From successful Summer Schools to the establishment of a new program: a Master’s degree in Food and Health.
The Master’s degree addresses the complexity underlying the interactions among food, nutrition, and human health in an international context, with a paradigm-based structure “from food harvest to global health”. The modern teaching approach aims at filling the existing gaps among the different disciplines currently offered in this area, providing multidisciplinary, complementary, highly integrated knowledge. The program offers both strong theoretical courses and applied research-oriented teaching on food production, food quality, and human nutrition, in order to analyze how they relate and affect human health, via dietary habits.
Food safety hygiene and microbiology
Food chemistry and technology
Nutrition and metabolic pathways: from organs to cells
Genomics of Nutrition
Food microbiota, the human microbiome, plant bioactive compounds, and food quality
Plant bioactive compounds and food quality
Food microbiota and the human microbiome
Ecology of foodborne pathogens, food toxicology, and antimicrobial resistance
Sustainable resource-efficient food production and processing
International regulations for food safety, certification, and trading
Mechanisms of tissues diseases and how environmental clues alter organ function
Research methods in economics: understanding decision making and consumer behavior to promote healthy choices.
Quality control and data analytics in food production
Human Nutrition: sustainability and multidisciplinary perspective
Potential areas of employment:
Product development and research specialist in the food industry
Expert in food and nutrition areas of private and public administration
Agri-food and nutritional advisory specialist of GDO or food manufacturers
Food quality and nutritional expert in international organizations
Independent consultancy practitioner
Food quality and nutrition expert in public health
Clinical Dietitian Manager
Food quality and nutrition communications specialist
Advisory specialist in NGOs, charities, and projects concerned with food quality and nutritional issues
Researcher in food quality, nutrition, and health
Bachelor diploma (or equivalent)
A minimum three-year undergraduate degree (or equivalent) in Agricultural Science, Forest Science, Food Science, Animal Science, Dietetic, Applied Pharmaceutical Science, Biology, Biomedical Engineering, Biotechnology, Molecular biology or related fields.
The entry qualification documents are accepted in the following languages: English / Italian.
You can often get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original.
You must take the original entry qualification documents with you when you finally go to university.
If you are admitted to the degree program, you will have to submit other documents including original and translated/legalized copies of your previous qualifications, etc. No legalized documents are required at the application stage.
English; B2 level (CEFR) or equivalent