Human Nutrition and Food Science
Human Nutrition and Food Science
Course sheet
A.Y. 2025/2026
Master programme
LM-61 R - Scienze della nutrizione umana
The Master?s Degree Program in Human Nutrition and Food Science aims to provide advanced knowledge and develop professional skills suitable for carrying out a wide range of activities focused on the proper management and application of nutrition and dietary practices, in compliance with relevant regulations.
The program adopts a holistic and systemic approach to diet quality within a curriculum based on in-depth knowledge of foods and the food environment, as well as consumers and their nutritional issues. Specifically, it aims to provide students with knowledge of the fundamental elements of food quality, safety, and sustainability, and the ability to connect and integrate them into an appropriate set of requirements to meet the needs of the general population, specific population groups, and individual subjects, while also respecting the demands and constraints of the food system.
To this end, students acquire knowledge and skills in developing dietary protocols for individuals and communities, as well as techniques for assessing food consumption, nutritional status, body composition, and energy expenditure. In addition, graduates in Human Nutrition and Food Science gain essential knowledge of the complex relationships between diet and health status, the principles of disease prevention through nutrition, and basic knowledge of consumer psychology, nutritional counseling, and communication in the field of food and nutrition.
The education received enables graduates to take on positions of responsibility in food and pharmaceutical companies, particularly in the development and promotion of food products with high nutritional impact (functional foods and nutraceutical products), the management of labeling and information related to nutrition and health claims, and the development of certification systems.
Graduates may also find employment in catering and hospital food service companies, especially in the implementation of integrated quality management systems for service delivery; in public and private regulatory bodies; in institutions dealing with the effects of nutrition on individual health and well-being; in research institutions in the fields of food and nutrition; and, finally, in training, education, outreach and publishing activities related to nutrition, food quality, and food safety.
The program adopts a holistic and systemic approach to diet quality within a curriculum based on in-depth knowledge of foods and the food environment, as well as consumers and their nutritional issues. Specifically, it aims to provide students with knowledge of the fundamental elements of food quality, safety, and sustainability, and the ability to connect and integrate them into an appropriate set of requirements to meet the needs of the general population, specific population groups, and individual subjects, while also respecting the demands and constraints of the food system.
To this end, students acquire knowledge and skills in developing dietary protocols for individuals and communities, as well as techniques for assessing food consumption, nutritional status, body composition, and energy expenditure. In addition, graduates in Human Nutrition and Food Science gain essential knowledge of the complex relationships between diet and health status, the principles of disease prevention through nutrition, and basic knowledge of consumer psychology, nutritional counseling, and communication in the field of food and nutrition.
The education received enables graduates to take on positions of responsibility in food and pharmaceutical companies, particularly in the development and promotion of food products with high nutritional impact (functional foods and nutraceutical products), the management of labeling and information related to nutrition and health claims, and the development of certification systems.
Graduates may also find employment in catering and hospital food service companies, especially in the implementation of integrated quality management systems for service delivery; in public and private regulatory bodies; in institutions dealing with the effects of nutrition on individual health and well-being; in research institutions in the fields of food and nutrition; and, finally, in training, education, outreach and publishing activities related to nutrition, food quality, and food safety.
Career Opportunities and Professional Outlets for Graduates
Nutritionist
Role in the Workplace
The professional figure of the nutritionist trained through this degree program operates at all levels of the food system (from food formulation to distribution, from catering services to the development of healthy dietary patterns that are environmentally sustainable and acceptable to different consumer targets), with the aim of making the food system suitable for promoting human health through an approach that is distinct from, yet integrated with, the healthcare sector.
Skills Associated with the Role
The competencies of graduates in Human Nutrition and Food Science include:
a) the development, formulation, and enhancement of food products with high nutritional impact (functional foods, foods intended for special dietary uses and special medical purposes, dietary supplements);
b) the management of labeling and information related to nutrition claims and, more generally, various aspects of communication;
c) research and documentation of the health effects of foods and food components (health claims);
d) assessment of nutritional and sensory quality, and management of food safety and suitability for consumption;
e) development and evaluation of dietary protocols aimed at maintaining optimal health;
f) design and management of nutrition education programs addressed to the general population or specific target groups;
g) collaboration in food consumption surveys and nutritional surveillance programs;
h) market research and related activities concerning food production and the analysis of consumption trends;
i) research and development in the field of human nutrition and food science;
l) training of agri-food sector professionals in the areas of quality and safety.
