agrifood innovation managers, who will be able to promote innovation in the agrifood industry, encourage the development of new business initiatives and endorse positive change at the supply chain level. These actions are geared to enhance and add value to specialties and high-quality produce of the area in which the agrifood innovation manager operates and facilitate the transition towards a more sustainable agrifood production systems.

This highly interdisciplinary degree offers a training programme that aims to stimulate innovative solutions in agrifood supply chains, from primary production to processing and commercialization. The degree also provides knowledge and understating on the evolution of food culture and trends in agri-food markets.

Quick facts

Degree awarded Master of Science – “Laurea Magistrale” – in Agrifood Innovation Management
Workload The total workload for each student is 120 ECTS (European Credit Transfer System)
Duration 2 years full-time
Intake September each year
Fees and funding
(approximate rate)
EU: 340€-3400€ (fee range based on personal income and merit);
Non-EU: 1000€-4500€ (fee range based on merit only, i.e. score in the application evaluation)
Location TrentoItaly

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Learning outcomes

Learning outcomes aim at acquiring knowledge in:

  • biology, physiology, genetics of the production and harmful agents and their interaction in the ecosystem
  • innovative and sustainable production, conservation and transformation methods of crop and alpine short-cycle animal farming as well as their impact on the chemical-physical and sensorial qualitative characteristics of agrifood products
  • innovative strategies, solutions and methods for the quantitative-qualitative improvement of agricultural production, adaptive defense against biotic and abiotic stresses via a more sustainable use of natural resources and a reduction of the impacts on environmental and human health
  • new strategies and methods to introduce innovation in agrifood production and processing
  • principles for sustainable agrifood production and innovative solutions for the reduction of anthropic impact of agriculture on the environment, with emphasis on risk and opportunities that rural areas may encounter
  • key principles of marketing applied to the agrifood sector, with focus on innovative products, national and international markets and their evolution
  • key principles of law related to agrifood production and commercialization, protection and promotion of technological innovation, including ethical principles
  • machines and plants for the production, storage and transformation of agri-food products, design, selection criteria with attention to the most innovative aspects also related to sensors and automation, control systems and data analysis

At the end of the studies, graduates will be able to:

  • improve crop and animal production in terms of quality and sustainability and increase the competitiveness of supply chains thanks to: the introduction of advanced techniques and technologies, the use of traditional and innovative genetic improvement tools, the implementation of advanced agronomic practices including storage and transformation in post-harvest, the use of biotechnology and biological techniques for crop defense and animal nutrition in extensive farming to improve animal welfare
  • develop or optimize innovative and sustainable production processes including aspects related to production, genetic improvement, defense, engineering, agricultural economics, marketing, industrial standards and regulations
  • design, introduce and independently manage and test the innovation in traditional supply chains, also considering the production of new types of food, with attention to the market demand and consumer preferences
  • program, plan and conduct analyses, process collected data with advanced mathematical models and IT tools; critically interpret the results; write reports within research project and development of research proposal which aims to improve agricultural production and its sustainability


Application deadlines
(check online for updates)

  • March: Non-EU citizens living abroad + EU citizens
  • From April to June: Only EU citizens & Non-EU citizens living in Italy


For admittance to the Master in Agrifood Innovation Management, it is necessary to have a Bachelor’s degree belonging to one of the the following:

  • L- 25 Agricultural and forestry sciences and technologies (ex D.M. 270/04 or class 20 ex D.M. 509/99) – in case of degree obtained in Italy
  • L- 26 Food sciences and technologies (ex D.M. 270/04 or class 20 ex D.M. 509/99) – in case of degree obtained in Italy

Or, if the Bachelor degree is different from the ones listed above, applicants are required to have at least 66 ECTS in certain Scientific Disciplinary Sectors (SDS) for degrees obtained in Italy.

  • To have proof of English language knowledge at least at level B2 (Common European Framework of Reference)
  • To have a basic knowledge of the Italian language.

Selection criteria

  • Assessment of previous studies and their coherence with the programme
  • Academic curriculum
  • English language proficiency (if higher than B1)
  • Statement of purpose
  • Possible interview

How to apply

Please get in touch to receive instructions about the application process.

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