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Master

Teaching

Food Science and Applied Dietetics - I edition

I level
I
1 Year
Lessons available 24/7. Live classes in a virtual classroom and in-person according to a scheduled calendar
Italian
60
Blended

START
January 2026

Academic Collaboration

  • ClioEdu, publishing partner
  • SISDCA (Italian Society for the Study of Eating Behavior), scientific partner
  • SISA (Italian Society of Food Science), scientific partner

 

Purpose 

According to the World Health Organization, adequate nutrition and health are fundamental human rights that are closely interrelated and mutually reinforcing. The health status of the world’s populations, both rich and poor, is strongly influenced by the level and quality of nutrition. A healthy diet, understood as a lifestyle, is a highly effective tool for preventing many diseases, as well as a fundamental element for the development and maintenance of individual and social well-being.

In fact, the quality of nutrition is fundamental to comprehensive human development—both physical and mental. Poor nutrition can constitute an individual and societal risk factor for the onset of chronic degenerative diseases. In industrialized countries, there is a growing need to ensure high-quality, healthy, and sustainable nutrition through health, technical, legal, and policy measures.

The master aims to cover all aspects of nutrition, food, and dietetics to provide participants with a thorough and comprehensive education. In particular, the course is designed to help train experts in the field, even through the participation and insights of entrepreneurs from the agri-food and culinary sectors, with the goal of creating an integrated system that bridges food science and the entire agri-food supply chain.

 

Target Students

The Master is aimed at:

  • Professionals working in the healthcare sector who wish to acquire or deepen their knowledge and skills in the fields of food, dietetics, and nutrition.
  • Managers, officials, and staff working in public social, healthcare, and welfare facilities, as well as in daycare centers, public schools, and universities.
  • Consultants and experts in management, marketing, and the administration of institutional food service operations in schools, catering, hotels, healthcare facilities, hospitals, clinics, nursing homes, and senior centers.
  • Consultants for agri-food, pharmaceutical, and commercial companies in the fields of food, nutrition, and dietetics.
  • Instructors involved in training staff for institutional food service (corporate, healthcare, hospitality, and school settings).
  • Social service workers, staff at sports and wellness centers.
  • Medical and scientific representatives and sales representatives for product lines and services in the sector.
  • Physicians, biologists, dietitians, psychologists, nurses, special education teachers, business executives, and experts working in the subject areas covered by the program.

Admission to the master’s program is open to anyone holding a bachelor’s degree under the old system, a bachelor’s or master’s degree, or a foreign degree deemed equivalent and suitable by the program’s administration. Registration is specifically allowed to candidates who attained a bachelor’s degree in:

  1. Medicine, nursing and obstetrics, rehabilitation health sciences, technical health sciences, and preventive health sciences.
  2. Biological sciences, biotechnology, physical education and sports sciences, agricultural sciences and technologies, food sciences and technologies, chemical sciences and technologies, pharmaceutical sciences and technologies, psychological sciences and techniques, nutrition sciences;
  3. Administrative sciences, law, economics, education sciences.

According to the regulations set forth in Ministry of Health Circular No. 448 of March 5, 2002 (Official Gazette No. 110 of May 13, 2002, Ministry of Health Continuing Medical Education Program), healthcare personnel enrolled in the master are exempt from the requirement to earn E.C.M. continuing education credits.

 

Learning Objectives

Upon completion of the Master, the candidates will be able to:

  1. possess multidisciplinary theoretical and practical knowledge regarding human nutrition under various physiological conditions
  2. provide information and communicate best practices for healthy and sustainable eating
  3. promote lasting dietary habits that improve quality of life
  4. manage dietary plans for specific medical conditions and monitor their proper implementation

Teaching

The Master, established pursuant to MD 270/2004, lasts 12 months and requires a total of 1500 hours, divided as follows:

  • Asynchronous video lessons: available 24/7, accompanied by slides and teaching materials.
  • Synchronous lectures in a virtual classroom and in person: to interact directly with instructors according to a scheduled calendar.
  • Independent study and research activities: to independently explore and reinforce the content learned in the Master.
  • Exercises and mid-term assessments: to evaluate learning progress and form part of the assessment process.
  • Project work: for active application of the content learned during the learning pathway.

