This degree produces professionals with the skills needed to develop activities aimed at the feeding and nutrition of people or collectives in diverse physiological and/or pathological situations, in accordance with the principles of protection and promotion of health, prevention of illnesses and dietetic-nutritional treatment when necessary, including the deontological and legal principles which allow for independent professional practice, an awareness of the importance of knowledge renewal and the ability to collaborate with other professionals in the health field.

Prior knowledge of biology and chemistry is essential in order to study Human Nutrition and Dietetics, and the same is to be recommended as regards physics and mathematics.

This degree has 20 transferable subjects (111 shared credits) with the Degree in Food Science and Technology. The shared credits are organised in the following way: 99 credits for core and compulsory subjects and 12 credits for optional subjects.

The Degree in Nutrition has been updated by incorporating new subject areas in Psychology, Community Nutrition, Documentation and Scientific Methodology, Molecular Pathology and Food Hygiene.

A nutritional dietician’s work is a profession within the health field that is regulated by law (44/2003), passed on the 21st of November.