Human Nutrition and Food Science  Alimentazione e nutrizione umana

General information

Classification of Scholarly Field LM-61 Nutrition and health sciences
Application and Admission Open with entry requirements examination. How to apply.
Course Duration 2 years
Course Attendance Not mandatory
Course Language Italian
Course Location via Celoria 2 - Milano
Strutture di Medicina e Chirurgia 
Head of Studies Ernestina Casiraghi
Course Website Programme Description

Course Objectives

The degree programme is designed to offer graduates the advanced knowledge and professional skills required to assume roles connected with the correct application of diet, nutrition and the related regulations currently in force. Graduates receive training in:

  • the properties of foods and their components, modifications to foods through technological processes and research into the factors that control their bioavailability
  • technological processes for the preparation of foods, food supplements and foods intended for special diets
  • Ssecurity and quality issues in relation to biological and chemical contaminants and food particulates, toxicological levels, accepted daily doses and assessable risk in the intake of substances contained  or transmitted through diets
  • biochemical and physiological principles of digestion and absorption and their physiological and pathological effects, with particular reference to malnutrition through over or under-consumption
  • the influence of foods on wellbeing and the prevention of disease
  • methods for evaluating energy expenditure, nutritional intake, and functional parameters
  • the management and control of catering systems
  • the market dynamics of food products and the related effects on consumers and consumer behaviour
  • food legislation and dietary policy, nutritional information and public health
  • statistical, biometric and epidemiological principles.

Career and Employment

This degree programme trains professional nutritionists qualified to operate at all levels of the food system (from the formulation of foods to their distribution, from catering to the development of healthy styles of eating), in order to promote human health through a distinct approach integrated with that of the health system. By way of example, graduates possess competences in: 

  • the development, formulation and optimisation of food products with a high nutritional value (functional foods, foods intended for particular diets with special medical uses)
  • the management of labelling and information relating to nutritional claim and, more generally, communication aspects
  • research into and the documentation of the health effects of foods (health claims)
  • the evaluation of nutritional and sensory quality and control of the safety and suitability of foods for consumption
  • the proposal and testing of correct dietary protocols targeted at the maintenance of optimal standards of health
  • the preparation and management of food education programmes for the general population or for specific groups
  • assistance with food consumption surveys and nutritional monitoring programmes
  • market research and related activities in connection with food production
  • research and development in the human diet sector
  • quality and safety-related training for operators in the food and agriculture sector
  • teaching technical and scientific subjects in schools in relation to food and nutrition.