The curriculum of the degree course provides a theoretical and practical teaching
activity consisting of lectures and laboratory exercises at the laboratories of the Faculty and at research Departments and / or outside companies, computer science laboratory and english language laboratory, training periods before the compilation of the thesis that will be discussed at the final degree session.
When required studies have been completed the undergraduate achieves the degree in Nutritional Science . The educational objective of the degree in Nutritional Sciences is designed to train graduates who have acquired skills and know how to integrate chemical and biological competence related to the sphere of nutrition. Graduates may enroll in the professional class of Junior Chemist.
Graduates in Science of Nutrition should especially have a solid practical knowledge that will enable: • Control of chemical, biological and microbiological testing of food;
• Control of production processes of food;
• Control of chemical, biological and microbiological testing of raw materials needed to produce food for human use.
Since the means of communication at present in the fields of International Human Nutrition is the English language, the graduate must demonstrate to have a knowledge of the language which allows him to operate independently. A degree in Nutritional Sciences provides employment opportunities in:
• Research centers and companies active in food and diet;
• Chemical, pharmaceutical and food-diet Industries;
• Public and private marketable product Analysis Laboratory;
• Appointed Authorities in charge of drawing up technical regulations or quality certification; • Structures of the national health system;
• Universities and other public and private research institutions. To carry out functions such as:
• Chemical, biological, microbiological and toxicological properties analysis in accordance with the standards of quality certification;
• Use of multimedia tools and technical health information.
• Control of production processes of food and diet and health products.
• Control of chemical, biological and microbiological testing of raw materials needed for production of food and dietetic products for human use. The duration of the course is set at 3 years and includes a period of apprenticeship to be done during the last year of study at institutions or pharmaceutical companies. The internship will last for 225 hours for three months and include the earning of 9 credits. The attendance is mandatory. If there is absence, the teacher will not sign the frequency card required to take an exam. The preparatory aspects of the tests are intended as a preparatory aspects of frequency. The required attendance is certified by the signature of the teacher on the record book. The frequency of a multi-year course is allowed only if the student has obtained at least frequency signature of the course with the ordinal number. The degree course provides an total acquisition of 180 credits. For graduation, the student must demonstrate practical knowledge and understanding of at least one foreign language of scientific importance. The student must also pass the graduation examination that will consist of a dissertation of a completed thesis. The preparation of the thesis compilation takes at least four months. The student makes an application for access point as soon as he meets the following requirements:
The student has gained at least 120 credits under the plan of study including educational activities authorized by the Degree Council and excluding those training activities; The 120 credits must contain the credits related to the subject in which the student has required to prepare their thesis;
At the moment of request for access to the thesis, the students indicates : the teacher with whom he intends to do the thesis work and the subject in which requires the thesis.
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