The undergraduate degree in Human Nutrition and Dietetics at the UCAM has a cumulative experience of over 12 years and it has been the first one nationally to join the European Higher Education Area. Our students are trained in the best facilities and they have got a wide range of highly specialized professors-researchers. The high number of agreements with health centres and food industries at both national and international level help achieve the necessary skills for professional dietitians and nutritionists. Our experience, together with the most advanced educational tools and the spirit of service allow us to adapt the training activities to the different professional working groups.
At the end of the Degree in Human Nutrition and Dietetics you are qualified to practice as a professional in different fields related to Nutrition:
- Clinical dietetics practice: a person in a clinical practice is responsible for conducting medical nutrition therapy of a person or group – whether healthy or sick –, taking into account the physiological or pathological needs. Thus, he/she will be able to interpret the effects of the different dietary habits and develop healthy eating behaviors.
- Community/public health: a person in a community-based position could be a public health nutritionist or nutrition educator. Responsibilities would vary from developing and providing nutrition education of the population to overseeing food or nutrition assistance programs. He/she also takes part in the development of epidemiological studies.
- Teaching: nutritionists as a teacher takes part in formal and non-formal training programs, both in public and private education.
- Research: as researchers, nutritionists can find research positions in association with government agencies and at medical centres or universities.
- Food service management: a food service manager coordinates the selection, purchasing, preparation, and serving of food in hospitals, cafeterias, restaurants, etc. for specific groups. He/she is also responsible for the quality and food safety and for the food safety training of all employees.
- Public relations, consumer affairs and marketing: nutritionists in the public relations and marketing departments take part in food innovation processes and in advertising and social marketing projects. Responsibilities would include developing print and audio or visual promotional and educational materials as well as making presentations to other trade and professional organizations.
- Food safety: nutritionists in the field of food safety asses the hygiene and toxicological risk of a process, food, ingredient, packaging, etc. He/she is also responsible for identifying possible causes of the food spoilage and for developing traceability mechanisms.