UNICAL - Master's Degree in Nutritional Science

University
University of Calabria

Graduating class
LM-61 Nutrition and Health Sciences

Course Name
Master's Degree in Nutritional Science

Faculty Course
Medication and Nutrition and Health

Course website
http://www.unical.it/portale/strutture/facolta/farmacia/

Training objectives for the class: LM-61 Nutrition and Health Sciences

The graduates of degree courses in the class must:

possess a solid knowledge of the properties of nutrients and non-nutrients in foods and the changes that take place during the technological processes;

know specifically about the biochemical and physiological mechanisms of digestion and absorption and metabolism of nutrients and to recognize the effects of malnutrition for excess and defect;

know the techniques and methods of measurement of body composition and energy metabolism;

know and be able to apply the main techniques for assessing nutritional status and learn to interpret the results;

know the law that governs food and national health and community regarding the marketing and control of food, ingredients, additives and food supplements;

knowledge of the main industrial technologies applied in the preparation of food supplements and foods for special foods;

be able to define the nutritional quality and energy intake of individual foods and to assess the factors that regulate the bioavailability of macro and micronutrients;

The influence of foods on health and disease prevention, and safety standards, the acceptable daily doses and evaluated the risk in taking substances from the diet or conveyed;

know the techniques for collecting food consumption and nutritional strategies for monitoring populations in specific physiological conditions such as pregnancy, lactation, growth, aging and sports;

knowledge of issues relating to national and international food policies;

be able to be fluent in written and oral form, at least one European language, usually English, besides Italian, with particular reference to vocabulary.

The main job opportunities provided by the degree courses of the class activities for the proper implementation of food, nutrition and related regulations, using the new technologies applied to food and human nutrition and interpret data to assess the nutritional quality, safety and suitability of food for human consumption, malnutrition, excess or deficiency in the individual and in populations.

In particular, the activities that the graduates of the class will perform are:

assessment of the nutritional characteristics of foods and their changes induced by technological and biotechnological processes;

cooperation in food consumption surveys aimed at monitoring trends in nutrition of the population;

analysis of the bioavailability of nutrients in foods and in food supplements and their effects;

application of methods designed to assess the safety of foods and their suitability for human consumption;

collaborative programs of study of the relationship between dietary intake and health status;

assessment of the nutritional status of populations and at specific groups of them;

information and education directed to the institutional traders and the general population on the principles of quality and food safety;

cooperation in international programs of training and assistance in terms of food availability in depressed areas and in emergency situations;

business management and consulting company in the area of food;

collaboration with the procedures of accreditation and monitoring of health facilities and laboratories, as regards the preparation, storage and distribution of food;

participation in training, education, publicity and publications in terms of quality and food safety.

For present purposes, the curricula of degree courses of the class:

include theoretical activities that can provide the essential knowledge of the complex relationships between diet and health and the principles of prevention through diet. They also include the study of different food components, their stability and possible toxicity;

include laboratory work and practical methods and techniques for detection of food consumption and nutritional status, body composition and energy expenditure, and laboratory activities for the evaluation of macro and micro nutrients for individual foods and their biochemical characteristics nutritional and toxicological tests;

to provide an argument to play both in academia and in companies or public administrations.

Summary of consultation with organizations representing local production, services, professions

The meeting was held in the presence of representatives of the University of Calabria (delegate of the Rector and delegates of the Faculty concerned) and representatives of social partners. Following a structured discussion, the two sides expressed their opinion in favor of the proposed transformation of the DM 270/04 degree course.

