A new training course will start in 2026 thanks to the collaboration between the Polytechnic University of Turin and the University of Gastronomic Sciences of Pollenzo. The new three-year inter-university degree course in “Foodtech for Ecological Transition”, was officially presented on 17 October in Pollenzo by the rectors Nicola Perullo and Stefano Corgnati, marks an important turning point for the training of future professionals in the food sector and sustainability.

The initiative stands out for its totally interdisciplinary approach, capable of integrating technology, science, economics, food law, humanities and ecology, with the aim of rethinking and innovating food systems in a sustainable way. The lessons, conducted in English, will take place between the Turin and Pollenzo campuses, welcoming up to 110 students per academic year.

The educational path alternates solid scientific-technological foundations and food supply chain laboratories with modules on circular economy, law, sensory analysis, anthropology, food psychology and environmental management. Particular attention is paid to practical skills thanks to laboratories, field studies and internships directly linked to industrial, agricultural and civil society realities, promoting a “learning by doing” method.

Nicola Perullo, rector of the University of Gastronomic Sciences of Pollenzo, said: “The University of Pollenzo is at a historic turning point as it is the first time that we have created an international inter-university three-year course with such a prestigious institution as the Polytechnic of Turin. The themes of this new and unique degree course, which combines the scientific and technological skills of the Politecnico with the strategic, ecological and cultural skills of Pollenzo, are of fundamental importance for sustainable food development aligned with technological and social innovation. I am sure that this new proposal can meet the interest of many students around the world, who will be able to benefit from a widespread campus training both in Turin and in Pollenzo, and from the highly transversal and original skills that this program offers”.

Stefano Corgnati, rector of the Polytechnic University of Turin, underlined: “With this collaboration we activate a strategic path, combining our technological skills with those related to the sustainability of the food chain of the University of Gastronomic Sciences. In fact, we have created an innovative educational path on the issues of food quality, food chain safety and sustainability in agricultural techniques, through a broad synergy between the complementary skills that our universities represent. A modern educational offer that is projected into the international context: students of the course will be able to act as points of reference in both the industrial and cooperative worlds, with specific sensitivity to environmental sustainability and the rational use of water and energy in food processes. It is in fact increasingly important to create professionals who have an interdisciplinary interpretation of the different fields of application“.

Graduates will be able to enhance raw materials and by-products, optimize energy and water consumption, develop smart packaging solutions, integrate advanced technologies such as artificial intelligence and automation, navigate food regulations and industry governance. Career opportunities will cover processing, logistics, consultancy, public bodies, NGOs and startups aligned with the ecological transition.