The Master's Degree has the partnership of research center in Nutrition, a centre of excellence at research on issues related to Nutrition and Health and specifically to obesity problems.
The Study program is organised in 3 modules with a total of 60 ECTS credit. It begins in September with the subjects corresponding to module I, with a greater load professor in the first semester. Progressively, the subjects corresponding to module III are introduced. The student works on the development of the work end of Master's Degree-project of research (module II) from the beginning of the course, but with an exclusive dedication to it once the on-site classes finish (in the month of March). The Master's Degree concludes with the oral and public defence of the work end of Master's Degree.
Modules and subjects of each module
→ Scientific Communication in Food Science (5 ECTS credit)
It makes reference letter the access to scientific information sources, the management of instructions of data, the presentation and scientific communication (oral and written) both in Spanish and English.
- Scientific Communication in Food Science (5 ECTS credit)
→ design experimental in Food Science (5 ECTS credit)
sample at student the scientific method, biostatistics, epidemiology or bioethics, applied to food issues.
- design experimental in Food Science (5 ECTS credit)
→ Select Capita on Food and Health (6 ECTS credit)
Offers face-to-face discussion sessions with invited national and international experts on current issues in Food, Nutrition and Health. It includes several international activities every year.
→ Final Project Master's Degree (30 ECTS credit)
The student will be assigned to a group of research where, under the supervision of a tutor, he/she will carry out the end-of-degree work Master's Degree , in connection with the research that is carried out in the different groups of the University. The work end of Master's Degree may be carried out in another university or institution, national or foreign, under the supervision of a tutor of the University of Navarra.
- work End of Master's Degree (30 ECTS credit)
→ Techniques of research in food (5 ECTS credit)
Theoretical and practical sessions, taught by specialised academic staff , for the acquisition of the necessary technical skills to obtain accurate and reproducible results using the methodologies applicable in food, nutrition and health, in research centres, companies or institutions.
- Advanced techniques of research (5 ECTS credit)
→ training electives (9 ECTS credit)
Offers subjects that address advanced and specialized content in Nutrition and molecular metabolism, functional foods, dietary patterns, and their relationship with health from scientific evidence. *
- research applied in bioactive compounds in food (3 ECTS credit)
- Dietary patterns (3 ECTS credit)
- Nutritionomics in obesity and comorbidities (3 ECTS credit)
- Advanced nutrition in sport and exercise (3 ECTS credit)
* The offer of elective courses may vary for the next academic year.