The profile of the degree holder in Human and Dietary Nutrition corresponds to a professional with knowledge and skills linked to health sciences, with a vocation for serving society, an active character and an international and deeply scientific vision.

Learning objectives

The general objectives are as follows:

• Training professionals with knowledge and skills linked to health sciences, with a vocation for serving society, a critical and active character and an international and deeply scientific vision.
• Acquiring a solid scientific knowledge of basic sciences, social sciences, health sciences and, in greater depth, food sciences.
• Developing skills and competences for assessing toxicology risks, promoting responsible and rational food consumption, managing food innovation projects, designing and carrying out activities aimed at feeding individuals and groups, suitable for physiological needs and, where relevant, pathological, in accordance with the principles of protection and promotion of health, prevention of illnesses and dietary-nutritional treatment, when necessary.
• Emphasising the importance of research and innovation, as well as recycling and lifelong learning to keep up to date the knowledge, skills, abilities and attitudes that make up this profession.
• Fostering autonomy and teamwork, stimulating critical thought and problem solving, and incorporating ethical principles and social responsibility for professional development.

Access requirements

Upper secondary school education

Access: university entrance examinations (PAU), general stage. Admission: weighting of the subjects examined in the PAU, linked to the branch of knowledge of health sciences.

Higher level training cycles (CFGS).

Access: all CFGS. Admission: weighting of the subjects examined in the PAU, linked to the branch of knowledge of health sciences.

Over 25 years old

Preferential option in successful entrance exam: health sciences

Over 45 years old

Entrance exam passed and favourable interview outcome.

Others

Special types of access recognised under current regulations.

Another information on access

Pre-enrolment code:

Pending

Weightings

Weighting parameters of the subjects in the specific phase of the PAU

There are many fields in which graduates can work professionally:

• Feeding of healthy individuals.
• Feeding of individuals who suffer acute or chronic illnesses, in hospitals, clinics, homes for the elderly etc.
• Food industries: information, design and promotion of products.
• Public administrations: participation in prevention and health promotion programmes.
• Consumer organisations.
• Food and nutritional education.
• Communication and dissemination in various media.
• Collaboration in research centres.
• Free exercise of the profession.

Degree holders can work as dieticians and nutritionists with knowledge, skills and specific competences in food science, nutrition, public health, diet therapy, community nutrition, food safety and quality, applied nutrition in sport and culinary innovation.

The School proposes:

• Quality master's degrees with a highly practical focus and aimed at meeting the needs of the job market.
• Excellent and varied ongoing education courses to meet the need for an advanced of level lifelong higher learning (specialist courses, summer courses, etc.).

Students have to gain a series of credits, as part of their studies, which correspond to internships in companies or institutions relating to the bachelor’s degree they are studying. The teaching load is determined in accordance with the curriculum.

To obtain the degree, students have to complete a bachelor's thesis (TFG) which serves to assess the general skills they have acquired over the course of the degree programme and offers a summary of the skills and knowledge they have acquired. The teaching load of the thesis depends on the curriculum of the degree.

Students can complete part of their degree programme abroad through the Erasmus programme, which enables them to carry on their studies whilst undertaking an international exchange with academic value in a European university.

They also have access to grants for placements at universities in Spain and on other continents, thanks to bilateral agreements, the SICUE programme and the expansion of the Erasmus+ Programme.

Online enrolment is the University of Girona's electronic enrolment system. It is done through the Internet and is available for the most of the studies.