Career Opportunities
In food and pharmaceutical companies, graduates in Human Nutrition and Food Science hold positions of responsibility in the development and promotion of food products with high nutritional impact (functional foods, foods intended for special dietary uses and special medical purposes, nutritional supplements), the management of food safety and suitability for consumption, the evaluation of nutritional and sensory quality, and the management of communication toward both general and specialized audiences.
They also define, in compliance with European regulations, information related to nutrition claims, guide research activities, and document the health effects of foods and food components (health claims).
In distribution and catering companies, particularly institutional catering, they carry out planning, management, control, coordination, and training activities, implementing integrated management systems to ensure the quality of services provided, whether in public or private settings.
In institutions dealing with the impact of nutrition on human health, they hold roles involving responsibility, coordination, consultancy, and research. They also possess the expertise to verify appropriate food intake to achieve optimal nutrient levels for maintaining health at both the group and individual levels, and to design and conduct activities related to nutrition education, training, outreach, and publishing.
Graduates who have obtained a sufficient number of credits in the relevant academic sectors may, in accordance with current legislation, sit the admission examinations for teacher training programs for secondary education.
Employment statistics (Almalaurea)
Nutritionist
Role in the Workplace
The professional figure of the nutritionist trained through this degree program operates at all levels of the food system (from food formulation to distribution, from catering services to the development of healthy dietary patterns that are environmentally sustainable and acceptable to different consumer targets), with the aim of making the food system suitable for promoting human health through an approach that is distinct from, yet integrated with, the healthcare sector.
Skills Associated with the Role
The competencies of graduates in Human Nutrition and Food Science include:
a) the development, formulation, and enhancement of food products with high nutritional impact (functional foods, foods intended for special dietary uses and special medical purposes, dietary supplements);
b) the management of labeling and information related to nutrition claims and, more generally, various aspects of communication;
c) research and documentation of the health effects of foods and food components (health claims);
d) assessment of nutritional and sensory quality, and management of food safety and suitability for consumption;
e) development and evaluation of dietary protocols aimed at maintaining optimal health;
f) design and management of nutrition education programs addressed to the general population or specific target groups;
g) collaboration in food consumption surveys and nutritional surveillance programs;
h) market research and related activities concerning food production and the analysis of consumption trends;
i) research and development in the field of human nutrition and food science;
l) training of agri-food sector professionals in the areas of quality and safety.
Career Opportunities
In food and pharmaceutical companies, graduates in Human Nutrition and Food Science hold positions of responsibility in the development and promotion of food products with high nutritional impact (functional foods, foods intended for special dietary uses and special medical purposes, nutritional supplements), the management of food safety and suitability for consumption, the evaluation of nutritional and sensory quality, and the management of communication toward both general and specialized audiences.
They also define, in compliance with European regulations, information related to nutrition claims, guide research activities, and document the health effects of foods and food components (health claims).
In distribution and catering companies, particularly institutional catering, they carry out planning, management, control, coordination, and training activities, implementing integrated management systems to ensure the quality of services provided, whether in public or private settings.
In institutions dealing with the impact of nutrition on human health, they hold roles involving responsibility, coordination, consultancy, and research. They also possess the expertise to verify appropriate food intake to achieve optimal nutrient levels for maintaining health at both the group and individual levels, and to design and conduct activities related to nutrition education, training, outreach, and publishing.
Graduates who have obtained a sufficient number of credits in the relevant academic sectors may, in accordance with current legislation, sit the admission examinations for teacher training programs for secondary education.
