|Study location||Madrid (Spain), Reading (United Kingdom) & Turin (Italy)|
|Type||Targeted nutrition and health management, full-time|
|Nominal duration||(120 ECTS)|
|Course code||UAM-UOR-UNITO (TN&HM)|
|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)
BSc degree (at least 180 ECTS) in the following areas (or similar):
The entry qualification documents are accepted in the following languages: English / French / Spanish / Italian / Portuguese.
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.
The following documents must be sent by email to the Local Coordinator for the enrollment process:
Documented language level of B2 CEFR is required (see the page “Admission requirements”).
IMPORTANT: Note that in order to apply for a UK visa, you will need to provide the certificate of successful completion of a Secure English Language Test (SELT – see a list of tests approved by UK Visa & Immigration). If you require a visa to study in the UK, but do not have the required test result yet, you can still apply for a path that includes a UK university. But note that full enrolment in this programme will only be possible once you have provided a SELT test result.
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 – Functional Foods and Precision Nutrition – Autonomous University of Madrid
Semester 2 – Public Health Nutrition and the Consumer – University of Reading
Semester 3 – Food safety of the whole value chain – University of Turin
Semester 4 – Thesis – Autonomous University of Madrid
Semester 1 – 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: SPOC Introduction to the Food System
Semester 2 – University of Reading – Public Health Nutrition and the Consumer
The track will focus on the scientific background of public health nutrition and consumer choice, in particular the associations between diet and disease, the methods of nutritional epidemiology and public health nutrition interventions. The track will provide an understanding of the factors that influence food choice and behaviour in individuals, groups and populations. In addition, the specific issues associated with situations in which food choice is limited or controlled such as in hospitals and schools will be explored, plus the influence of commercial advertising and of healthy eating and other campaigns will be explored. The track will also include a food product re-formulation project to increase the nutritional quality of food product and assess how nutritional information is communicated to the general public.
Overarching module: Summer School Entrepreneurship and Innovation in the Food System
Semester 3 – 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: Emerging Technologies Business Case Study