Training objectives for the class: L-29 Computer Science
Graduates of this degree courses are: to acquire basic knowledge of chemistry in the field of molecular structure, chemical balances , the chemistry of functional groups and chemical-analytical aspects , acquire adequate knowledge of animal biology and plant morphology of human physiology and pathophysiology; acquire knowledge of general and applied biochemistry aiming at understanding the molecular mechanisms of biological phenomena and the metabolic activity and to know enzymes, proteins and nucleic acids as receptors of drugs; acquire knowledge of medicinal chemistry, analytical toxicology and pharmacology applied to the knowledge of drugs and aspects of pharmacodynamics, pharmacokinetics and toxicity; known pharmaceutical forms, the materials used in formulations of therapeutic preparations and the laws and ethics that are useful for various aspects of professional activities ; be able to effectively use at least one European language other than Italian, in the specific field of expertise and to exchange general information; be able to use the main tools in specific areas of expertise.
The main professional opportunities provided by the degree of the class are related to professional activities in various fields of application, such as controlling and monitoring the different stages of production of drugs in the pharmaceutical industry. Graduates of the class will also make the development, production and quality control of galenic products, cosmetics, diet and nutrition, production and quality control of chemical and clinical diagnostic products and in the field of health information to carry out the scientific medicine and health products, processing, testing and packaging of parts of plants and their derivatives, as well as supplements and herbal products with value healthy, control chemical-toxicological and toxicological studies to ensure safety and environmental industry. In any case, the training should emphasize the methodological aspects, which might prevent the obsolescence of skills acquired. For the purposes mentioned , the degree curricula of the class: include activities aimed at acquiring sufficient basic elements of mathematics, physics and statistics, basic principles of chemistry and biology, fundamental knowledge of medicinal chemistry and toxicology, pharmacology, physiology, biochemistry and pharmaceutical technology.
The curricula aimed at the professional activities of analytical experimental laboratory practices should include activities in specific scientific areas and characterizing that particular professional profile.
The curriculum of the class includes, in relation to specific learning objectives, external activities such as internships in companies, public facilities and laboratories, and study abroad, including those occasions within the framework of international agreements also require the competence of a foreign language, preferably scientific English.
Summary of consultations with organizations representing local production, services, and 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
.
Specific educational objectives of the course and description of the training
The Master degree in Nutritional Science born within the Faculty of Pharmacy, Nutritional and Health Sciences aims to train professionals who have adequate knowledge of cultural and scientific content and methods for obtaining the required level of training from the professional class of L-29.
The degree course is structured through a curriculum that ensures that the occupational profile of the graduate in Nutritional Sciences is differentiated, allowing the study of particular areas of production, the achievement of a specific professional profile and a greater number of job opportunities.
The educational goal of degree in Nutritional Sciences is designed to train graduates who have acquired skills and know how to integrate chemical and biological issues related to the sphere of nutrition.
In particular, the degree in Nutritional Sciences must acquire basic knowledge in the molecular structure of foods, the chemistry of functional groups and chemical-analytical aspects.
A graduate Nutritional Sciences will also acquire knowledge concerning the basic knowledge of the metabolic biochemistry of foods in relation to the nutritional stage of the process, the action of food supplements and nutraceuticals and functional food-drug interaction.
The training course will be completed with the acquisition of knowledge essential to the chemical, biological and microbiological testing of foods for the health of the consumer.
Therefore, this technician appears to be able to find professional opportunities or to answer to problems within the in agro-food industry and healthcare companies concerned.
He should therefore:
• Be able to evaluate the chemical characteristics of nutrients, their bioavailability in foods and food supplements, changes caused on them by the technological processes;
• Ability to apply the main laboratory techniques for assessment of nutritional relating to macro-and micronutrients;
• Ability to apply the main laboratory techniques for production process control of food and diet products and health products (food supplements, fortified foods, health foods, functional foods and herbal products), together with knowledge of new technologies adopted for the chemical and biological assessment of food safety and quality.
• Ability to apply the main laboratory techniques of chemical, biological and microbiological testing of food and dietary products;
• Ability to apply the main laboratory techniques of chemical, biological and microbiological testing of raw materials needed for production of food and dietetic products for human use.
In order to achieve these objectives a training program aimed at achieving specific objectives in each subject area has been developed.
Basic training:
The graduates should understand the basics of physics, computer science, statistics, general and organic chemistry, physiology, biochemistry, cell biology, human anatomy and pathophysiology;
Main subjects:
Graduates must know
- The chemical characteristics of micronutrients and macronutrients, their bioavailability in foods and food supplements, the modifications made on them by the technological processes;
- Be trained for the characterization of microbiological food;
- The main laboratory techniques for production process control of food and dietary products;
- The main laboratory techniques of chemical, biological and microbiological testing of food and dietary products finished and raw materials used to produce them;
Integrative and Related Activities:
Graduates must be trained on the main legal laws that govern the movement of food products at the national and EU level. Supplementary activities of Biochemistry of Nutrition will be targeted to assess the nutritional content in terms of micro and macro elements in handling food products.