Employment statistics (Almalaurea)
The eligibility criteria to study under the Erasmus+ program, the rules for participation and the criteria for students selection are described in a specific call dedicated to the Food Area. Erasmus+ provides mobility opportunities within 40 academic partners, widely distributed in Europe and selected on the basis of their excellence and teaching affinity with the Italian degree. Students can apply to take courses in the area of nutrition and to carry out experimental work for the thesis in the following thematic areas: applied nutrition, assessment of nutritional status, nutritional characterization of food products and study of their in vitro and in vivo effects, the role of diet on the microbiota, food production technologies and food microbiology as well as activities relating to food education. The outline of the Erasmus+ study program (learning agreement) is prepared by the student in collaboration with the Italian academic Erasmus+ tutor. This document is defined after consulting the teaching board of the Italian degree and receiving the official approval of the activities to be performed in the host institution. In case of research activities, a detailed program describing the activities and the duration of the internship must be planned and formally approved by the host institution supervisor and by a member of the Italian teaching board (Italian supervisor). At the end of study period abroad, the Erasmus+ activities (credits and grades) must be certified in a document called transcripts of records that must be approved by the Italian teaching board. Exam grades are converted according to a pre-defined scale of any grades relating to previously approved optional courses. The MSc degree in Human Nutrition and Food Science is part of the international program Erasmus+ Placement which is finalized to fund mobility of students, to carry out research activities aimed at the preparation of their final thesis in highly qualified host institutions (private and public universities and research centers). Furthermore, the participation of male and female students in the thesis abroad call for proposals financed by the University is also supported, which allows them to carry out their degree thesis in qualified structures even outside the European Union.
Course attendance is strongly recommended.
Enrolment
Admission requirements
Applicants to the programme must have adequate basic knowledge. More specifically, they must hold a university degree obtained by 31 December 2025, in classes L-26, L-2, L-13, L-29, in health professions classes L-SNT3 (Dietitian only) and L-SNT4 (Environment and workplace prevention technician only), or in classes 20, 1, 12 and 24, and health professions classes SNT/3 e SNT/4 under the previous regulations. In addition to a degree in the above listed classes, at least 50 credits will be required as additional curricular requirements in the following academic fields, covering biology, biochemistry, nutrition, hygiene, food technologies and microbiology: BIO/01, 03, 09, 10, 12, 13, 16, CHIM/06, CHIM/10, AGR/15, AGR/16, MED/07, MED/42, MED/49 and similar.
Proficiency in English at a B1 level or higher under the Common European Framework of Reference for Languages (CEFR) is required for admission.
The B1-level requirement will be ascertained by the University Language Centre (SLAM) upon admission as follows:
- Language certificate at or above B1, obtained no more than three years earlier. For the list of language certificates recognized by the University please review: (https://www.unimi.it/en/node/39267). The certificate must be uploaded when submitting the online application;
- English level achieved during a University of Milan degree programme and certified by the University Language Centre (SLAM) no more than four years before the date of admission application, including levels based on language certificates submitted by the applicants during their Bachelor's degree at the University of Milan. In this case the process is automatic, the applicant does not have to attach any certificates to the application;
- Entry test administrated by the University Language Centre (SLAM) according to the calendar published on the website: (https://www.unimi.it/en/node/39267)
All those who fail to submit a valid certificate or do not meet the required proficiency level will be instructed during the admission procedure to take the Entry test.
Applicants who do not take or pass the Entry test will be required to obtain a language proficiency certificate recognized by the University (see: https://www.unimi.it/en/node/39322) and deliver it to the SLAM via the InformaStudenti service by the deadline fixed for the master's programme (https://www.unimi.it/en/node/39267/).
Applicants who do not meet the requirement by said deadline will not be admitted to the master's degree programme and may not sit any further tests.
Admission assessment
Admission into the degree programme is capped in order to meet high-quality teaching standards relative to the available resources.
There are 150 places available for enrolment in the first year, plus 10 places for non-EU students residing abroad.
Access to the programme is regulated by a compulsory test aimed at ascertaining the initial skills of the candidates, with a view to successfully completing their course of studies.
All applicants will be required to take the test, including transfer students from other universities, students who completed one or more courses of the Human nutrition and food science programme as single courses, and graduate students.
