Food safety, precision nutrition & future foods (UNITO-UAM-AU)
| Study location | Turin (Italy), Madrid (Spain) & Aarhus (Denmark) |
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| Type | Food safety, transparency, traceability, full-time |
| Nominal duration | No duration set (120 ECTS) |
| Study language | English |
| Course code | UNITO-UAM-AU (TN&HM) |
| Tuition fee | €18,000 per year Participation fees are due per semester (€9000 per semester). In case of a scholarship awarded, the following fees will be applicable: |
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| Deposit | €4,500 one-time After being accepted by the programme, you will be offered to accept or decline the enrollment. When you accept the offer, you will be required to pay a deposit fee. The deposit fee will be deducted from the invoice for your first semester fee. If payment is not received within 7 days after accepting the offer, it is possible you will no longer be accepted within the programme. The deposit fee is non-refundable. In case you receive a scholarship, the deposit fee will be adjusted accordingly to 50% of your first semester fee, with 225€ as a minimum. |
| Entry qualification | Bachelor diploma (or higher) The students willing to attend the Master course in Food Science and Technology, (Food Systems curriculum), must possess a three years University level degree or a similar degree recognized by the regulations in force. BSc from these fields are eligible:: • Agricultural Sciences The entry qualification documents are accepted in the following languages: English / Italian. Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original. |
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| Language requirements | English Documented language level of B2 CEFR is required (see the page “Admission requirements”) |
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| Other requirements | Prerequisites
Enrolment process After you have been selected for a path starting at UNITO; you will need to go through an online enrolment process at UNITO which will require you to provide the following documents: Specific requirements for Non-EU applicants: Send by email and take original documents along. Original/certified copy of your undergraduate degree achieved after at least 3 academic years or, as an alternative, original/certified copy of post-secondary qualification achieved in a non-academic institution granting access to the upper level of education provided with a certified translation into Italian (the translation into Italian is not required if the original document is issued in English, French or Spanish) and legalization (if required) and one of the following documents: • original/certified copy of the degree program transcript of records issued by the foreign Institution/University, including marks and ECTS assigned to each exam, provided with a certified translation into Italian and legalization (if required). The translation into Italian is not required if the original document is issued in English, French or Spanish • original/certified copy of the Diploma Supplement (if available), provided with legalization (if required). If you hold a Diploma Supplement, this document may be provided as an alternative to all documents listed above (undergraduate degree provided with declaration of equal value/statement of comparability and transcript of records) • original of the Form A (“Modello A”) presented for the pre-enrolment at the University of Torino at the competent Italian Embassy/Consulate • one authenticated photograph by the competent Italian Embassy/Consulate • a photocopy of the application for residence permit • a valid identification document. The University of Turin reserves the right, at its sole discretion, to request further documents if necessary, for evaluating the applicant’s educational background. |
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| More information |
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Overview
This track focuses on Targeted nutrition and health management
Healthy nutrition devotes to reduce Non-Communicable Diseases (NCD), reduce child and adult obesity and to provide the necessary nutrients depending on the citizen group and/or community is an important area of the Food Systems. Targeted and healthy nutrition should embrace sustainable production and circularity of food systems to deliver an impact in the sector. It synergies with the consumer-centric vie of the food systems.
Semester 1 – Food safety of the whole value chain – University of Turin
Semester 2 – Functional Foods and Precision Nutrition – Autonomous University of Madrid
Semester 3 – Future Foods – Aarhus University
Semester 4 – Thesis – University of Turin
Programme structure
Semester 1 – University of Turin – Food safety of the whole value chain
The main subjects covered in the track will be the food safety of the whole chain from production to consumption, with insights of foodborne pathogens physiology and virulence, food toxicology, food safety management systems. Problem solving exercise will be carried out in the field of food safety.
Overarching module: SPOC Introduction to the Food System
Semester 2 – Autonomous University of Madrid – Functional Foods and Precision Nutrition
This track will allow the students to acquire knowledge and skills related to the action/s and effect/s of bioactive food compounds on human health status. The students will explore novel entrepreneurial venues through the application of functional foods specifically designed for precision nutrition, for both healthy individuals and chronic diseases patients. This objective will be pursued through training on cutting-edge methods and techniques within the area of Molecular Nutrition and Foodomics in order to understand the role of functional foods on maintaining/enhancing human health in a personalized manner. Concepts linked to genetics and genomics will be introduced so the students can immerse into the most recent aspects of precision nutrition and explore their relevance on consumer welfare.
Overarching module: Summer School Entrepreneurship and Innovation in the Food System
Semester 3 – Aarhus University – Future Foods
This track will bring the student close to future foods on society, consumer, sensory and molecular level. It will give the student insigt in future sustainable food production of high value crops and novel animal-based food products including cell-based production, combined with food sensory science, innovation and product development in the food sector.
Overarching module: Emerging Technologies Business Case Study