EXPERT-NUTRITIOLOGIST
Health and Preventive Food
professional retraining
term of study: 252 academic. hours
form of conduct: full-time with the use of DOT
cost of training: 102 600 rubles.
start date: 10 february, 2021
location: Moscow, st. Talalikhina, 33
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This course is for you if you
Take care of your health and the health of your loved ones
Working as a trainer or fitness professional
You are an employee of a food industry company
You work in the field of dietetics or proper nutrition
Program manager
Lisitsyn Andrey Borisovich
Head of the Department of Designing Functional Foods and Nutritionology, MSUFP
Academician of the Russian Academy of Sciences, member of the Presidium of the Russian Academy of Sciences, Vice-President of the Russian Agricultural Academy, Doctor of Technical Sciences, Professor. In 1992-2017. Director of the All-Russian Scientific Research Institute of the Meat Industry named after V.I. VM Gorbatova (VNIIMP), now the scientific director of the Federal Research Center of Food Systems named after V.M. V.M. Gorbatov RAS. Laureate of the State Prize of the Russian Federation.
Honored Scientist of the Russian Federation.
Course teachers
Dydykin Andrey Sergeevich
Candidate of Technical Sciences, Associate Professor of the Department of Designing Functional Food Products and Nutritionology, MGUPP
Demidova Tatiana Ivanovna
Professor, Academician of the Russian Academy of Medical Sciences, candidate of Technical Sciences
Vlasenko Alexander Vladimirovich
Candidate of Medical Sciences, Professor of the Department of "Designing Functional Food Products and Nutritionology of the Moscow State University of Food Industry"
Artamonova Marina Petrovna
Candidate of Technical Sciences, Professor of the Department of Technologies and Biotechnology of Food Products of Animal Origin, Moscow State University of Food and Beverage Industry
Oreshkin Evgeny Nikolaevich
Candidate of Technical Sciences, Associate Professor of the Department of Designing Functional Food Products and Nutritionology, MSUFP
Chernukha Irina Mikhailovna
Academician of the Russian Academy of Sciences, Doctor of Technical Sciences, Professor of the Department of Designing Functional Foods and Nutritionology of MSUFP
Program modules
1 module. Historical and biomedical aspects of nutrition, principles of nutritional deficiency correction
Themes:
  • The current state of the issue. Historical aspects of the development of the science of healthy nutrition. Domestic and foreign experience. Treatment-and-prophylactic nutrition
  • The concept of the human digestive-transport conveyor - norm and pathology
  • Concept of functional, specialized food and dietary supplements. Medical aspects of use in complex treatment, rehabilitation and preventive programs
  • Specialized products for specialized populations. The concept of personalized nutrition
  • Methods for studying the nutritional and metabolic status of patients and the development of personal programs for the correction of identified deviations
  • The composition and strategy of using modern staged nutritional treatment and prevention programs
  • Nutrition and the food industry are an important factor in the direction of human evolution
2 module. Functional nutrition and the role of the gastrointestinal microbiome
Themes:
  • Intestinal microbiota as a human organ
  • Microbiota research technologies
  • Bacteria - symbionts of human intestinal microbiota
  • Different types of food and gut microbiota
  • Interaction of microbiota with the host organism: intestinal microbiota and pathologies, ways of correction
3 module. Functional and Technological Nutritionology
Themes:
  • The role of nutrition in the growth, development and maintenance of the body's health and adequate adaptation to the environment. Metabolic therapy. Methods and means of metabolic therapy
  • Deficiency and excess nutrition. Morbid obesity, hypo- and hypervitaminosis, dysmicroelementosis, dysbiosis, etc.
  • Biomedical aspects of nutrition and principles of nutritional deficiency correction
  • Priority areas and scientific support for the implementation of the state policy of healthy eating in Russia
  • Optimal, personalized nutrition
4 module. Technologies for the design of physiologically functional food ingredients and combined food products with desired properties
Themes:
  • Fundamentals of Nutrient Technology Requirements Creation for Specialized and Functional Products
  • Nutritional and biological value design of specialized and functional products
  • Modern technologies of products for baby food
  • Current trends in technology for the production of specialized and functional food products
  • Legislative and regulatory framework for specialized and functional foods
  • Organization of production of functional and specialized food products
The program was developed with the participation of the "Federal Scientific Center for Food Systems named after V.M. Gorbatov of the Russian Academy of Sciences "under the direction of Academician of the Russian Academy of Sciences A.B. Lisitsyn.
Leading specialists from the Institutes of the Russian Academy of Sciences were involved in the development of the program:
  • FSBSI "Federal Research Center of Food Systems named after V.M. Gorbatov RAS ";
  • FSBSI "Institute of General Genetics named after N.I. Vavilov Russian Academy of Sciences ";
  • FSBSI "Institute of Biochemical Physics named after N.M. Emanuel RAS ";
  • FSBI "National Medical Research Center of Rehabilitation and Balneology" of the Ministry of Health of Russia.
Document
At the end of the training, students are issued with diplomas of professional retraining of the established form
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