Knowledge and understanding. The course is intended for the acquisition of theoretical and methodological knowledge in dietology and diet therapy which are fundamental to the formulation of nutritional schemes suitable for subjects in physiological and pathological conditions. In addition, the student will have to know the meaning and existing types of functional foods as well as learn their biochemical and nutritional impact on the whole organism. Applying knowledge and understanding. The student will have to demonstrate mastery of the main dietary techniques in accordance with the national scientific societies and be able to analyze practical examples. It will also have to discriminate the types of functional foods, identifying those most useful for certain categories of subjects both in physiological and pathological conditions. Making judgments. The student will have to know how to choose the most suitable nutritional path for the subject under examination and will have to hypothesize specific biochemical functions for specific ingredients. Communication skills. The student will be able to discuss scientific issues related to dietary techniques and he will have to know the specific terminology of dietology, diet therapy, and nutrition in general, use it appropriately, and explain it to third parties. Learning ability. The student will independently be able to update his training on dietary techniques by choosing the best channels of scientific information and to follow the directives of national and international scientific societies.