 

Master Qualification

The final exam consists of the preparation and presentation of a project based on a real-world case study, to be presented in person before an examination board. Upon passing the exam, the candidate will attain the Master Qualification. 

 

Support and Tutoring

The University provides ongoing assistance and support for students’ learning process through the presence of an experienced and qualified tutor. In addition to assisting University students, the tutor proactively manages the relationship with the students’ virtual classroom, preparing all educational and informational resources deemed useful to support students, even through synchronous and asynchronous methods such as chat rooms, forums, etc.

 

Tuition

The annual tuition for registration to the Master is € 1.900,00.

 

Registration

Students can register at any time of the year.

Students wishing to enrol may request an appointment with the Postgraduate Office by calling +39 06 3400 6000.

Furthermore, the students can contact the academic advisor directly using the following contact information:

 

Postponement

The candidates may request a free postponement of the final exam if they do not complete the program by the end of their academic year, but only for a period of up to twelve months thereafter. If a student does not complete the program within this extended period, they must renew their registration by paying the annual registration fee. 

 

Faculty

The faculty members of the Master’s program are experienced professionals from the academic, clinical, and research fields, ready to share their knowledge and expertise through a multidisciplinary and innovative approach.

Teaching Coordination

  • Stefano Frara
    Specialist in Endocrinology and Metabolic Diseases at the Osteoporosis, Diabetology, and Metabolic Diseases Unit, IRCCS Istituto Auxologico Italiano, Milan. Associate Professor of Endocrinology and Metabolic Diseases, Link Campus University.

Scientific Director

  • Lorenzo Maria Donini
    Physician. Specialist in food science and health statistics. Full professor of Food Science. Former director of the graduate program in food science. Sapienza University, Rome.

  • Agostino Macrì
    Biologist. Head of Food Safety at the National Consumers' Union, former executive at the National Institute of Health.

Scientific Board

  • Roberto Copparoni
    Physician. Administrative Director in Charge of Academic Services, Ministry of Health

  • Silvia Migliaccio
    Specialist in Endocrinology and Metabolic Diseases. Full Professor of Food Science at Sapienza University, Rome, President of the Society of Food Sciences

  • Carlo Spigone
    Physician. Specialist in hygiene and preventive medicine. Specialist in medical angiology. Former Medical Director of the SIAN Unit (Food Hygiene and Nutrition Service). Company Training Coordinator for the SIAN Unit of ASL ROMA 1

  • Patrizia Todisco
    President of SISDCA, internist, psychiatrist, and psychotherapist. President of the Society for the Study of Eating Disorders (SISDCA)

Faculty Advisors

  • Stefania Agrigento
    Biologist. Specialist in Human Nutrition Sciences, San Camillo - Forlanini Diabetes Unit.

  • Rolando Bolognino
    Dietitian and Biologist. Health Promotion and Lifestyle Division, Ministry of Health

  • Maria Grazia Carbonelli
    Physician. Specialist in food science and preventive medicine. Medical Director of the Dietetics and Nutrition Unit - S. Camillo-Forlanini

  • Giuliana Carta
    Physician. Specialist in food science, Campus Bio-Medico University

  • Alessandro Casini
    Physician. Specialist in food science and gastroenterology. Associate Professor of Food Science at the Department of Experimental and Clinical Medicine at the University of Florence

  • Roberto Copparoni
    Physician. Administrative Director in Charge of Academic Services, Ministry of Health

  • Massimo Cuzzolaro
    Physician. Specialist in psychiatry. Professor of psychiatry, clinical psychology, eating disorders, and mental health at Sapienza University, Rome

  • Antonio Dal Monte
    Physician. Specialist in occupational medicine, pulmonology, and aviation and space medicine. Scientific Director and Head of the Department of Physiology and Biomechanics at the Institute of Sports Science of the Italian National Olympic Committee (CONI).

