General information

Academic year: 2021/2022

Level: Bachelor

Type: Double Bachelor's Degree (PCEOG)

ECTS Credits: 300

Length of programme (full time): 4 AÑOS

Mode of delivery: Face-to-face

Level of qualification: Graduado(a) (MECES level 2 - EQF level 6)

Model of study: Full-time (42-60 ECTS per school year)

More info: programme website

Language(s) of instruction Spanish


Faculty of Pharmacy / Granada campus

Field(s) of education and training (ISCED-F)

  • Health, not elsewhere classified (0919)

Main focus

Studies leading to the Bachelor’s Degree in Human Nutrition and Dietetics are designed to enable students not only to acquire and apply knowledge, but also to attain the professional competences and skills that qualify them to practice the profession of dietician-nutritionist, in accordance with Order CIN/730/2009 (18 March 2009). Graduates may work as professionals in clinical and primary health care settings, hospital departments, clinical nutrition, and dietetics, community or public health environments, collective catering, the food industry, and research and teaching.

This degree qualifies graduates for professional practice in the areas of design, management and quality control processes and food products throughout the food chain, food security, food marketing, nutrition, and public health, as well as for professional practice related to training and innovation in food issues. Degree holders can work in one or more of the following professional profiles: management and quality control processes and products; development and innovation of processes and products; food processing; food safety management; legal, scientific, and technical consultation; strategic direction of food businesses; catering; nutrition and public health; marketing, communication and merchandising; teaching and research.

Competences

1. Learn and understand the natural, clinical, and social sciences required to pursue a professional career as a dietician-nutritionist.
2. Recognise the need to maintain and enhance professional competence by focusing on the importance of independent continuing-education initiatives.
3. Identify, critically evaluate, and effectively use and apply information sources related to nutrition, diet, lifestyles, and healthcare topics. Graduates will also possess good communication skills.
4. Apply scientific knowledge of physiology, physiopathology, food science, nutrition, and diet to dietary planning and counselling for individuals and groups, whatever their health status, throughout their life.
5. Design and implement nutritional status evaluation protocols with a view to identifying nutritional risk factors.
6. Be familiar with national and international health organisations, participate in the design, performance, and validation of nutritional epidemiological studies, and take part in the planning and evaluation of intervention programmes.
7. Know about food services and hospital nutrition and dietary departments, and participate in the organisation, management, and implementation of the different food, nutritional support and dietary treatment systems.
8. Participate in food quality and safety in products, procedures, and facilities, and provide catering service staff with suitable hygiene/sanitation and dietetic/nutritional training.

1. Physical, chemical, biochemical, biological, physiological, mathematical, and statistical premises necessary for the understanding and development of science and food technology.
2. Basic operations of industrial processes that ensure their control as well as the control of food products and their analysis in order to guarantee optimal conditions for human consumption.
3. Processes of food preservation.
4. Detailed rules for food hygiene in the design of industries and in food processes and products.
5. Protocols for environmental management and quality control in food industries.
6. Basic knowledge of economics, marketing, and business management in food industries.
7. Nutritional food and design guidelines to foster healthy consumption and eating.
8. Actions to promote food education, health systems, and food policies.
9. Evaluation of plans and strategies for the prevention of diseases triggered by food consumption.

Programme qualification

Qualification requirements

– The student has to complete the ECTS credits of the study program distributed as follows:
Basic Formation (84 ECTS)
Obligatory (198 ECTS)
Optional (36 ECTS)
Practicum (18 ECTS)
Final degree project (18 ECTS)

