The undergraduate degree in Human Nutrition and Dietetics at UCAM is the result of 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 a wide range of highly specialized professors, who are working on researching more and more in the sector. 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 education to the different professional needs.
At the end of the Bachelor's in Human Nutrition and Dietetics you are qualified to practice as a professional in different areas related to Nutrition:
- Clinical dietetics: responsible for conducting medical nutrition therapy for 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, a public health nutritionist or a nutrition educator. Responsibilities vary from developing and providing nutritional education, to overseeing food or nutrition programs. He/she also takes part in the development of epidemiological studies.
- Teaching: both in public and private education.
- Research: as researchers, nutritionists can find positions in government agencies, in medical centres or in 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.
- Food safety: nutritionists in the field of food safety asses the hygiene and toxicological risk of process, food, ingredient, packaging, etc. He/she is also responsible for identifying possible causes of the food spoilage and for developing traceability mechanisms.