  • Michela Di Carlo
    A professional journalist specializing in reports and in-depth coverage of the food and agri-food sectors. She attained a Ph.D. in Communication Sciences and has taught communication and journalism at the SSAI (Higher School of Interior Administration) and Unitelma Sapienza.

  • Lorenzo Maria Donini
    Physician. Specialist in food science and in health statistics. Full professor of applied dietary sciences. Former director of the graduate program in Food Science. Sapienza University, Rome

  • Caterina Fanali
    Biologist, Clinical Trial Coordinator, Fondazione Policlinico Agostino Gemelli

  • Anna Laura Fantuzzi
    Dietitian, Professional Coordinator of the Food Science and Dietetics Unit at the Nuovo Ospedale S. Agostino Estense, Modena Local Health Authority. Technical-Scientific Committee of ANDID (National Association of Dietitians)

  • Gian Marco Giorgetti
    Physician. Specialist in oncology, allergology and immunology, gastroenterology, and internal medicine. Chief of Staff, Sant’Eugenio Hospital

  • Pietro Labate
    Nutritionist specializing in special physiological conditions (athletes, pregnant women, nursing mothers, and the elderly) and confirmed pathophysiological conditions.

  • Agostino Macrì
    Biologist. Food Safety Director at the National Consumers' Union, former Director at the National Institute of Health

  • Nicola Merendino
    Biologist. Associate Professor and Director of the Molecular and Cellular Nutrition Research Laboratory, University of Tuscia – Viterbo

  • Silvia Migliaccio
    Specialist in Endocrinology and Metabolic Diseases. Full Professor of Food Science. Director of the Graduate School of Food Science at Sapienza University, Rome

  • Giuseppe Morino
    Physician. Specialist in pediatrics and nutritional science. Chief of Staff, Bambino Gesù Children’s Hospital

  • Barbara Neri
    Nutritionist. Physician specializing in Food Science

  • Franca Pasticci
    Dietitian, healthcare professional – Department of Nephrology and Dialysis. Board Member of ANDID

  • Giuseppe Quintaliani
    Physician. Specialist in Nephrology. Head of the Department of Nephrology and Dialysis, Perugia Hospital. Professor at the University of Perugia

  • Laura Rossi
    Researcher at the National Institute of Health

  • Maria Solis
    Biologist. Specialist in food science. Freelancer and high school teacher

  • Carlo Spigone
    Physician. Specialist in preventive medicine and angiology. Chief Medical Officer and Head of the Basic Operational Unit of the Food Hygiene and Nutrition Service; Deputy Director of the SIAN UOC at the Local Health Authority (ASL)

  • Jacopo Talluri
    Engineer, Director of AKERN, and Italian member of the International Society of Bioimpedance (ISEBI)

  • Patrizia Todisco
    Specialist in Internal Medicine and Psychiatry, President of the Society for the Study of Eating Disorders (SISDCA)

