Laurea Magistrale (Second cycle degree/Two year Master - 120 ECTS) in Human Nutrition, Well-Being And Health

This second cycle Degree Programme in Human nutrition, well-being and health, has the general aim of forming professional nutritionists with advanced competencies for working in the field of human nutrition and diets with an integrated multidisciplinary approach that is complementary to the health sector. The approach of graduates is complementary to other figures working in clinical nutrition (specialist doctors, dieticians), with whom they shall be able to interact in order to develop and propose additional and enhanced products and services. The specific learning outcomes of the programme also aim to develop professional figures with specialist knowledge who can critically analyse and manage problems affecting the human nutrition sector, the quality and safety of food and health products, such as supplements and nutraceutical products, also in terms of their regulatory, legal and market aspects, well-being in its broadest sense, including correct physical activity and psychological well-being, within a framework of knowledge also of philosophical aspects, with a view to individual and collective well-being.
To achieve the learning outcomes described, the second cycle Degree Programme in Human nutrition, well-being and health includes a series of course units which, together, offer an integrated and transversal vision of basic and applied nutrition, nutritional education and cultural aspects focusing on the enhancement of well-being and quality of life, including their cultural and social aspects. The knowledge acquired is generally divided into three fields, underlining the significant interdisciplinarity of the programme and its originality within the national programme catalogue:
1. Biomedical, nutritional and well-being science
- second cycle graduates are familiar with the theoretical bases of biochemistry, the physiology of nutrition and pharmacology aiming to provide initial competencies for the course units in dietary science applied to the management of nutritional programmes for individuals and classes of the population;
- they understand the role of microbiomes in health maintenance, the role of intestinal dysbiosis in many metabolic diseases and can correlate specific nutritional approaches to the state of the microbiome and its modulation;
- they understand the mechanism of action of the main nutraceutical components and health products and their protective/preventive role;
- they understand the main scientific methodologies applied to human nutrition, the applicability of results and methodological limits;
- they understand the role of diet and health products in chronic degenerative diseases and the possibility to prevent them;
- they understand the role of physical exercise for well-being and physical exercise programmes helping to achieve and maintain physical efficiency, health and physical and mental well-being;
- they understand the techniques used to measure food consumption and energy use as well as the nutritional surveillance strategies adopted for the population in specific physiological conditions such as pregnancy, breast-feeding, growth, senescence and sporting activities and are able to propose/manage education programmes focusing on correct life styles, also through their psychological knowledge of issues linked to the role of food habits in the well-being of cognitive systems and psychological well-being, as well as philosophical knowledge of the issues linked to the critical analysis of the concepts of health, well-being and quality of life and their use in biomedical and nutrition sciences.

2. Sciences relating to the quality and safety of foods and health and well-being products
- second cycle graduates will know the chemical composition of foods, including innovative food productions, also with a view to processing, and nutraceutical products;
- they are familiar with the aspects relating to the use of foods, health products and the role of contaminants;
- they are able to manage quality control and assess the safety of food stuffs of animal and vegetable origin, ingredients, supplements and bioactive substances.

3. Economic and legal sciences
- second cycle graduates will know the national and European laws and regulations on food stuffs to protect food quality and enhance products above and beyond their mere 'Made in Italy' concepts, as well as consumer safety;
- they know the veterinary lawsand regulations, the standards of animal well-being and protection, as well as veterinary legislation;
- they know the market strategies of health products and physical activity also according to the technical and economic conditions of the area, the relations with the local territory and the competitive system.

Finally, the second cycle DegreeProgramme enables students to apply the multidisciplinary knowledge acquired through the performance of an experimental dissertation or an internship with a view to preparing their dissertation, at a research organisation, company or institution in Italy or abroad.
At the end of the programme, students will take a final exam involving the discussion of a written dissertation of an experimental nature on a topic related to the programme curriculum.

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