The Academic Board will decide into which year to admit the student, and may award any transfer credits for their previous career.
The test will assess knowledge and skills in the following areas:
1) biochemistry, biology and human physiology;
2) nutritional properties and fundamentals of nutrition and food science;
3) principles of food preservation and processing;
4) main microbiological aspects related to the quality and safety of food preparation, storage and
distribution.
The test is selective in nature. Therefore, in order to be admitted into the Human nutrition and food science programme, candidates must:
a) achieve a score higher than the threshold set by the Board;
b) rank high enough in the merit ranking based on individual test scores;
c) meet all admission requirements (degree, 50 credits earned in relevant academic fields,
B1 level in English) by 31 December 2025.
For admission tests, there are two separate sessions:
FIRST SESSION - July 2025, for candidates who have already graduated and meet curricular requirements or expect to meet them by 30 July.
SECOND SESSION - September 2025, for upcoming graduates and candidates who do not yet meet curricular requirements. These must be met by 31 December 2025.
Graduates who have not taken or passed the admission test in July will be admitted to the September session.
For test details including dates, time, venue and delivery modes, please refer to the call for applications posted to the page https://alimentazionenutrizione.cdl.unimi.it/it/iscriversi
For non-EU, non-resident students with foreign qualifications, applications will be assessed based on the qualifications, and possibly an online interview. Further information will be included in the call for applications.
The Academic Board will appoint an admission board made up of at least three instructors from the degree programme, which will conduct the admission procedures.
In order to facilitate access to the degree programme and allow students to fill any learning gaps or hone knowledge and skills required for admission, applicants to the programme are offered a dedicated annual course: "Fundamentals of nutrition and food science" (12 credits).
It is underlined that this course does not fall within the scope of those with independent choice.
Applicants to the programme must have adequate basic knowledge. More specifically, they must hold a university degree obtained by 31 December 2025, in classes L-26, L-2, L-13, L-29, in health professions classes L-SNT3 (Dietitian only) and L-SNT4 (Environment and workplace prevention technician only), or in classes 20, 1, 12 and 24, and health professions classes SNT/3 e SNT/4 under the previous regulations. In addition to a degree in the above listed classes, at least 50 credits will be required as additional curricular requirements in the following academic fields, covering biology, biochemistry, nutrition, hygiene, food technologies and microbiology: BIO/01, 03, 09, 10, 12, 13, 16, CHIM/06, CHIM/10, AGR/15, AGR/16, MED/07, MED/42, MED/49 and similar.
Proficiency in English at a B1 level or higher under the Common European Framework of Reference for Languages (CEFR) is required for admission.
The B1-level requirement will be ascertained by the University Language Centre (SLAM) upon admission as follows:
- Language certificate at or above B1, obtained no more than three years earlier. For the list of language certificates recognized by the University please review: (https://www.unimi.it/en/node/39267). The certificate must be uploaded when submitting the online application;
- English level achieved during a University of Milan degree programme and certified by the University Language Centre (SLAM) no more than four years before the date of admission application, including levels based on language certificates submitted by the applicants during their Bachelor's degree at the University of Milan. In this case the process is automatic, the applicant does not have to attach any certificates to the application;
- Entry test administrated by the University Language Centre (SLAM) according to the calendar published on the website: (https://www.unimi.it/en/node/39267)
All those who fail to submit a valid certificate or do not meet the required proficiency level will be instructed during the admission procedure to take the Entry test.
Applicants who do not take or pass the Entry test will be required to obtain a language proficiency certificate recognized by the University (see: https://www.unimi.it/en/node/39322) and deliver it to the SLAM via the InformaStudenti service by the deadline fixed for the master's programme (https://www.unimi.it/en/node/39267/).
Applicants who do not meet the requirement by said deadline will not be admitted to the master's degree programme and may not sit any further tests.
Admission assessment
Admission into the degree programme is capped in order to meet high-quality teaching standards relative to the available resources.
There are 150 places available for enrolment in the first year, plus 10 places for non-EU students residing abroad.