  • Antonio Vacca
    Physician specializing in Nutrition Science

PROGRAMME

  1. Professor: Stefania Agrigento
  2. Introduction: Eugenio Del Toma - Antonio Dal Monte
  1. How to conduct a successful search using PubMed (Caterina Fanali) (GIUR-17/A)
  2. Internet and Medicine (Caterina Fanali) (GIUR-17/A)
  3. Communication Ethics - Part 1 (Michela Di Carlo) (GIUR-17/A)
  4. Communication Ethics - Part 2 (Michela Di Carlo) (GIUR-17/A)
  5. Communication Ethics - Part 3 (Michela Di Carlo) (GIUR-17/A)
  1. Food and Nutrients: From Prejudice to Evidence-Based Science - (Eugenio Del Toma) (BIOS-07/A)
  2. An Introduction to Systems Biochemistry: Lipid Metabolism - Part 1 (Nicolò Merendino) (BIOS-07/A)
  3. An Introduction to Systems Biochemistry: Lipid Metabolism - Part 2 (Nicolò Merendino) (BIOS-07/A)
  4. An Introduction to Systems Biochemistry: Carbohydrate Metabolism (Nicolò Merendino)
  5. An Introduction to Systems Biochemistry: Protein Metabolism (Nicolò Merendino) (BIOS-07/A)
  6. Food groups, food pyramids, and RDA: a balanced diet in the context of lifestyle (Eugenio Del Toma) (BIOS-07/A)
  1. Assessment of Nutritional Status: Definition and Application in Clinical Practice (Laura Di Renzo) (BIOS-06/A)
  2. Body Composition Assessment (Jacopo Talluri) (BIOS-06/A)
  3. Estimating Energy and Nutrient Balance: Most Commonly Used Tools and Techniques (Pietro Longo) (BIOS-06/A)
  4. Anthropometry, Skinfold Measurement, and New Techniques for Assessing Body Fat (Adipometer) with References to Clinical Cases (Salvatore Carbone) (BIOS-06/A)
  5. Bioimpedance Analysis (BIA) and Interpretation of the Resistance/Reactance Graph with Clinical Case Presentations – Advantages and Limitations of the Technique in Body Composition Assessment (Jacopo Talluri) (BIOS-06/A)
  6. Practical Demonstration: Anthropometry, Skinfold Measurement, Adipometry, and Bioimpedance Analysis (Salvatore Carbone) (BIOS-06/A)
  1. The so-called Mediterranean diet: then and now (Andrea Ghiselli) (BIOS-07/A)
  2. Testimonials from a nutritionist from Cilento (Antonio Vacca) (BIOS-07/A)
  3. Nutritional needs: how to interpret the LARN - First Part (Lorenzo Maria Donini) (BIOS-07/A)
  4. Nutritional needs: how to interpret the LARN - Second Part (Lorenzo Maria Donini) (BIOS-07/A)
  5. Balanced Planning of Vegetarian Diets - Part 1 (Stefania Agrigento) (BIOS-07/A)
  6. Balanced Planning of Vegetarian Diets - Part 2 (Stefania Agrigento) (BIOS-07/A)
  7. Balanced Planning of Vegetarian Diets - Part 3 (Stefania Agrigento) (BIOS-07/A)
  8. Estimating Energy Requirements: Assessment Techniques and Predictive Equations (Salvatore Carbone) (BIOS-07/A)
  9. Development and implementation of a dietary protocol for a healthy adult (Salvatore Carbone) (BIOS-07/A)
  10. Determining non-protein kcal requirements: carbohydrates and fats (Andrea Ghiselli) (BIOS-07/A)
  11. Determining Rational Protein Requirements and Scientific Evidence - First Part (Laura Rossi) (BIOS-07/A)
  12. DDetermining Rational Protein Requirements and Scientific Evidence - Second Part (Laura Rossi) (BIOS-07/A)
  13. The new guidelines for healthy eating - Review 2018. Introduction (Andrea Ghiselli) (BIOS-07/A)
  14. The new guidelines for healthy eating - Directive 1 - Watch your weight and stay active (Laura Rossi) (BIOS-07/A)
  15. The new guidelines for healthy eating - Directive 2 - More fruits and vegetables (Andrea Ghiselli) (BIOS-07/A)
  16. The new guidelines for healthy eating - Directive 3 - More whole grains and legumes (Andrea Ghiselli) (BIOS-07/A)
