Skip to main content

What you will study

The main topics of the course are:

  • the anatomy, biochemistry, and physiology of the digestive system in general and in relation to other systems of the body
  • the pathophysiology, etiopathogenesis, complications, and epidemiology of food-related maladies
  • the nutritional aspects and dietary-therapeutic approach to medical, surgical, and psychiatric diseases
  • nutrition in developmental age and during aging
  • the composition of foods, their storage and the transformations they undergo during domestic, artisanal and industrial preparation
  • food hygiene, food toxicology, and food sanitation
  • food legislation and regulations governing food distribution
  • the problems of large-scale food distribution and mass catering
  • food education in the general population and in relation to different diseases
  • professional ethics and methods for establishing an appropriate therapeutic relationship with the patient.