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Professional status. Employment Opportunities Graduates of the LM-61 Master’s Degree Programme may register with the National Order of Biologists (after passing the state licensing examination). According to the official classification (Ministerial Decrees on Degree Classes, Art. 3, par. 7), professional opportunities include: - Health Specialist – Nutritionist Biologist - Food Biotechnologist - Researcher in Food Science Specific areas of employment include: 1. Public Health – Participation in national and regional healthcare programs focused on prevention and the planning and management of nutritional assessment and surveillance programmes. 2. Public and Private Research Institutes – Design, management, and development of scientific studies in food science. 3. Food, Dietetic and Pharmaceutical Industries – Design and development of food products with high nutritional value (functional foods); management of labelling and health/nutrition claims; development of certification systems. 4. Food Service and Hospital Catering – Implementation of integrated quality management systems for service provision.
Language(s) of instruction/examination. ITALIAN
Skills associated with the function Graduates may work from the early stages of their career as: - Health Specialist / Nutritionist Biologist - Food Biotechnologist - Researcher in Human Nutrition Graduates from the LM-61 class may register with the National Order of Biologists (after passing the state exam) and work independently in the above roles. The educational activities are specifically designed to support: - Assessment of food nutritional properties and modifications caused by technological and biotechnological processes; - Implementation of surveys and monitoring of nutritional trends; - Analysis of nutrient bioavailability and their physiological effects; - Application of food safety assessment methodologies; - Evaluation of nutritional status in populations or specific demographic groups; - Training and public education on food quality and safety; - Formulation and prescription of personalized and group diets, including those for clinical conditions; - Use of non-invasive tools for nutritional and energy needs assessment; - Prescription of dietary supplements; - Participation in research on the relationship between diet and health; - Collaboration in international education and food assistance programs, particularly in underprivileged or emergency settings; - Contribution to the management or consulting of companies in the human nutrition sector; - Collaboration in accreditation and monitoring procedures for laboratories and healthcare facilities related to food preparation, storage, and distribution.
Function in a work context Health Specialist/Nutritionist Biologist, Food Biotechnologist, Researcher in Food Science The educational activities are aimed at learning the proper application of nutrition science and current regulations, using new technologies applied to human nutrition, and interpreting data to assess nutritional quality, food safety, and suitability for human consumption, as well as undernutrition and overnutrition in individuals and populations. Graduates will be able to perform the following tasks: 1. Assess the nutritional characteristics of foods and the changes induced by technological and biotechnological processes; 2. Contribute to surveys on food consumption and monitor nutritional trends in the population; 3. Analyze the bioavailability and effects of nutrients in foods and supplements; 4. Apply methodologies for assessing food safety and suitability for human consumption; 5. Evaluate nutritional status at both the population level and within specific groups; 6. Provide information and education to institutional stakeholders and the general population on food quality and safety; 7. Prescribe individual diets, and diets for workplace canteens, communities, sports groups, and for specific pathological conditions (subject to prior health assessment by a physician); 8. Use non-invasive devices to measure parameters useful for assessing nutritional and energy needs.
Specific learning outcomes The educational objectives of the Master’s Degree Programme (CdLM) mainly involve nine areas of professional skills that students are expected to acquire over the two-year course: 1. Knowledge of Food (properties and related technological processes) and Agri-food Biosafety Upon achieving this learning objective, graduates will possess a solid understanding of the properties of nutrients and non-nutrients in foods and the changes that occur during technological processes. Graduates will also be familiar with the main industrial technologies used in the production of dietary supplements and foods intended for special nutritional purposes. Particular emphasis will be placed on the biosafety of foodstuffs of agri-veterinary origin. 2. Knowledge of Agri-food Economics and Marketing Graduates will acquire knowledge of food markets at international, national, and local levels. 3. Understanding of Issues Related to National and International Food Policies This includes knowledge of national and EU food and health legislation concerning the marketing and safety of foods, ingredients, additives, and dietary supplements. 4. Understanding of Biochemical and Physiological Mechanisms of Digestion, Absorption, and Metabolic Processing of Nutrients 5. Knowledge of Nutritional Quality, Nutraceutical Properties, and Energy Content of Different Food Classes Graduates will also be able to assess factors affecting the bioavailability of macro- and micronutrients. 6. Understanding the Impact of Food on Well-being and the Prevention and Treatment of Diseases This includes knowledge of safety thresholds, acceptable daily intakes, and potential risks associated with the ingestion of substances present in or carried by the diet. 7. Understanding Nutritional Needs and Proficiency in Techniques for Assessing Food Consumption and Nutritional Surveillance This applies to populations in specific physiological conditions such as pregnancy, lactation, growth, aging, sports activity, and pathological states. 8. Knowledge of the Effects of Undernutrition and Overnutrition Graduates will be able to use techniques and methods for measuring body composition and energy expenditure, as well as assess nutritional status and interpret the results. 9. Ability to Use English Proficiently (in addition to Italian), Both Written and Spoken, Including Domain-specific Terminology --- STRUCTURE OF THE DEGREE PROGRAMME The teaching activities include lectures, seminars, laboratory exercises, internships in local companies, specialized seminars, and research activities. These aim to provide students with the knowledge, skills, and abilities necessary to facilitate entry into the workforce. Classroom attendance is optional. The course is organized over four semesters and includes lectures, internships, and thesis preparation. The internship can be undertaken either in research facilities provided by the university or at external research institutes or companies (local, national, or international), through formal agreements. The first year focuses primarily on acquiring knowledge in food processing technologies, agricultural microbiology, food safety, and agri-food economics and marketing. This part of the programme also includes an in-depth study of human nutritional physiology. Special attention is given to English language proficiency and to offering complementary educational activities. The first-year curriculum progressively shifts from the study of food to the study of human health and well-being. It starts with chemistry and biochemistry of food and nutrition and progresses to nutrigenomics, nutrigenetics, and epigenetics, including the study of the interactions between nutrition and the gut microbiota. The second year focuses mainly on human nutrition across different life stages—pediatric, adult, and geriatric—under both physiological and pathological conditions, with or without concurrent pharmacological therapies. The role of nutrients as nutraceuticals and the quality and safety of food of animal origin will also be explored. The Programme Council and individual professors/tutors will promote internationalization by establishing agreements with foreign research institutions and companies, enabling students to acquire professional skills through international training experiences.