Degree course in Human feeding and nutrition sciences

Course Name

HUMAN FEEDING AND NUTRITION SCIENCES

Course Code

LM17

Class (Ministerial code)

LM-61

Website

https://www.dsf.unipg.it/didattica/cdlm/scienze-dell-alimentazione-e-della-nutrizione-umana/1002-a-a-2020-2021-sanu

Field(s) of study

ISCED Area 05 – Natural sciences, mathematics and statistics

Qualification award

Master Degree

Level of qualification according to the NQF and the EQF

EHEA Second cycle; EQF Level 7

Length of programme / number of credits

2 years / 120 ECTS

Language of Teaching

Italian

Mode of study

In class

Didactic centre

Polo didattico Via del Giochetto, Perugia

Programme director

Prof. Lina Cossignani

Access to the course

open access with assessment of personal competences

Specific admission requirements

Formal Requirements Italian First cycle qualification (Laurea) or foreign equivalent in the same or related subject area, with possible extra work if required competences are lacking

Evaluation of specific subject knowledge on entry

Verification of the possession of the curricular requirements with the methods indicated in the academic regulation of the course of study Foreign students are required to take a test to verify their proficiency of the Italian language, except Erasmus Incoming students, Exchange Students and students in mobility as per the Cooperation Agreement

Profile of the programme

The Master's Degree Program in Food Science and Human Nutrition trains experts with extensive knowledge in the chemical-analytical, food technology, hygienic-epidemiological, biochemical-nutritional and biochemical-clinical fields, to carry out with expertise and scientific approach all the responsibilities associated with the profession of the nutritionist and the operator in food production and quality control of the food industry. The training program offers characterizing learning activities for the acquisition of advanced knowledge in the different areas of food science and human nutrition, from biomedical and human nutrition field to food analysis and processing.

Programme learning outcomes

Graduates will acquire the needed knowledge for food quality control, for managing the nutritional problems of populations in physiological conditions, for evaluating the influence of food on human health and well-being and on disease prevention. The knowledge acquired during the training program will allow to assume roles of responsibility in all areas of food science and human nutrition, in public and private structures, as well as in academic research context and healthcare sector.

Qualification requirements and regulations

Admission to the final test for the achievement of the qualification will require that the student has acquired all the credits foreseen in the study plan for training activities other than the final test. The final examination for the achievement of the qualification is public and consists of the presentation of a thesis work to a specific commission. The thesis, experimental or not, can be written in Italian or English and can be carried out by the student in a university center or at public or private companies or in foreign structures.

Examination regulations and grading scale

Assessment, normally with oral or written exam, is measured in thirtieths. The maximum grade, 30/30, can be enhanced with “cum laude” (30 cum laude), in case of excellence. The main exam sessions are held in January/February, June/July, September.

Obligatory or optional mobility windows

The credits acquired by the student during a period of study abroad or during a virtual mobility are fully used for the achievement of the qualification pursued, without any further activity or learning verification for the student

Work-based learning

The work-based learning, an important training and orientation tool, can be carried out under the guidance of a tutor in a private or public structure, which has entered into a special agreement with the University, as part of an international mobility program or in University structures. This activity favors the connection between training and work, allows for a practical/ professional experience and facilitates the professional choice of the students. This activity can also be aimed at carrying out the degree thesis.

Occupational profiles of graduates

Graduates can find employment in food production, distribution and catering companies as well as in public and private sectors responsible for monitoring the population's nutritional trends, training, education and dissemination activities.

Free-choice training activities