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14 February 2017
Find out about bachelor's degrees, postgraduate courses and all the educational courses offered by the UdG.
Teaching is concentrated in the faculties and schools, and the departments deal with research, which is also conducted by institutes and chairs, at the same time responsible for knowledge promotion.
To know and recognise the structures and tissues of the human body and their interrelation with the different apparatuses and systems in the different states and stages of life.
The aim of this subject is for students to learn about the functioning of the human body and its control mechanisms.
Study and description of the structure of the cell as a fundamental unit of living beings.
The aim of this subject is to study genes and their expression in order to understand the impact of nutrigenetics and nutrigenomics.
The aim of this subject is for students to learn the principles of basic psychology, especially those related to the individual's nutrition, to recognise the main psychopathological disorders and to learn the main psychotherapeutic strategies applied to each of them.
The aim of this subject is for students to learn about the bases and chemical foundations of human nutrition, dietetics, and food.
To be familiar with the biochemical bases of human physiology and identify the metabolic use of nutrients in the human body.
To know the historical and anthropological theories of human development that influence the health of the individual.
To know the chemical composition of food and food products, as well as their physical-chemical characteristics and the organoleptic modifications that food may suffer.
The objective of this subject is that students become familiar with and can describe the different physiopathological states that are related to an individual’s nutrition and dietetics.
The aim of this subject is students learn how to design, prepare, plan and apply a dietary action plan, taking into account the assessment of the patient's dietary and nutritional state, their characteristics and their preferences.
The aim of this subject is for students to be able to preventively identify both qualitative and quantitative deviations in nutritional balance, either by excess or by defect, and to evaluate them.
To know and describe the principles and bases of clinical pharmacology and the interaction of drugs with nutrients and nutrients with drugs.
The aim of this subject is to learn about and describe microbiology as well as to distinguish the different microorganisms that can alter the foods and health of individuals.
The aim of this subject is for students to be able to describe the main altering and pathogenic microorganisms present in food, as well as all aspects related to toxicology and parasitology that may affect food preservation.
To know the bases of food composition and its chemical and physical characteristics.
To describe and identify the different types of nutritional assessments, dietary and nutritional requirements, and the relationship with disease and health.
To evaluate the relationship between nutrition and dietetics and the different pathological states of the individual.
The objective of this subject is for students to be familiar with the statistical bases of the scientific method, the collection of data and the critical interpretation of information.
The aim is for students to understand the implications of law in food safety and food production, as well as the implications that food and nutrition have for the fundamental rights and freedoms of the individual.At the same time, students are expected to acquire all the information related to the current regulations on food labelling.
The aim of this subject is to learn about the different educational methodologies applicable to the health sciences in general, and to nutrition and dietetics in particular.
The aim is to learn how to interpret the data obtained from patients' medical records in order to determine the specific treatment.
The aim of this subject is to understand the scientific principles that underpin the nutritionist's intervention based on the data obtained from the patient's medical and nutritional history.
The aim of this subject is to learn about national and international health institutions, as well as the different current health systems, from the perspective of a registered dietitian nutritionist.
The subject aims to provide the necessary knowledge about the operation of different prepared meal distribution services, as well as the production, storage and distribution of these meals in different social settings.
Placing students within the community so they can understand the realities of different population groups, their lifestyles, etc.,in order to design and evaluate community health interventions.
The aim of this subject is to provide knowledge of the terminology used in quality management in the food sector, analyse quality plans, and understand the quality management systems of companies in the food industry.
The subject aims to relate nutrition to different sports and to understand the various types of nutritional assessment in different sports.
The aim of the subject is to understand the different elements of the medical history of hospitalised patients and to be able to develop appropriate nutritional guidelines for different pathological conditions requiring hospitalisation.
The aim of the subject is to understand food processing and the changes in the organoleptic and physicochemical characteristics that these processes cause in food.
The aim of the subject is to understand and identify the fundamentals and techniques of sensory analysis of food.
To identify and understand the cultural elements and culinary techniques specific to gastronomy as a sociocultural phenomenon.
The aim of the subject is to learn the vocabulary specific to nutrition and dietetics in English, as well as to be able to communicate and understand scientific information in English.
Third language requirement
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