Master's Degree in Master's in Food and Human Nutrition
Academic year
2017-18 | 60
credits
| 50 places
Check on the "Structure" section in the description to learn about the study programme and how it is organized.
Subjects with no link are not offered in this edition
El alumno tendrá que completar el total de 60 créditos, con la siguiente distribución:
- 24 créditos a obtener cursando las cuatro materias obligatorias indicadas en el plan de estudios y a su ficha correspondiente. Módulo 3: Necesidades nutricionales y metabólicas (Obligatorio para todos los itinerarios)
- 12 créditos a obtener por actividades prácticas ('Practicum') tutorizadas: estancias en centros de investigación, escuelas científicas y similares, según se detalla a su ficha correspondiente. Módulo 10: Prácticas y Trabajo (Obligatorio para todos los itinerarios)
- 12 créditos a obtener por el Trabajo de Fin de Máster autorizado según se detalla a su ficha correspondiente. Módulo 10: Prácticas y Trabajo (Obligatorio para todos los itinerarios)
- 12 créditos a obtener cursando dos materias a elegir de entre las asignaturas de uno del tres itinerarios ofrecidos (obligatoriamente del mismo itinerario): Itinerario Nutrición y Calidad de los Alimentos (NCA); Itinerario Nutrición Clínica (NCL); Itinerario Alimentación Aplicada al Turismo (AAT).
You can consult the teaching guides of the subjects taught in other participating universities in this master:
- Methods Used in Assessing Nutritional State
- Advanced Analytical Techniques in Nutritional Experimentation
- Introduction to Experimental Nutrition
- Modulation of gene expression mediated by nutrients (UGR)
- Endocrine and Toxic Disruptors in the Human Diet (UGR)
- Nutrition and the Digestive System: Digestive Secretions (UGR)
- Nutrition and the Digestive System: Absorption (UGR)
- Study of Minerals in Diet with an Anti-oxidant Effect (UGR)
- Bio-availability of Micronutrients (UGR)
- Advances in Diet and Nutrition
Subjects
- MODULE 1: The origin of eating: history, habits, and culture
- MODULE 2: Methodology for evaluating nutritional status
- MODULE 3: Nutritional and metabolic needs
- MODULE 4: Nutrition and health promotion
- MODULE 5: Metabolic and nutritional bases for pathological changes
- MODULE 6: Nutrition as a therapeutic tool or an adjuvant to therapy
- MODULE 7: Food and nutrition in the tourism industry
- MODULE 8: Quality control of food in the tourism industry
- MODULE 9: Basic concepts in nutrition
- Pathway: Nutrition and food quality
- Pathway: Clinical nutrition
- Pathway: Nutrition applied to tourism
- MODULE 10: Internships and work
MODULE 1: The origin of eating: history, habits, and culture
| Name | Credits | Language | Period |
|---|---|---|---|
| 11680 - Nutrition in the age of the great ancient and medieval civilisations | 6,0 | Spanish | Annual |
| 11681 - Flow of people and food across continents: The globalisation of food | 6,0 | Spanish | Annual |
| 11682 - Nutritional behaviour | 6,0 | Catalan | Annual |
MODULE 2: Methodology for evaluating nutritional status
| Name | Credits | Language | Period |
|---|---|---|---|
| 11685 - Methods Used in Assessing Nutritional State | 6,0 | 1st semester | |
| 11686 - Analítiques Techniques Methods in Nutritional Experimentation | 6,0 | 1st semester | |
| 11687 - Introduction to Experimental Nutrition | 6,0 | 1st semester | |
| 11684 - Epidemiology of nutrition | 6,0 | Spanish | Annual |
| 11683 - Investigation Methodology | 6,0 |
MODULE 3: Nutritional and metabolic needs
| Name | Credits | Language | Period |
|---|---|---|---|
| 11688 - Physiological and nutritional basics in toddlers and school-age children | 6,0 | Spanish | Annual |
| 11689 - Physiological and nutritional basics in gestation, breast-feeding, adolesce | 6,0 | Spanish | Annual |
| 11690 - Physiological, metabolic and nutritional basics in physical activity | 6,0 | Spanish | Annual |
| 11691 - Physiological and nutritional basics in older people | 6,0 | Spanish | Annual |
MODULE 4: Nutrition and health promotion
| Name | Credits | Language | Period |
