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Syllabus and course guides

             

STRUCTURE CREDITS
· Basic Training (B) 60
· Compulsory Subjects (C) 114
· Optional Subjects (O) 30
· Practicum (P) 30
· Final Project (F) 6
Total 240

Curriculum course 2019-20 

 1st course (60 credits) NEW PLAN
 First Half
Code   Subject Type ECTS
100601
  Biology and Genetics course guide
B 9
100603
  Human Anatomy course guide
B 9
100602
  General Chemistry course guide
B 6
100607
  Anthropology course guide
B 6
Second Half
Code   Subject Type ECTS
100600
  Biochemistry and metabolism course guide
B 9
100604
  Physiology course guide
B 9
100605
  Biostatistics course guide
B 6
100606
  Psychology course guide
B 6
2nd course (60 credits) NEW PLAN
First Half
Code   Subject Type ECTS
100638
  Bromatology course guide
B 9
100610
  Food microbiology and parasitology course guide
B 9
100642  Nutrition                                                course guide B 9
100640  Nutritional Status Assessment                 course guide    
 First Half (Old Plan)
100608 Bromatology                                           course guide B 10
100616
  Nutrition   course guide
C 11
Second Half
Code   Subject Type ECTS
100615
  ICTs in Nutrition course guide
B 6
100619
  Physiopathology course guide
B 9
100609
  Food processesing course guide
B 6
100611
  Food Hygiene course guide
B 6
100643
  Dietetic  course guide
B 9
3rd course (60 credits) OLD PLAN
First Half
Code   Subject Type ECTS
100621
  Nutritional Epidemiology course guide
B 9
100617
  Dietetics course guide
B 8
100613
  Economy and food enterprise course guide
B 6
100614
  Bioethics and Deontology course guide
B 6
Second Half
Code   Subject Type ECTS
100620
  Public health and Nutrition course guide
B 9
100612
  Food quality and security course guide
B 6
100618
  Clinical Nutrition and Diet-therapy course guide
B 13
 100636
  Applied dietetics  course guide 
 O 3
4th course (60 credits) OLD PLAN
First Half
Code   Subject Type ECTS
100624
  Food and sports course guide
O 6
100625
  Food bioactive compounds course guide
O 6
100626
  Catering and food services course guide
O 6
100627
  Nutritional psychopathology course guide
O 6
100629
  Nutraceutics and aging course guide
O 6
100630
 Nutrition in critical ill patients course guide
O 6
 
  Cross-disciplinary subject  
O 6
Second Half
Code   Subject Type ECTS
100622
  Practicum course guide
 P 30
100628
  Nutrigenomics course guide
O 6
 100631
  Final Project course guide
F 6

 

Prerequisites

 

  • To enroll to Clinical Nutrition and Diet-therapy, the subject of Nutrition must be passed.
  • To enroll to Practicum is necessary to have passed: Bromatology, Food Processes, Nutrition, Dietetics, Clinic Nutrition and Diet-therapy, and Physiology.
  • To enroll in the optional subjects must have passed the following subjects
    • Food and sport: Biochemistry and metabolism; Nutrition; Bromatology and Dietetics.
    • Nutrigenomics: Biology and Genetics; Biochemistry and metabolism, Biostatistics.
    • Catering and food services: Food Processes, Food Hygiene, Food safety and grade
    • Nutraceutics and aging: Biology and Geneteics, Basic Chemistry, Biochemistry and metabolism, Nutritition
    • Nutrition in critical ill patients: Clinical Nutrition and Diet-therapy.
    • Nutritional psychopathology: Psychology
    • Food bioactive compounds: Nutrition; Bromatology

Assessment of subjects

The assessment system is very similar in most subjects on all the theoretical and practical modules. It is a diversified assessment that takes the following aspects into consideration:

  • Written examinations on subject content and theoretical concepts (50%)
  • Continuous assessment (50%)
    • Assessment of activities related to the internship or problem-solving (20%).
    • Assessment of the ability to combine concepts and apply them in an interdisciplinary manner (30%).
  • The assessment of internships is based on a report, its presentation and public defence.