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Food Science and Human Nutrition (L-13)

  • Type: Degree
  • Duration: 3 years
  • Credits: 180

The growing role of science applied to nutrition both in the food industry sector and in education on correct lifestyles requires more and more experts with specific academic skills. In compliance with the qualifying educational objectives of the class to which they belong, the course of study aims to train graduates who must possess an adequate mastery of tools and skills in the biological sciences sector and in the various aspects concerning food and human nutrition .

In particular, graduates will:

  • possess an adequate basic knowledge of the various sectors of biological and bio-medical sciences;
  • acquire disciplinary methods of investigation and analysis of data and experimental results;
  • have operational and application skills and abilities in the biological field and in the food education sector;
  • acquire technical-scientific skills for the analysis of food matrices and the evaluation of their nutritional value;
  • be able to use the law effectively, in written and oral formingua inginjured in the specific area of ​​competence and for the exchange of general information;
  • be in possession of adequate skills and tools for communication and information management;
  • be able to work in a team, to operate with defined degrees of autonomy and to fit promptly into the pertinent work environments.

These objectives will be achieved by providing students with:

  • basic elements of mathematics, computer science, physics and chemistry;
  • theoretical foundations and adequate operational elements regarding: food chemistry, biochemistry and physiology of nutrition, food science; biology of microorganisms, biology of plant and animal organisms; pathology and pathophysiology with particular reference to nutritional aspects; food education;
  • Laboratory activities.

The Degree Course imparts the skills necessary for entry, with technical roles, in research and food quality control laboratories, in the professions of collective catering and in food education programmes.

The Degree also allows access to Master's Degree courses consistent with the Study Programme.

Junior biologist
Function in a work context:

The continuation of studies in master's degree courses certainly constitutes the main "function" for which the CdS intends to prepare its graduates. As far as the working context is concerned, the technical-professional functions characteristic of the junior biologist - reference professional profile of the Degree Course - for which the Course intends to prepare its graduates concern in particular:

  • carrying out chemical-biological investigations using analytical-instrumental procedures;
  • the performance of technical-analytical procedures in relation to the composition of foods and the evaluation of their nutritional value;
  • the use of technical-analytical procedures in the chemical-physical, biochemical, microbiological fields;
  • the performance of technical-operational and support tasks in production and technological activities within companies in the agro-food and catering sector;
  • the performance of quality control procedures on food production processes and their derivatives;

as well as support for the development of food education projects.

Skills associated with the function:

The skills - understood as the ability to use knowledge and skills in a study or work context - necessary for the autonomous performance of the functions for which the Degree Program intends to prepare its graduates and shared by the reference world of work, of which the Degree Program intends to promote the development and acquisition by graduates at the end of the training course, have been identified as follows:

  • knowledge of the chemical-physical aspects that govern living beings;
  • knowledge of the various aspects of biology and related disciplines;
  • basic knowledge of experimental data processing and statistical evaluation;
  • knowledge of the main analytical techniques, with particular reference to food analysis;
  • knowledge of the main food production processes;
  • knowledge of the basic principles of correct human nutrition;
  • ability to choose and use standardized analytical-instrumental methods for carrying out biological control investigations relating to foods and for evaluating their nutritional value, also in order to carry out quality control procedures;
  • analytical mindset and critical ability, curiosity and interest in the study of food and nutrition;
  • self-learning and continuous updating skills;
  • relational and organizational skills for planning food education projects;
  • ability to integrate into teamwork by relating to colleagues and other professionals or public and/or private clients.

In addition to continuing their studies in master's degrees consistent with the course of study followed, graduates will be able to find employment for carrying out technical roles within:

Research institutions and universities;
Analysis and quality control laboratories for foods and their derivatives;
Service and consultancy companies for the agro-food and catering sector;
Work environments that require knowledge in the various sectors of biology, with particular reference to food, nutrition and food education.

President of the Course

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