|---|---|---|---|
| 11692 - Modulation of gene expression mediated by nutrients (UGR) | 6,0 | 2nd semester | |
| 11693 - Mediterranean diet and health | 6,0 | Spanish | Annual |
| 11694 - Nutritional Education and Food Guides | 6,0 | Spanish | Annual |
| 11695 - Complimentary diet and its design | 6,0 | Spanish | Annual |
| 11696 - Diet and Sport | 6,0 | Spanish | Annual |
MODULE 5: Metabolic and nutritional bases for pathological changes
| Name | Credits | Language | Period |
|---|---|---|---|
| 11699 - Endocrine and Toxic Disruptors in the Human Diet (UGR) | 6,0 | 2nd semester | |
| 11700 - Nutrition and the Digestive System: Digestive Secretions (UGR) | 6,0 | 2nd semester | |
| 11701 - Nutrition and the Digestive System: Absorption (UGR) | 6,0 | 2nd semester | |
| 11697 - Oxidative stress and ageing | 6,0 | Spanish | Annual |
| 11698 - Molecular and nutritional basics of cancer | 6,0 | Spanish | Annual |
MODULE 6: Nutrition as a therapeutic tool or an adjuvant to therapy
| Name | Credits | Language | Period |
|---|---|---|---|
| 11707 - Study of Minerals in Diet with an Anti-oxidant Effect (UGR) | 6,0 | 1st semester | |
| 11702 - Nutrition, Factors of Cardiovascular Risk and Metabolic Syndrome | 6,0 | Spanish | Annual |
| 11704 - Enteral, Parenteral and Artificial Nutrition | 6,0 | Spanish | Annual |
| 11705 - Potential Anti-carcinogens and Health | 6,0 | Spanish | Annual |
| 11706 - Food-Medicine Interaction | 6,0 | Spanish | Annual |
| 11703 - Nutrition and Processes of Pathological Calcification | 6,0 |
MODULE 7: Food and nutrition in the tourism industry
| Name | Credits | Language | Period |
|---|---|---|---|
| 11709 - Set Menus, Á la Carte Menus and buffets | 6,0 | Spanish | Annual |
| 11710 - Nutrition and Food in Special Groups | 6,0 | Spanish | Annual |
| 11708 - Group Catering: Principles and Applications for the Tourist Industry | 6,0 | ||
| 11711 - Traditional Food in the Mediterranean: the Balearic Islands, Andalusia and | 6,0 |
MODULE 8: Quality control of food in the tourism industry
| Name | Credits | Language | Period |
|---|---|---|---|
| 11713 - Food Allergies, Infections, Contaminants and Poisonings | 6,0 | Spanish | Annual |
| 11712 - Quality Control in Food Preparation Centres | 6,0 | ||
| 11714 - Basic Regulations for Preventing Occupational Hazards and for Safety at Wor | 6,0 | ||
| 11715 - Food and Selective Restaurant Inspections | 6,0 |
MODULE 9: Basic concepts in nutrition
| Name | Credits | Language | Period |
|---|---|---|---|
| 11723 - Advances in Diet and Nutrition | 6,0 | 2nd semester | |
| 11716 - Physiology of Digestion | 6,0 | Spanish | Annual |
| 11718 - Bio-availability of Micronutrients (UGR) | 6,0 | Annual | |
| 11719 - Metabolic Interrelationships of Nutrients Inter-organic Cycles | 6,0 | Spanish | Annual |
| 11720 - Nutritional Quality and Value of Food | 6,0 | Spanish | Annual |
| 11721 - Health Education | 6,0 | Spanish | Annual |
| 11717 - Macronutrients and Micronutrients Energetics of Nutrition | 6,0 | ||
| 11722 - Lifestyles and Health | 6,0 |
Pathway: Nutrition and food quality
Pathway: Clinical nutrition
Pathway: Nutrition applied to tourism
| Name | Credits | Language | Period |
|---|---|---|---|
| 11709 - Set Menus, Á la Carte Menus and buffets | 6,0 | Spanish | Annual |
| 11710 - Nutrition and Food in Special Groups | 6,0 | Spanish | Annual |
| 11713 - Food Allergies, Infections, Contaminants and Poisonings | 6,0 | Spanish | Annual |
| 11708 - Group Catering: Principles and Applications for the Tourist Industry | 6,0 | ||
| 11711 - Traditional Food in the Mediterranean: the Balearic Islands, Andalusia and | 6,0 | ||
| 11712 - Quality Control in Food Preparation Centres | 6,0 | ||
| 11714 - Basic Regulations for Preventing Occupational Hazards and for Safety at Wor | 6,0 | ||
| 11715 - Food and Selective Restaurant Inspections | 6,0 |
MODULE 10: Internships and work
| Name | Credits | Language | Period |
|---|---|---|---|
| 11724 - Practical Placements | 12,0 | Spanish | Annual |
| 11725 - Final Master's Project | 12,0 | Spanish | Annual |