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Campuses:  Palermo, Palermo
Department Biological, Chemical and Pharmaceutical Sciences and Technologies
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Food Science and Human Nutrition

Master Degree
LM-61 R
In presence
Planned
No
  • Spain

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What is the objective of the course? What is it?
What does it train you for?

The Master's Degree in Food Science and Human Nutrition (LM-61 R) prepares for the profession of Biologist, with specific training as a Nutrition Biologist In particular, the Master's Degree Course trains a professional figure aimed at carrying out, in the public and private sectors, activities aimed at the correct application of human nutrition and food.

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What do you learn?

The Master's Degree in Food Science and Human Nutrition aims to provide the following skills:

  • In-depth knowledge of food quality control and potential health risks;
  • Ability to assess nutritional status, eating habits, and nutritional needs in different stages of life conditions of individuals and populations;
  • Ability to design nutritional plans for individuals and population groups at different ages or in physiological and pathological conditions;
  • Training, education, and dissemination on nutritional quality and healthy lifestyles In particular: during the first year, students will deepen their knowledge in characterizing disciplines such as nutritional biochemistry, food chemistry, and pharmacology together with more clinical subjects such as gastroenterology and internal medicine.
The second year is mainly aimed at the study of eating disorders and hormonal control, nutritional analysis methodologies, nutrition in physiological and pathological conditions, and metabolic syndrome.

The second year also includes an internship to be carried out both in the university environment and in public and private companies affiliated with the University of Palermo, as well as the preparation of the Degree Thesis

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What can you do with it?

The Nutrition Biologist will be able to carry out his/her professional activity at: AGRO-FOOD SECTOR COMPANIES (in the evaluation of the nutritional characteristics of raw materials, food products, functional foods, and bioavailability of nutrients and bioactive compounds) FOOD CONTROL LABORATORIES with skills regarding food control and safety in the food processing and distribution chains BODIES RESPONSIBLE FOR LABELLING, NUTRITIONAL INDICATIONS OF FOODS, and THE FORMULATION OF HEALTH CLAIMS.

PUBLIC AND PRIVATE HEALTH with the following skills: Evaluation of nutritional status, eating habits, and nutritional needs in individuals in different stages and conditions of life and population groups Nutrition and health: nutritional interventions for the prevention of diseases at the population and individual level.

Collaboration with other professionals in the management of nutritional aspects of specific pathologies (e.g. eating disorders, malnutrition in the elderly, etc.) NUTRITIONAL EDUCATION.

FREE PROFESSION with the following skills: Development of personalized nutritional programs and nutritional education interventions aimed at well-being and maintaining health (subject to registration with the Professional Order of Biologists).

Formulation of personalized nutritional plans in physiological and pathological conditions.