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Food Science and Human Nutrition (LM-61)

  • Type: Master's Degree
  • Duration: 2 years
  • Credits: 120 credits

The Master's Degree Course in Food Sciences and Human Nutrition trains experts with advanced and multidisciplinary skills capable of working in the sectors of food sciences and human nutrition, also understood as determinants of health, addressingingor individuals, groups of people and populations. The training field of the Course of Studies also includes issues relating to food safety in developing countries.

The study plan is designed without preparatory exams and includes two curricula: "Human Nutrition" e “Power of the World”. In the latter curriculum the specific courses are delivered in lingua ingreading.

The Master's Degree Course in Food and Human Nutrition Sciences makes use of a University-Enterprise Committee, which includes important companies in the reference production sectors. The limited number of students guarantees an easy and personal approach to teachers. The teacher-student ratio of the University is 1/16, considering only the permanent teachers.

Master's graduates, after passing the relative state exam, can enroll in the National Order of Biologists.

Access requirements

The Master's Degree Course is aimed at graduates who have acquired a good preparation in chemical, physical and mathematical disciplines and an in-depth knowledge of biological disciplines, as indicated in the admission notice. Candidates must also demonstrate an ability to use the lawingua ingspoken and written lese (level B1).

Nutritionist biologists

This is a highly demanding course which will open many career opportunities across numerous medical fields.

Graduates in Food and Human Nutrition Sciences:

 

  • It carries out activities aimed at the correct application of diet, nutrition and the related regulations in force, on the basis of scientific evidence and accredited guidelines;
  • Apply suitable methods to evaluate the characteristics, nutritional quality, safety and suitability of foods for human consumption;
  • Prepares dietary programs for excess and defect malnutrition in the individual and in populations;
  • Oversees the dietetic-nutritional aspects and the quality and supply controls of food in the various forms of collective catering;
  • It collaborates in study and intervention programmes, also aimed at developing countries and fragile population groups, relating to the relationship between nutrition and health status;
  • Collaborates in surveys on food consumption and nutritional epidemiology;
  • Develops and participates in food training and education programs.

Skills associated with the function:

Graduates have advanced skills and professional skills that allow them to correctly apply nutritional diet regimens appropriate to different circumstances, to organize/manage collective catering services and to carry out interventions aimed at food safety.

In particular, the skills of the master's degree in Food Sciences and Human Nutrition concern:

 

  • the application of a correct diet intended as a tool for maintaining health conditions and for the prevention of certain pathologies, with particular reference to population groups (children, the elderly, pregnant women, etc.) or people who require a specific diet ;
  • the identification of food processes and technologies necessary for the transformation and preservation of food preparations;
  • the correct use of new foods / supplements, with particular reference to the nutraceutical and functional fields;
  • the evaluation of the nutritional status of singindividuals, groups of people and populations;
  • the evaluation of the composition of foods, in terms of nutrients, anti-nutrients and the presence of contaminants;
  • the development of food training and education projects aimed at different types of people (health and food sector workers, schools, sportsmen, etc.);
  • the development of food and nutrition programs in developing countries.

 

 

 

With reference to the classification of professions made by ISTAT, graduates of the Master's Degree Course in Food and Human Nutrition Sciences have job opportunities in highly qualified professions in the life sciences sector.

In particular, graduates can find employment opportunities with management or consultancy roles in:

 

  • public and private structures in charge of evaluating the nutritional characteristics of foods, analyzing the bioavailability of nutrients and the effectiveness of supplements, applying methods aimed at assessing the safety of foods and their suitability for human consumption;
  • consultancy and service company in the human food sector;
  • as a freelancer or in organizations and companies that deal with training, education, dissemination and publications on the subject of food quality and safety;
  • in the industrial sector, in the human food sector, food supplements, dietetic products and nutraceuticals, for the validation and development of new products,
  • in companies, bodies or institutions responsible for analyzing food habits and consumption, as well as changes in consumer perception in the food sector,
  • in companies that need experts in nutrition for the training of personnel specialized in the distribution and/or administration of foods, supplements, dietetic foods for medical purposes, functional foods, etc.
  • in public and/or private bodies and structures interested in food problems in the world and in the cultural integration of immigrants and/or in charge of the planning and development of food and nutrition programs aimed at population groups;
  • in the free profession as a nutritionist biologist;
  • in basic and applied scientific research in the food and nutrition sector.

 

Access requirements

The Master's Degree Course is aimed at graduates who have acquired a good preparation in chemical, physical and mathematical disciplines and an in-depth knowledge of biological disciplines, as indicated in the admission notice. Candidates must also demonstrate an ability to use the lawingua ingspoken and written lese (level B1).

Acquisition of skills in the sector

Students will acquire technical and scientific skills with particular reference to the application of a Proper nutrition for the maintenance and restoration of the state of health, to the evaluation of the nutritional state of singoils individuals, groups of people and populations, the development of training projects and nutrition education aimed at different types of people (health and food sector workers, schools, sportsmen, etc.); to new foods, supplements and their use, with particular reference to the nutraceutical and functional fields; to the development of food and nutrition programs in developing countries.

Graduates will be able to enroll in the National Order of Biologists, after passing the state exam.

President of the Course

2023© Università Campus Bio-Medico di Roma, Via Álvaro del Portillo, 21 - 00128 Rome, Tel. +39 06.22541.1, Fax +39 06.22541.456, VAT number: 048 020 51 005, Fiscal Code: 97087620585
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