Access to the programme is regulated by a compulsory test aimed at ascertaining the initial skills of the candidates, with a view to successfully completing their course of studies.
All applicants will be required to take the test, including transfer students from other universities, students who completed one or more courses of the Human nutrition and food science programme as single courses, and graduate students.
The Academic Board will decide into which year to admit the student, and may award any transfer credits for their previous career.
The test will assess knowledge and skills in the following areas:
1) biochemistry, biology and human physiology;
2) nutritional properties and fundamentals of nutrition and food science;
3) principles of food preservation and processing;
4) main microbiological aspects related to the quality and safety of food preparation, storage and
distribution.
The test is selective in nature. Therefore, in order to be admitted into the Human nutrition and food science programme, candidates must:
a) achieve a score higher than the threshold set by the Board;
b) rank high enough in the merit ranking based on individual test scores;
c) meet all admission requirements (degree, 50 credits earned in relevant academic fields,
B1 level in English) by 31 December 2025.
For admission tests, there are two separate sessions:
FIRST SESSION - July 2025, for candidates who have already graduated and meet curricular requirements or expect to meet them by 30 July.
SECOND SESSION - September 2025, for upcoming graduates and candidates who do not yet meet curricular requirements. These must be met by 31 December 2025.
Graduates who have not taken or passed the admission test in July will be admitted to the September session.
For test details including dates, time, venue and delivery modes, please refer to the call for applications posted to the page https://alimentazionenutrizione.cdl.unimi.it/it/iscriversi
For non-EU, non-resident students with foreign qualifications, applications will be assessed based on the qualifications, and possibly an online interview. Further information will be included in the call for applications.
The Academic Board will appoint an admission board made up of at least three instructors from the degree programme, which will conduct the admission procedures.
In order to facilitate access to the degree programme and allow students to fill any learning gaps or hone knowledge and skills required for admission, applicants to the programme are offered a dedicated annual course: "Fundamentals of nutrition and food science" (12 credits).
It is underlined that this course does not fall within the scope of those with independent choice.
Places available: 150 + 10 reserved for non-EU citizens
Call for applications
Please refer to the call for admission test dates and contents, and how to register.
Session: 1
Application for admission: from 13/03/2025 to 30/06/2025
Application for matriculation: from 16/07/2025 to 23/07/2025
CALL FOR APPLICATIONS - NOTICE
The call for applications is the only official document for admission to degree programmes. Please read it carefully. If you are reading this notice is because the call is available only in Italian as the programme is offered in Italian. Students wishing to enrol must be proficient in Italian.
Session: 2
Application for admission: from 07/08/2025 to 29/08/2025
Application for matriculation: from 11/12/2025 to 19/12/2025
CALL FOR APPLICATIONS - NOTICE
The call for applications is the only official document for admission to degree programmes. Please read it carefully. If you are reading this notice is because the call is available only in Italian as the programme is offered in Italian. Students wishing to enrol must be proficient in Italian.
Online services
Learn more:
Programme description and courses list
year
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Biochemistry of Food, Nutrition, and Metabolic Diseases | 9 | 72 | Italian | BIO/10 |
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Food Preservation and Processing | 8 | 64 | Italian | AGR/15 |
| Microbial Quality and Safety in Food and Ecology of Human Microbiota | 7 | 56 | Italian | AGR/16 |
| Structure and Function of Organic Molecules in Food | 6 | 60 | Italian | CHIM/06 |
| Optional | ||||
| Fundamentals of Nutrition and Food Science | 12 | 96 | Italian | AGR/15 AGR/16 MED/49 |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Applied Nutrition | 7 | 64 | Italian | MED/49 |
| Economics and Psychology of Food Consumptions | 8 | 72 | Italian | AGR/01 M-PSI/01 |
| Human Physiology | 7 | 56 | Italian | BIO/09 |
Open sessions
There are no specific sessions for these activities.