Specific educational objectives of the course and description of the training

The Bachelor of Science Degree in Nutrition born within the Faculty of Pharmacy and Nutrition and Health Sciences has a strong interdisciplinary approach, due to having access to very diverse expertise of faculty. These skills are necessary for the formation of a complex figure such as the Nutritionist, called to intervene in very different fields working. In fact, the main training objective that characterizes this degree course is to build the new position of non-medical nutritionist with extensive knowledge of the influence of food on the health and well-being and prevention of diseases, including endocrine, chronic and degenerative diseases, as well as nutritional problems of populations, in particular physiological conditions such as pregnancy, lactation, growth, aging, senescence and sports activities and food law and national health
Community relating to the marketing of food. This makes the graduate able to operate in situations aimed at proper implementation of food, and regulations, using new technologies such as nutrigenomics, proteomics and clinical proteomics applied to food and human nutrition, in order to assess the quality, safety Lidon and food for human consumption.
Therefore, this professional will be able to have the following main responsibilities consistent with the training objectives of Class LM61:
1. Be able to evaluate the chemical characteristics of nutrients, their bioavailability in foods and food supplements, changes caused on them by the technological processes and biotechnology and their biological effects.
2. Being able to verify the correct food intake to achieve recommended levels of nutrients in maintaining health status;
3. Knowing how to apply the main laboratory techniques for assessing nutritional status on macro-and micronutrients, and learn to interpret the results of related clinical and pathophysiological function;
4. Knowing how to apply the techniques according to their different dietary pathophysiology of endocrine-metabolic;
5. Being able to collaborate on food consumption surveys aimed at monitoring nutritional trends of the population;
6. Able to apply appropriate methods to assess the safety of foods and their suitability for human consumption;
7. Being able to collaborate with the procedures of accreditation and monitoring of health facilities and laboratories, as regards the preparation, storage and distribution of food;
8. Being able to inform and educate institutional actors and the general population on the principles of food safety;
In order to achieve these objectives has been developed a training program aimed at achieving specific objectives in each subject area:
Within the biomedical disciplines:
Graduates of this class must know the main parameters of Biochemistry and Clinical Biochemistry, connected with the needs and metabolism of nutrients and physiologically active non-nutrients, as well as useful for the assessment of nutritional status. It also required a solid understanding cellular organization and classification of living organisms, also based on evolutionary theories. They must also know the relationship between nutrients and gene modulation and buoyancy of the proteome, and the effects on cellular metabolism of industrial pollutants and food additives. It also required knowledge of the relationship between food and microorganisms that grow in them, both in terms of their preservation, and as a vehicle of diseases and intoxications.
Within the disciplines of human nutrition:
Graduates must know the techniques of assessment of nutritional status, the concepts of balanced diet and nutritional needs, including in relation to different ages and body conditions, in addition to metabolic effects of low-calorie diets and more popular. They must also know the mechanism of action and interaction of drugs with nutrients, as well as the action of food supplements and nutraceuticals, the endocrine regulation of metabolism, the impact of diseases related to malnutrition in over or under the Health Publish. They must also be aware of the physio-pathological aspects affecting the digestive system, the role it plays in the development of food intolerance and its correlation with disease and the human immune system, as guest of probiotics.
In the characterization of food and food management system:
Graduates must know the composition of foods, as well as more advanced techniques for processing and storage of food, in addition to chemical-induced transformation events has been cooked. They must also know the most common instruments for laboratory analysis and the principles underlying its techniques, be educated about diseases transmitted by domestic animals and microorganisms from soil and their toxins caused by the spread in food. Finally they should be
briefing on the main legal rules that govern the movement of foodstuffs at the national and EU level.
Basic activities
Graduates is expected to know the anatomy of the digestive system, its endocrine regulation, and its malformations associated with disease. Graduates is also necessary to know the composition and mode of use of supplements of natural origin.
The training course includes laboratory work and practical methods and techniques for detection of food consumption and nutritional status, body composition and energy expenditure, and laboratory activities for the evaluation of macro and micro nutrients for individual foods and their biochemical, nutritional and toxicological properties.
The training also provides an internship-stage to perform in public or private agreement with the University of Calabria. The acquisition of required knowledge is established through various tests, set by the various teachers: oral interviews, written tests, multiple choice questionnaires, etc..
The initiative involves the provision of a thesis or work completed for the final exam.