  17. The new guidelines for healthy eating - Directive 4 - Drink plenty of water every day (Laura Rossi) (BIOS-07/A)
  18. LThe new guidelines for healthy eating - Directive 5 - Fats: Choose which ones and limit the amount (Andrea Ghiselli) (BIOS-07/A)
  19. The new guidelines for healthy eating - Directive 6 - Sugar, sweets, and sugary drinks: less and better (Laura Rossi) (BIOS-07/A)
  20. The new guidelines for healthy eating - Directive 7 - Salt? The less, the better (Laura Rossi) (BIOS-07/A)
  21. The new guidelines for healthy eating - Directive 8 - Alcoholic beverages: as little as possible (Andrea Ghiselli) (BIOS-07/A)
  22. The new guidelines for healthy eating - Directive 9 - How and why to vary your diet (Andrea Ghiselli) (BIOS-07/A)
  23. The new guidelines for healthy eating - Directive 10 - Special tips for children and seniors (Andrea Ghiselli) (BIOS-07/A)
  24. The new guidelines for healthy eating - Directive 10 - Special tips for women's age and athletes (Laura Rossi) (BIOS-07/A)
  25. The new guidelines for healthy eating - Directive 11 - Be wary of diets and supplements that lack scientific basis (Laura Rossi) (BIOS-07/A)
  26. The new guidelines for healthy eating - Directive 12 - Food safety depends on you, too (Andrea Ghiselli) (BIOS-07/A)
  27. The new guidelines for healthy eating - Directive 13 - Dietary sustainability: we can all do our part (Laura Rossi) (BIOS-07/A)
  1. Daily Nutritional Requirements During Pregnancy (Stefania Agrigento) (MEDS-08/C)
  2. Development and customization of a nutritional program for high-risk pregnancies (obesity, diabetes) (Stefania Agrigento) (MEDS-08/C)
  3. Development of a dietary plan for breastfeeding and weaning for mothers and infants (Giuseppe Morino) (MEDS-08/C)
  4. Nutrition in Children: From Energy and Nutrient Requirements to Developing a Diet for Growing Children (Giuseppe Morino) (MEDS-08/C)
  5. The Picky Eater - First Part (Giuseppe Morino) (MEDS-08/C)
  6. The Picky Eater - Second Part (Giuseppe Morino) (MEDS-08/C)
  1. Undernutrition in the elderly - First Part (Lorenzo Maria Donini) (MEDS-05/A)
  2. Undernutrition in the elderly - Second Part (Lorenzo Maria Donini) (MEDS-05/A)
  3. Development of a dietary protocol for the elderly (Salvatore Carbone) (MEDS-05/A)
  4. The Role of Dietary Calcium (Andrea Ghiselli) (MEDS-05/A)
  1. Physiology of Movement and Synergies Between Physical Activity and Nutrition in Weight and Body Composition Management (Antonio Dal Monte) (MEDS-05/A)
  2. Determining Nutritional Needs in Amateur Athletes (Eugenio Del Toma) (MEDS-05/A)
  3. Dietary Customization and Chronobiological Meal Scheduling for Athletes (Salvatore Carbone) (MEDS-05/A)
  1. Professor: Lorenzo M. Donini
  1. Obesity: Pathophysiology and Complications (Eugenio Del Toma) (MEDS-08/A)
  2. The “pharmacological” role of physical activity in obesity: how much and what kind of individualized exercise (Eugenio Del Toma) (MEDS-08/A)
  3. The ketogenic diet - First Part (Piero Labate) (MEDS-08/A)
  4. The ketogenic diet - Second Part (Piero Labate) (MEDS-08/A)
  5. A Practical Approach to Developing a Balanced Diet for Healthy Adults (Stefania Agrigento) (MEDS-08/A)
  6. Childhood Obesity (Giuseppe Morino) (MEDS-08/A)
  1. Nutritional Management for Patients Considering Bariatric Surgery - First Part (Maria Grazia Carbonelli - Barbara Neri)
  2. Nutritional Management for Patients Considering Bariatric Surgery - Second Part (Maria Grazia Carbonelli - Barbara Neri)
