Convert your International Olympic Committee (IOC) Diploma in Sports Nutrition into a Masters, and delve deeper into the science behind the subject at the University of Stirling.

Our Master's in Sports Training and Nutrition is an official masters programme, which lasts for 9 months, in which you will specialise in these two areas: sports training and nutrition, with the aim that you can develop and grow as a professional in the sport sector. You will study modules such as biochemistry and psychology, nutrition and ergogenic aids, and sports injuries, among others. Specialise in developing training plans and nutritional strategies based on the needs of the athlete, improving their sports performance.

The Second-cycle Degree in Food Science and Technology is aimed at Italian and foreign students interested in the disciplines food technology, food safety and quality. The Second-cycle Degree Course is structured so as to represent the natural continuation of studies for graduates possessing university degrees in Food Science and Technology and in Gastronomic Sciences, but may also be of interest to graduates in other scientific-technical disciplines in the fields of chemistry, biology and engineering in possession of an adequate curriculum.

Specialize in developing training plans and nutritional strategies based on the needs of the athlete, improving their sports performance.

What if you (re)invented the food of tomorrow? Become an agri-food engineer to imagine, formulate, produce and market new products! From R&D to distribution, from manufacturing processes to marketing, you will discover a wide variety of exciting careers.

The Master’s Degree in Food Safety and Food Risk Management is a Second Cycle (MSc) Degree Course, fully taught in English, jointly offered by the University of Parma in collaboration with the University of Bologna, Catholic University of Piacenza, University of Modena and Reggio Emilia, University of Ferrara.

Food Engineering aims at developing a new food industry culture and at training master degree-level students who are able to solve problems and to innovate the value chain of the food and beverage industry.

The Master's in Management of Food Systems of Quality and Gastronomy (Food Quality) is part of a process of enhancement of the Italian agri-food industry that recognizes Parma as one of the most important industrial clusters in Italy, known as the “Italian Food valley”.

The overall objective of this Master’s course is to train professionals in the field of Nutrition, with a common compulsory module focusing on key areas for research and professional practice.

Our curriculum widens the lens on nutrition to give students a more nuanced perspective on eating and health. With a curriculum focusing on four key areas, we empower our graduates to view each patient and community in a genuinely holistic way.

The Master’s program in Food Biotechnology combines a Master’s program at the Al-Farabi Kazakh National University, Kazakhstan, and Master’s program at ISA Lille, France. It creates opportunities to gain more international knowledge and experience in food science, bioprocesses, and technologies of food manufacture.

The Faculty of Arts and Sciences at USEK, founded in 2019, is the result of the merge of the Faculty of Letters, Philosophy and Humanities, Sciences and Music and is an academic reengineering process decided in 2017.

The mission of the School of Engineering at USEK is to provide an inspiring and supportive environment for high-quality and effective education, develop students’ creative and critical thinking, and graduate lifelong leaders capable of addressing emerging problems in light of the changes and new challenges in engineering careers.