International Master in Food & Beverage Health Management

Nutrition affects the entire society and for this reason it has a direct relationship with the various professional figures to which the course is directed, who want to acquire innovative and qualified training to be up to the task that awaits them.

International Master in Food & Beverage Health Management

Duration: 1 YEAR

ECTS Credits: 60

Posts: 100

Course coordinator:

Fees: € 15.000 / year

Module for all participants

– Anatomy and Physiology of the Human Body
– Digestive system
– Biochemistry of nutrition (cell, energy production)
– Adipose tissue as an organ
– Macronutrients, micronutrients and water
– Macronutrients  (proteins, lipids, carbohydrates their functions and sources of supply)
– Micronutrients  (mineral salts, vitamins their functions and sources of supply)
– Water
– Non-nutrient, anti-nutrient and metabolic importance  (fibers, phytates, tannins etc)
– Nutritional needs of the human body (LARN)
– Food composition tables and study of different food groups
– Eggs and derivatives – oils and fats – milk and derivatives – meat and derivatives – fish – cereals, legumes, tubers – fruits and vegetables – spices – nourishing substances – sweeteners, seasonings, salt, sauces – soft drinks – food additives
-Phytotherapy and supplements
-Food preservation techniques, food hygiene and food toxicology
– Nutritional labels
– Cooking food
– Organic farming, organic animal husbandry
– Food and health, food education

Module for Doctors, Biologists and Dietitians

– History, assessment of nutritional status and associated pathologies
– Food and biological effects on our body
– Foods in primary prevention, use of food as a medicine
– The calories and the metabolic aspect of the foods we eat
– Development of a diet
– Comparasion of diets
– Nutrition in physiological conditions: pregnant woman, nursing, child, adult, elderly
– Nutrition in pathological conditions: obesity, metabolic syndrome, diabetes, gout, hypertension, osteoporosis, neoplasms, thinness, sport activity.

Sport Module

– Physical activity and proper nutrition for optimal health
– Eating / amateur sports
– Eating / the professional sportsman
– Metabolism and energy expenditure
– Distribution of meals (before, during and after the race)
– Carbohydrates in power sports and durability
– Proteins, use and abuse, short-term and long-term effects – Water balance, sports drinks
– Sport diets
– Integration and supplementation  (supplements, powdered proteins, multivitamins, multiminerals, etc.)

Module for Chef

– Hygiene and food safety
– Organoleptic and nutritional properties
– Healthy food and table pleasures  A strategic alliance: the chef and good food to be fine
– Little myths, beliefs, unnecessary renunciations
– Gastronomy
– Pane, pasta and rice
– Meat and fish
– Lattices and derivatives
– Eggs
– Fruit, vegetables and legumes
– Salse and creams
– Wine and oil
– Herbs and spices
– Dietary pastry
– Healthy kitchen
– Practical cooking classes

Send a specific question by e-mail to

by filling out and signing the ‘Attachment A’ template. The application must arrive at least 5 working days before the scheduled date for the admission test, including:

  • copy of the payment of the contribution of € 150,00 to the beneficiary: Zaklada Europa, Umag (HR) – Lugano Branch. Post Finances SA, Mingertrasse 20, Berna 3030 – CH7309000000911115079 – SWIFT: POFICHBEXXX
  • photocopy of a valid identity document;
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