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This innovative joint Master’s degree is offered by 5 Universities
(Padua, Lyon-1, Granada, Krakow, and University of British Columbia).
It enables students to acquire interdisciplinary skills in the fields of
food, nutrition and human health by teaching them how to address the
multiple and complex relationships underlying food production and
quality, their connection with human nutrition and health. Rigorous
theoretical coursework, complemented by a dedicated internship semester
in industries and research laboratories, allows students to understand
how multiple factors — including dietary behaviours — interact and
influence human health.
1st Year at Unipd 1st semester:
Food science and safety (elective subject)
Nutrition and metabolic pathways: from cells to organs (elective subject)
Research methods in economics: understanding decision making and consumer behavior to promote healthy choices
Methodology for the hazard analysis in food-related jobs (elective subject)
Genomics of nutrition
Human Nutrition: sustainability and multidisciplinary perspective
Nutrition related diseases (elective subject)
2nd semester:
Ecology of foodborne pathogens, food toxicology and antimicrobial resistance
Mechanisms of tissues diseases and how environmental clues alter organ function
Sustainable resource-efficient food production and processing
Metab-Contam-AI laboratory
International regulations for food safety, certification and trading
2nd Year – 3rd semester: Path 1 – Food and Neurosciences – Lyon 1
Neural basis of cognition
Project Management
Psychophysiology of perception
Sensory Analysis and consumer studies
Business Applications
Data
Path 2 – Food and dietetics – UAK
Clinical pathophysiology
Education and nutrition consulting
Immunodietetics
Methodology of assessment of food and nutrition pattern
Methodology of experiments 1
Nutrition during pregnancy, lactation and infants’ nutrition
Seminar
Planning and organisation of dietary nutrition – nutritional, technological and hygienic aspects (elective subject)
Natural and synthetic sweeteners (elective subject)
Gluten-free products and their role in human nutrition and diet therapy (elective subject)
Allergens in food (elective subject)
Functional properties of bee products (elective subject)
Cereals and pseudocereals in dietetics (elective subject)
Nutrigenetics (elective subject)
Path 3 – Food and Nutrition – UGR
Students will select 10 out of the 14 listed optional courses:
Introduction to experimental nutrition
Nutritional epidemiology
Endocrine disruptors
Nutritional and physiological aspects of physical activity and sports
Functional foods
Nutrition and digestive system 1. Digestion
Nutrition and digestive system 2. Absorption
Oxidative stress and ageing
Nutrition in the development, evolution and prevention of prevalent chronic pathologies
Mediterranean diet and health
Nutritional therapy: allergies, intolerances and other eating disorders. diets adapted to special situations
Methodologies for the assessment of nutritional status
Relevance and use of cell cultures in nutrition research
Micronutrients and human health: scientific advances related to their preventive and therapeutic effects
Graduates work in: Health and Nutrition, Public Health and Policy,
Agri-Food Services, Food Safety and Regulation, Institutional and NGO s,
Research and Academia, Public and Private Sector Leadership, Industry
advising, Product development, Neurosciences for food, Consumer
Behaviour and Market Analysis, Education and Outreach, Healthcare and
Prevention.
Programme overview
Main Subject
Food Science
Degree
MSc
Study Level
Masters
Study Mode
On Campus
This innovative joint Master’s degree is offered by 5 Universities
(Padua, Lyon-1, Granada, Krakow, and University of British Columbia).
It enables students to acquire interdisciplinary skills in the fields of
food, nutrition and human health by teaching them how to address the
multiple and complex relationships underlying food production and
quality, their connection with human nutrition and health. Rigorous
theoretical coursework, complemented by a dedicated internship semester
in industries and research laboratories, allows students to understand
how multiple factors — including dietary behaviours — interact and
influence human health.
