Human Nutrition and Food Science (Classe LM-61)-Enrolled from 2017/18 Academic Year
Master programme
A.Y. 2022/2023
LM-61 - Scienze della nutrizione umana (EN)
The Master's degree programme in Human Nutrition and Food Science aims to provide advanced knowledge, and develop professional acumen in students so that they can help others develop a healthy approach to food, consistent with applicable regulations, thereby improving overall nutrition. The degree programme presents a holistic and systematic view of food quality, with a curriculum based on gaining an in-depth knowledge of food, consumers, and the nutritional challenges they face. The programme specifically aims to provide students with an understanding of the elements that make up food quality, and the ability to connect and consolidate these elements into a set of nutritional requirements appropriate for the general population, as well as targeted to specific population groups, and tailored to the needs of the individual, whilst respecting the demands and restrictions of the supply chain.
Graduates of this programme will be ready for a professional career as a nutritionist in a variety of settings within the food system and industry (from formulating foods for distribution, to food service, to helping others make healthy food choices), and help support human health through an approach which is both distinct from, and yet coordinated with, the medical profession.
Those with a Master's degree in Human Nutrition and Food Science have opportunities for senior positions within the food or pharmaceutical industry in terms of developing and promoting food products that are crucial for good nutrition (functional foods, foods developed for special diets and for specific medical concerns), the safe management of food fit for human consumption, nutritional and sensory quality assessments, as well as managing food-related public relations. They may also be tasked, as permitted under EU regulations, with generating nutritional claims, and guiding research and documenting health claims for foods.
Within the food-service or food-supply arenas, whether in a private or institutional setting, these graduates can work in programming, management, control, coordination, and training, implementing integrated systems to provide quality control on the service as rendered. Positions in leadership, coordination, consultancy, and research are available within institutions that deal with the effects of nutrition on human health. Graduates will further gain the ability to assess which foods, and in what amounts, are needed to reach optimal nutritional values to maintain good health at a group and individual level, as well as to design and conduct food education, training, teaching, and to produce publications.
Under the Classification of Professions established by ISTAT (2001), the most relevant professional opportunities are those identified as specialised professions in the life and health sciences and education, research, and related fields.
For example, graduates would have the following skill sets:
a) development, formulation, and promotion of high-nutritional-impact food products (functional foods, foods developed for special diets and for specific medical concerns);
b) managing nutritional claims and other general aspects of food-related communications;
c) research and documentation on health claims;
d) assessing nutritional and sensory quality, and managing the safety and fitness of foods intended for consumption;
e) proposing and auditing protocols for proper nutrition intended to maintain optimal health;
f) establishing and managing food-education programmes aimed at the general population or specific groups;
g) working with surveys of food consumption, and nutrition-monitoring programmes;
h) conducting market research and other activities relating to the food supply chain;
i) research and development in human nutrition;
l) providing training on quality and safety issues to agriculture and food industry workers;
m) teaching nutrition and food safety as part of a school's technical or scientific curriculum.
Employment statistics (Almalaurea)
Those with a Master's degree in Human Nutrition and Food Science have opportunities for senior positions within the food or pharmaceutical industry in terms of developing and promoting food products that are crucial for good nutrition (functional foods, foods developed for special diets and for specific medical concerns), the safe management of food fit for human consumption, nutritional and sensory quality assessments, as well as managing food-related public relations. They may also be tasked, as permitted under EU regulations, with generating nutritional claims, and guiding research and documenting health claims for foods.
Within the food-service or food-supply arenas, whether in a private or institutional setting, these graduates can work in programming, management, control, coordination, and training, implementing integrated systems to provide quality control on the service as rendered. Positions in leadership, coordination, consultancy, and research are available within institutions that deal with the effects of nutrition on human health. Graduates will further gain the ability to assess which foods, and in what amounts, are needed to reach optimal nutritional values to maintain good health at a group and individual level, as well as to design and conduct food education, training, teaching, and to produce publications.
Under the Classification of Professions established by ISTAT (2001), the most relevant professional opportunities are those identified as specialised professions in the life and health sciences and education, research, and related fields.
For example, graduates would have the following skill sets:
a) development, formulation, and promotion of high-nutritional-impact food products (functional foods, foods developed for special diets and for specific medical concerns);
b) managing nutritional claims and other general aspects of food-related communications;
c) research and documentation on health claims;
d) assessing nutritional and sensory quality, and managing the safety and fitness of foods intended for consumption;
e) proposing and auditing protocols for proper nutrition intended to maintain optimal health;
f) establishing and managing food-education programmes aimed at the general population or specific groups;
g) working with surveys of food consumption, and nutrition-monitoring programmes;
h) conducting market research and other activities relating to the food supply chain;
i) research and development in human nutrition;
l) providing training on quality and safety issues to agriculture and food industry workers;
m) teaching nutrition and food safety as part of a school's technical or scientific curriculum.
