Food, Nutrition and Health University of Padua

Programme Structure

1st Year at Unipd1st 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