** The activation of the first year of the study programmes is subject to their accreditation in accordance with Ministerial Decree 1154/2021 **
The Joint Master in Food, Nutrition and Health (FOOD-H) is a fully integrated, globally competitive programme focused on how nutrition, food science and technology interact with human health. The overarching goal is to offer an innovative educational programme that comprehensively addresses the interplay between food and its implications for human health in a globalised market.
It aims at educating graduates to cope with contemporary challenges such as nutrition issues in food habits, food trends evolution, and the effective connection between production domains, international differences, policy constraints, and sustainability. Interdisciplinary education will take advantage of the joint determination of the full partner universities (University of Padua as coordinator, University Claude Bernard Lyon1, University of Granada, University of Agriculture in Krakow) plus an associated partner (University of British Columbia in Canada) to merge complementary experience into a new education scheme.
The joint master’s programme is designed to allow students to fulfil physical mobility and provide them with the best learning experience. Accordingly, in the first year, the University of Padua will offer a joint learning experience to build an interdisciplinary knowledge base and a hands-on critical understanding. This will help students to successfully attend the second year, while creating a solid theoretical and practical background essential for a clear understanding of societal issues.
During the first year at the University of Padua, students will acquire horizontal knowledge and cross-cutting skills in the agrifood sector. They will learn the fundamentals of agrifood and environmental sustainability, as well as the functional relations between food and the human body. The curriculum also covers consumer behaviour and explores how globalised law affects food production and market placement. This comprehensive foundation prepares students for their specialised studies in the second year.
Three paths of specialisation, specifically coordinated with first-year education, will be offered in the second year. During their third semester, students can choose between:
- Path 1 – Food and Neuroscience at University Claude Bernard Lyon1 in the area of food sensory neurosciences (Lyon1 – SNA),
- Path 2 – Food and Dietetics at the University of Agriculture in Krakow (UAK)
- Path 3 – Food and Nutrition at the University of Granada (UGR).
The final semester will consist on the completion of an internship, a practical activity that will provide an immersive experience able to guide students from the academic environment to the job world. To ensure maximum flexibility, students are free to select the host university for their last semester between:
- University Claude Bernard Lyon1 in the area of microbiology applied to agri-food, biomedicine and environment (Lyon1-M)
- University of British Columbia (UBC), in food science (associate partner)
Consortium:
- UNIVERSITY OF PADUA (UNIPD)
- UNIVERSITY OF AGRICULTURE IN KRAKOW (UAK)
- UNIVERSITY OF BRITISH COLUMBIA (UBC)
- UNIVERSITY OF CLAUDE BERNARD LYON 1 (UCBL)
- UNIVERSITY OF GRANADA (UGR)