Admission to the Master's Degree in Food and Human Nutrition

Programme candidates will preferably be graduates in health sciences, including:

• Biology
• Biochemistry
• Chemistry
• Psychology
• Medicine
• Pharmacy
• Nursing
• Physiotherapy
• Food Science and Technology
• Human Nutrition and Dietetics
• Veterinary Medicine
• Physical Activity and Sports Science/INEF.

Candidates with other qualifications are also welcome to apply. In these instances, the Master's Academic Committee will verify whether any supplementary training is required, in accordance with the relevant entry profile.

Selection Criteria

The following assessment criteria will be used as a basis for programme admissions:

• Academic transcript/record for previous qualifications: 50%
• Relevant professional experience: 20%
• Intermediate-level computer skills: 15%
• Language accreditations: 15%.

Candidates will be required to submit all duly accredited documents. After reviewing the documents, the Board of Studies will set an order of priority for candidate applications in accordance with the aforementioned criteria, until all spots are filled.

The following criteria may be considered when assessing candidates' merits:

• Academic transcript/record for previous qualifications
• CV highlighting candidates' professional experience, where applicable.

Technical Requirements and IT Skills

Given the programme's blended nature, students must have:

• A PC with a microphone and camera
• A stable internet connection
• Computer skills (intermediate level).

The minimum technical requirements will be set out prior to enrolment. Students will need to acknowledge and accept the terms when enrolling.

Please click the following link for information regarding exam invigilation conditions.

The reasoning behind the creation and implementation of this master's degree programme in food and human nutrition lies in its objectives, which are to:

1. Provide students with basic applied knowledge regarding techniques and material resources as well as inform them about how to access up-to-date information on food and nutrition.
2. Develop, in students, observational and analytical abilities in food and human nutrition.
3. Enable students to participate, employing the aforementioned knowledge and abilities, in education, healthcare, and general-nutrition centres.
4. Provide students with tools that enable them to create and transmit knowledge and increase the education of groups on matters regarding food and human nutrition.
5. Satisfy the social demand for information regarding food and human nutrition.
6. Establish the necessary educational bases for carrying out research that expands knowledge in the area of food and human nutrition in the future.
7. Ensure that this education contributes to positively increasing the level of public health in society.
8. Provide students with the ability to fill positions requiring technical responsibility.

Consequently, connections with businesses and institutions in the field will be made as the master's programme runs its course. This will open potential work relationships.

• Academic relevance and interest: The master's degree programme in food and human nutrition will increase students' training, knowledge of food and human nutrition, knowledge of clinical nutrition, and knowledge of food as it applies to tourism, the leading industry in the Balearic Islands
• Scientific relevance and interest: The master's degree programme in food and human nutrition will prepare students to continue on to doctoral study programmes in any of the subject matters related to these studies. Thus, this programme enables graduates to continue studying in the UIB's doctoral programme in nutrition and food science.
• Professional relevance and interest: This is a booming sector, with a growing demand for professionals who are duly trained in the field of food and human nutrition, both in its basic aspects as well as in its applied clinical and services sectors and as it relates to tourism. In any case, the professional competences provided by the programme are defined and established by the appropriate ministerial orders regarding study programmes and professional qualifications.

Basic competences

1. To have and understand knowledge that provides a base from which or an opportunity to be original in the development and/or creation of ideas, often in the context of research.
2. That students know how to apply the knowledge acquired and their problem-solving abilities in new or relatively unknown environments within wider (or interdisciplinary) contexts related to their field of study.
3. That students are able to integrate knowledge and confront the complexities of making judgments that are based on incomplete or limited information and that include reflections on the social and ethical responsibilities related to the application of such knowledge and judgments.
4. That students know how to clearly and unambiguously communicate conclusions, knowledge, and their underlying reasoning to specialized audiences and the general public.
5. That students have the learning abilities that allow them to continue studying in a way that is largely self-directed or autonomous.

General competences

1. Acquisition of an advanced ability in information management, analysis, synthesis, and revision.
2. Advanced abilities in creativity, initiative, entrepreneurial spirit, and decision making.
3. Advanced abilities in organization and activity design in the field experimental human nutrition.
4. Advanced problem-solving abilities in the field of human nutrition.
5. Advanced knowledge of the information technologies used for managing, processing, disseminating, and applying information on human nutrition.

Interdisciplinary competences

1. The ability to work in a team and in an interdisciplinary way.
2. The ability to apply critical, logical, and creative thinking to work.
3. Oral and written communication.
4. Knowledge of foreign languages that facilitates the acquisition of information and communication.
5. A profound respect for ethics and intellectual integrity.
6. Adaptation to new situations.
7. Concern for quality.
8. Recognition of and adaptation to diversity and multiculturalism.
9. To be sensitive to environmental issues.
10. The ability to take on responsibilities, be critical of oneself, and know how to value one's own abilities and limits.

