Nutrition And 2030 Agenda For Sustainable Development Knowledge of the 2030 Agenda and the Sustainable (MED/49):
-Development Goals SDGs. Specific knowledge of SDG2- Goal 0 Hunger (including targets) and description of its relationship with other SDGs.
- Analysis of the relationship between public health and nutrition through some specific cases and analysis of the impact of some events (for example pandemics, wars) on nutrition at an international level.
- Identification and knowledge of some international organizations dealing with nutrition (main locations and activities).

Food Products (CHIM/10):
During the lessons the basic knowledge for understanding is provided to the student of the different classes of foods, their origin and diffusion; understanding the variations induced by conservation and transformation processes; understanding the effect of different food categories on the microbiota.

Mediterranean model of nutrition and health (BIO/13)
The aim of the course is to integrate the notions related to the nutritional and physiological role of foods and on the preventive and protective role of the main bioactive compounds on the state of health and on the development of pathologies. Furthermore, the course aims to introduce notions on the role of scientific research in the field of human nutrition with references to innovative cell models useful for testing the role of nutritional molecules.

Chemistry and functional foods nutritional properties for human health (MED/49)
The course aims to deepen the knowledge about compounds, in particular secondary metabolites, extracted from plants, fungi, microbes, or animals, that elicit bioactive effect on the human health without adding any nutritional benefit. In that direction, bioactive ingredients are those that, when inserted in foods, provide some effect of improvement to health. The methodologies and technologies for stabilizing these molecules to produce enriched ingredients and functional foods will be explored. At the end of the course, the student will be able to critically evaluate functional foods and foods for special medical purposes, discriminating their actual need in certain categories of subjects and selecting the most suitable ones according to the clinical conditions of nutritional and metabolic disorders.