The Second-level Short Specialisation Degree in Human Nutrition, Education and Food Safety provides training in the field of conscious nutrition and eating, and trains professionals capable of suggesting healthy lifestyles, and promoting suitable prevention. It is addressed to occupational placement in the nutritional fields. The purpose of the Master is providing attendees with tools that can implement nutritional guidelines and indications with critical sense and in-depth, up-to-date competencies. Furthermore, the course trains figures who, after acquiring such competencies and capacities, are capable of transferring them to their work fields, by working actively in a purposeful manner in the public and private human nutrition sector.
The course units of the Second-level Short Specialisation Degree in Human Nutrition, Education and Food Safety provide the tools to work in the nutritional field, also with reference to collective catering, food education, control and safety issues. The Master includes courses taught by professors of the University of Padua and highly-qualified field experts. Lessons are complemented by many seminars held by University professors or external experts.
The Second-level Short Specialisation Degree in Human Nutrition, Education and Food Safety provides valid in-depth tools to graduates in Pharmacy, Medicine, Biology, Biotechnologies, etc., who can implement their knowledge. The Master is also addressed to workers in the Human Nutrition field, who can acquire broader knowledge to be used in their sector.
The Master trains professional figures with the necessary competencies and education to work in regional, provincial, municipal facilities belonging to national and private healthcare services, as nutritional consultants or operators. They can cover positions as expert in the nutritional field, to preserve a healthy population, by focusing on prevention, and addressing the needs of individuals and communities alike (athletes, school or nursing home cafeterias). Their input can be precious for public institutions (regional, provincial and municipal facilities, such as: National Healthcare Services, and in the Nutrition, Food Hygiene and Food Education fields), and in private companies, both in the food education and safety sectors.
The Second-level Short Specialisation Degree in Human Nutrition, Education and Food Safety provides training in:
Module 1: BIOCHEMISTRY AND PHYSIOLOGY OF NUTRITION
The molecular basis of the biochemistry and physiology of nutrition. Food regulation and hunger-satiety control. Classes of nutrients in human nutrition.
Module 2: METABOLISM AND QUADRONUTRITIONAL CONTROL
Metabolic behaviour of various organs under different nutritional conditions and signal connections between them and with the CNS.
Module 3: FUNCTIONAL FOODS, FIBRES, ADDITIVES AND NUTRITIONAL ELEMENTS
Novel foods, probiotics and prebiotics, sweeteners, micro- and trace elements and supplements in human nutrition. Elements of nutraceutics: vitamins and their role. Free radicals and oxidative stress. Functions of phytochemicals.
Module 4: FOOD CHEMICAL AND PHYSICAL TRANSFORMATION AND CHANGE
The basics of food chemistry and the chemical and biochemical transformations resulting from food storage and cooking.
Module 5: BASIC ELEMENTS OF NUTRIGENETICS AND NUTRIGENOMICS
Description of the interaction between our genetic make-up and nutrients to arrive at personalised nutrition.
Module 6: PHYSIOLOGICAL DIETICS
Correct nutrition at different ages and in different physiological conditions (child, elderly, puberty, pregnancy etc.). From the Mediterranean diet to ketogenic.
Module 7: APPLIED DIETETICS
Role and possibilities of diet therapy in the prevention and treatment of the main metabolic and chronic diseases. Organisation and functioning of a nutritional outpatient clinic.
Module 8: NUTRITION IN SPORT
Nutritional needs of the athlete: sports physiology and the basics of training. Characteristics of different needs in different sports.
Module 9: NUTRITIONAL MANAGEMENT: FOOD PLANS FROM THE INDIVIDUAL TO THE COMMUNITY
Food Plans: from theory to practice. Construction of food plans for individuals and communities with a practical nutrition approach.
Module 10: FOOD INTOLERANCES AND ALLERGIES
The basics of food intolerances and allergies, related psychological problems and related marketing.
Module 11: BIOTECHNOLOGIES APPLIED TO FOOD PART 1
Relations between micro-organisms, foodstuffs and the main environmental parameters. Technological use of microorganisms: fermentation and GMOs.Types of GMOs currently on the world market (plant, animal microorganisms).
Module 12: SUSTAINABLE FOODS
Sustainable food: agronomic production techniques and processing methods. Biodiversity and food sovereignty. Socially responsible individual and collective consumption: low ecological footprint supply chains.
Being a Level 2 Second-level Short Specialisation Degree, access is subjected to the possession of a Master’s Degree or specialization in the scientific-healthcare area (Biology, Biotechnologies, Motor Sciences, Farming Sciences and Technologies, Agri-food Sciences and Technologies, Chemistry and Pharmaceutical Technologies, Pharmacy, Psychology, Human Nutrition Sciences, Medicine, Veterinary Medicine, Dentistry), specialization degree in healthcare professions (Nursing and Obstetric Sciences, Healthcare and Rehabilitation Professional Sciences, Technical Healthcare Professional Sciences, Prevention Healthcare Professional Sciences. For the complete list of eligible degrees, see the Master’s website. Upon request, enrolment is open also to holders of other degrees deemed relevant by the organizing committee.
The general ranking of merit for the academic year 2023/24 will be published on the Italian page of this Master according to the timing provided in the Call.
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Lessons will be held on Friday and Saturday morning (generally twice a month), for 366 hours in total, 25% of which will be provided through IT systems. There will also be study trips during the entire training course. During each visit, a seminar will be held by professors and external experts. The training offer is complemented by the project work – a hands-on practice to be carried out at public and private field companies. Moreover, there will be the option of visits to local agri-food companies and national clinics. Lastly, participation to relevant conferences and conventions is included.
Lessons will be held on weekends (Friday full-day and Saturday morning) to meet everyone’s needs.
The project work consists of a theoretical-practical project experience in which the trainees, supervised by a tutor/master lecturer, investigate topics or practical problems also in collaboration with:
-SIAN (Hygiene, Food and Nutrition Service),
-Agri-food companies,
-Nutrition and sports clinics,
-Biosustainable catering,
-Collective catering.
Healthcare professionals attending post-graduate courses relevant to their category (post-graduate courses, doctorates, master’s degrees, scientific courses and specialization degrees) are exonerated from the CME obligations, as provided for and governed by the MURST Decree no. 509 of 3 November 1999, published in the O.J. no. 2 of 4 January 2000.