The master's degree is one of the most important stages in the professional path as it is the transitional stage between the academic world and the world of work, and the challenge is to choose a master's degree where there is a balance between these two components.

The Master's in Food Engineering has precisely this fundamental characteristic, since, thanks to numerous partnerships with renowned companies, it allows the student to become an intern and experience the day-to-day world of work. Additionally, this master's degree allows the student to develop their entrepreneurial skills through the diversity of activities that it supports, such as Ecotrophelia, a competition where I developed my first product together with my colleagues, and which allowed me to get in touch with a wide range of areas, from marketing, food safety, product development and even the economic field, always with the unconditional support of all the teachers.

One of the best memories I have of the masters were the days spent in the kitchen lab researching, developing and creating, while having unlimited access to all the resources provided by the ESB, from equipment to raw materials and, most importantly, the knowledge of the teachers.

The teaching faculty is at the heart of the master’s. The dedication they show and the affection they convey make the journey easier, because we feel supported.

I took the master's degree with the aim of entering the food industry in the area of quality, and I can say that, at the moment, I am exactly where I want to be, working in the fish area and in the quality department. This is undoubtedly due to the prestige of the Master's in Food Engineering at the ESB, not only its renowned professors, but also because its graduates are clearly so well prepared for professional world, and this reputation is recognized.