Learning outcomes, expressed by the descriptors of the European qualification

Knowledge and understanding (knowledge and understanding)

The Graduate Program in Science of Nutrition must have demonstrated excellent knowledge and understanding of complex issues relating to power and influence of the same nutrients and health status. In particular, the training you have:
• a thorough knowledge of the properties of the nutrients and non-nutrients in foods and the ability to practice laboratory techniques to assess nutritional status and learn to interpret the results with particular regard to clinical genomics and proteomics in clinical status report nutrition and the effect of nutrients;
• knowledge of the influence of foods on health and disease prevention and security levels of the same subject to technological change and / or biotechnology;
• knowledge of key technologies applied to the industrial preparation of food supplements and foods for special foods;
• knowledge and expertise in the assessment of body composition in its core subsets (molecules, cells, tissues) and evaluation techniques of individual districts, the body's metabolism, energy expenditure, with the modern techniques of assessment and measurement;
• Knowledge of the basic methodologies that characterize the molecular and cellular biotechnology for the production of modified foods and fortified;
• knowledge and skills of food consumption survey techniques and strategies of nutrition surveillance of populations in specific physiological conditions such as pregnancy, lactation, growth, aging and sports;
• Fluent in written and oral form, at least one European Union language besides Italian, with particular reference to terminology;
• mastery of bioinformatics tools for accessing databases in order to acquire and use scientific information.
Having to play the final thesis leads as the candidate to acquire autonomous capabilities of multidisciplinary working and a good mastery of the scientific method of surveying and project independently and under the supervision of a teacher guide.

Applying knowledge and understanding

The Graduate Program in Science of Nutrition, in general, acquires the ability to identify, locate and obtain the data necessary to conduct investigations and analytical activities related to design to development of a nutritionist. In particular, through the use of appropriate methods and techniques it provides storage of deep knowledge acquired during the training process, is able to apply the knowledge of understanding resulting in the following capacities of know-how (skills):
• work independently, taking responsibility for design and project in the practicalities of food and human nutrition;
• be able to evaluate the nutritional characteristics of foods and analyze the bioavailability of nutrients in foods and food supplements;
• able to assess the correct amount of nutrients in relation to the needs in different contexts in order to ensure the health in different contexts and to prevent and / or adjustment disorders related to poor diet able to apply modern technologies aimed at solving complex problems related to interactions between nutrients and genes and their effect on health;
• characterize and monitor food products, including niche, evaluating the safety and suitability for human consumption;
• collaborate on programs of study of the relationship between dietary intake and health status, including for the monitoring of nutritional trends of the population;
• assess the state of nutrition level of populations of specific groups and individuals of them;
• manage businesses and consulting firms in the area of food;
• work procedures for accreditation and monitoring of health facilities and laboratories, as regards the preparation, storage and distribution of food;
• participate in training, education, publicity and publications in terms of quality and food safety.
The understanding of knowledge and know how to use is gained from participation in exercises in the classroom and laboratory, and in seminars and tested during the oral tests and / or by specific written reports as specified for each activity in the academic regulations of the degree course.

Making judgments (Making Judgments)

The Graduate Program in Science of Nutrition acquires autonomy to judge the reliability of the information necessary to the activities that characterize their actions and take decisions critically and to solve synthetic problems. Graduates will be sensitized to focus its attention on the skills of interpersonal skills (awareness of social and ethical implications related to their work) having particularly good clear work responsibilities.
You should also be aware of the need for continuous updating to keep pace with the rapid growth of scientific knowledge and technological applications in food and human nutrition. The acquisition of problem-solving skills and self-judgment and the management of complexity is essential for the type of profession is given to innovative nutritionist who is required to use only non-standard and protocols established for the resolution of problems the proper amount of nutrients but also to develop new. The acquisition of these skills will be fostered by the performance, in a coordinated manner, of all academic activities and specific seminars. Monitoring the achievement of learning outcomes in terms of independence of opinion will be made during the testing of individual profit and teachings, in particular, the final examination.

Communication skills (communication skills)

The Graduate Program in Science of Nutrition has the ability to communicate clearly and with appropriate language information, ideas and solutions to partners to specialists and to non-specialists, nationally and internationally, through proper oral and written forms. Can interact with a wide and diverse audience of consumers of food and to reduce false-food fads and trends that are often the cause of disease instead increasing the transparency of information and understanding of human nutrition. Knows how to use the main tools of the Information and Communication Technology for the conduct of its business.
Acquired communication and interpersonal skills to work in groups, able to manage or coordinate other people in decision-making and negotiation. The acquisition of these skills will be fostered through the implementation of specific seminars and supported with the creation of special reports during the development of more vocational courses. Monitoring the achievement of learning outcomes in terms of ability to communicate is through seminars and individual or group assigned to students as well as during the testing of individual profit and teachings, in particular, the final examination.