Employment statistics (Almalaurea)
Admission requirements
Applicants to the programme must have adequate basic knowledge. More specifically, they must hold a university degree obtained by 31 December 2022, in classes L-26, L-2, L-13, L-29, in health professions classes L-SNT3 (Dietitian only) and L-SNT4 (Environment and workplace prevention technician only), or in classes 20, 1, 12 and 24, and health professions classes SNT/3 e SNT/4 under the previous regulations. In addition to a degree in the above listed classes, at least 50 credits will be required as additional curricular requirements in the following academic fields, covering biology, biochemistry, nutrition, hygiene, food technologies and microbiology: BIO/01, 03, 09, 10, 12, 13, 16, CHIM/06, CHIM/10, AGR/15, AGR/16, MED/07, MED/42, MED/49 and similar.
Proficiency in English at a B1 level or higher, under the Common European Framework of Reference for Languages (CEFR), is required for admission.
The B1-level requirement will be ascertained by the University Language Centre (SLAM) upon admission as follows:
- Language certificate obtained no more than 3 years prior to submission, of B1 or higher (for the list of language certificates recognized by the University, see the website: https://www.unimi.it/en/node/39267/). The certificate must be uploaded when submitting the online application;
- English level achieved during a Bachelor's degree programme through SLAM courses and tests. The test must have been passed within the last four years. Our offices will perform an internal check, without the applicant having to attach any statements;
- Placement test, delivered by SLAM, which will take place according to the calendar posted to the website https://www.unimi.it/en/node/39267/
All those who fail to submit a valid certificate or do not meet the required proficiency level will be invited to take the test through the admission procedure.
Candidates who do not sit or pass the placement test will have until 31 December 2022 to obtain and submit a recognized certificate to SLAM.
Students who do not meet the requirement by 31 December will not be admitted to the Master's degree programme and may not sit further tests.
Admission assessment
Admission into the degree programme is capped in order to meet high-quality teaching standards relative to the available resources.
There are 150 places available for enrolment in the first year, plus 10 places for non-EU students residing abroad.
Access to the programme is regulated by a compulsory test aimed at ascertaining the initial skills of the candidates, with a view to successfully completing their course of studies.
All applicants will be required to take the test, including transfer students from other universities, students who completed one or more courses of the Human nutrition and food science programme as single courses, and graduate students.
The Academic Board will decide into which year to admit the student, and may award any transfer credits for their previous career.
The test will assess knowledge and skills in the following areas:
1) biochemistry, biology and human physiology;
2) nutritional properties and fundamentals of nutrition and food science;
3) principles of food preservation and processing;
4) main microbiological aspects related to the quality and safety of food preparation, storage and
distribution.
The test is selective in nature. Therefore, in order to be admitted into the Human nutrition and food science programme, candidates must:
a) achieve a score higher than the threshold set by the Board;
b) rank high enough in the merit ranking based on individual test scores;
c) meet all admission requirements (degree, 50 credits earned in relevant academic fields,
B1 level in English) by 31 December 2022.
For admission tests, there are two separate sessions:
FIRST SESSION - July 2022, for candidates who have already graduated and meet curricular requirements or expect to meet them by 30 July.
SECOND SESSION - September 2022, for upcoming graduates and candidates who do not yet meet curricular requirements. These must be met by 31 December 2022.
Graduates who have not taken or passed the admission test in July will be admitted to the September session.
For test details including dates, time, venue and delivery modes, please refer to the call for applications posted to the page https://alimentazionenutrizione.cdl.unimi.it/it/iscriversi
For non-EU, non-resident students with foreign qualifications, applications will be assessed based on the qualifications, and possibly an online interview. Further information will be included in the call for applications.
The Academic Board will appoint an admission board made up of at least three instructors from the degree programme, which will conduct the admission procedures.
In order to facilitate access to the degree programme and allow students to fill any learning gaps or hone knowledge and skills required for admission, applicants to the programme are offered a dedicated annual course: "Fundamentals of nutrition and food science" (12 credits).
Applicants to the programme must have adequate basic knowledge. More specifically, they must hold a university degree obtained by 31 December 2022, in classes L-26, L-2, L-13, L-29, in health professions classes L-SNT3 (Dietitian only) and L-SNT4 (Environment and workplace prevention technician only), or in classes 20, 1, 12 and 24, and health professions classes SNT/3 e SNT/4 under the previous regulations. In addition to a degree in the above listed classes, at least 50 credits will be required as additional curricular requirements in the following academic fields, covering biology, biochemistry, nutrition, hygiene, food technologies and microbiology: BIO/01, 03, 09, 10, 12, 13, 16, CHIM/06, CHIM/10, AGR/15, AGR/16, MED/07, MED/42, MED/49 and similar.
