Dietetics Undergraduate Programme By Medical University of Silesia in Katowice |TopUniversities

Dietetics

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Programme overview

Main Subject

Food Science

Degree

BSc

Study Level

Undergraduate

Study Mode

On Campus

The primary goal of education is to prepare qualified staff for entities dealing with issues related to nutrition for healthy and sick people.  In addition, graduates will find employment in supervising processes related to proper and safe nutrition (health care institutions, State Sanitary Inspection structures, mass catering establishments).
Completion of first-cycle studies in dietetics enables promotion and counselling in the field of rational nutrition, undertaking individual activities aimed at the prevention of nutrition-related health disorders, and conducting scientific research in this field.
A specialist dietitian has the skills to apply their knowledge in practical activities and in the education of healthy and sick people. The programme includes theoretical subjects (medical sciences and health sciences) and practical classes (food and dish technology and commodity science). The practical application of the acquired knowledge is carried out during clinical classes and professional internships in healthcare facilities and mass catering establishments.

Programme overview

Main Subject

Food Science

Degree

BSc

Study Level

Undergraduate

Study Mode

On Campus

The primary goal of education is to prepare qualified staff for entities dealing with issues related to nutrition for healthy and sick people.  In addition, graduates will find employment in supervising processes related to proper and safe nutrition (health care institutions, State Sanitary Inspection structures, mass catering establishments).
Completion of first-cycle studies in dietetics enables promotion and counselling in the field of rational nutrition, undertaking individual activities aimed at the prevention of nutrition-related health disorders, and conducting scientific research in this field.
A specialist dietitian has the skills to apply their knowledge in practical activities and in the education of healthy and sick people. The programme includes theoretical subjects (medical sciences and health sciences) and practical classes (food and dish technology and commodity science). The practical application of the acquired knowledge is carried out during clinical classes and professional internships in healthcare facilities and mass catering establishments.

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