Nutrition and Food Science

Department of Health

The Bachelor's Degree in Nutrition and Food Science trains professionals capable of applying science to food and nutrition, contributing to health promotion, disease prevention and treatment, and the development of safe and nutritious food products, with an ethical and humanistic vision of service to society.

>> IDEAL PLAN

Subject	HRS ^?
Introduction to Nutrition and Food Science	2
Cellular Biology and Genetics	4
Academic Writing Workshop	4
University Integration Workshop	2
Basic Mathematics	2
Subject Structure for Biological Sciences	6
Social Determinants of Health and Nutrition	4

Subject	HRS
Analysis of Literature in Nutrition and Food Science	2
Nutritional Biochemistry I	4
Contamination and Health	4
Behavioral Strategies in Nutritional Management	4
Anatomy and Physiology	6
Dietary Calculation	4

Subject	HRS
Nutritional Biochemistry II	4
Nutritional Evaluation and Diagnosis	6
Sustainable Food Systems	4
Health and Nutrition Promotion	4
Biostatistics	4
The Person in Their Socio-Environmental Environment	4

Subject	HRS
Physiology of Nutrition	4
Drug-Nutrient Interaction	2
Global Health	4
Nutrition in Reproductive Age	2
Applied Epidemiology	6
Food Science for Nutrition	4
Interpersonality and Transcendence	4

Subject	HRS
Physiopathology I	4
Research Methodology	4
Pediatric Nutrition	8
Physiology of Physical Activity and Exercise	4
Nutritional Sciences Laboratory	4
Global Citizenship and Environment	4

Subject	HRS
Building Democracy and Sustainability	4
Physiopathology II	4
Nutrition in Healthy and Sick Adults	8
Immunonutrition and Microbiome	4
Nutrition and Physical Activity	2
Technological Trends in Health	2
Elective 1 (8 Credits)	4

Subject	HRS
Management of Nutrition and Feeding Services	4
Nutrition in Older Adults	4
Food, Nutrition, and Sustainability Policies	4
Nutrigenomics	4
Elective 1 (4 Credits)	2
Elective 2 (8 Credits)	4
Training and Social Action Workshop	2

Subject	HRS
Evaluation and Promotion of Healthy and Sustainable Food Environments	4
Seminar on Integration of Evidence-Based Nutrition	2
Nutritional Support	4
Eating Behaviors	4
Elective 2 (4 Credits)	2
Elective 3 (8 Credits)	4
Elective 4 (8 Credits)	4

Subject	HRS
Internship in Food Environments	8
Internship in Nutrition Across the Lifespan	8

Subjects:

BASIC

Groups conceptual frameworks, fundamental disciplinary and methodological notions, as well as university induction activities.
MINOR

Free-choice subjects that complement professional training, according to different disciplinary and/or professional fields. May include organized sets of 3 subjects from any department if you wish to obtain the Complementary Studies Diploma.
MAJOR

Promotes the application of knowledge in a specific professional field and trains students for responsible performance.

ASE

Curricular spaces that promote interdisciplinarity and whose intention is for students to evaluate, integrate and apply the acquisition of generic and professional competencies.
AFAS

Curricular space that aims to strengthen social commitment and responsibility through direct contact with the country's reality and professional attention to vulnerable groups and/or communities in need.
ARU

Contributes to the comprehensive training of students considering their autonomy and commitment, enabling them to propose conscious, responsible and critical actions in the face of the challenges of their social and environmental context.

>> A new academic experience

We create new careers and reformulate our study plans so you have more and better tools. You will gain competencies to do collaborative work, develop your creativity, innovate, undertake and be a leader in your area of study, all with a broad command of technology and knowledge in your area of study.

Personalize your plan

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Highlights

No. 1

Entrepreneurship based on bioprocess-related knowledge.
1/8
No. 2

Economic growth of society based on biological resources.
2/8
No. 3

Promote critical reflection on current processes.
3/8
No. 4

Integrate soft skills and design thinking.
4/8
No. 5

Generate linkage with scientific community.
5/8
No. 6

Study of the reality laboratory. Field practices in natural habitats and organizations to observe and apply classroom learning.
6/8
No. 7

Certifications in Geographic Information Systems (GIS), data science, Environmental, Social and Governance (ESG) strategies, water quality monitoring.
7/8
No. 8

Important part of learning is given by knowledge of different urban and rural contexts and interaction with actors who directly work in social problems, you are directly connected with communities where projects are carried out. Our laboratory is all our territory.
8/8

Career information.

01
- A fondness for natural sciences (Biology, Chemistry, Physics) and exact sciences (Mathematics).
- Interest in the relationship between food, health, and disease.
- Capacity for analysis and scientific research.
- Willingness for interdisciplinary work and social service.
- Ethical principles and responsibility.
02
- Diagnose, evaluate, and intervene in the nutritional status of individuals and populations in the clinical, community, and food services areas.
- Design and manage food safety and quality programs in the food industry and services.
- Formulate and develop new nutritious, functional, and sustainable food products.
- Promote healthy eating habits and lifestyles in various social settings.
03
- Evaluate the nutritional status of individuals and populations, designing personalized and collective nutrition plans.
- Develop, innovate, and ensure the quality and safety of food products.
- Design and manage community and public health nutrition programs.
- Apply scientific rigor and ethical commitment in professional practice.
04
- Clinical Nutrition: Nutritional therapy for different pathologies and life stages.
- Community and Public Health Nutrition: Design of programs for population intervention.
- Food Science and Technology: Development, processing, and quality control of food.
- Food Service Management and Administration.
05
- Hospitals and clinics (private and public).
- Food and beverage industry (R&D, quality control, food safety).
- Government institutions (health secretariats, public health programs).
- Educational and sports institutions (nutritional advice).
- Consulting and private practice.
- Food service management (restaurants, dining halls).
06
The Ibero program is recognized for its comprehensive training that integrates the clinical and public health aspects of nutrition with the scientific and technological foundation of food. We have high-tech laboratories, a specialized faculty, and a strong humanistic commitment that promotes social service and research for the solution of nutritional problems in the country.
07
The program is aligned with international standards in nutrition and food science, allowing graduates to pursue postgraduate studies and work in international organizations or multinational companies in the food sector. Exchange agreements with foreign universities facilitate a global vision of nutritional and food challenges.
08
Academic stays at prestigious universities in the United States, Europe (Spain, France), and Latin America, with a focus on clinical nutrition and food science research.
09
Accreditation by the Council for the Accreditation of Nutrition Education (CONCAPREN).

Carrera

Ibero Tour

Nutrition and Food Science

>> IDEAL PLAN

BASIC

MINOR

MAJOR

ASE

AFAS

ARU

>> A new academic experience

The next step

No. 1

No. 2

No. 3

No. 4

No. 5

No. 6

No. 7

No. 8

Career information.