Programme courses

Course Name Year Period
AGRICULTURAL CHEMISTRY 5th Year 1st Semester
ANALYTICAL TECHNIQUES 2nd Year 1st Semester
APPLIED PHYSICS AND PHYSIOCHEMISTRY 1st Year 2nd Semester
BASIC OPERATIONS IN THE FOOD INDUSTRY 3rd Year 1st Semester
BIOLOGY 1st Year 1st Semester
CELLULAR AND HUMAN PHYSIOLOGY 1st Year 2nd Semester
COLLECTIVE EATING HABITS 5th Year 1st Semester
CULINARY TECHNOLOGY 3rd Year 1st Semester
DIET AND CULTURE 4th Year 1st Semester
DIET THERAPY AND CLINICAL NUTRITION 1 4th Year 2nd Semester
DIET THERAPY AND CLINICAL NUTRITION 2 5th Year 1st Semester
DIETETICS 4th Year 2nd Semester
ECONOMICS AND BUSINESS MANAGEMENT 2nd Year 1st Semester
FOOD AND FOOD SCIENCE ANALYSIS 2nd Year 2nd Semester
FOOD BIOTECHNOLOGY 4th Year 1st Semester
FOOD CHEMISTRY AND BIOCHEMISTRY 2nd Year 1st Semester
FOOD HYGIENE AND SAFETY 5th Year 2nd Semester
FOOD LEGISLATION AND DEONTOLOGY 5th Year 1st Semester
FOOD MANAGEMENT AND QUALITY 5th Year 2nd Semester
FOOD MICROBIOLOGY 3rd Year 2nd Semester
FOOD PARASITOLOGY 2nd Year 2nd Semester
FOOD PROCESSING PLANTS 5th Year 1st Semester
FOOD SCIENCE 2nd Year 1st Semester
FOOD TECHNOLOGY 1 4th Year 1st Semester
FOOD TECHNOLOGY 2 4th Year 2nd Semester
FOOD TOXICOLOGY 3rd Year 2nd Semester
FUNDAMENTALS OF FOOD ENGINEERING 1st Year 2nd Semester
FURTHER FOOD SCIENCE 2nd Year 2nd Semester
GENERAL PUBLIC HEALTH 4th Year 1st Semester
HUMAN ANATOMY AND HISTOLOGY 1st Year 1st Semester
HUMAN PHYSIOLOGY 2nd Year 1st Semester
MATHEMATICAL AND OPERATIONAL TECHNIQUES 1st Year 1st Semester
METABOLIC BIOCHEMISTRY 2nd Year 1st Semester
MICROBIOLOGY 3rd Year 1st Semester
NUTRITION 1 3rd Year 1st Semester
NUTRITION 2 3rd Year 2nd Semester
ORGANIC CHEMISTRY 1st Year 1st Semester
PHYSIOPATHOLOGY 3rd Year 2nd Semester
PRINCIPLES OF CHEMISTRY 1st Year 1st Semester
PRINCIPLES OF DIETETICS 4th Year 1st Semester
PSYCHOLOGY OF NUTRITION 4th Year 2nd Semester
RAW MATERIALS PRODUCTION 2nd Year 2nd Semester
SPECIAL STUDIES IN PUBLIC HEALTH 4th Year 2nd Semester
STATISTICS 1st Year 2nd Semester
STRUCTURAL BIOCHEMISTRY 1st Year 2nd Semester
SUPERVISED PRACTICUM 5th Year
UNDERGRADUATE DISSERTATION 5th Year
UNDERGRADUATE DISSERTATION 5th Year

Admission information

Access to Bachelor’s Degree programmes is granted to students with the following degrees/ diplomas or studies, or any other recognized as equivalent to these:
A.1. Spanish Bachiller, European Baccalaureate or International Baccalaureate.
A.2. Baccalaureate from European Union Member States’ education systems or other countries withinternational agreements.
A.3. Advanced Technician in Vocational Training, Advanced Technician in Plastic Arts and Design orAdvanced Technician in Sports Education, from the Spanish Education System.
A.4.Studies carried out in European Union Member States or in other countries with international reciprocal agreements which meet the academic requirements in those States to access their university studyprogrammes.
A.5. Official Spanish university degrees of Diplomado, Arquitecto Técnico, Ingeniero Técnico, Licenciado, Arquitecto, Ingeniero, Graduado or Máster Universitario.
A.6. Partial (foreign or Spanish) university studies.

Access to Bachelor’s Degree programmes is also possible for:
B.1. People over twenty-five after successfully passing a specific access test.
B.2. People over forty with work or professional experience related to a university field of knowledge.
B.3. People over forty-five after successfully passing a specific access test.

Likewise, access to Bachelor’s Degree programmes is granted to:
C.1. People meeting the requirements to enter university according to the Spanish Education Systemregulations prior to Ley Orgánica 8/2013, of December 9.

General regulations

Grading scale
In the Spanish university system, modules/courses are graded on a scale of 0 to 10 points with the following qualitative equivalence:
0-4,9: «suspenso»; 5-6,9: «aprobado»; 7-8,9: «notable»; 9-10: «sobresaliente». A special mention, «Matrícula de Honor» may be granted to up to 5% of the students in a group provided they have got a «sobresaliente». To pass a module/course is necessary to get at least 5 points.
In cases of recognition of ECTS, professional experience, cultural or sports activities, or student representation no grading will be recorded but, where appropriate, the word «Apto».

 

UGR Examination Regulations
https://docencia.ugr.es/sites/vic/docencia/public/inline-files/Normativa_de_evaluacion_y_calificacion_EN.pdf

 

More info on academic regulations at: 

https://ugrcat.ugr.es/en/about-ugr/#regulations

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