Specific competences

1. Acquire advanced knowledge about healthy feeding patterns for individuals and groups.
2. Understand the most recent advances in nutritional programmes and feeding habits that promote health and prevent diseases.
3. Acquire advanced methods for creating and interpreting dietary histories.
4. Know how to apply the bases of a healthy diet.
5. Advanced ability to recommend menus to groups based on health, cultural, or religious criteria.
6. Acquire advanced knowledge that enables up-to-date training of personnel in matters related to food and human nutrition.

Si bé tota sortida professional dependrà de l'habilitació professional definida en la respectiva Ordre Ministerial que defineix aquest grau en concret, aquest títol pretén dotar als seus titulats de coneixements en el camp de la Nutrició, i preparar als seus titulats per seguir la formació acadèmica amb els estudis de Doctorat, com és el Doctorat en Nutrició i Ciències dels Aliments.

The master's degree programme in food and human nutrition is structured into 10 modules, focusing on the following subject matters: The origins of food: history, habits, and culture; Methodologies for the assessment of the nutritional state; Nutritional and metabolic needs; Nutrition and the promotion of health; Metabolic and nutritional bases to pathological changes; Nutrition as a therapeutic tool or as an aid in therapy; Nutrition and food in the tourism industry; Quality control for food in the tourism industry; and Basic concepts in nutrition; complemented by an internships and master's thesis module.

Students will have to complete 60 credits as follows:

• 24 credits from the four mandatory courses indicated in the study programme and its corresponding information sheet. Module 3: Nutritional and metabolic needs (Mandatory for all pathways)
• 12 credits to be obtained from supervised internship activities: stays in research centres, scientific schools, or similar, according to the corresponding information sheet. Module 10: Internships and work (Mandatory for all pathways)
• 12 credits to be obtained from the Master's Thesis, authorized and signed on the corresponding information sheet Module 10: Internships and work (Mandatory for all pathways)
• 12 credits to be obtained by taking two elective subjects from among one of the three pathways offered (Mandatory for all pathways): Nutrition and food quality pathway; Clinical nutrition pathway; Nutrition applied to tourism.

See the "Exam and assessment criteria" section for more information.

Students will acquire all of the competences provided by this programme by taking all mandatory courses, completing the master's thesis, and participating in the internships. Students will acquire competences specific to each optional subject by taking these subjects.

The Academic Council may recognize credits for teaching activities performed by students who come from other postgraduate study programmes, or similar, in accordance with current regulations.

The contents of each course, course syllabi, and contents of modules and pathways can be found in the "Subjects" section of this programme.

Description of the educational pathways

There are three educational pathways, all of which require completing internships and a master's thesis, to be approved of and supervised by a tutor, in the area of focus of the selected pathway.

Students may choose from the following educational pathways:

• Nutrition and food quality
• Clinical nutrition
• Nutrition applied to tourism

Summary of study programme structure (modules)

• Module 1: The origins of food: history, habits, and culture
• Module 2: Methodologies for the assessment of the nutritional state
• Module 3: Nutritional and metabolic needs (mandatory)
• Module 4: Nutrition and the promotion of health
• Module 5: Metabolic and nutritional bases to pathological changes
• Module 6: Nutrition as a therapeutic tool or as an aid in therapy
• Module 7: Nutrition and food in the tourism industry
• Module 8: Quality control for food in the tourism industry
• Module 9: Basic concepts in nutrition
• Module 10: Internships and thesis (mandatory)

Any other recognition of subjects from other master's or study programmes and the current study programme will be duly considered on a case-by-case basis based on the course contents, syllabus, and number of credits earned in the course.

Credit Recognition Commission

El Màster no contempla un examen final clàssic. Els alumnes hauran de realitzar les activitats pròpies de cada assignatura i realitzar un Treball de Fi de Màster.

Els alumnes hauran de superar 24 crèdits de les matèries obligatòries.

Realitzar 12 crèdits (300 hores) de pràctiques especialitzades en els laboratoris de la Universitat de les Illes Balears o en alguna de les entitats col·laboradores (haurà d'establir-se un conveni específic a aquest efecte) i realitzar 12 crèdits de Treball de Fi de Màster, tutelat per algun professor doctor del Consell Acadèmic del Màster.

I per completar els crèdits necessaris per obtenir el Màster, 12 crèdits (2 assignatures) de les matèries optatives ofertes a elegir d'entre les assignatures d'un dels 3 itineraris del Màster (les dues assignatures han de ser obligatòriament del mateix itinerari).

Director of the Master's programme

Dr. Josep Antoni Tur Marí

Dr. Maria del Mar Bibiloni Esteva

Further information on the credit transfer and recognition system, regulations and procedure