Academic year 2019/2020


Basic Information

Qualification awarded


Qualification Type/Level

EHEA First cycle; EQF Level 6

Number of Years/credits

3 years; 180 ECTS

Mode of Study


*All Degree Programmes are planned and organised for full-time students. It is possible, however (without special arrangements), to proceed through the course of study at one's own pace. This makes it possible, if necessary, to accommodate employment or other non-university activities or obligations.

Name of the Course Director and other contact information

President of the Degree Course Council:


Internationalization Coordinator (CAI):
Prof. Gianfranco Natale

Language of Teaching


Admission Requirements

Formal Requirements

Certificate of completion of Italian upper secondary school or equivalent foreign qualification.

Possible assessment prior knowledge and competences

Obligatory selective/competitive entrance exam (numerus clausus).

Required knowledge and competences support programmes

Students who do not pass the entrance exam are required to take specific courses and/or complete extra reading to prepare for the programme.

General Information

Programme Profile

Graduates in Dietetics have adequate preparation in basic disciplines, to better understand the most important factors that underlie disease processes that develop at any age also diagnostic and therapeutic intervention. In particular, graduates must achieve professional skills, implemented through a theoretical and practical training to ensure, at the end of the course, the full competences with immediate application at workplace. Particularly important it is the activity of practical training and internship, conducted under the supervision and guidance of professional Tutors.
Specific educational objectives:
a) to provide the knowledge of physiological and pathological phenomena:
b) to provide adequate knowledge of the conditions that could affect the state of nutrition and the methods to make a proper nutritional assessment;
c) to provide the basis for the development of nutritional programs according to different conditions, and nutritional education interventions.
d) to provide the tools necessary to perform quality control of individual foods and food production chain, the principles of workplace safety and radiation protection.
Year 1 is designed to provide preventive and hygienic biomedical knowledge, and the foundations pathophysiological bases of the disciplines, needed to address the first internship experiences.
Year 2 is designed to provide relevant knowledge about the conditions that can affect the nutritional status, to allow proper nutritional assessment in different situations by the use of appropriate methodologies, and to provide the tools to understand the significance of quality control of foods and food production chain. Year 3 is designed to provide knowledge for the development of nutritional programs in relation to various diseases and the demands of the patients.
Graduates must also be able to use at least one European language other than Italian, in the specific competences and for the exchange of general information.

Key Learning Outcomes

Graduates in Dietetics are able to:
a) organize and coordinate specific activities related to food and nutrition;
b) cooperate with agencies responsible for food safety;
c) develop and implement the diets prescribed by GPs and other physicians, and check patients’ compliance;
d) collaborate with other professionals in the multidisciplinary treatment of eating disorders;
e) meet the nutritional needs of population groups and plan the organization of services for healthy individuals or patients;
f) carry out educational activities for the dissemination of the principles of proper nutrition to allow the recovery and maintenance of health in individuals, communities and population groups;
g) contribute to the updating of their own professional profile.

Occupational Profile/s of Graduates

A dietitian is a health practitioner responsible for all activities related to the proper application of food and nutrition issues including education and collaboration in the implementation of food policies, in compliance with the existing rules.

Access to further study

The Laurea Degree in DIETETICS normally gives direct access to the corresponding Second Cycle degree programme. It also gives access to some other Second Cycle degree programmes, in which case extra work may be necessary for admission.

Assessment methods, examination regulations, and grading

Assessment is normally by means of an oral or written examination; in some cases there are intermediate exams during the course; other elements (participation in discussion, written or oral reports, commentary of texts etc. ) are foreseen in specific course units and are described in the Course Unit Profiles.
The grading system for the course units consists of 30 possible points, plus 'lode' (cum laude) in case of excellence. Marks are given by the lecturer based on the performance as ascertained in a public examination by a board of at least two teachers. The main exam sessions are held in June/July; September; and January; students may resit exams**. Actual grading curves differ in different degree programmes. The University of Pisa provides an ECTS Grading Table, which shows the actual distribution, of the examination and final grades among students for each degree programme, in order to facilitate the comparison with other grading systems. ---> Link to ECTS Grading Table
An overall mark is given on the occasion of the 'Final Exam', when a written research text is presented and discussed. The final overall mark is calculated based on the results of the marks obtained in the single course units and the final exam, and is based on 110 possible points, with the possible further mention of honours ("lode" or cum laude).

**The exam sessions are organised into sessions (the dates vary according to the Department and are published in the Department's academic calendar). In each session there are a certain number of 'appelli' [calls], or dates on which the examination for each course unit may be taken. The 'appelli' are fixed by the teacher. The students choose which of the appelli they wish to respond to. In most cases, it is obligatory to sign up before the specified date.

Requirements (regulations) to obtain the qualification

The final exam, to which 9 ECTS are allocated, will consist in the discussion of a written text and in a practical exam aimed at demonstrating that the candidate has acquired the essential professional skills and competencies related to the professional p

Course structure diagram

Available courses, 2019/2020