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
- 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
YOUR FUTURE CAREER OPPORTUNITIES
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
STRENGTHS OF THE COURSE
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.
CONTACTS
Course Coordinator:
Prof.ssa Tiziana Bacchetti
t.bacchetti@univpm.it
Ufficio Orientamento e Tutorato
Tel: +39 071 2203037 – 3038
orientamento@univpm.it
Links
Webinar Open Day
10 june 2022
Gallery
The course in numbers
80%
of graduate students employed three years after graduation.
97%
of Graduate students are satisfied with their study choice
95%
of students are satisfied with professors’ availability
97%