Medical Foods

The course aims to provide students with both theoretical and practical knowledge related to medical foods, with particular attention to regulatory, molecular, nutritional, and functional aspects. The objective is to develop skills useful for the design, evaluation, and development of foods intended for individuals with specific nutritional needs associated with diagnosed medical conditions.

At the end of the course, students will be able to understand the role of medical foods in the nutritional management of specific diseases, critically evaluate the ingredients they contain, and assess their nutritional properties. They will also be able to apply theoretical knowledge to the design and formulation of a medical food targeted to a specific clinical condition.