Course objectives
The general objectives of the course are aimed at training a highly qualified professional figure who possesses:
1) highly specialised knowledge, some of which is at the cutting edge of human nutrition as the basis for original thinking and/or research; 2) specialised problem-solving skills related to the fields of nutrition, food and health products, needed in research and/or innovation in order both to develop new knowledge and procedures and to integrate knowledge obtained in different fields; 3) skills in the management of complex and unpredictable work or study contexts in the field of human nutrition that require new strategic approaches, knowledge and professional practice.
The LM-61 therefore has as its specific objectives the training of advanced professionals in the field of Human Nutrition thanks to a didactic organisation capable of guaranteeing knowledge, skills and competences based on solid interdisciplinary scientific training in physiology, basic and applied nutrition as well as in complementary cultural areas such as food safety, food biochemistry, epidemiology and intervention studies, food and pharmaceutical technologies, pharmacology and toxicology, regulatory and legal aspects. The presence of clinical disciplines will also allow further aspects to be explored, such as those related to diseases with a nutritional component or genesis, the role of food and dietary regimes in different physiological states, the prevention of chronic degenerative diseases and the improvement of well-being and quality of life.
The educational path of the LM-61 master's degree is articulated and interdisciplinary. It requires adequate time and the presence in the Degree course of course units aimed at organising the specific knowledge required to achieve the educational objectives in the fields of 1) Human Nutrition; 2) efficacy and safety of food and supplements; 3) formulation, production and quality management of food and supplements, including regulatory and legal affairs; 4) other educational activities in the field; 5) internship and/or thesis activities.
1) The management of training in Nutrition is primarily related to physiology, biochemistry and applied dietary sciences. In particular, biochemistry and physiology identify the subjects dedicated to basic nutrition training, while applied dietary sciences are concerned with applied and clinical aspects. Furthermore, clinical knowledge is integrated in those areas such as internal medicine, cardiology, gastroenterology, nephrology and psychiatry where the role of nutrition and food supplementation in prevention and therapy is well established.
2) The management of training on the efficacy and safety of foods, ingredients, supplements and bioactive substances is primarily attributable to pharmacology, pharmaceutical chemistry and food chemistry. In particular, the focus will be on general pharmacology and toxicology and the pharmacological and toxicological activity of the main bioactive compounds and/or contaminants, together with teachings on the quality and safety of food, ingredients and potential undesirable compounds, also in relation to traditional and innovative formulations and natural sources of bioactive ingredients and compounds.
3) The management of training in the formulation, production and quality management of foods, ingredients and supplements and related to pharmaceutical and food technologies, including food microbiology. In particular, the focus will be on training activities related to the formulation, production, processing and packaging technologies for food and pharmaceutical supplements respectively, as well as microbial biotransformation, the use of microorganisms for health and interactions with the gut microbiota.
Completing the scope are the legal aspects, with the teaching of European Union law identifying the regulatory and normative competences related to the food and supplement sector, also with reference to the specific differences with pharmaceuticals.
4) Other educational activities include free-choice ECTS credits and ECTS credits for linguistic and computer-related educational activities that enable the student to study specific aspects in greater depth to complete his or her training.
5) Finally, the ECTS credits dedicated to the development of the dissertation will provide graduates with the cognitive tools necessary to develop the ability to plan and manage research and/or internship activities through the use of advanced texts, specialised scientific journals and IT tools.