University of Padua

Overview

The Food and Health master’s programme at the University of Padua delves into the intricate relationship between food production, food quality, and human nutrition, and their impact on health outcomes. This programme combines essential scientific training with research-focused learning, offering students a comprehensive understanding of dietary habits and health from a global perspective.

What you'll study

The two-year curriculum is structured to provide a multidisciplinary approach to food safety, nutrition science, and health outcomes.

• Food Safety, Hygiene and Microbiology
• Food Chemistry and Technology
• Nutrition and Metabolic Pathways: from Organs to Cells
• Genomics of Nutrition
• Communication Skills
• Food Microbiota, Human Microbiome, Plant Bioactive Compounds and Food Quality
• Ecology of Foodborne Pathogens, Food Toxicology and Antimicrobial Resistance
• Sustainable Resource-efficient Food Production and Processing
• International Regulations for Food Safety, Certification and Trading
• Mechanisms of Tissue Diseases and how Environmental Clues alter Organ Function

• Research Methods in Economics: Understanding Decision Making and Consumer Behaviour to Promote Healthy Choices
• Quality Control and Data Analytics in Food Production
• Nutrition-related Diseases
• Human Nutrition: Sustainability and Multidisciplinary Perspective

Capstone / final work: The specific format for the final thesis or capstone project may vary; please consult the University of Padua programme page for current assessment requirements.

Entry requirements

Applicants must possess a minimum three-year undergraduate degree (or equivalent) in a relevant field such as Agricultural Science, Food Science, Dietetics, Biology, or related disciplines.

Career prospects

Graduates of the Food and Health master’s programme can pursue diverse career paths in sectors such as public health, nutrition consultancy, food safety regulation, and research. The knowledge and skills gained from this programme equip students to address pressing global health challenges related to food and nutrition.