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| English Proficiency B2 (3 ECTS) | 3 | 0 | English | NN |
be activated by the A.Y. 2026/2027
year
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Nutrition-Related Diseases | 10 | 88 | Italian | MED/04 MED/13 |
| - Fisiopatologia | 5 | 40 | MED/04 | |
| - Sistematica e prevenzione | 5 | 48 | MED/13 | |
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Evaluation of Nutritional Status and Principles of Dietetics and Diet Therapy | 13 | 128 | Italian | BIO/09 M-PSI/08 MED/49 |
| - Principi di dietetica, dietoterapia e counseling nutrizionale | 7 | 72 | M-PSI/08,MED/49 | |
| - Valutazione dello stato di nutrizione | 6 | 56 | BIO/09 | |
| Nutrition for Health Promotion | 6 | 56 | Italian | MED/49 |
| Nutritional Epidemiology and Biostatistics | 6 | 56 | Italian | MED/01 |
| Optional | ||||
| Nutraceuticals and Drugs in Cardiovascular Prevention | 4 | 40 | Italian | BIO/14 |
| Nutrition Communication and Education | 4 | 40 | Italian | MED/45 MED/49 |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Feeding Throughout Pediatric Age | 4 | 32 | Italian | MED/38 |
Conclusive activities
There are no specific sessions for these activities.
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Final Exam | 22 | 0 | Italian | NN |
Study plan rules
- To earn the 8 credits for elective activities, students may choose any course offered by the University of Milan, provided that the Academic Board recognised such course as congruent with the study programme. The Academic Board recommends the elective courses listed in the table below. See also the paragraph Structure of the course - Presentation of the study plan. For certified professional knowledge and skills, as well as other knowledge and skills acquired in the course of post-secondary level training activities designed or implemented in collaboration with the University of Milan, students may be awarded a maximum of 24 credits.
| Courses or activities | Max ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Nutraceuticals and Drugs in Cardiovascular Prevention | 4 | 40 | Italian | First semester | BIO/14 |
| Nutrition Communication and Education | 4 | 40 | Italian | First semester | MED/45 MED/49 |
| Feeding Throughout Pediatric Age | 4 | 32 | Italian | Second semester | MED/38 |
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Molecular Bases of Taste | 4 | 32 | English | CHIM/06 |
Study plan rules
- To earn the 8 credits for elective activities, students may choose any course offered by the University of Milan, provided that the Academic Board recognised such course as congruent with the study programme. The Academic Board recommends the elective courses listed in the table below. See also the paragraph Structure of the course - Presentation of the study plan. For certified professional knowledge and skills, as well as other knowledge and skills acquired in the course of post-secondary level training activities designed or implemented in collaboration with the University of Milan, students may be awarded a maximum of 24 credits.
| Courses or activities | Max ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Molecular Bases of Taste | 4 | 32 | English | First semester | CHIM/06 |
Learn more
Location
Milan
Head of study programme
Erasmus and international mobility tutor
Study plan tutor
Quality Assurance Delegate
Reference structures
Contacts
- Degree programme head
[email protected]
+390250316726 - Course management for the Faculty of Agricultural and Food Sciences (Science and Technology area)
via Celoria 2 - Milano Città Studi
Contatto: https://informastudenti.unimi.it/saw/ess?AUTH=SAML
+390250316511
Orario di apertura al pubblico: lunedì dalle 10 alle 12 e dalle 14 alle 16 - Student registrar
via Celoria 18 - Milano Città Studi
https://www.unimi.it/it/node/359
+390250325032
https://www.unimi.it/it/node/360
The tuition fees for students enrolled in Bachelor's, Master's and single-cycle degree programmes are divided into two instalments with different calculation methods and payment schedules:
- The amount of the first instalment is the same for all students
- The amount of the second instalment varies according to the ISEE University value, the degree programme and the student status (on track / off track for one year or off track for more than a year)
- An additional fee is due for online programmes
The University also offers:
- Concessions for students meeting high merit requirements
- Diversified tuition fees according to the student's home country for international students with assets/income abroad
- Concessions for international students with refugee status
Scholarships and benefits
The University provides a range of financial benefits to students meeting special requirements (merit, financial or personal conditions, international students).
Learn more
Guidance:
Admission, ranking and enrolment
Official documents