|Study location||Reading (United Kingdom), Turin (Italy) & Warsaw (Poland)|
|Type||Targeted nutrition and health management, full-time|
|Nominal duration||(120 ECTS)|
|Tuition fee||€16,500 per year
The participation fee covers tuition fees for participating universities, mandatory travel during a semester (e. g. for off-site modules & activities) and participation in joint modules & activities (e. g. Summer School, Graduate Conference). It does not cover travel from one partner university to the next between semesters.
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 of 250 euro. 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.
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.
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
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 food compounds from natural sources – University of Turin
Semester 3 – Food System Management – University of Warsaw
Semester 4 – Thesis – University of Reading
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 food compounds from natural sources
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 – University of Warsaw – Food System Management
The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers.
The track is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development.
Overarching module: Emerging Technologies Business Case Study