Postgraduate School of Nutrition Science Reserved for Non-Doctors

Integrated training objectives (i.e., common core)
The trainee must have acquired knowledge of pathophysiology, functional and instrumental semiotics, and therapeutic monitoring in the fields of internal medicine, neurological and psychiatric, pediatric, obstetric-gynecological, and specialized medical diseases. These knowledge is essential for the preparatory training of specialists in the class for the diagnostic and therapeutic objectives of the pathological conditions of interest to the individual specialization types, through the use of courses related to the relevant scientific-disciplinary sectors.

Basic Educational Objectives
The acquisition of advanced knowledge in statistical methodology, epidemiology, psychology, sociology, economics, biochemistry, and physiology for specific application to human nutrition; knowledge of basic technological processes in the main agri-food sectors and their influence on the nutritional quality of products; and biological principles applicable to biotechnology. Knowledge of food composition and the function of nutrients, non-nutrients, and antinutrients and their interactions; safety levels of processed foods, as well as toxicological levels, acceptable daily doses, and the assessable risk of ingesting substances contained in or conveyed by food; the study of the interaction of nutrients with drugs and their effects on the hunger-satiety balance; the study of the body as a homeostatic complex, also influenced by nutritional status; the interaction between nutrients and the genome. Educational objectives of the School: the acquisition of knowledge on:
- structural properties of nutrients, food composition, potential changes that may occur during technological processes, and the assessment of food hygiene;
- methodologies for identifying foodborne diseases and the study of legislation for their prevention and control;
- human and population energy and nutrient needs;
- issues related to national and international food policies;
- techniques for tracking food consumption and nutritional surveillance strategies for populations in particular physiological conditions, such as pregnancy, breastfeeding, growth, senescence, and sports activity;
- mass communication techniques regarding food and nutrition and the definition of nutrition education objectives and programs;
- nutrient-gene interactions;
- biochemical and physiological mechanisms of digestion and absorption, bioavailability of micronutrients and macronutrients, and metabolic processes affecting nutrients;
- impact of food production on the environment;
- organization of mass catering services and preventive medicine services, including food hygiene and nutrition services


Mandatory professional development activities to achieve the educational objectives of this program:
In this regard, the training program for those enrolled in the Specialization School in Food Science must include:
- at least 150 nutritional assessments/year in healthy subjects through: surveying eating habits and assessing energy and nutrient intake (food history, diaries, frequency questionnaires, etc.); identifying recommended energy and nutrient levels for the population and for individual healthy subjects, based on the metabolic-nutritional, genetic, and phenotypic profile, and assessing body composition; - preparation of 150 dietary plans/year;
- performing at least 150 assessments and interpretations of genetic polymorphisms involved in nutritional status.


The trainee must also have completed:
- at least n. 100/year analyses of Nutritional Quality Indices (legal food products, including those based on nutritional labels) and dietary plans for healthy individuals and communities;
- preparation of 2 nutritional epidemiology study protocols/year;
- 3 (numbers are required) executions of food and nutritional safety protocols;
- execution of 30/year centesimal chemical analyses of nutrients, including lipids, proteins, fiber, vitamins A, B1, B2, PP, calcium, and iron, on 15 food samples (B);
- execution of 60/year anthropometric tests on healthy individuals in developmental age and assessment of growth status using appropriate tables;
- execution of 20/year chemical analyses involving the use of HPLC and gas chromatograph on 20/year food samples;
- interpretation and execution of 20/year determinations of total antioxidant capacity (method ORAC) on plasma and 20 foods per year;
- interpretation and execution of 100 enzyme-linked immunosorbent assays (ELISA) per year;
- having developed at least one safety alert plan, two self-monitoring plans according to the HACCP (Hazard Analysis and Critical Control Point) system, and one protocol according to a NACCP (Nutrient, Hazard Analysis and Critical Control Point) system as defined by current regulations;
- having developed at least one protocol for the traceability of seeds and animal feed intended for human consumption;
- having managed a computerized nutritional database.
The trainee may apply for the diploma after completing the professionalizing activities.
As part of the training program, the trainee must learn the scientific foundations of the School's typology in order to achieve full maturity and professional competence, including adequate ability to interpret scientific innovations and critical knowledge. This may include participation in meetings, conferences, and the production of scientific publications. periods of attendance at qualified Italian and foreign institutions useful for his education.