Bachelor in Nutrition and Food Science

At our department, we cultivate professionals with a blend of compassion and intellectual rigor, equipped to identify, interpret, prevent, and address the primary health, nutrition, and food-related challenges faced by diverse and vulnerable individuals, groups, and communities. Our aim is to contribute to the promotion of healthy and sustainable lifestyles. Upon graduation, our alumni demonstrate the following competencies: Promoting healthy lifestyles through the design of dietary, nutritional, and physical activity interventions. These interventions are rooted in the implementation of the Nutritional Care Process and are tailored to individuals, groups, and populations of varying ages, environmental and social contexts, and health conditions (Clinical Nutrition Axis); Engaging in the design, implementation, and evaluation of food, nutrition, and health programs and policies (Population Nutrition Axis); Proposing strategies and interventions to cultivate healthy and sustainable food environments at both individual and population levels, spanning diverse contexts (Food Environment Axis); and Assessing the quality of food products and supplements, proposing modifications to meet the needs of individuals, groups, and populations across different social contexts and health conditions (Food Science Axis).