The Master’s Degree in Human Nutrition is designed to impart advanced knowledge and skills in the field of nutrition and the health of the individual and the community, according to a multidisciplinary and integrated approach, functional to equip its students with the necessary equipment to operate in the world of work and professions.
The course’s specific training objectives are intended to train a specialized professional capable of critically analyzing and solving problems related to human nutrition, the quality and safety of foods, food supplements, and nutraceuticals, their composition, the effects of consumption, techniques, and regulations of production, and their dissemination in the market.
To achieve these objectives, integrated and transversal teachings about the three different areas enumerated below are declined in the educational pathway of the Master of Science in Human Nutrition:

1. Area of Human Nutrition.
   For this area, the planned teachings aim to transfer advanced technical and scientific knowledge to students to:
   – assess situations that limit food intake for optimal nutrition (e.g., food intolerances and inflammatory reactions, etc.);
   – assess the sphere of eating disorders, highlighting their causes on multiple levels (e.g., endocrinological) and understanding their mechanisms of regulation and alteration of metabolism;
   – examine from a preventive perspective the issue of nutrition concerning populations of individuals;
   – assessing the nutritional status and requirements of individuals and different populations also with different ages and body conditions, as well as the evaluation of the metabolic effects of the most popular low-calorie diets;
   – understand and evaluate the action and interaction of drugs with nutrients, the action of dietary supplements and nutraceuticals, endocrine regulation of metabolism, and the impact of malnutrition-related diseases.
2.   Biomedical Area.
   For this area, the planned teachings aim to transfer advanced technical and scientific knowledge to students to:
   – understand and evaluate the molecular mechanisms underlying metabolism;
   – understand and evaluate the biochemical effects of dietary introduced nutrients on organs and tissues;
   – understand and evaluate the effects of nutrients on physiological and pathological processes affecting the whole organism;
   – understand and evaluate the role of microorganisms, such as yeasts and bacteria, on physiological and pathological processes in the human organism.
3. Area of Economics, Technology, and Agribusiness Management.
   For this area, the planned teachings aim to impart advanced technical and scientific knowledge to students to:
   – understand and evaluate the composition of food, as well as the most advanced techniques for food processing and preservation, in addition to the chemical transformation events induced by its cooking;
   – understand the role of input processing in preserving the functionality and properties of food;
   – understand the essential scope of the right to health and the right to food safety and quality of life of the individual;
   – thoroughly understand the regulations, national and European-based, of food production for consumption and know the obligations to be met in the exercise of one’s profession;
   – acquire knowledge in different fields related to food safety and food security issues.

The Internship and Master Thesis, an integral part of the training, strictly aim to characterize the outgoing students’ experiences.
Teaching activities are delivered online through a dedicated platform within STU’s technological infrastructure. Internship activities, on the other hand, are conducted in person.