Program
The Study program is organized in 4 modules with a total of 60 ECTS credit: 36 ECTS credit of subjects, 18 ECTS credit of external practices and 6 ECTS credit of the work end of Master's Degree.
The Master's Degree takes place over 12 months. Theoretical classes take place between September and March. Internships at business take place from April to August.
module I: Innovation in nutrition for health care (20 ECTS credit)
Subjects:
- Eating patterns and health (2 ECTS credit)
- Eating behavior and consumers (2 ECTS credit)
- Advances in healthy eating and precision nutrition (3 ECTS credit)
- Advanced tools for the design of healthy foods and diets (3 ECTS credit)
Subjects:
- Bioactive compounds (3 ECTS credit)
- design of healthy and sustainable foods (3 ECTS credit)
- design and interpretation of nutritional assays (2 ECTS credit)
- Food industry and its regulation (2 ECTS credit)
module II: management sustainable food companies (16 ECTS credit)
Subjects:
- Accounting and control of management (3 ECTS credit)
- Project finance and evaluation (3 ECTS credit)
- Business management and marketing (4 ECTS credit)
Subjects:
- Corporate sustainability (2 ECTS credit)
- Personnel Management Service in Organizations and Decision Analysis (4 ECTS credit)
module III: Internships (18 ECTS credit)
Subjects:
- Internships (18 ECTS credit)
module IV: work End of Master's Degree (6 ECTS credit)
Subjects:
- work End of Master's Degree (6 ECTS credit)
REGULATIONS
- rules and regulations of permanence in the programs of study of Degree
- rules and regulations of permanence in the programs of study of Master's Degree
- rules and regulations of credit recognition for Degree
- rules and regulations of credit recognition for Master's Degree
- rules and regulations of Credit Recognition for Technician of training Profesional
- rules and regulations University Basics
- rules and regulations general about assessment