This Master's course is developed in the framework of the EHEA and attempts to introduce professionals to the complex world of nutrition and human nourishment using a global and integrating approach that makes special reference to its repercussions on health.
The professionals taking part in this programme will obtain knowledge and contribute a wide range of skills to their organisation in the context of diet and diet therapy through the design and management of menus for healthy individuals and groups, and through the design of nutritional intervention models in special physiological situations or highly prevalent pathologies or those related to food.
The Master's in Health and nutrition will also give students the opportunity to discover the latest trends and breakthroughs in the development, manufacture and marketing of food, dietary supplements and medicinal plants, as well as the legal and food safety problems affecting this area.
The Master's covers two approaches. Firstly, a postgraduate in Nutrition and food technology, which adopts a global and integrating understanding of health and nutrition combined with a critical reflection on food science and technology to propose tools offering a cross-cutting view of the theoretical possibilities of the field. Secondly, the postgraduate in Nutrition and social and healthcare nourishment focuses on the analysis and workings of nutrition, highly prevalent pathologies or those related to food. It also looks at how to obtain the necessary tools from the latest breakthroughs in advanced nutrition to provide greater quality of life.
Professionals taking part in the programme may contribute the following skills to their organisation in their present and future roles and positions:
- Mastering the implication of dietary practice and being able to design nutritional programmes for groups.
- Successfully incorporating food technology sciences for the development, manufacture and marketing of food, dietary supplements and medicinal plants, and being able to deal with the legal and food safety problems affecting this area.
- Designing, implementing, integrating and effectively evaluating nutritional strategies and intervention models in special physiological situations, highly prevalent pathologies or those related to food in order to deal with a real nutritional problem.
- Successfully incorporating the necessary tools deriving from the latest breakthroughs in advanced clinical nutrition in order to offer better quality of life.
List of topics
Postgraduate in Nutrition and food technology
- Specialist course in Basic nutrition and group nutrition
- Specialist course in Food technology and the development of new foods
Postgraduate in Nutrition and social and healthcare nourishment
- Specialist course in Nutrition and human nourishment in highly prevalent pathologies
- Specialist course in Advanced nutrition and public health
Project
See complete syllabus
Price
4.200 euros
Consult the financial aid that the UOC offers to international students.
The programme fees should be confirmed on enrolment.
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