Graduates of the Master’s Degree in Food, Nutrition, and Health are prepared to assume roles of responsibility across both the public-institutional sector, including governmental and non-governmental organizations, and the private sector. Career opportunities span a wide range of fields, including the food industry, food production, processing, and trading, public and private catering, and health services with a focus on nutrition, dietetics, and neuroscience. Graduates may work as experts in food quality, dietetics, and nutrition; specialists in new product development, quality control, and sensory analysis; advisors in nutrition and dietetics for the food industry; or professionals in public health and international organizations. Additional roles include food regulation and labelling experts, communications specialists, interdisciplinary and intersectorial positions, and consultants for NGOs, charities, or research projects. This advanced training also enables access to research careers in food quality, nutrition, consumer behaviour, dietetics, and health, as well as to doctoral programs in Italy or abroad. 

Graduates are thus uniquely equipped to integrate and apply their expertise across medicine, health, neuroscience, nutrition, and food science, allowing them not only to address contemporary challenges related to food quality, dietary health, and public well-being, but also to contribute to the development of innovative solutions, interdisciplinary strategies, and evidence-based policies that promote sustainable nutrition, disease prevention, and overall societal health.

The transition into the job market is further facilitated by the practical internships scheduled in the fourth semester, supervised by academics from Lyon-1 University or the University of British Columbia, providing not only hands-on experience but also valuable professional networking opportunities with important organizations and industry partners.