Science of nutrition

The curriculum includes four coordinated and integrated Learning Areas (Basic Activities Area, Biological-Nutritional Area, Clinical Area, and Chemical-Technological Area) and Laboratory Activities, for the acquisition of basic knowledge in mathematics, computer science, biology and morphology, physics, and chemistry (Basic Area), which are essential and necessary for learning the professionalizing disciplines. The latter relate to biological skills related to nutrition (Biological-Nutritional Area), as well as knowledge of metabolic diseases, digestive system disorders, and behavioral disorders related to nutrition (Clinical Area). Students will also learn the main laboratory techniques for controlling the production processes of food and dietary products; The chemical characteristics of micronutrients and macronutrients, their bioavailability in foods and dietary supplements, the changes induced by technological processes, the main laboratory techniques for biological and microbiological control of foods and finished dietary products, as well as the raw materials used in their production, and the analytical methods for assessing chemical and microbiological contamination of foods (Chemical-Technological). A "Curricular Internship" is planned to complete the training program, aimed at assessing the student's level of autonomy.