Master’s Degree in Food Science and Human Nutrition

The Master’s Degree in Food Science and Human Nutrition (120 Course Credits with mandatory participation) trains experts able to work in various fields, such as the nutraceutical industry, the food processing, conservation and distribution industry, mass catering, food education as nutritional consultants or in the foodstuff and food production chain in the quality control field

According to a survey commissioned by UCBM, in the coming 2 or 3 years, professionals specialized in these fields will be increasingly sought after within the Italian food industry, which is ready to absorb 8000 professionals in the areas of quality control, as well as certification and product research and development (source: Pepe Research, 2016). The same research highlights major overlapping between the professional competencies required by the industry and those offered by the UCBM curriculum.

This university course also trains experts in issues related to global nutrition and the connection between nutrition and health.

The study plan is designed without any preparatory examinations and envisages two possible curricula, as follows:

  • Technological
  • Human nutrition and Global Nutrition

The Master’s Degree in Food Science and Human Nutrition is aimed at graduates who, during the course of their Bachelor’s Degree, have attained a good level of preparation in chemistry, physics and mathematics (not less than 30 Course Credits), as well as an in-depth knowledge of biology (not less than 60 Course Credits) and a basic competence in food sciences.

The Campus Bio-Medico University of Rome, with a Bachelor’s Degree and a Master Degree fully focused on nutrition in its technological and innovation aspects and in its relation to health, is the only Italian university proposing a specific and complete curriculum (3+2 years)

The Master’s Degree in Food Science and Human Nutrition also has the benefit of a University & Private Enterprise Committee, in which major companies in the related productive sectors participate in the definition/updating the University’s curriculum and its research/technological development objectives. Close cooperation with private companies in course development makes access to jobs easier for students. For those who are interested, it is possible to participate in international cooperation activities, focused on improving malnutrition knowledge and possible solution strategies in disadvantaged geographical areas.