Study Plan

Subjects
Cell Biology
Chemistry and Biochemistry of Food
Biochemistry
Food Microbiology
General Chemistry
Statistics
Anatomy
Human Physiology
Bromatology
Theology I
Fundamental Ethics
Subjects
Psychology
Pathophysiology
Nutrition
Clinical Biochemistry
Hygiene
Applied Ethics and Bioethics
Nutrition at All Stages of Life
Dietetics
Pharmacology and Nutrition
Toxicology
Food and Culture
Theology II
Subjects
Clinical Nutrition I
Applied Dietetics I
Public Health
Food Analysis
Catering
Clinical Nutrition II
Community Nutrition
Food Technology
Food and Nutrition EU Regulations
Economy
Humanities
Social Doctrine of the Church
Subjects
Nutrition and Sport
Culinary Technology
Applied Dietetics II
Development of New Foods
Final Degree Project*
External Practice
Subjects
Alterations in Eating Habits
Food Safety Management
Sensorial Analysis of food
Alternative Diets