Personalized nutrition, functional foods and sustainable processing (UOR-UNITO-LU)
| Study location | Reading (United Kingdom), Turin (Italy) & Lund (Sweden) |
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| Type | Targeted nutrition and health management, full-time |
| Nominal duration | No duration set (120 ECTS) |
| Study language | English |
| Course code | UOR-UNITO-LU (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) Applicants are typically required to have at least a lower second-class honours degree (2.2) in a pure or applied science (or equivalent from a university outside the UK). The entry qualification documents are accepted in the following languages: English. 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 An overall score of 6.5 in the International English Language Test Score (IELTS) with no individual element scoring less than 5.5 If you have taken an alternative test, or are not able to take an IELTS test, please visit our acceptable English language qualifications page for information on the range of tests that we accept as evidence of English language ability |
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| Other requirements | Prerequisites
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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 – Personalised Nutrition and the Consumer – University of Reading
Semester 2 – Functional compounds in Food Systems – University of Turin
Semester 3 – Consumer driven sustainable food processing – Lund University
Semester 4 – Thesis – University of Reading
Programme structure
Semester 1 – University of Reading – Personalised Nutrition and the Consumer
The track will focus on an individual’s nutritional needs and requirements, considering how dietary interventions could be developed, based on knowledge of personalised data, such as phenotype (measurable physical and biological traits, e.g. BMI, cholesterol level) and genotype. The track will be taught from the viewpoint of the scientific evidence basis that links diet to health at a population level as well as an individual basis. It will provide students with an understanding of the physiological, biochemical and molecular genetic basis of chronic non-communicable diseases, such as metabolic and cardiovascular diseases, to provide them with an understanding of topical issues in nutritional sciences and how this relates to the consumer.
Overarching module: SPOC Introduction to the Food System
Semester 2 – University of Turin – Functional compounds in Food Systems
In this track, the students will acquire knowledge related to the most important functional compounds in foods. Functionality will be referred to both the effect that those compounds can have to human health, but also to the food itself. As a matter of fact, foods (and food side streams) contain a number of functional compounds which can be used in food preparation to reach specific technological objectives (protection from oxidation, water retention, structure, etc.). The modules will focus on the description of those “active” components, their separation (extraction) from different sources (both raw and waste materials) and their valorization in the production of functional foods and towards human health.
Overarching module: Summer School Entrepreneurship and Innovation in the Food System
Semester 3 – Lund University – Consumer driven sustainable food processing
The track aims to provide an understanding of the interdisciplinary connections and tools of sustainable food processing to enable smart-systems, including their need in society and their environmental, economic and social impact. The track will introduce concepts of food production through efficient use of biomass and energy, through the whole production chain taking into account societal and consumer perspectives. Students will get an increased understanding of food processing with significant waste reduction along the food value chain, including packaging and logistics, as well as healthy and high quality food production. The students will be able to understand and react according to future trends in sustainable food processing.
Overarching module: Emerging Technologies Business Case Study