  3. Surgical options for severe obesity - First Part (Giovanni Casella)
  4. Surgical options for severe obesity - Second Part (Giovanni Casella)
  5. Surgical options for severe obesity - Third Part (Giovanni Casella)
  6. Nutritional Risks in the Postoperative Period Following Bariatric Surgery (M. Grazia Carbonelli - Barbara Neri)
  1. Carbohydrate Counting: From Theory to Clinical Practice (Stefania Agrigento) (MEDS-08/A)
  2. Practical Application of Carbohydrate Counting in Patients with Insulin Pumps (Stefania Agrigento) (MEDS-08/A)
  3. The Role of Insulin Resistance in the Progression from Obesity to Type 2 Diabetes (Rolando Bolognino) (MEDS-08/A)
  4. Type 2 Diabetes: Definition, Pathophysiology, and Treatment Approach (Angelo Lauria Pantano) (MEDS-08/A)
  1. Dietary Guidelines for Dialysis Patients (Franca Pasticci) (MEDS-08/B)
  2. Dietary Therapy in Nephrology - First Part (Giuseppe Quintaliani) (MEDS-08/B)
  3. Dietary Therapy in Nephrology - Second Part (Giuseppe Quintaliani) (MEDS-08/B)
  4. Dietary Therapy in Nephrology - Third part (Giuseppe Quintaliani) (MEDS-08/B)
  5. Dietary Therapy in Nephrology - Fourth part (Giuseppe Quintaliani) (MEDS-08/B)
  6. Dietary Therapy in Nephrology - The Cost-Effectiveness of Dietary Management for CKD (Giuseppe Quintaliani) (MEDS-08/B)
  7. Communication in Healthcare (Giuseppe Quintaliani) (MEDS-08/B)
  8. Dietary Management of Kidney Disease in Diabetes - Part 1 (Fabio Mangalaviti) (MEDS-08/B)
  9. Dietary Management of Kidney Disease in Diabetes - Part 2 (Fabio Mangalaviti) (MEDS-08/B)
  1. Celiac disease, wheat allergy, gluten sensitivity (Gian Marco Giorgetti) (MEDS-05/A)
  2. Probiotics and Digestive Disorders (Gian Marco Giorgetti) (MEDS-05/A)
  3. Nutritional Therapy for Chronic Intestinal Diseases (Gian Marco Giorgetti) (MEDS-05/A)
  4. Current management in SBS - What the research lines say (Gian Marco Giorgetti) (MEDS-05/A)
  5. Development of a gluten-free diet tailored to the patient's nutritional needs (Maddalena Paolini) (MEDS-05/A)
  1. Dyslipidemia: Classification and Cardiovascular Risk - Part 1 (Angelo Lauria Pantano) (MEDS-05/A)
  2. Dyslipidemia: Classification and Cardiovascular Risk - Part 12 (Angelo Lauria Pantano) (MEDS-05/A)
  1. Clinical Nutrition in Chronic Inflammatory Bowel Diseases MICI - Part 1 (Giuliana Carta) (MEDS-10/A)
  2. Clinical Nutrition in Chronic Inflammatory Bowel Diseases MICI - Part 2 (Giuliana Carta) (MEDS-10/A)
  3. Development of dietary plans for patients with MICI (Giuliana Carta) (MEDS-10/A)
  4. Diet in Pancreatitis (Giuliana Carta) (MEDS-10/A)
  5. Establishing a dietary protocol for liver diseases. Nutrition in liver diseases (Giuliana Carta) (MEDS-10/A)
  6. Development of dietary plans for liver disease and gallstone disease (Giuliana Carta) (MEDS-10/A)
  7. Pathophysiology and Nutritional Management of Major Liver Diseases and Chronic Inflammatory Bowel Diseases (MICI) (Alessandro Casini) (MEDS-10/A)
  8. Chronic and Acute Pancreatitis: Pathophysiology (Alessandro Casini)
  1. Eating Disorders: the diagnosis - Part I - diagnostic categories and criteria (Massimo Cuzzolaro) (PSIC-04/B)
  2. Eating Disorders: the diagnosis - Part II - Limitations and Controversies (Massimo Cuzzolaro) (PSIC-04/B)
  3. The Multidisciplinary Team in the Treatment of Patients with Eating Disorders, with Notes on Assisted Eating (Massimo Cuzzolaro) (PSIC-04/B)
  4. Mindfulness and Nutrition - Part 1 (Rolando Bolognino) (PSIC-04/B)
  5. Mindfulness and Nutrition - Part 2 (Rolando Bolognino) (PSIC-04/B)
