The programme in a nutshell
Professionalism and human sensitivity: a figure at the service of others
Choosing to embark on this path means wanting to mature, in addition to technical and scientific skills, strong interpersonal skills and a strong ability to work in a team.
The courses are organized in facilities located throughout the country: the partnerships activated with hospitals, health authorities and institutes allow the training course to be carried out in different locations before the final qualifying exam for the profession.
Teaching methodology
Direct experiences are the real added value of the courses in the programme: in addition to lectures, from the first year students are involved in practical training activities and clinical internships (with professional tutors).
And then?
A training course that – through teaching in the biological, chemical-physical and psychological areas – applies science to nutrition, opening up to the sectors of food policies (hygiene and safety) and educational practices.