Program Overview

Máster Universitario en Nutrición y Alimentación

The Master's Degree in Nutrition and Food Science is a postgraduate program that aims to provide students with advanced knowledge and skills in the field of nutrition and food science.

Overview

The program is designed to provide students with a comprehensive understanding of the principles and practices of nutrition and food science, including the biological, chemical, and physical aspects of food and nutrition.

Structure

The program consists of 60 credits, divided into two semesters. The first semester includes obligatory subjects such as Advances in Human Nutrition, Research and Scientific Documentation, Biostatistics, and Advanced Epidemiology of Nutrition. The second semester includes obligatory subjects such as External Academic Practices and Master's Thesis.

Specializations

The program offers two specializations:

• Nutrición Clínica y Comunitaria (Clinical and Community Nutrition)
• Ciencias de los Alimentos (Food Science)

Competencies

The program aims to provide students with the following competencies:

• Ability to design and implement nutrition and food science research projects
• Ability to critically evaluate scientific literature in the field of nutrition and food science
• Ability to communicate effectively with healthcare professionals, food industry professionals, and the general public
• Ability to work in a team and collaborate with other professionals in the field of nutrition and food science

Mobility and Exchange Programs

The program offers mobility and exchange programs with other universities and institutions, both nationally and internationally.

External Academic Practices

The program includes external academic practices, which provide students with the opportunity to apply their knowledge and skills in real-world settings.

Master's Thesis

The program culminates in a master's thesis, which provides students with the opportunity to conduct original research and contribute to the field of nutrition and food science.

Faculty and Staff

The program is taught by a team of experienced faculty and staff, who are experts in their fields and have a strong commitment to teaching and research.

Facilities and Resources

The program has access to state-of-the-art facilities and resources, including laboratories, libraries, and computer facilities.

Admission Requirements

The admission requirements for the program include a bachelor's degree in a related field, such as nutrition, food science, or a related health science. Applicants must also meet the language requirements of the program, which include proficiency in Spanish.

Tuition Fees

The tuition fees for the program vary depending on the student's nationality and residency status. EU students pay a lower tuition fee than non-EU students.

Research Areas

The program has a strong research focus, with faculty and staff conducting research in a range of areas, including:

• Nutrition and chronic disease
• Food science and technology
• Public health nutrition
• Clinical nutrition

Career Opportunities

The program provides students with a range of career opportunities, including:

• Clinical nutritionist
• Public health nutritionist
• Food scientist
• Research scientist
• Academic or teacher

Contact

For more information about the program, please contact the Faculty of Health Sciences.