Proficiency in English at a B1 level or higher, under the Common European Framework of Reference for Languages (CEFR), is required for admission.
The B1-level requirement will be ascertained by the University Language Centre (SLAM) upon admission as follows:
- Language certificate obtained no more than 3 years prior to submission, of B1 or higher (for the list of language certificates recognized by the University, see the website: https://www.unimi.it/en/node/39267/). The certificate must be uploaded when submitting the online application;
- English level achieved during a Bachelor's degree programme through SLAM courses and tests. The test must have been passed within the last four years. Our offices will perform an internal check, without the applicant having to attach any statements;
- Placement test, delivered by SLAM, which will take place according to the calendar posted to the website https://www.unimi.it/en/node/39267/
All those who fail to submit a valid certificate or do not meet the required proficiency level will be invited to take the test through the admission procedure.
Candidates who do not sit or pass the placement test will have until 31 December 2022 to obtain and submit a recognized certificate to SLAM.
Students who do not meet the requirement by 31 December will not be admitted to the Master's degree programme and may not sit further tests.
Admission assessment
Admission into the degree programme is capped in order to meet high-quality teaching standards relative to the available resources.
There are 150 places available for enrolment in the first year, plus 10 places for non-EU students residing abroad.
Access to the programme is regulated by a compulsory test aimed at ascertaining the initial skills of the candidates, with a view to successfully completing their course of studies.
All applicants will be required to take the test, including transfer students from other universities, students who completed one or more courses of the Human nutrition and food science programme as single courses, and graduate students.
The Academic Board will decide into which year to admit the student, and may award any transfer credits for their previous career.
The test will assess knowledge and skills in the following areas:
1) biochemistry, biology and human physiology;
2) nutritional properties and fundamentals of nutrition and food science;
3) principles of food preservation and processing;
4) main microbiological aspects related to the quality and safety of food preparation, storage and
distribution.
The test is selective in nature. Therefore, in order to be admitted into the Human nutrition and food science programme, candidates must:
a) achieve a score higher than the threshold set by the Board;
b) rank high enough in the merit ranking based on individual test scores;
c) meet all admission requirements (degree, 50 credits earned in relevant academic fields,
B1 level in English) by 31 December 2022.
For admission tests, there are two separate sessions:
FIRST SESSION - July 2022, for candidates who have already graduated and meet curricular requirements or expect to meet them by 30 July.
SECOND SESSION - September 2022, for upcoming graduates and candidates who do not yet meet curricular requirements. These must be met by 31 December 2022.
Graduates who have not taken or passed the admission test in July will be admitted to the September session.
For test details including dates, time, venue and delivery modes, please refer to the call for applications posted to the page https://alimentazionenutrizione.cdl.unimi.it/it/iscriversi
For non-EU, non-resident students with foreign qualifications, applications will be assessed based on the qualifications, and possibly an online interview. Further information will be included in the call for applications.
The Academic Board will appoint an admission board made up of at least three instructors from the degree programme, which will conduct the admission procedures.
In order to facilitate access to the degree programme and allow students to fill any learning gaps or hone knowledge and skills required for admission, applicants to the programme are offered a dedicated annual course: "Fundamentals of nutrition and food science" (12 credits).
The eligibility criteria to study under the Erasmus+ program, the rules for participation and the criteria for students selection are described in a specific call dedicated to the Food Area. Erasmus+ provides mobility opportunities within 40 academic partners, widely distributed in Europe and selected on the basis of their excellence and teaching affinity with the Italian degree. Students can apply to take courses in the area of nutrition and to carry out experimental work for the thesis in the following thematic areas: applied nutrition, assessment of nutritional status, nutritional characterization of food products and study of their in vitro and in vivo effects, the role of diet on the microbiota, food production technologies and food microbiology. The outline of the Erasmus+ study program (learning agreement) is prepared by the student in collaboration with the Italian academic Erasmus+ tutor. This document is defined after consulting the teaching board of the Italian degree and receiving the official approval of the activities to be performed in the host institution. In case of research activities, a detailed program describing the activities and the duration of the internship must be planned and formally approved by the host institution supervisor and by a member of the Italian teaching board (Italian supervisor). At the end of study period abroad, the Erasmus+ activities (credits and grades) must be certified in a document called transcripts of records that must be approved by the Italian teaching board. Exam grades are converted according to a pre-defined scale. The MSc degree in Human Nutrition and Food Science is part of the international program Erasmus+ Placement which is finalized to fund mobility of students, to carry out research activities aimed at the preparation of their final thesis in highly qualified host institutions (private and public universities and research centers).
Course attendance is strongly recommended.
