In accordance to the qualifying objectives of the degree class LM-61, the course aims at training graduates, providing sound interdisciplinary scientific education in the field of human feeding and nutrition, capable of carrying out specialised tasks and complex activities in the evaluation, coordination, control, programming, planning, management and training in various professional contexts (healthcare, industry, regulatory), aiming at maintaining and promoting human health.
Therefore, the educational programme aims at providing the following skills:
a) Sound knowledge of the nutritional and hygienic-sanitary properties of the various food components;
b) in-depth knowledge of the contaminants present in food products, with particular attention to the sources of pollution, the ways in which foods can be contaminated and the specific mechanisms of the toxic action of the various xenobiotics;
c) Ability to evaluate the nutritional characteristics of foods and their modifications induced by technological and biotechnological processes;
d) Knowledge and ability to evaluate the bioavailability of nutrients in foods and food supplements and to predict their effects;
e) Ability to use nutritional strategies to prevent the onset of diseases related to nutrition excess or defect;
f) Acquisition of the tools for a correct assessment of body composition using methods for assessing body metabolism and energy expenditure;
g) Knowledge of the analytical methods for assessing food safety and suitability for human consumption;
h) Legislative knowledge of all the accreditation and surveillance procedures of laboratories and health facilities intended for the preparation, conservation and distribution of food;
i) Ability to participate actively in training, education and dissemination activities on food quality.
The educational programme is structured as follows: during the 1st year, students will study subjects aiming at obtaining a broad spectre preparation, deeply investigating, therefore, class specific subjects such as: chemistry of active biomolecules, nutrition biochemistry, alimentation and hormone control disorders, food chemistry and technology, hygiene and collective health, pharmacology and food regulations; 6 credits are provided for language skills (English – level B2)
The second course year mainly aims at the study of nutritional analysis methodologies, feeding in various physiological and pathological conditions and in metabolic syndrome.
The second year also provides an internship to be carried out at the university as well as at public and private companies accredited with the University of Palermo, and of the preparation of the degree dissertation, which must be related to an original experimental research carried out at the University or other public or private Research agencies, operating in the field of human feeding and nutrition.