Learning skills (learning skills)

The Graduate Program in Science of Nutrition has the skills and level of autonomy necessary to attend the third level of university education and to address the continuous updating of knowledge and skills to a profession in constant evolution as that of the Nutritionist. The acquisition of such skill and their monitoring is particularly the case during the period of deliverable on the final exam.

Skills required for access

The curricular requirements for admission to the Master in Science of Nutrition shall be deemed automatically satisfied for graduates in Science of Nutrition at the University of Calabria (DM 509/99 Class 24 or Class L-29 of the DM 270/04) .
Adequate personal preparation required for admission to master's degree in Nutritional Sciences will be based primarily on basic skills in chemistry, biochemistry, mathematics, physics, computer science, statistics, anatomy, physiology, biology and microbiology. Adequate personal preparation will be verified through a written test / entrance test, to check both the basic training in the disciplines above elencate.Le minimum required knowledge in various disciplines, and detailed rules of evidence will be shown in detail in the Academic Regulations of the LM as "cultural requirements for admission"
A) are allowed in the entrance exam for the Bachelor of Science in Nutritional Sciences who are in possession of one of the following qualifications:
a1) Bachelor of Science in Nutrition or other courses related to Class 24 Computer Science, Bachelor of Science in Nutrition or other courses related to L-29 Computer Science The University of Calabria, under the new rules established by the DM 270, October 22, 2004;
a2) in the following graduating classes: L-2 Biological Sciences, Biotechnology L-13 L-26 Food science and technology, as well as in the corresponding classes related to DM 509/99
a3) Specialist Degree obtained in the following categories: LM-13 Pharmacy and Industrial Pharmacy, LM-41 Medicine, 6 / S Biology, 9 / S Medical Biotechnology, veterinary, pharmaceutical, 78 / S Food science and technology as well as in the corresponding classes related to DM 509/99.
B) They are also allowed for the entrance examination for the Bachelor of Science degree in nutrition, after examination of the curricular requirements (having at least 60 credits in the SSD indicated in the Academic Regulations of the LM as a "cultural requirements for admission"), those who are in possession of one of the following qualifications:
b1) degree, degree courses set up at an Italian university, under the new rules established by the DM 270, October 22, 2004, in one of the following classes: L-25 Agricultural and Forestry Science and Technology, L-27 Chemical Science and Technology, SNT / 3 technical and health professions SNT / 4 health professions prevention as well as in the corresponding classes for to DM 509/99
b2) degree of the previous system, although not specifically geared to the biological, medical and nutritional and pharmaceutical scope;
b3) qualification obtained abroad and recognized as valid.
b4) Bachelor or master, although not specifically geared to the biological, medical and nutritional and pharmaceutical scope set up at an Italian university under the new rules established by the DM 270, October 22, 2004;
b5) Bachelor degree or specialist, even if not specifically oriented to the biological, medical and nutritional and pharmaceutical scope set up at an Italian university according to the order determined by the DM 509 of 3 November 1999;

Final exam

The initiative involves the provision of a thesis or work completed for the final test to be carried out at a University Department or a facility agreement with the University of Calabria and under the responsibility of a teacher or researcher of the Faculty of Pharmacy and Science of Nutrition Health and the University of Calabria (or under the supervision of an external supervisor, provided that it is formalized by a lecturer of the Faculty of Pharmacy and Health Sciences and Nutrition, University of Calabria). L 'educational activity on the thesis for the final test must last no less than 6 months and a recognition of 15 credits. The final exam consists in the presentation and discussion of a written report on the experimental data resulting from activities of the candidate or a job to review the latest experimental work on a topic relevant areas of CDL training.

