Overview

This innovative joint Master’s degree is offered by 5 Universities (Padua, Lyon-1, Granada, Krakow, and University of British Columbia).

It enables students to acquire interdisciplinary skills in the fields of food, nutrition and human health by teaching them how to address the multiple and complex relationships underlying food production and quality, their connection with human nutrition and health. Rigorous theoretical coursework, complemented by a dedicated internship semester in industries and research laboratories, allows students to understand how multiple factors — including dietary behaviours — interact and influence human health.

Programme Structure

1st Year at Unipd

1st semester:

Food science and safety (elective subject)

Nutrition and metabolic pathways: from cells to organs (elective subject)

Research methods in economics: understanding decision making and consumer behavior to promote healthy choices

Methodology for the hazard analysis in food-related jobs (elective subject)

Genomics of nutrition

Human Nutrition: sustainability and multidisciplinary perspective

Nutrition related diseases (elective subject)

2nd semester:

Ecology of foodborne pathogens, food toxicology and antimicrobial resistance

Mechanisms of tissues diseases and how environmental clues alter organ function

Sustainable resource-efficient food production and processing

Metab-Contam-AI laboratory

International regulations for food safety, certification and trading

2nd Year – 3rd semester:

Path 1 - Food and Neurosciences - Lyon 1 

Neural basis of cognition

Project Management

Psychophysiology of perception

Sensory Analysis and consumer studies

Business Applications

Data

Path 2 - Food and dietetics - UAK

Clinical pathophysiology

Education and nutrition consulting

Immunodietetics

Methodology of assessment of food and nutrition pattern

Methodology of experiments 1

Nutrition during pregnancy, lactation and infants’ nutrition

Seminar

Planning and organisation of dietary nutrition - nutritional, technological and hygienic aspects (elective subject)

Natural and synthetic sweeteners (elective subject)

Gluten-free products and their role in human nutrition and diet therapy (elective subject)

Allergens in food (elective subject)

Functional properties of bee products (elective subject)

Cereals and pseudocereals in dietetics (elective subject)

Nutrigenetics (elective subject)

Path 3 - Food and Nutrition – UGR

Students will select 10 out of the 14 listed optional courses:

Introduction to experimental nutrition

Nutritional epidemiology

Endocrine disruptors

Nutritional and physiological aspects of physical activity and sports

Functional foods

Nutrition and digestive system 1. Digestion

Nutrition and digestive system 2. Absorption

Oxidative stress and ageing

Nutrition in the development, evolution and prevention of prevalent chronic pathologies

Mediterranean diet and health

Nutritional therapy: allergies, intolerances and other eating disorders. diets adapted to special situations

Methodologies for the assessment of nutritional status

Relevance and use of cell cultures in nutrition research

Micronutrients and human health: scientific advances related to their preventive and therapeutic effects

4th semester 

INTERNSHIP + THESIS

UBC - Food science

 or 

INDUSTRIAL INTERNSHIP + THESIS

Lyon1 – Microbiology

Career opportunities

Graduates work in: Health and Nutrition, Public Health and Policy, Agri-Food Services, Food Safety and Regulation, Institutional and NGOs, Research and Academia, Public and Private Sector Leadership, Industry advising, Product development, Neurosciences for food, Consumer Behavior and Market Analysis, Education and Outreach, Healthcare and Prevention.