Introduction Objectives and competences Course curriculum Course curriculum Credit recognition Final project Placements Teaching methodology and assessment system Organization and teaching methodology Assessment system Career opportunities Support for studying Grants and financial aid Support and guidance Mobility Enrolment Calendar, timetables, classrooms and assessment Academic calendar Timetables Assessment Course plans and teaching staff Course plans Teaching staff Course details
Subject Type Language Credits Specialization: Innovation and Entrepreneurship in Nutrition, Chronic Diseases and Healthy Ageing Advances in Nutrition and Human Physiology CM 1st semester 6 Allergy and Food Intolerance OP 1st semester 3 Bioethics, Markets and Economics of Food OP 2nd semester 3 Business Plan CM 1st semester 6 Composició, Anàlisi i Metabolisme dels Aliments CM 1st semester 6 Diet according to Individuals, Countries of Origin and Religion OP 2nd semester 3 Dietary Supplements and Functional Foods OP 2nd semester 3 Final Project CM 2nd semester 15 Healthy Diet CM 1st semester 6 Hospital Nutrition and Diet for Specific Diseases CM 1st semester 6 Impact of Genetic Factors on Health OP 1st semester 3 Impact of Lifestyle on Health OP 1st semester 3 Implementation and Transfer of Nutritional Recommendations OP 2nd semester 3 Industrial Technology for Preparation of Food and Derivatives OP 1st semester 3 Institutional or Company Placement CM 2nd semester 15 Intestinal Microbiota OP 2nd semester 3 Marketing and Strategy for Start-ups CM 1st semester 6 Nutritional Gastronomy OP 1st semester 3 Nutritional Pathology CM 2nd semester 6 Nutritional Study Design and Determinations CM 1st semester 6 Personalized Diets OP 2nd semester 3 Public Health, Ecology and Sustainability OP 2nd semester 3 Techniques for Microbiological and Toxicological Analysis of Food and Derivatives OP 1st semester 3 Treatment of Food and Nutrition Disorders CM 2nd semester 6
