NUESA Human nutrition, education and food safety

The activities of the Master in Human Nutrition, Education and Food Safety provide the tools required to work in the nutrition sector, and to address the issues concerning collective catering, and food control, education and safety. The Master includes lectures by professors of the University of Padua, and highly qualified graduates. It also includes several seminars organized by University professors or by external experts.

The Master in Human Nutrition, Education and Food Safety provides valid post-graduate learning tools to graduates in Pharmacy, Medicine, Biology, Biotechnologies, etc., who can implement their knowledge. The Master is also addressed to professionals already working in the Human Nutrition field, who can deepen their knowledge. 

The Master forms professional figures with the competences and knowledge necessary to work in regional, provincial, municipal healthcare service facilities, or in the private sector, as nutritionists and experts. Students can become nutrition experts, to help maintain a healthy population, by focusing on prevention, and on personal or community needs (groups of athletes, school cafeterias or nursing homes). Their activity is a precious addition to any public institution (regional, provincial and municipal structures, such as: National Healthcare Service, in the Nutrition, Food Hygiene and Food Education sectors), and private companies, in the food education and safety fields.

The  Master in Human Nutrition, Education and Food Safety provides training on the following topics:

Module 1 – BIOCHEMISTRY AND PHYSIOLOGY OF NUTRITION
• Molecular foundations of matter
• Regulation of food intake and hunger-satiety control
• Classes of nutrients in human nutrition

Module 2 – METABOLIC CONTROL
• In-depth overview of the main metabolic pathways and the mechanisms that regulate them
• Novel foods, probiotics and prebiotics, sweeteners, micronutrients and trace elements, and supplements
• Elements of nutraceuticals

Module 3 – CHEMICAL AND PHYSICAL TRANSFORMATIONS OF FOOD
• Fundamentals of food chemistry and changes due to preservation and cooking

Module 4 – FUNDAMENTALS OF NUTRIGENETICS AND NUTRIGENOMICS
• Interaction between genetic makeup and nutrients for personalized nutrition

Module 5 – APPLIED NUTRIGENETICS AND NUTRIGENOMICS
• Scientific basis of personalized diets
• Diet-induced epigenetic modifications in the first thousand days of life and by the microbiota

Module 6 – PHYSIOLOGICAL DIETETICS
• Proper nutrition across different ages and physiological conditions
• From the Mediterranean diet to the ketogenic diet

Module 7 – APPLIED DIETETICS
• Diet therapy in the prevention and treatment of major metabolic and chronic diseases
• Organization and operation of a nutritional clinic

Module 8 – SPORTS NUTRITION
• Nutritional needs of athletes
• Characteristics and different requirements across various sports

Module 9 – NUTRITIONAL MANAGEMENT: MEAL PLANNING FROM INDIVIDUAL TO COMMUNITY
• Food plans from theory to practice
• Development of nutritional plans for individuals and communities with a practical nutrition approach

Module 10 – FOOD INTOLERANCES AND ALLERGIES
• Fundamentals of food intolerances and allergies, related psychological issues, and marketing aspects

Module 11 – BIOTECHNOLOGIES APPLIED TO FOOD – Part 1
• Relationships between microorganisms, food, and key environmental parameters
• Technological use of microorganisms: fermentation and GMOs
• GMOs currently on the global market

Module 12 – BIOTECHNOLOGIES APPLIED TO FOOD – Part 2
• Socially responsible individual and collective consumption
• Institutional consumption and land management

Module 13 – FOOD HYGIENE, RISK ANALYSIS
• Developing plans for food safety across the stages of production, storage, sale, and consumption

Module 14 – FOOD SECTOR LEGISLATION
• From basic epidemiological concepts to food legislation

Module 15 – SUSTAINABLE NUTRITION
• Sustainable foods
• Biodiversity and food sovereignty
• Socially responsible individual and collective consumption

Module 16 – NUTRITION AND LONGEVITY
• Calories and lifespan
• Nutrition and cancer
• Cardioprotective diets
• Nutrition and cognitive decline
• Diet adaptation

Module 17 – PLANT-BASED DIETS
• Promoting a balanced plant-based diet
• Principles of plant-based diets
• Managing appropriate supplementation

Being a level-2 Master, the titled admitted include Master’s Degrees or Specialist Degrees in the scientific-healthcare area (Biology, Biotechnologies, Motor Sciences, Agricultural Sciences and Technologies, Agri-food Sciences and Technologies, Pharmaceutical Chemistry and Technologies, Pharmacy, Psychology, Human Nutrition Sciences, Medicine, Veterinary Medicine, Orthodontics), Specialist Degrees in healthcare professions (Nursing and Ob-Gyn Sciences, Healthcare and Rehabilitation Profession Sciences, Technical Healthcare Profession Sciences, Prevention Healthcare Profession Sciences); for a complete overview of the main titles, visit the Master’s website: https://www.bca.unipd.it/nuesa/. All the other graduates deemed relevant by the Master’s Committee may also enrol, upon request.

The general ranking of merit for the academic year 2025/26 will be published on the Italian page of this Master according to the timing provided in the Call.