Start of activities: 2017
Degree: academic master’s
Total credits: 24 credits
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About the program
The program aims to provide training for professionals and researchers with technical and scientific expertise in food and nutrition sciences relating to health, capable of producing knowledge that is solid, innovative, sustained and of interest to the South Region and to Brazil.
Graduate profile
Nutrition Sciences Program graduates will be able and qualified to work in education, research and as a professional in the field, developing activities in the areas of clinical and experimental nutrition; epidemiology; food and nutrition for the promotion, prevention and treatment of human health.
Infrastructure
The program uses all the academic and laboratory infrastructure of UFCSPA needed to carry out the teaching and research activities proposed.
In addition, it has agreements with the following hospitals: Hospital Complex Santa Casa, Conceição Hospital, Cardiology Institute (Porto Alegre) and Heart Hospital (São Paulo).
Focus area
Health, Nutrition and Food
Research lines
- Clinical and Experimental Nutrition: This research line includes clinical and experimental studies on healthy or sick individuals, associated with nutritional interventions, lifestyle and nutritional status. In vitro and animal model studies for nutritional interventions are also comprised.
- Epidemiology and Nutrition: This research line applies principles and methods of epidemiological research in the study of events and problems in health and human nutrition. It focuses on the study of socioeconomic, demographic and behavioral characteristics and the association with cardiometabolic diseases and obesity.
- Food and Nutrition: This research line aims to develop scientific knowledge related to the composition of food and raw materials, traditional and contemporary methods and techniques of food processing that can add value to products and potentiate the effects of food composition in the promotion of health and nutritional aspects of the population.
Courses
Mandatory courses
- Project workshop I (15h - 1 credit)
- Project workshop II (30h - 2 credits)
- Project workshop III (30h - 2 credits)
- Fundamentals of bioethics (15h - 1 credit)
- Seminars on nutrition evidence (30h - 2 credits)
- Food science applied to human health (30h - 2 credits)
- Teaching practice (30h - 2 credits)
Optional courses
- Biostatistics (45h - 3 credits)
- Biosafety Applied to Food and Nutrition (30h - 2 credits)
- Bioactive compounds of foods and implications in human health (45h - 3 credits)
- Product development and food processing (30h - 2 credits)
- Fundamentals of cell and molecular biology, immunonutrition and metabolism (45h - 3 credits)
- Methods of evaluation of food consumption (30h - 2 credits)
- Nutrition in chronic diseases and aging (45h - 3 credits)
- Systematic review (30h - 2 credits)
Admission and scholarships
For information on admission of foreigners and scholarships to this graduate program, please contact Este endereço de email está sendo protegido de spambots. Você precisa do JavaScript ativado para vê-lo..
