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Applied Biology in Nutritional Sciences  Biologia applicata alle scienze della nutrizione

General information

Classification of Scholarly Field LM-6 Biology
Application and Admission Open with entry requirements examination. How to apply.
Course Duration 2 years
Course Attendance Mandatory
Course Language Italian
Course Location via Golgi 19 - Milano
via Celoria 20/26 - Milano
Head of Studies Maria Ida De Michelis
Course Website Programme Description



Course Objectives

The degree programme in Biology Applied to Nutrition Science produces professional figures with advanced training in the following areas: biological applications in the field of nutrition; the interaction between food and environment; food resource hygiene and quality; control procedures; and food certification.

On the strength of the biological training that they receive in the field of nutrition, graduates are equipped to handle problems that arise as a result of rapid developments in the environmental, cultural, regulative and technological aspects of nutrition.

Through this training pathway, the degree programme aims to respond to a clear-cut new call for competences in the field of bio-nutrition which, while traditionally associated with the professional figure of the biologist, now continue to expand.



Career and Employment

Graduates in Biology Applied to Nutrition Sciences can engage in:

  • research activities in the field of bio-nutrition
  • research activities in the food industry and in specific sectors associated with the protection of public health
  • activities connected with food resource optimisation, conservation and safety processes
  • activities associated with control, accreditation and certification procedures for public and private facilities and laboratories, in compliance with European provisions
  • marketing in the relevant industry
  • managerial positions in public and private laboratories
  • freelance activities in related sectors (e.g. nutritional consultancy for the development of optimal diets for the community and the individual)
  • managerial positions in the field of large-scale food distribution
  • the diffusion and publishing of knowledge in the field of bio-nutrition, for institutional operators or the general population.