Master Michele Ferrero: Teaching innovation through food science and technology

Launched back in 2006 as a gift to Michele Ferrero from his family for his 80ᵗʰ birthday, the Master programme is one of Ferrero’s many CSR initiatives run by the Ferrero Foundation.

Created to enhance food science and technology knowledge, the Master’s mission has remained the same since its inception nearly two decades ago: to inspire the next generation to continue Ferrero’s unwavering dedication to food excellence.

Sara Chiari is one of 120 students from around the world who have taken part in the second-level Master Michele Ferrero programme, an opportunity given to her during the second year of her master's degree in Food Processing, Innovation and Tradition at the Catholic University of Cremona.

“Ferrero’s second-level Master in Innovation in Food Science and Technology represented a unique opportunity to further improve my skills in the food tech field. It gave me the chance to be a part of the Ferrero family for six months and to collaborate with students from all over the world.” – Sara Chiari

A holistic approach to food development

The second-level specializing Master’s programme takes place at Università Cattolica del Sacro Cuore of Cremona. It trains students across four different modules: human nutrition, emerging technologies, consumer food psychology, and marketing and international policy for food safety and security.

Li Xuecong took part in last year’s iteration of the Master. Hailing from Zhejiang Province in China, Li came to the programme having earned a Master of Science in Food Science and Human Nutrition at the National University of Singapore.

“I chose this programme because its curriculum offers great support for my personal development,” said Li. “On an academic level, the four modules have enriched my knowledge by covering areas I hadn't explored before, such as consumer psychology and EU regulations. At a professional level, the opportunity to intern at Ferrero’s R&D headquarters significantly enhances my personal skills and career opportunities.”

Giving real-world experience

The programme takes pride in providing a close connection between university studies and real-world company experience. Through on-the-job training at Ferrero, students are empowered with skills to contribute to the production system of food companies, before they even graduate. Skills include everything from addressing current challenges in production, through to R&D processes – and even understanding the legalities behind producing new food products.

Originally from Turin, Elena Rinaldi joined the programme during her Master of Science. That experience gave her the opportunity to delve into product development processes, connect business and science, and to improve her creativity. She loved that Master Ferrero’s programme gave her a chance to apply these skills in a real-world environment.

“A compelling aspect of this Master was the Business Case project, in which we got to develop a new product that could fit in Ferrero's portfolio and engage directly with practical challenges in the field,” said Elena. “I loved collaborating with professionals from diverse backgrounds on the project. Their perspectives and experiences have enriched my own understanding.”

Another student, Gaia Diotallevi, from Rome, enrolled in the Ferrero Master having completed both her Bachelor’s and Master’s degrees in Food Science and Human Nutrition. She valued the Master as a bridge between her academic studies and getting hands-on industry experience.

“I chose the programme because it offered the perfect combination of academic excellence and real-world industry exposure. The collaboration with Ferrero, a company renowned for its innovation, was particularly appealing. I wanted to deepen my knowledge in food science while also gaining practical skills that I could immediately apply in a professional context,” said Gaia.

Strong career prospects

Of the 120 students who have been trained within the Master, more than 90% have gone straight into employment after the programme – either in Ferrero (25%) or other food companies.

“By creating a link between theoretical university studies and practical application at Ferrero, the programme is invaluable,” said Anđela Matković, one of the students who took part in the 24/25 iteration of the Master. “It will open many doors and professional opportunities due to its structure and the chance to step out of our comfort zone through the business case and master's thesis. It helps us improve and gain deeper knowledge, not just in our field of study but also in related areas, such as marketing. This will help us understand the complex dynamics and functions of working at a leading food company like Ferrero.”

You can hear more about the programme from students who went on to become Ferrero employees in our video below.