Nutrition and Food Sciences

Area	Sciences
Degree code	LM-61 – Human Nutrition and Food Science
Language	Italian
Access	Free – the adequacy of students’ knowledge will be tested
Venue	Ancona
Lectures	On site and online

Features and aims of the course

Graduates in Nutrition and Food Sciences have a high professional profile suitable for the nutraceutical, animal feed and food industry, combining knowledge about food production and transformation and its nutritional and functional value. In addition to the classic preparation for the profession of nutritional biologist, the trained professional figures will have the skills to analyze and evaluate the chemical-physical and microbiological characteristics of a food product, in order to improve its nutritional quality and safety. These skills will allow preferential access to agri-food, nutraceutical and zootechnical companies. Future graduates will be able to deal with the development of traditional functional and innovative food, both for human consumption and for the livestock sector.

LEARNING OBJECTIVES

Biochemistry and physiology of nutrition
Nutrition under physiological and pathological conditions
Molecular bases of nutrition
Hygienic-sanitary aspects of food
Food microbiology
Food safety and toxicology
Food biotechnology
Functional and innovative nutraceutical foods

YOUR FUTURE CAREER OPPORTUNITIES

Freelance work as a Nutritionist.
Specialist in agri-food, dietary, nutraceutical, and pharmaceutical companies, as well as industry associations: implementation of integrated quality management systems, design, development, and enhancement of high-nutritional-impact food products (functional foods) for both humans and pets; management of labeling and health/nutrition claims (Health Claims); development of certification systems.
Researcher in the field of Nutrition and Food Sciences in public health institutions and research centers.
Teaching in public and private institutions.

STRENGTHS OF THE COURSE

The program is developed in collaboration with the Department of Life and Environmental Sciences (DISVA) and the Department of Agricultural, Food, and Environmental Sciences (D3A), involving faculty members from both departments to provide comprehensive training on food and its role in health.

The program’s strengths include:

Multidisciplinarity: Integrates knowledge from biology, chemistry, medicine, food technology, and economics.
Practical training: Laboratories, internships, and seminars to develop job-ready skills. Thesis projects may involve advanced research labs, allowing students to participate in innovative nutrition and food science projects.
Continuous updates: Curricula reflect the latest scientific discoveries and market trends, including nutrigenomics and nutrigenetics.
International collaborations: Partnerships with global universities and research institutions enhance the program and offer exchange opportunities.

These strengths ensure highly qualified professionals ready to innovate in nutrition and food sciences.