Food and Health
Italy, Padua
| Study location | Italy, Legnaro (Padua) |
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| Type | Master's degree, full-time |
| Nominal duration | 2 years (120 ECTS) |
| Study language | English |
| Awards | (Master of Science in Food and Health) |
| Course code | AV2585/000ZZ/2021 |
| Tuition fee | €2,739 per year For further information please visit: www.unipd.it/en/tuition-fees |
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| Application fee | €30 one-time This fee is non-refundable. |
| Deposit | €205 one-time In order to accept your place at the University of Padua, the payment of the admission fee is required. This fee is non-refundable. |
| Entry qualification | Bachelor diploma (or equivalent)
The entry qualification documents are accepted in the following languages: English / Italian. You can often get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original. You must take the original entry qualification documents with you when you finally go to the university. If you are admitted to the degree programme, you will have to submit other documents including original and translated/legalised copies of your previous qualifications, etc. No legalised documents are required at application stage. |
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| Language requirements | English B2 Level (CEFR) or equivalent certificate Please check out this link for the full list of accepted certificates, minimum scores and exemptions |
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| More information |
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Overview
The Master’s degree addresses the complexity underling the interactions among food, nutrition and human health in an international context, with a paradigm-based structure “from food harvest to global health”. The modern teaching approach aims at filling the existing gaps among the different disciplines currently offered in this area, providing multidisciplinary, complementary, highly integrated knowledge. The programme offers both strong theoretical courses and applied research-oriented teaching on food production, food quality and human nutrition, in order to analyse how they relate and affect human health, via dietary habits.
Programme structure
1st Year
• Food Safety Hygiene and Microbiology
• Food Chemistry and Technology
• Nutrition and Metabolic Pathways: from Organs to Cells
• Genomics of Nutrition
• Communication Skills
• Food Microbiota, Human Microbiome, Plant Bioactive Compounds and Food Quality
• Plant Bioactive Compounds and Food Quality
• Food Microbiota and Human Microbiome
• Ecology of Foodborne Pathogens, Food Toxicology and Antimicrobial Resistance
• Sustainable Resource-efficient Food Production and Processing
• International Regulations for Food Safety, Certification and Trading
• Mechanisms of Tissues Diseases and how Environmental Clues alter Organ Function
2nd Year
• Research Methods in Economics: Understanding Decision Making and Consumer Behaviour to Promote Healthy Choices.
• Quality Control and Data Analytics in Food Production
• Nutrition-related Diseases
• Human Nutrition: Sustainability and Multidisciplinary Perspective
Career opportunities
Potential areas of employment:
• Product development and research specialist in the food industry
• Expert in food and nutrition areas of private and public administration
• Agri-food and nutritional advisory specialist of GDO or food manufacturers
• Food quality and nutritional expert in international organizations
• Independent consultancy practitioner
• Food quality and nutrition expert in public health
• Clinical Dietitian Manager
• Health Educator
• Food quality and nutrition communications specialist
• Advisory specialist in NGOs, charities and projects concerned with food quality and nutritional issues
• Researcher in food quality, nutrition and health
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