The training also provides an internship-stage to be done in a public or private agreement with the University of Calabria and the study of Scientific English.
The acquisition of required knowledge is established through various tests, set by the various teachers: oral tests , written tests, multiple choice questionnaires, etc..
Learning outcomes, expressed by the European descriptors of the educational qualification
Knowledge and understanding
Graduates in Nutritional Science:
- know the basics of organic chemistry, the main classes of organic compounds, their reactivity;
- know the structure and reproduction of animal cell and have the knowledge of microscopic and macroscopic anatomy, tissue organization and the various organs of the human body.
- know the cellular physiology and the physiology of the organs and systems of the human body.
- Know the principles of general pathology.
- Know the structure and function of biological molecules.
- knows the food and nutritional supplements and their biological activity.
- know the structures of the main drugs, the interactions between drug and target molecules.
- know the general basics of the pharmacological and toxicological characterization of drugs and dietary supplements.
- know the issues and the law relating to the administration of a chemical or microbiological laboratory.
The knowledge and understanding listed above are achieved through participation in lectures, tutorials, and laboratory work-study and training activities provided by the training activities within the chemical, pharmaceutical and biological fields. The achievement of learning outcomes is mainly through obtained through oral and written exams.
Applying knowledge and understanding
Graduates in Science of Nutrition:
- Know and know how to apply the basics of mathematics, statistics, physics and computer science as its principal aim the development of laboratory data.
- know the applicable laws of general chemistry, the properties of solutions and solution equilibrium , properties of the major inorganic and organic compounds.
- Know the basics of analytical chemistry and know how to identify and implement effective methods, according to the guidelines of the European Pharmacopoeia.
- can make the technological controls provided for different types and different formulations of foods and dietary supplements.
- know the characteristics of microorganisms and viruses, and know how to apply the most common techniques for microbiological analysis.
- Will be able to use equipment in a chemical - biological laboratory and processes and multimedia instruments and technical health information,
Achieving the ability to apply knowledge and understanding listed above is by conducting practical laboratory or computer work, the participation in individual and group projects, required in particular within the framework of joint lessons of pharmaceutical-chemical-microbiological interest.
The assessment of the ability to apply knowledge are made through: written examinations, oral and evaluation of lab reports by which the student demonstrates mastery of tools, methodologies and critical autonomy. The internship verification takes place through the submission of a report by the student and tutor.
Making judgments
Students of the degree course in Nutritional Sciences will have the ability to collect and interpret data deemed useful to determine self-assessments in the field of professional membership.
They will be able to apply and identify the most suitable methods for ensuring quality control of health foods / nutrition.
Developing the capacity for judging and critical reasoning will benefit from theoretical and practical activities monitored and stimulated through the procedures of examination and verification in the course of teaching activities.
Within this didactic training, students will be stimulated to the improvement of their ability to judge through an interactive exchange with the parent group and the individual teacher.
This comparison and the ongoing change and renewal of scientific knowledge will serve as a stimulus for the development of awareness of the need for constant updates on regulatory and technical expertise.
Monitoring the achievement of learning outcomes in terms of independence of opinion will be made during the testing of individual profit and teachings of the thesis.
Communication skills
Graduates Nutritional Sciences are able to communicate information, ideas, and solutions to problems within the area of using clear and appropriate language. They can also use the main tools of the Information and Communication Technology for the conducting of its activities in this regard, communication skills will be facilitated through an interactive exchange with the group and the individual teacher during the practical activities carried out and laboratory. Monitoring the achievement of learning outcomes of communication skills will be done through seminars , individual or groups as well as during the testing of individual lessons and the final examination.
Learning skills
Students Nutritional Sciences shall have the powers and autonomy to develop an attitude to learning and continuous updating that can be applied both in a professional context or in subsequent studies.
To test the ability to learn will be made through the implementation of ongoing tests and examinations in both written and oral form and during the implementation of the final test.
Skills required for admission
To be admitted to this course the undergraduate must be in possession of a high school diploma or another qualification obtained abroad and recognized as valid.
General knowledge of mathematics, physics, chemistry, biology, computer science and English are required. The degree program requires that for each incoming student prior knowledge with particular reference to the knowledge of basic subjects (mathematics, physics, chemistry) will be assessed. This is done at the commencement of courses of the first by means of assessment tests to be followed by mentoring activities and support for the recovery of any deficiencies in compliance with the policies of the Faculty of Pharmacy ,Nutrition and Health Sciences and of the University.
Final exam
The final exam consists in the preparation and defense of a completed thesis. It consists of a written thesis filled out on topics relating to issues of their degree course.