1st Year at Unipd 1st semester:
Food science and safety (elective subject)
Nutrition and metabolic pathways: from cells to organs (elective subject)
Research methods in economics: understanding decision making and consumer behavior to promote healthy choices
Methodology for the hazard analysis in food-related jobs (elective subject)
Genomics of nutrition
Human Nutrition: sustainability and multidisciplinary perspective
Nutrition related diseases (elective subject)
2nd semester:
Ecology of foodborne pathogens, food toxicology and antimicrobial resistance
Mechanisms of tissues diseases and how environmental clues alter organ function
Sustainable resource-efficient food production and processing
Metab-Contam-AI laboratory
International regulations for food safety, certification and trading
2nd Year – 3rd semester: Path 1 – Food and Neurosciences – Lyon 1
Neural basis of cognition
Project Management
Psychophysiology of perception
Sensory Analysis and consumer studies
Business Applications
Data
Path 2 – Food and dietetics – UAK
Clinical pathophysiology
Education and nutrition consulting
Immunodietetics
Methodology of assessment of food and nutrition pattern
Methodology of experiments 1
Nutrition during pregnancy, lactation and infants’ nutrition
Seminar
Planning and organisation of dietary nutrition – nutritional, technological and hygienic aspects (elective subject)
Natural and synthetic sweeteners (elective subject)
Gluten-free products and their role in human nutrition and diet therapy (elective subject)
Allergens in food (elective subject)
Functional properties of bee products (elective subject)
Cereals and pseudocereals in dietetics (elective subject)
Nutrigenetics (elective subject)
Path 3 – Food and Nutrition – UGR
Students will select 10 out of the 14 listed optional courses:
Introduction to experimental nutrition
Nutritional epidemiology
Endocrine disruptors
Nutritional and physiological aspects of physical activity and sports
Functional foods
Nutrition and digestive system 1. Digestion
Nutrition and digestive system 2. Absorption
Oxidative stress and ageing
Nutrition in the development, evolution and prevention of prevalent chronic pathologies
Mediterranean diet and health
Nutritional therapy: allergies, intolerances and other eating disorders. diets adapted to special situations
Methodologies for the assessment of nutritional status
Relevance and use of cell cultures in nutrition research
Micronutrients and human health: scientific advances related to their preventive and therapeutic effects
Graduates work in: Health and Nutrition, Public Health and Policy,
Agri-Food Services, Food Safety and Regulation, Institutional and NGO s,
Research and Academia, Public and Private Sector Leadership, Industry
advising, Product development, Neurosciences for food, Consumer
Behaviour and Market Analysis, Education and Outreach, Healthcare and
Prevention.
Admission Requirements
A minimum three-year undergraduate degree (or equivalent)
in Food Science, Animal Science, Pharmaceutical Science, Biology,
Biotechnology, Molecular Biology, Forest Science, Agricultural Science,
Medicine or related fields, with proven competencies in the agri-food or
bio-medical-health disciplinary areas is required.
Specific curricular requirements indicated in the admission requirements section must be met.
English language: B2 Level ( CEFR ) or equivalent
2 Years
Oct
Scholarships
Selecting the right scholarship can be a daunting process. With countless options available, students often find themselves overwhelmed and confused. The decision can be especially stressful for those facing financial constraints or pursuing specific academic or career goals.
To help students navigate this challenging process, we recommend the following articles:
Food, Nutrition and Health
University of Padua, Padova, Italy
24 monthsProgramme duration
OctStarting Month
Programme overview
Main Subject
Food Science
Degree
MSc
Study Level
Masters
Study Mode
On Campus
This innovative joint Master’s degree is offered by 5 Universities (Padua, Lyon-1, Granada, Krakow, and University of British Columbia).
It enables students to acquire interdisciplinary skills in the fields of food, nutrition and human health by teaching them how to address the multiple and complex relationships underlying food production and quality, their connection with human nutrition and health. Rigorous theoretical coursework, complemented by a dedicated internship semester in industries and research laboratories, allows students to understand how multiple factors — including dietary behaviours — interact and influence human health.
1st Year at Unipd
1st semester:
Food science and safety (elective subject)
Nutrition and metabolic pathways: from cells to organs (elective subject)
Research methods in economics: understanding decision making and consumer behavior to promote healthy choices
Methodology for the hazard analysis in food-related jobs (elective subject)
Genomics of nutrition
Human Nutrition: sustainability and multidisciplinary perspective
Nutrition related diseases (elective subject)
2nd semester:
Ecology of foodborne pathogens, food toxicology and antimicrobial resistance
Mechanisms of tissues diseases and how environmental clues alter organ function
Sustainable resource-efficient food production and processing
Metab-Contam-AI laboratory
International regulations for food safety, certification and trading
2nd Year – 3rd semester:
Path 1 – Food and Neurosciences – Lyon 1
Neural basis of cognition
Project Management
Psychophysiology of perception
Sensory Analysis and consumer studies
Business Applications
Data
Path 2 – Food and dietetics – UAK
Clinical pathophysiology
Education and nutrition consulting
Immunodietetics
Methodology of assessment of food and nutrition pattern
Methodology of experiments 1
Nutrition during pregnancy, lactation and infants’ nutrition
Seminar
Planning and organisation of dietary nutrition – nutritional, technological and hygienic aspects (elective subject)
Natural and synthetic sweeteners (elective subject)
Gluten-free products and their role in human nutrition and diet therapy (elective subject)
Allergens in food (elective subject)
Functional properties of bee products (elective subject)
Cereals and pseudocereals in dietetics (elective subject)
Nutrigenetics (elective subject)
Path 3 – Food and Nutrition – UGR
Students will select 10 out of the 14 listed optional courses:
Introduction to experimental nutrition
Nutritional epidemiology
Endocrine disruptors
Nutritional and physiological aspects of physical activity and sports
Functional foods
Nutrition and digestive system 1. Digestion
Nutrition and digestive system 2. Absorption
Oxidative stress and ageing
Nutrition in the development, evolution and prevention of prevalent chronic pathologies
Mediterranean diet and health
Nutritional therapy: allergies, intolerances and other eating disorders. diets adapted to special situations
Methodologies for the assessment of nutritional status
Relevance and use of cell cultures in nutrition research
Micronutrients and human health: scientific advances related to their preventive and therapeutic effects
4TH SEMESTER
INTERNSHIP + THESIS
UBC – Food science or
INDUSTRIAL INTERNSHIP + THESIS
Lyon1 – Microbiology
Graduates work in: Health and Nutrition, Public Health and Policy, Agri-Food Services, Food Safety and Regulation, Institutional and NGO s, Research and Academia, Public and Private Sector Leadership, Industry advising, Product development, Neurosciences for food, Consumer Behaviour and Market Analysis, Education and Outreach, Healthcare and Prevention.
