Bachelor’s program in "Food and Nutrition Sciences" at the Agricultural University of Tirana, is an interdisciplinary program that combines biology, chemistry and health sciences to study food composition, nutrition and their impact on human health. It is designed to prepare students for careers in nutrition counseling, public health, research and processing.

The "Food and Nutrition Sciences"program at AUT is aligned with Albania's strategic goals for nutrition and public health, emphasizing nutritional research, food security, and sustainable food production. Through its curriculum and research, it enhances dietary quality, disease prevention, and food processing technologies in line with European standards. Graduates gain hands-on experience in these fields, preparing them for careers in nutrition, food safety, and public health.

The goal of Albania's unique B.Sc. degree in "Food and Nutrition Sciences" is:

•To prepare professionals with substantial theoretical and practical experience in the field of food and nutrition sciences

• Study the role of nutrition in various diseases

• Develop new products and also well-oriented in the fields of food and nutrition sciences

• Graduates to gain problem-solving skills related to all levels of food production and processing, food quality, and safety

•Prepare professionals who understand the socio-economic, legal, and regulatory aspects of the food and human health sector related to nutrition.

Graduates will gain skills in:

• nutrition counseling, public health, research, and food processing.

• practical knowledge in these fields, preparing them for careers in:

➢ Nutrition,

➢ Food Safety and

➢ Public Health

The private sector, which includes a wide range of companies in food services and culinary sciences, alongside enterprises engaged in nutrition counseling, restaurants, food processing and retail units, catering services, and related businesses. Employment opportunities are also available within NGOs and international organizations.

The public sector, covering local government institutions such as municipalities and communes, as well as regional and district administrations. Professionals may be employed as specialists in the planning and preparation of food rations in various public institutions, including kindergartens, schools, hospitals, and nursing homes. Career paths are likewise open within central government agencies responsible for food and nutrition monitoring and evaluation.

Research institutions, both national and international having on focus different aspects of food sciences or related fields.

The program integrates Natural Sciences, Technology and Engineering, Economic, Social, and Legal Sciences, while also including electives, courses, the bachelor’s thesis, and professional practice.

• First year: Core courses in chemistry, biology, mathematics, biostatistics, microbiology, and food law (60 ECTS).

• Second year: Food and nutrition sciences, biochemistry, physiology, fundamentals of dietetics, dietary supplements and functional foods, as well as socio-economic courses (60 ECTS).

• Third year: Community nutrition, foodborne diseases, food safety and quality, food analysis, electives courses, professional practice, and the bachelor’s thesis (60 ECTS).

Total: 180 ECTS

The program has been designed following an interdisciplinary approach, combining knowledge from biological, chemical, and medical sciences with food technology, nutrition, and social sciences. This integration aims to prepare professionals capable of understanding and managing the various stages of the food chain, from production and processing to its impact on individual and public health. In this framework, the curriculum blends scientific foundations (chemistry, biology, biochemistry, physiology) with applied and practical dimensions (food technology, analysis, safety and quality), as well as with health and social perspectives (fundamentals of dietetics, human nutrition, community nutrition, dietary supplements, food policy, and legislation).This approach reflects the need for evidence-based strategies to improve dietary practices, support public health, and promote nutritional well-being at both individual and community levels. In alignment with international standards (Model Curricula), the program provides students with specialized training, equipping them to face real-world challenges in food sciences, food technology, and the sustainability of food systems.