Nutrition and Food Sciences

Department of Life and Environmental Sciences

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Nutrition and Food Sciences

Area Sciences
Degree code
LM-61 – Human Nutrition and Food Science
Language Italian
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.


  • Pathophysiology
  • Food hygienic-health aspects
  • Food biotechnologies
  • Nutrition and health
  • Prototyping of functional food and innovative nutraceuticals
  • Biochemistry and physiology of nutrition
  • Food microbiology
  • Safety and toxicology of nutrition
  • Industrial innovation in nutrition field


Graduates can have a career as:

  • Researchers in the Nutrition and Food Sciences field in Public Health or research institutes
  • Food biotechnologists in agri-food, dietetic, nutraceutical, pharmaceutical companies and in trade associations for the implementation and validation of functional food, both for humans and pets, and for the management of labeling and information on nutrition and health claims
  • Teachers in public or private institutes


Competence and innovation:

This multidisciplinary course, proposed and implemented by Professors of two Departments (the Life and Environmental Sciences and the Agricultural Sciences Departments), provides full education and training in the food field and in food’s role in human health.

Functional food plays an increasingly important role in the national and global market, with an increasing customer’s attention to food quality and to its role in maintaining an optimal state of health, both for humans and pets. Such increase is matched by a strong demand for innovation and professionals from the agri-food industry.


Course Coordinator:
Prof.ssa Tiziana Bacchetti

Ufficio Orientamento e Tutorato
Tel: +39 071 2203037 – 3038


Webinar Open Day

10 june 2022


The course in numbers


of graduate students employed three years after graduation.


of Graduate students are satisfied with their study choice


of students are satisfied with professors’ availability


of students are satisfied with professors’ clarity