Food science major – Master in Nutrition biochemistry

This specialization offers modern training designed to prepare students for research in human nutrition, particularly in its pathological aspects (malnutrition, obesity, diabetes). It addresses both fundamental and mechanistic aspects, as well as clinical and pharmacological applications.

The first year of the Master’s program is based on a wide range of lectures, practical sessions, and tutorials. The courses cover major areas of cellular and molecular biology, including the regulation of metabolic pathways, proteomic analysis and their dysfunctions, nutritional status, hormonal deficiencies, and the appropriate corrective strategies.

Students are also introduced to biostatistics (through a program tailored to the training), bibliographic research (the study and critical analysis of scientific articles in English to enhance learning), and bioinformatics, which has become an essential tool in modern research.