Programme overview
Main Subject
Food Science
Degree
MSc
Study Level
Masters
Study Mode
On Campus
This innovative joint Master’s degree is offered by 5 Universities (Padua, Lyon-1, Granada, Krakow, and University of British Columbia).
It enables students to acquire interdisciplinary skills in the fields of food, nutrition and human health by teaching them how to address the multiple and complex relationships underlying food production and quality, their connection with human nutrition and health. Rigorous theoretical coursework, complemented by a dedicated internship semester in industries and research laboratories, allows students to understand how multiple factors — including dietary behaviours — interact and influence human health.
1st Year at Unipd
1st semester:
Food science and safety (elective subject)
Nutrition and metabolic pathways: from cells to organs (elective subject)
Research methods in economics: understanding decision making and consumer behavior to promote healthy choices
Methodology for the hazard analysis in food-related jobs (elective subject)
Genomics of nutrition
Human Nutrition: sustainability and multidisciplinary perspective
Nutrition related diseases (elective subject)
2nd semester:
Ecology of foodborne pathogens, food toxicology and antimicrobial resistance
Mechanisms of tissues diseases and how environmental clues alter organ function
Sustainable resource-efficient food production and processing
Metab-Contam-AI laboratory
International regulations for food safety, certification and trading
2nd Year – 3rd semester:
Path 1 – Food and Neurosciences – Lyon 1
Neural basis of cognition
Project Management
Psychophysiology of perception
Sensory Analysis and consumer studies
Business Applications
Data
Path 2 – Food and dietetics – UAK
Clinical pathophysiology
Education and nutrition consulting
Immunodietetics
Methodology of assessment of food and nutrition pattern
Methodology of experiments 1
Nutrition during pregnancy, lactation and infants’ nutrition
Seminar
Planning and organisation of dietary nutrition – nutritional, technological and hygienic aspects (elective subject)
Natural and synthetic sweeteners (elective subject)
Gluten-free products and their role in human nutrition and diet therapy (elective subject)
Allergens in food (elective subject)
Functional properties of bee products (elective subject)
Cereals and pseudocereals in dietetics (elective subject)
Nutrigenetics (elective subject)
Path 3 – Food and Nutrition – UGR
Students will select 10 out of the 14 listed optional courses:
Introduction to experimental nutrition
Nutritional epidemiology
Endocrine disruptors
Nutritional and physiological aspects of physical activity and sports
Functional foods
Nutrition and digestive system 1. Digestion
Nutrition and digestive system 2. Absorption
Oxidative stress and ageing
Nutrition in the development, evolution and prevention of prevalent chronic pathologies
Mediterranean diet and health
Nutritional therapy: allergies, intolerances and other eating disorders. diets adapted to special situations
Methodologies for the assessment of nutritional status
Relevance and use of cell cultures in nutrition research
Micronutrients and human health: scientific advances related to their preventive and therapeutic effects
4TH SEMESTER
INTERNSHIP + THESIS
UBC – Food science or
INDUSTRIAL INTERNSHIP + THESIS
Lyon1 – Microbiology
Graduates work in: Health and Nutrition, Public Health and Policy, Agri-Food Services, Food Safety and Regulation, Institutional and NGO s, Research and Academia, Public and Private Sector Leadership, Industry advising, Product development, Neurosciences for food, Consumer Behaviour and Market Analysis, Education and Outreach, Healthcare and Prevention.
Admission Requirements
A minimum three-year undergraduate degree (or equivalent) in Food Science, Animal Science, Pharmaceutical Science, Biology, Biotechnology, Molecular Biology, Forest Science, Agricultural Science, Medicine or related fields, with proven competencies in the agri-food or bio-medical-health disciplinary areas is required.
Specific curricular requirements indicated in the admission requirements section must be met.
English language: B2 Level ( CEFR ) or equivalent
Scholarships
Selecting the right scholarship can be a daunting process. With countless options available, students often find themselves overwhelmed and confused. The decision can be especially stressful for those facing financial constraints or pursuing specific academic or career goals.
To help students navigate this challenging process, we recommend the following articles:
How to get a full scholarship
Looking for a fully-funded scholarship to see you into university? Find out how to boost your chances of getting one.
Scholarships to study abroad
Find scholarships to study abroad with our lists of international scholarships – categorized by country, by subject, and by type of student.
Scholarship Applications: Frequently Asked Questions
Get answers to all your questions about scholarship applications, including tips on how to find scholarships and chances of success.
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