Courses list
year
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Biochemistry of Food, Nutrition, and Metabolic Diseases | 9 | 76 | Italian | BIO/10 |
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Food Preservation and Processing | 8 | 64 | Italian | AGR/15 |
| Microbial Quality and Safety in Food and Ecology of Human Microbiota | 8 | 64 | Italian | AGR/16 |
| Structure and Function of Organic Molecules in Food | 6 | 60 | Italian | CHIM/08 |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Applied Nutrition | 6 | 52 | Italian | MED/49 |
| Economics and Psychology of Food Consumptions | 11 | 88 | Italian | AGR/01 M-PSI/01 |
| - Economia e politica alimentare | 6 | |||
| - Psicologia delle scelte alimentari | 5 | |||
| Human Physiology | 6 | 48 | Italian | BIO/09 |
Open sessions
There are no specific sessions for these activities (e.g. open online courses).
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| English Proficiency B2 (3 ECTS) | 3 | 0 | Italian | |
year
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Nutrition-Related Diseases | 11 | 96 | Italian | MED/04 MED/13 |
| - Fisiopatologia | 6 | |||
| - Sistematica e prevenzione | 5 | |||
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Evaluation of Nutritional Status and Principles of Dietetics and Diet Therapy | 10 | 96 | Italian | BIO/09 |
| - Evaluation of nutritional status | 5 | |||
| - Principles of dietetics and diet therapy | 5 | |||
| Nutrition for Health Promotion | 6 | 60 | Italian | MED/49 |
| Nutritional Epidemiology and Biostatistics | 6 | 56 | Italian | MED/01 |
Conclusive activities
There are no specific sessions for these activities (e.g. open online courses).
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Final Exam | 22 | 0 | Italian | |
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Fundamentals of Nutrition and Food Science | 12 | 96 | Italian | AGR/15 AGR/16 MED/49 |
| Molecular Bases of Taste | 4 | 32 | English | CHIM/06 |
| Nutraceuticals and Drugs in Cardiovascular Prevention | 4 | 40 | Italian | BIO/14 |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Feeding Throughout Pediatric Age | 4 | 32 | Italian | MED/38 |
| Food Choices and Preferences of Consumers (Consumer Science) | 4 | 34 | Italian | AGR/15 |
| Probiotic Science and Applications | 4 | 32 | English | AGR/16 |
Study plan rules
- Lo studente potrà acquisire gli 8 CFU a scelta autonoma scegliendo qualsiasi insegnamento offerto dall'Università degli Studi di Milano, purché riconosciuto coerente con il percorso formativo da parte del Collegio Didattico del corso di laurea.
Il Collegio Didattico propone, nella tabella sottostante, alcuni insegnamenti a scelta autonoma.
Conoscenze e abilità professionali certificate, nonché altre conoscenze e abilità maturate in attività formative di livello post-secondario alla cui progettazione e realizzazione l'università abbia concorso, potranno essere riconosciute fino ad un massimo di 12 CFU.
Il Collegio Didattico propone, nella tabella sottostante, alcuni insegnamenti a scelta autonoma.
Conoscenze e abilità professionali certificate, nonché altre conoscenze e abilità maturate in attività formative di livello post-secondario alla cui progettazione e realizzazione l'università abbia concorso, potranno essere riconosciute fino ad un massimo di 12 CFU.
| Courses or activities | Max ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Molecular Bases of Taste | 4 | 32 | English | First semester | CHIM/06 |
| Nutraceuticals and Drugs in Cardiovascular Prevention | 4 | 40 | Italian | First semester | BIO/14 |
| Feeding Throughout Pediatric Age | 4 | 32 | Italian | Second semester | MED/38 |
| Food Choices and Preferences of Consumers (Consumer Science) | 4 | 34 | Italian | Second semester | AGR/15 |
| Probiotic Science and Applications | 4 | 32 | English | Second semester | AGR/16 |
Course location
Milan
Presidente del Collegio Didattico
Prof. Alberto Battezzati
Reference structures
Contacts
- Degree programme head
[email protected]
+390250319184 - Course management for the Faculty of Agricultural and Food Sciences (Science and Technology area)
via Celoria 2 - Milano Città Studi
https://informastudenti.unimi.it/saw/ess?AUTH=SAML
+390250316511-0250316512
Lunedì, mercoledì e venerdì dalle 10.30 alle 12.30; martedì e giovedì dalle 14 alle 16. - Student registrar
via Celoria 18 - Milano Città Studi
https://www.unimi.it/it/node/359
+390250325032
https://www.unimi.it/it/node/360
A.Y. 2025/2026
A.Y. 2024/2025
A.Y. 2023/2024
A.Y. 2022/2023
A.Y. 2021/2022
A.Y. 2020/2021
A.Y. 2019/2020
Official documents