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. The internship may be carried out at:
- 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)
The final allocation is subject to evaluation and approval by the Consortium.
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)
Find out more about the programme, meet the Coordinator and get a deeper insight into entry requirements, programme structure, career opportunities, exchange/double degree possibilities for students, research carried out in the Department and much more!
The Global Engagement Office’s Staff will also be there to answer any questions about the application process.
PERIOD TO APPLY
- The call for applications for non-EU students is already closed.
- The call for applications for EU and EU-equated students will be open until 28 August 2026.