Employment and career opportunities for graduates

Graduates of this degree course will be able to carry out professional activities in food and human nutrition. In reference to the activities classified by ISTAT job opportunities can be recognized under: free-business and business within the Life Sciences (2.3.1.1 and 2.3.1.4 Biologists and related food biotechnology) This course also allows , access to courses and PhD Specialization schools and also provides an outlet in the research (2.6.2 Researchers and technical graduates).
Graduates of the class, therefore, may fit within food companies, dietary and pharmaceutical laboratories for monitoring and testing technologies for new foods, catering companies and restaurants in the hospital, public health, the following activities :
Food companies, dietary and pharmaceutical design, development and enhancement of food with high nutritional impact (functional foods), labeling and management of information on nutrition and health (health claims), development of certification systems.
Catering companies and hospital catering: implementation of integrated management for the quality of service provided.
Public health in the context of national and regional health programs, participation in projects of prevention and health planning and program management evaluation and nutritional surveillance.
Co-operation of testing laboratories and food analysis and testing of new technologies for novel foods.
performance of roles in regional bodies to monitor and control the disease and nutrition in universities and research institutes.
New roles in the field of employment for the evaluation of the contents of various foods and nutrients to the editors of publications and multimedia
communications manager with the use of information technology services in the promoter of sports and leisure facilities, managers of nutrition services in the spa business, public and private.
The professional profile of the graduate degree in Food Science and Human Nutrition is part of that for the profession of biologist regulated by Presidential Decree 328/2001 and subsequent amendments

The course prepares students for professions

• Biologists - (2.3.1.1.1)
• Researchers and technical graduates in the biological sciences - (2.6.2.0.4)
• Food biotechnology - (2.3.1.1.4)

Maximum number of credits recognized (DM 16/3/2007 Art 4) 20

(Credit recognizable on the basis of professional knowledge and skills certified individually, as well as other knowledge and skills gained through training of post-secondary level at which university has the design and implementation of competition)

Course location: MAKE (Via Pietro Bucci 87 036 Multipurpose Building)

Teaching organization six months
The conduct of conventional teaching
Date of commencement of the teaching 27/09/2010
Sustainable use 100

Teachers Reference

• prof. Luigi Antonio Morrone (BIO/14)
• prof. NAPOLI Anna Maria Carmela Natale Victoria (CHIM/01)
• prof. Pezzi Vincenzo (BIO/13)

Tutor available for students

• prof. Monica Rosa Loizzo
• prof. Restuccia Katherina
• prof. SANTORO Antonio

Enrollment planning

National Program of enrollments in the first year (Article 1 Law 264/1999) No
Local planning (art. 2, Law 264/1999) Yes - Number of posts: 60

Requirements for local planning

- There are highly specialized laboratories
- There are information and technology systems
- There are places personalized study

THE NUMBER OF STUDENTS ADMITTED TO VARIOUS COURSES OF STUDY AND 'FIXED, EACH YEAR, ACCORDING TO THE PROVISIONS OF THE LAW ESTABLISHING March 12, 1968, N.442 (Article 13) shall update you with the Statute of Autonomy (Art. 1.1., PARAGRAPH 4) ADOPTED BY DR N. 450 of 28 February 1997 and subsequent amendments.

Specialised

ambito disciplinare	settore	Docenti	CFU
Discipline biomediche	MED/07 Microbiologia e microbiologia clinica BIO/13 Biologia applicata BIO/12 Biochimica clinica e biologia molecolare clinica BIO/10 Biochimica BIO/09 Fisiologia	3 3 2 9 11	24
Discipline della nutrizione umana	MED/49 Scienze tecniche dietetiche applicate MED/13 Endocrinologia MED/12 Gastroenterologia MED/09 Medicina interna BIO/14 Farmacologia	1 7	18
Discipline per la caratterizzazione degli alimenti e gestione del sistema agroalimentare	SECS-P/13 Scienze merceologiche CHIM/10 Chimica degli alimenti CHIM/06 Chimica organica CHIM/01 Chimica analitica AGR/15 Scienze e tecnologie alimentari	1 1 13 2 1	27
Totale Attività Caratterizzanti			69

Similar activities

ambito disciplinare	settore	Docenti	CFU
Attività formative affini o integrative	MED/25 Psichiatria MED/13 Endocrinologia CHIM/01 Chimica analitica BIO/16 Anatomia umana BIO/15 Biologia farmaceutica BIO/12 Biochimica clinica e biologia molecolare clinica	2 3 4 2	18
Totale Attività Affini			18

Other activities

CFU
A scelta dello studente	9
Per la prova finale	15
Ulteriori conoscenze linguistiche	3
Tirocini formativi e di orientamento	6
Totale Altre Attività	33

TOTALE CREDITI

120