  1. GUT Microbiota and Cancer - Part 1 (Gian Marco Giorgetti) (MEDS-05/A)
  2. GUT Microbiota and Cancer - Part 2 (Gian Marco Giorgetti) (MEDS-05/A)
  3. How to modulate the microbiota (Gian Marco Giorgetti) (MEDS-05/A)
  4. Microbiota: Metabolic and Autoimmune Gastrointestinal Disorders (Gian Marco Giorgetti) (MEDS-05/A)
  5. Extreme Diets (Salvatore Carbone) (MEDS-05/A)
  1. Nutritional Prevention in Dentistry: Dietary Recommendations to Prevent Malnutrition (Rolando Bolognino) (MEDS-16/A)
  2. The etiopathogenic links between metabolic disorders and oral diseases (Francesco Borghi) (MEDS-16/A)
  3. Supplements for patients with dysphagia: when they can be helpful and which ones to use (Maddalena Paolini) (MEDS-16/A)
  4. Development of a dietary protocol for edentulous patients with dysphagia (Maddalena Paolini) (MEDS-16/A)
  5. Modified food textures: a nutritional approach for patients with partial or complete edentulism (Maddalena Paolini) (MEDS-16/A)
  1. Professor: Agostino Macrì
  1. Food preservation processes - First Part (Agostino Macrì) (MEDS-24/B)
  2. Food preservation processes - Second Part (Agostino Macrì) (MEDS-24/B)
  3. Food preservation processes - Third part (Agostino Macrì) (MEDS-24/B)
  4. GMOs and Organic Farming: Scientific Evidence, Classification, and Regulations - First Part (Agostino Macrì) (MEDS-24/B)
  5. GMOs and Organic Farming: Scientific Evidence, Classification, and Regulations - Second Part (Agostino Macrì) (MEDS-24/B)
  6. GMOs and Organic Farming: Scientific Evidence, Classification, and Regulations - Third part (Agostino Macrì) (MEDS-24/B)
  7. La Formazione degli Operatori del Settore Alimentare (OSA) - Qualità e sicurezza alimentare (Carlo Spigone) (MEDS-24/B)
  8. GMOs and Organic Farming: Scientific Evidence, Classification, and Regulations - Fourth part (Agostino Macrì) (MEDS-24/B)
  9. La Formazione degli Operatori del Settore Alimentare (OSA) - Crescita microbica (Carlo Spigone) (MEDS-24/B)
  10. Training for Food Industry Workers (OSA) - Food Quality and Safety (Carlo Spigone) (MEDS-24/B)
  11. Training for Food Industry Workers (OSA) - Pathogenesis of Foodborne Illnesses (Carlo Spigone) (MEDS-24/B)
  12. Training for Food Industry Workers (OSA) - Microbial growth (Carlo Spigone) (MEDS-24/B)
  13. Training for Food Industry Workers (OSA) - The New Approach to Food Safety (Carlo Spigone) (MEDS-24/B)
  14. Training for Food Industry Workers (OSA) - The HACCP System (Carlo Spigone) (MEDS-24/B)
  15. Training for Food Industry Workers (OSA) - Elements of the development, evaluation, and implementation of the HACCP Plan (Carlo Spigone) (MEDS-24/B)
  16. Training for Food Industry Workers (OSA) - Italy and the European Strategy for Food Security (Carlo Spigone) (MEDS-24/B)
  17. Training for Food Industry Workers (OSA) - The Food Safety Management System (FSMS) and Prerequisite Programs (PRP) (Carlo Spigone) (MEDS-24/B)
  18. Training for Food Industry Workers (OSA) - Procedures based on the principles of the HACCP system (Carlo Spigone) (MEDS-24/B)
  19. Training for Food Industry Workers (OSA) - The flexibility provided for under EU law (Carlo Spigone) (MEDS-24/B)
  20. Training for Food Industry Workers (OSA) - The traceability and rapid alert system (Carlo Spigone) (MEDS-24/B)
  21. Training for Food Industry Workers (OSA) - Recall procedures (Carlo Spigone) (MEDS-24/B)
  22. Training for Food Industry Workers (OSA) - Food Labeling and Presentation - First Part (Carlo Spigone) (MEDS-24/B)
