Presentation of the Course
TRAINING OBJECTIVES
The Master's Degree Program in Food Science aims to critically learn the main issues and problems related to the field of nutrition, from the production of food to its transformation up to its use as therapy and prevention of disease.
In the medical area
Graduates must know the principles underlying the relationship between nutrition and the main chronic-degenerative diseases such as cardiovascular disease, digestive and endocrine-metabolic diseases, as well as neurodegenerative diseases. Graduates must also learn the methodological bases of research in the field of applied food science.
In the biological area
Graduates must know in a specific way the correlations between nutrients and the pathogenesis of diseases, with particular reference to the modulation of the gene structure and of the proteome, as well as the effects on cellular metabolism of natural and industrial pollutants present in food. They must know the role that probiotic microorganisms play in regulating intestinal homeostasis and basal metabolism and the correlation with human pathology.
In the nutritional area
Graduates must be familiar with the management practices of collective catering as well as the methodological bases of research in the field of applied food science.
The graduate, although culturally related to the Food and Human Nutrition sector, is not a graduate of the health area and cannot therefore overlap with the Medical Specialist in Food Science. However, it can be the link between the doctor and the areas in which food preparation and / or distribution is carried out.
Expected learning outcomes, expressed through the European descriptors of the degree (DM 16/03/2007, art. 3, paragraph 7)
PROFESSIONAL PROFILES
The occupational and professional opportunities provided for graduates (Classes Decrees, Article 3, paragraph 7) are:
- Health Specialist - Nutritionist
- Food biotechnologist
- Researcher in the field of Food Science
- Scientific consultant for companies in the agro-food sector
Specific sectors of activity can be:
• Public and / or private research institutes: design, management and development of scientific research studies in the field of food science
• Food, dietetic and pharmaceutical companies: design, development and enhancement of food products with high nutritional impact (functional foods); labeling and information management relating to nutrition and health claims (health claims); development of certification systems
• Catering and hospital catering companies: implementation of integrated management systems for the quality of the service provided
• Public health: in the context of national and regional health programs, participation in projects to prevent health conditions and design and management of nutrition assessment and monitoring programs
• Co-management of control laboratories and testing of new technologies for new foods
ENTRY REQUIREMENTS
There will be no direct tests to select access first, but an evaluation will be carried out by the Teaching Committee, which will give the authorization for enrollment in the Degree Course based on the training path taken before the admission request.
There will be no direct tests to select access first, but an evaluation will be carried out by the Teaching Committee, which will give the authorization for enrollment in the Degree Course based on the training path taken before the admission request.
The entry requirements are considered satisfied for graduates of Degree Courses belonging to the following classes
Master's Degree in Medicine and Surgery (class LM-41 and equivalent)
Degree course in Biological Sciences (class L -13 and equivalent)
Degree Course in Agro-Food Science and Technology (class L-26 and equivalent)
Degree Course in Dietetics (SNT / 03 class and equivalent)
Master's Degree Program in Biology (LM-6 class and equivalent)
For access from other study paths, candidates must have at least 60 credits in total, which can be demonstrated by the exams taken, acquired in the scientific disciplinary sectors as follows:
At least 20 credits from courses presenting BDS SSD (BIO / 09, BIO / 10, BIO / 11, BIO / 13, BIO / 15, BIO / 16)
At least 6 credits from courses presenting FIS SSD (FIS / 01, FIS / 07)
At least 10 credits from courses presenting SSD CHIM (CHIM / 03, CHIM / 06)
At least 3 credits from courses presenting SSD MED / 01, SECS-S / 01, SECS-S / 02, SECS-S / 03, SECS-S / 05
The remaining 24 credits from courses presenting SSD:
MED (from SSD MED / 02 to SSD MED / 50)
M-PSI (M-PSI / 01, M-PSI / 08)
M-PED (M-PED / 01, M-PED / 02, M-PED / 03, M-PED / 04)
ARTICULATION OF CdLM
The course has a normal duration of 2 years and is divided into 17 exams, a test to verify the knowledge of the English language, in free-choice activities of the student (12 CFU), and a final exam, which consists of a paper on the themes dealt with during the educational path, with a detailed reference to the internship. The preparation and dissertation of a thesis with a compilation and / or experimental nature is foreseen.
TEACHING ARTICULATION
The teaching activity takes place with lessons, laboratory and field exercises, specialist seminars. Attendance for classroom lessons is not mandatory.
FREQUENCY METHODS
Free
TRAINING ACTIVITIES
The training activity includes lectures, seminar activities, preparatory research and laboratories in order to acquire knowledge, skills and abilities capable of opening up to the world of work.
PROFIT EXAMINATIONS
Throughout the university course the knowledge learned by the student will be verified through written and oral exams.
FINAL DEGREE TEST
The final exam consists in the drafting of a paper / thesis followed and evaluated by a lecturer and possibly by a lecturer-co-supervisor. The test ends with a brief oral discussion in the presence of the student.
ACCESS TO FOLLOWING STUDIES
II level Master, PhD courses and specialization courses.