Objectives and competences

Basic information

TypeMaster's degree
Faculty or schoolFaculty of Pharmacy and Food Science
Branch of knowledge
  • Biomedical sciences
  • Physiotherapy, podiatry, nutrition and dietetics, occupational therapy, optics and optometry, and speech therapy
Mode of delivery
  • Face-to-face
Credits60
Length of course1 academic year
CoordinationJOSE ANTONIO FERNANDEZ LOPEZ
Course detailsIndicators
Open pre-enrolmentNo
Open enrolmentNo
Lead to doctoral studiesYes
Admission for applicants not holding a degree qualificationNo
Main university information Master's degree course homepage
InteruniversityYes
Main universityUniversitat Rovira i Virgili
Universities
  • Universitat Rovira i Virgili
  • Universitat Barcelona
Bridging coursesYes
Specializations
  • Clinical Nutrition
  • Healthy Foods
  • Research

Objectives and competences

Objectives

Competences

Access and admission

Applicant profile and access requirements

Recommended applicant profile

Access requirements and conditions

General requirements
In accordance with Article 16 of Royal Decree 1393/2007, of 29 October, students wishing to be admitted to a university master's degree must hold one of the following qualifications:

  • Official Spanish university degree.

  • A degree issued by a higher education institution within the European Higher Education Area framework that authorizes the holder to access university master's degree courses in the country of issue.

  • A qualification issued by an institution outside the framework of the European Higher Education Area. In this case, applicants must request homologation of the degree to its equivalent official Spanish university qualification or obtain express approval from the University of Barcelona, which will conduct a study of equivalence to ensure that the degree is of a comparable level to an official Spanish university qualification and that it grants access to university master's degree study in the country of issue. Admission shall not, in any case, imply that prior qualifications have been recognized as equivalent to a Spanish master's degree and does not confer recognition for any purposes other than that of admission to the master's degree course.

Pre-enrolment

Calendar

Further information

Required documentation

Selection criteria

Notification

Enrolment

As a general rule, at the UB you will be required to enrol online. Remember that you can lose your place if you do not enrol on the day you have been assigned

Course curriculum

Subjects and course plans

Distribution of credits

Type ECTS
Compulsory 18
Optional 24
Compulsory placements 0
Compulsory final project 18
TOTAL 60

List of subjects

Subject Type Language Credits
Specialization: BC for admission to the Master's Degree in Nutrition and Metabolism
Cell Signalling Optional 3
Dietetics and Diet Therapy Optional 3
Foods Optional 3
Laboratory Practices in Nutritional Biochemistry Optional 3
Metabolic Regulation Optional 3
Molecular Genetics Optional 3
Physiology Optional 3
Principles of Immunology Optional 3
Statistics Applied to Nutrition Optional 3

Bridging courses

Subject Type Language Credits
Specialization: Clinical Nutrition
Community Nutrition Optional 3
Drug-Nutrient Interactions Optional 3
Final Project Compulsory 18
Food Intolerances and Allergies Optional 3
Insights in Molecular Nutrition Compulsory 3
Microcomponents of Diet Compulsory 3
Nutrition and Cancer Optional 3
Nutrition and Cardiovascular Risk Optional 3
Nutrition and Metabolic Integration Compulsory 3
Nutrition and Obesity Optional 3
Nutrition and Pathophysiology Compulsory 6
Nutrition and Patients' Quality of Life Optional 3
Nutrition and the Life Cycle Optional 3
Nutrition, Diabetes and Other Metabolic Diseases Optional 3
Nutritional Support in Special Situations Optional 3
Promotion of Healthy Lifestyles Optional 3
Psychological Factors and Changes in Eating Behaviour Optional 3
Scientific Approach to Studies of Human Nutrition Compulsory 3
Specialization: Healthy Foods
Bioactive Components Optional 3
Chemoinformatics Applied to Food Design Optional 3
Design and Formulation of New Foods Optional 3
Final Project Compulsory 18
Food and Nutritional Components of the Mediterranean Diet and Disease Optional 3
Food Legislation Optional 3
Food Safety and Effectiveness Optional 3
Insights in Molecular Nutrition Compulsory 3
Lipid Function in Food and Nutrition Optional 3
Microcomponents of Diet Compulsory 3
Nutrigenomics and Personalized Nutrition Optional 3
Nutrition and Illness Optional 3
Nutrition and Metabolic Integration Compulsory 3
Nutrition and Pathophysiology Compulsory 6
Project Management for Research, Development and Innovation in the Agri-Food Industry Optional 3
Scientific Approach to Studies of Human Nutrition Compulsory 3
Sensory Analysis of Foods Optional 3
Technology of Food Components Optional 3
The Food Business and Marketing Optional 3
Useful Databases in the Agro-Food Industry Optional 3
Specialization: Research
Basic Research Methodology Optional 3
Bioinformatics Applied to Nutritional Epigenetics Optional 3
Cell Cultures as an Experimental Model in Studies on Nutrition Optional 3
Chemoinformatics Applied to Nutrition Research Optional 3
Communication in Nutritional Research Optional 3
Computerized Management of Data in Studies on Nutrition Optional 3
Final Project Compulsory 18
Functional and Nutraceutical Foods Optional 3
Functional Foods Optional 3
Immunonutrition Optional 3
Insights in Molecular Nutrition Compulsory 3
Interpretation of Nutritional Results Optional 3
Mediterranean Diet and Health: Experimental Approach Optional 3
Metabolomics and Data Processing Optional 3
Methods of Evaluating Food Consumption Optional 3
Microcomponents of Diet Compulsory 3
Nutrigenomics and Personalized Nutrition Optional 3
Nutrition and Illness Optional 3
Nutrition and Metabolic Integration Compulsory 3
Nutrition and Pathophysiology Compulsory 6
Nutrition Politics Optional 3
Nutritional Research in Metabolic Syndrome Optional 3
Polyphenols and Nutrition Optional 3
Research Seminars Optional 3
Research Techniques in the Laboratory Optional 3
Research, Development and Applied Innovation in Healthcare Optional 3
Scientific Approach to Studies of Human Nutrition Compulsory 3
Sources of Knowledge and Funding Optional 3
Training Course for Animal Experimentation Optional 3
Training in Animal Testing Optional 3

Previous years

Placements

Placements in a company or another type of organization are an integral part of university studies, providing first-hand experience of working methodologies in students' chosen professional fields. They offer invaluable practical experience for the transition into work after graduation.



Placements are supervised by tutors and subject to assessment. They are therefore included in the academic record.  There is also an option to complete non-curricular placements of up to 750 hours, which can be extended to 900 hours. For both curricular and non-curricular placements, an educational cooperation agreement is signed between the UB and the company, institution or other organization at which the placement will be carried out.



Institutional information


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