The Joint Master in Food, Nutrition and Health (FOOD-H) is a fully integrated, globally competitive program focused on how nutrition, food science and technology interact with human health. The overarching goal is to offer an innovative educational program that comprehensively addresses the interplay between food and its implications for human health, in a globalized market.

It aims at educating graduates to cope with contemporary challenges such as nutrition issues in food habits, food trends evolution, and effective connection between production domains, international differences, policy constraints, and sustainability. Interdisciplinary education will take advantage of the joint determination of the full partner universities [University of Padova as coordinator, University Claude Bernard Lyon1, University of Granada, University of Agriculture in Krakow] plus an associated partner [University of British Columbia, Canada] to merge complementary experience into a new education scheme. The joint master program is designed to allow students to fulfil physical mobility and provide them with the best learning experience. Accordingly, in the first year, the University of Padova will offer a joint learning, to build an interdisciplinary knowledge base and a hands-on critical understanding: this will help students to successfully attend the second year, while creating a solid theoretical and practical background essential for a clear understanding of societal issues.

During the first year at the University of Padova, students will acquire horizontal knowledge and cross-cutting skills in the agrifood sector. They will learn the fundamentals of agrifood and environmental sustainability, as well as the functional relations between food and the human body. The curriculum also covers consumer behavior and explores how globalized law affects food production and market placement. This comprehensive foundation prepares students for their specialized studies in the second year.

Three paths of specialization, specifically coordinated with first year education, will be offered in the second year. During their 3rd semester, students can choose

• Path 1 - Food and Neuroscience at University Claude Bernard Lyon1 in the area of food sensory neurosciences (Lyon1 - SNA),
• Path 2 - Food and Dietetics at University of Agriculture in Krakow (UAK)
• Path 3 - Food and Nutrition at University of Granada (UGR).

The final semester will be the completion of an internship, a practical activity that will provide an immersive experience able to guide students from the academic environment to the job world. To ensure maximum flexibility, students are free to select the host university for their last semester between:

A) University Claude Bernard Lyon1 in the area of microbiology applied to agri-food, biomedics and environment (Lyon1-M).

B) University of British Columbia (UBC), in food science (associate partner).

Consortium:

• UNIVERSITÀ DEGLI STUDI DI PADOVA (UNIPD)
• UNIVERSITY OF AGRICULTURE IN KRAKOW (UAK)
• UNIVERSITY OF BRITISH COLUMBIA (UBC)
• UNIVERSITÉ CLAUDE BERNARD LYON 1 (UCBL)
• UNIVERSITY OF GRANADA (UGR)