Two years of part-time lessons and 750 hours of internship within companies
November 5, 2018 - Deciding to enroll in a master's degree, especially if at the end of a complete university course and in parallel with professional commitments, is not easy. Thanks to part-time formulas, however, it becomes a possible experience, which enriches the wealth of knowledge and above all the experience of the participants, who thus complete their curriculum through even more specialized training.
This is the experience of Claudia Di Rosa and numerous other participants in the II level Master's Degree in Applied Nutrition, Food Safety and Quality, a training experience which, as for other Masters, facilitates the attendance of students through a comfortable part-time formula that can be reconciled with work commitments.
Claudia, master's degree in Food and Human Nutrition Sciences at UCBM, completed an internship at the Pedevilla company and is now a professional who works through her own studio. Like the other students, you had an interview with the partner companies of the Master, to find the most suitable experience for your path: "Attending the first edition of the II level Master's Degree in Applied Nutrition, Food Safety and Quality was one of the best experiences of my life. I met colleagues with whom a wonderful relationship of friendship and professional exchange was born, I had the pleasure to attend lectures and compare notes with expert teachers in the fields of nutrition and food safety and I was able to update myself to practice my activity according to science and conscience.
One of the strengths of the Master, in my opinion, is that it is not made up exclusively of theoretical lessons, but also of practical parts. For example, we had the opportunity to visit the kitchen of a school managed by Roma Capitale, as well as those of the Polo Didattico and of the Campus Bio-Medico University Hospital, and we were able to view the entire production process of a transported meals. From a microbiological point of view, however, we had the opportunity to spend a day in the laboratory to analyze the possible presence of pathogenic microorganisms in food samples, using the most modern analysis techniques.
However, the spearhead of the Master's training course is undoubtedly the curricular internship. In fact, trainees are given the possibility of choosing where to carry out the 6-month training internship: in collective catering companies (hospital, school, company), in food chemistry laboratories, in food safety and hygiene companies and in many more. This experience catapults you into a new world and teaches you to reconcile the theoretical knowledge learned during the lessons with practical applications, in order to protect the health of the final consumer".
At the end of Master Degrees , whose third edition is scheduled to start in January 2019, is acquired "a completely new title, which outlines the figure of the biologist expert in nutrition, collective catering, quality and food safety at 360°. Furthermore, through the master it is possible to obtain the certificate of HACCP procedure manager. This allows you to join a small group of people with unique skills in Italy and could be a passe-partout for any type of career path in the field of nutrition and food safety".
For information on Master Degrees , on INPS scholarships and on subsidized quotas: [email protected].