The final exam consists in the exposure and discussion in a public session of the thesis before a committee of teachers who will give an assessment of one hundred and ten. The report may also be written in English and in the same language may be conducted the final exam.
Employment and career opportunities for graduates
Graduates can perform the following professional roles and functions in the areas of employment listed below:
• Perform chemical, physical and chemical, biological or targeted microbiological and toxicological analysis addressed to the control of food production processes or raw materials needed to produce food or food supplements for human use.
• Work or are responsible for quality control laboratory, with particular reference to the chemistry and microbiology laboratories of the food industry.
• Prepare or cooperate with the preparation of the company's HACCP plan.
• Perform chemical analysis needed to compile the table of nutritional foods.
• Collaborate with research and development of health foods or the development of new methods of analysis and quality control of food products.
Career opportunities:
Study centers and companies active in food and diet fields;
chemical, pharmaceutical and food-diet;
public and private clinical laboratories;
companies in charge of drawing up technical regulations or quality certification;
structures of the national health system;
Universities and other public and private research institutions.
The course prepares students for professions
• Nutritional Technicians - (3.2.1.6.2)
• Laboratory Technicians clinical testing - (3.2.2.3.1)
• Food Technicians - (3.2.2.3.3)
• Biochemical Laboratory Technicians - (3.2.2.3.2)
Maximum number of credits recognized (DM 16/3/2007 Art 4) 30
(Credit earned 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 had the designing and responsablility)
Course location:Rende( 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 200
Teachers Reference
• prof. Bonofiglio Daniela (MED/05)
• prof. Ivan Casaburi (MED/04)
• prof. DOLCE Vincenza (BIO/10)
Tutor available for students
• prof. AQUILA Xavier
• prof. Erika CIONI
• prof. Francesca IEMME
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: 150
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.
Basic Activities
|
ambito disciplinare
|
settore
|
Docenti
|
CFU
|
|
Discipline Matematiche, Fisiche, Informatiche e Statistiche
|
MAT/09 Ricerca operativa
MAT/08 Analisi numerica
MAT/07 Fisica matematica
MAT/06 Probabilita' e statistica matematica
MAT/05 Analisi matematica
MAT/04 Matematiche complementari
MAT/03 Geometria
MAT/02 Algebra
MAT/01 Logica matematica
ING-INF/05 Sistemi di elaborazione delle informazioni
FIS/08 Didattica e storia della fisica
FIS/07 Fisica applicata (a beni culturali, ambientali, biologia e medicina)
FIS/06 Fisica per il sistema terra e per il mezzo circumterrestre
FIS/05 Astronomia e astrofisica
FIS/04 Fisica nucleare e subnucleare
FIS/03 Fisica della materia
FIS/02 Fisica teorica, modelli e metodi matematici
FIS/01 Fisica sperimentale
|
14
9
6
2
15
2
10
2
20
14
1
1
6
5
24
|
9
|
|
Discipline chimiche
|
CHIM/06 Chimica organica
CHIM/03 Chimica generale e inorganica
CHIM/01 Chimica analitica
|
13
14
2
|
18
|
|
Discipline Biologiche e Morfologiche
|
BIO/16 Anatomia umana
BIO/15 Biologia farmaceutica
BIO/13 Biologia applicata
BIO/10 Biochimica
BIO/09 Fisiologia
|
3
4
3
9
11
|
24
|
|
Totale Attività di Base:
|
51
|
Specialised
|
ambito disciplinare
|
settore
|
Docenti
|
CFU
|
|
Discipline Farmaceutiche e Tecnologiche
|
CHIM/09 Farmaceutico tecnologico applicativo
CHIM/08 Chimica farmaceutica
|
5
5
|
27
|
|
Discipline chimiche
|
CHIM/10 Chimica degli alimenti
|
1
|
12
|
|
Discipline biologiche
|
BIO/19 Microbiologia generale
BIO/14 Farmacologia
BIO/12 Biochimica clinica e biologia molecolare clinica
BIO/11 Biologia molecolare
BIO/10 Biochimica
|
7
2
3
9
|
24
|
|
Discipline Mediche
|
MED/49 Scienze tecniche dietetiche applicate
MED/42 Igiene generale e applicata
MED/07 Microbiologia e microbiologia clinica
MED/05 Patologia clinica
MED/04 Patologia generale
|
1
3
3
9
|
15
|
|
Discipline Agrarie
|
AGR/15 Scienze e tecnologie alimentari
|
1
|
6
|
|
Totale Attività Caratterizzanti
|
84
|
Similar activities
|
CFU
|
|
A scelta dello studente
|
12
|
|
Per la prova finale
|
6
|
|
Per la conoscenza di almeno una lingua straniera
|
0-3
|
|
Ulteriori conoscenze linguistiche
|
3
|
|
Per stages e tirocini presso imprese, enti pubblici o privati, ordini professionali
|
6
|
|
Totale Altre Attività
|
27
|
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