  23. Training for Food Industry Workers (OSA) - Food Labeling and Presentation - Second Part (Carlo Spigone) (MEDS-24/B)
  24. Training for Food Industry Workers (OSA) - Food Labeling and Presentation - Third part (Carlo Spigone) (MEDS-24/B)
  25. Training for Food Industry Workers (OSA) - Nutrition and health claims on food products (Carlo Spigone) (MEDS-24/B)
  26. Training for Food Industry Workers (OSA) - Materials and articles intended to come into contact with food (MOCA) - First Part (Carlo Spigone) (MEDS-24/B)
  27. Training for Food Industry Workers (OSA) - Materials and articles intended to come into contact with food (MOCA) - Second Part (Carlo Spigone) (MEDS-24/B)
  28. Training for Food Industry Workers (OSA) - The Role of the OSA in Reforming the European Union’s Regulatory Framework (Carlo Spigone) (MEDS-24/B)
  29. Training for Food Industry Workers (OSA) - The reasons behind EU agri-food legislation (Carlo Spigone) (MEDS-24/B)
  30. Training for Food Industry Workers (OSA) - Management and operational aspects of the control system (Carlo Spigone) (MEDS-24/B)
  31. Training for Food Industry Workers (OSA) - Written documentation of the CU and enforcement actions (Carlo Spigone) (MEDS-24/B)
  32. Training for Food Industry Workers (OSA) - Official certification and training by the competent authorities (Carlo Spigone) (MEDS-24/B)
  33. Training for Food Industry Workers (OSA) - Usage Guidelines and Effective Communication (Carlo Spigone) (MEDS-24/B)
  34. SIAN: Structure and Role in Nutritional Surveillance and Prevention, Institutional Nutrition, and Preventive Dietetics - First Part (Carlo Spigone) (MEDS-24/B)
  35. SIAN: Structure and Role in Nutritional Surveillance and Prevention, Institutional Nutrition, and Preventive Dietetics - Second Part (Carlo Spigone) (MEDS-24/B)
  36. SIAN: Structure and Role in Nutritional Surveillance and Prevention, Institutional Nutrition, and Preventive Dietetics - Third part (Carlo Spigone) (MEDS-24/B)
  37. SIAN: Structure and Role in Nutritional Surveillance and Prevention, Institutional Nutrition, and Preventive Dietetics - Fourth part (Carlo Spigone) (MEDS-24/B)
  1. From fast food to slow food: a question of quantity or quality. Hospital food service: essentials and limitations (Eugenio Del Toma e Lucio Lucchin) (MEDS-08/C)
  2. School cafeterias: a tool for nutrition education - First Part (Valeria Del Balzo) (MEDS-08/C)
  3. School cafeterias: a tool for nutrition education - Second Part (Valeria Del Balzo) (MEDS-08/C)
  4. The Role of Training for Food Service Staff - First Part (Maria Solis) (MEDS-08/C)
  5. The Role of Training for Food Service Staff - Second Part (Maria Solis) (MEDS-08/C)
  6. The Role of Training for Food Service Staff - Third part (Maria Solis) (MEDS-08/C)
  7. The Role of Training for Food Service Staff - Fourth part (Maria Solis) (MEDS-08/C)
  8. The Role of Training for Food Service Staff - Quinta Parte (Maria Solis) (MEDS-08/C)
  9. The Role of Training for Food Service Staff - Sesta Parte (Maria Solis) (MEDS-08/C)
  1. Water: Physiological Role and Classification - Part 1 (Agostino Macrì) (AGRI-07/A)
  2. Water: Physiological Role and Classification - Part 2 (Agostino Macrì) (AGRI-07/A)
  3. Consumers and Food: Confidence and Fears - Part 1 (Agostino Macrì) (AGRI-07/A)
  4. Consumers and Food: Confidence and Fears - Part 2 (Agostino Macrì) (AGRI-07/A)
  5. Consumers and Food: Confidence and Fears - Part 3 (Agostino Macrì) (AGRI-07/A)

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