Academic year: 2021/2022
Type: Double Bachelor's Degree (PCEOG)
ECTS Credits: 300
Length of programme (full time): 4 YEARS
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)
Academic Information for mobility students
Language(s) of instruction Spanish
More info: programme website
Faculty of Pharmacy / Granada campus
Field(s) of education and training (ISCED-F)
- Health, not elsewhere classified (0919)
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.
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.
– 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)
|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|
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.
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
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