Master's Degree in Human Nutrition and Food Quality (MNHU): 2012-13

Branch of knowledge Health Sciences
Organising Body(ies)
Programme management board
Number of Credits 60
Places available for new applicants 50

Blended learning

  • Virtual (95% UIB subjects)
  • attended (remaining UIB subject)
BOE publication date
BOE Programme publication date
Administration Service
Contact person(s)
Teaching Building
Responsible Center
Useful Documents

Title Description

Candidate profile and admission requirements

By way of specific admission criteria for the Master‘s degree in Human Nutrition and Food Quality and the resulting Interuniversity Doctoral Programme in Human Nutrition with the Mention of Quality, the admission profile and previous education of students to be admitted is:

  • Current second cycle graduates (with over 240 ECTS credits) preferibly in Biology, Biochemistry, Chemistry, Psychology, Medicine, Pharmacy, Veterinary Science, Education Sciences, Educational Psychology, business administration and management (LADE), Sciences of Physical Activity and Sport, Physical Education Instructor (INEF) and Food Science and Technology.
  • Current first cycle graduates (fewer than 240 ECTS credits) preferably in Tourism, Business Studies, Nursing, Physiotherapy, Primary School Teaching and Human Nutrition and Dietetics.
  • Undergraduates studying something equivalent to any of the degrees mentioned in section a) and b) of this point.

The criteria provided for in Royal Decree 1393/2007, of 29 October, and the UIB specific requisites regarding access to the official Postgraduate Studies will also be applied.

Students who apply for admission to the Master in Human Nutrition must submit the following:

  • An academic extract of the subjects undertaken in their degree (Second cycle degree, First cycle degree or General degree, depending on the case) indicating the marks obtained in each subject and the number of exam sittings required to attain this.
  • A curriculum vitae

After studying the submitted documentation, the Commission of Master‘s Studies at each university will proceed to establish the appropriate initial list of applicants until the number of available places have been filled; all of which will be remitted to the other participating universities. Should one of the universities have filled all the available places, and should there be another place available at the other university participating in the Master, the student will be offered the possbility of registering at this other university, if he/she were interersted in doing so.

In order to proceed to the total or partial recognition of courses or subjects from previous learning, all interested parties must submit the application and the necessary academic information.

Academic and Professional Objectives

The interest in creating and carrying out the proposed Master resides in its aims, that is:

  1. To provide postgraduate students with basic and, at the same time, applied knowledge of techniques and material resources, as well as access to up-to-date information in terms of alimentation and nutrition.
  2. To develop, in postgraduate students, the skill of observation and analysis, both of the state of prime materials or foodstuffs, and the art of their transformation and presentation.
  3. Based on the above knowledge and skills, to facilitate the intervention of students in education and healthcare centres and group alimentation in general.
  4. To provide postgraduate students with the tools to be able to generate and transmit knowledge and to increase group awareness of alimentation and nutrition.
  5. To satisfy the social expectations regarding the demand for information relating to alimentation and nutrition.
  6. To lay down the necessary educational foundations to develop research that will further knowledge on these matters in the future.
  7. That all this training would contribute to positively raising the standard of Public Health in our society.
  8. To provide postgraduate students with the skills to cover places of technical responsibility in hotel businesses, restoration, alimentation, food confection, precooked foods, catering and, on the whole, any company or institution with group dining rooms and, even, to be able to set up consultancy firms offering nutritional and alimentation assessment for the aforementioned enterprises.


As a result, the connection with institutions and companies in the sector will be a reality which will run parallel to the normal workings of the Master, and will result in opening up evident job possibilities to Master‘s students.

  • Academic interest and relevance: The Master‘s Degree in Human Nutrition and Food Quality will provide students with an increase in their education, in their knowledge on nutrition and human alimentation, clinical nutrition, food technology and quality, as well as on the alimentation models applied to tourism, the foremost industry in the Balearic Islands.
  • Scientific interest and relevance: The Master‘s Degree in Human Nutrition and Food Quality will lay down the foundations for a Doctor‘s degree in any of the matters associated with the designed studies. To such purposes, the studies in this Master‘s degree will continue in a Doctoral Degree that has already been passed by the Postgraduate Commission of the UIB.
  • Professional interest and relevance: We are dealing with an increasingly successful sector, with a growing demand for adequately trained professionals in the field of human nutrition and food quality, both along the lines of basic nutrition and also applied to clinical nutrition and the service sector, as is the case of the tourist industry. Professionals with this Master‘s degree will be able to gain access to both the primary sector of alimentation and also to the service industry, especially hotels and restoration and thereby contribute to the analysis and evaluation of the evident risks, as far as health is concerned, which may be found in the alimentation models followed by the enterprises. In any case, professional skills are defined by the provisions of the respective orders of the Ministry of Science and Innovation of Curriculum and professional training.

Access to other professional courses and pathways

Doctoral degree in either of the following Programmes:

Course Structure

The course structure can be found in the publication of BOE No. 251 of October 16, 2010 - res. [es] and is available in the website - section " Subjects " of this master's degree.

Final Examination

This Master's degree does not include a classic final exam. Students will perform the activities of each subject and make a Final Master's Project in Human Nutrition and Food Quality .

Assessment Criteria and Examinations

Students must pass 20 credits of required subjects and 10 credits of the optional subjects offered, do 15 credits (275 hours) of specialized practices in the laboratories of the University of the Balearic Islands , or in any of the collaborating institutions (should set out a specific agreement to that effect), and make a final dissertation, supervised by a professor doctor of the Academic Council of the Master.

ECTS Coordinating Lecturer

Dr. Josep A. Tur Marí

Department   Department of Fundamental Biology and Health Sciences , UIB.
Telephone  (34) 971 17 3146
E-mail   pep.tur arroba


Administrative Procedures and Other Useful Information

Programme Suggestions Form

Comments and suggestions



Quality Assurance System

Nominal Composition of the Quality Assurance Committee (CGQ)

Responsable de qualitat  Josep A. Tur Marí
PDI  Isabel Lladó Sampol
PDI  Antoni Pons Biescas
PDI  Pilar Roca Salom
PDI  Magdalena Gianotti Bauzà
PDI  Francesc J. Garcia Palmer
PDI  Jordi Oliver Oliver
PDI  Ana Mª Proenza Arenas
PAS   a determinar
Alumne   a determinar

Accountability and transparency

Comments and Suggestions

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