Bachelor's Degree in Nutrition Sciences

The Bachelor's Degree in Nutrition Sciences qualifies graduates to practice as Nutritionists, one of the most important professions in the field of health.

NOVA Medical School is strongly committed to teaching Nutrition Sciences in conjunction with much of the teaching of Medicine, especially from an integrative point of view, where it will be possible to acquire hands-on research skills, allowing students to understand associations and recommendations and ensure more holistic and effective diagnoses and intervention strategies.

The Bachelor's Degree in Nutrition Sciences is organized with a total of 240 credits and 8 academic semesters. 

After completing this undergraduate program, students can continue their specialization for another 2 years by enrolling in the Master's Degree in Human Nutrition and Metabolism, among others, as part of NOVA Medical School's commitment to lifelong learning.

 

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Presentation - Bachelor's Degree in Nutrition Sciences
Clinical Teaching - CUF Tejo Hospital
Professor Conceição Calhau, Nutrition Sciences Bachelor's Degree Coordinator
Alexandre Rodrigues, Alumnus NOVA Medical School
Catarina Brás, 3rd year Nutrition Sciences student
Inês Neto Moreira, NOVA Medical School Alumna

What our students say

"At NOVA Medical School, I had the opportunity to learn a lot about nutritional sciences, but also about numerous other areas such as communication. I pursued a master's degree in science communication and always felt well-prepared and that my education was truly excellent. The atmosphere at the college has always been incredible, and there are many extracurricular activities in which we can engage to acquire important soft skills for a future healthcare professional."

Joana Maria Ricardo Fonseca

COORDINATION

Conceição Calhau
Principal Investigator

Information

  • Language | Portuguese/ English
  • ECTS | 240
  • Application Dates | Soon
  • Duration | 8 semesters
  • Vacancies | 20
  • Specific Examinations | 
    02 Biology and Geology
    07 Physics and Chemistry
  • Minimum Enrollment Note | 120 points
    Application Score - 120 points
    Entrance examinations - 120 points
  • Formula for calculation
    High School Average: 50%
    Entrance examinations: 50%

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Related Information

CURRICULAR PLAN

The Bachelor's Degree in Nutrition Sciences is organized with a total of 240 credits and 8 academic semesters, which includes 1 semester of internship.

Code UC ECTS
41000 Molecular and Cellular Biology 5,5
41001 Nutrition and Metabolism I  5
41002 Sociology and History of Food 3
41003 Primary Food Production 5,5
41004 Food Chemistry 5,5
41005 Human Feeding 5,5

 

Code UC ECTS
41006 Nutrition and Metabolism II 5
41107 Biostatistics I  3
41006 Morphology I  5
41009 Genetics 3
41010 Human Nutrition 6
41011 Health Communication 5
  Optional 
 3
Optional
Code UC ECTS
11111 Family, Health and Illness: repetition in Families 3
11114 History of Medicine 3
11117 Informatics and Medical Digital Platforms 3
11200 Introduction to writing and scientific publication 3
11115 Foreign Language - English 3
11170 Sign Language 3

 

Code UC ECTS
41012 Immunology 4
41013 Nutritional Epidemiology 4
41014 Physiology 9
41015 Morphology II  5
41016 Basic Microbiology 4
41017 Food technology and new products 4

 

Code UC ECTS
41018 Biopathology 5 
41021  Bromatology 4 
41019 Pathophysiology 5 
41023 Gastrothenia 5
41024 Food and Nutrition Marketing 3
41020 Food Microbiology 4
41022 Public health 4

 

Code UC ECTS
41031 Nutrition Assessment 4
41026 Pharmacology 4
41029 Food Management Tools 3
41025 Research Methods 5
41030 Maternal and Pediatric Nutrition 5
41028 Food Safety 4
41027 Food Toxicology 5

 

Code UC ECTS
41036 Diet Therapy I 6
41038 Ethics and Professional Deontology 3
41037 Community Nutrition 4
41033 Nutrition in Geriatrics 4
41032 Nutrition in Sports 4
41035 Psychology and Nutrition 5
41034 Food Quality and Management Systems 4

 

Code UC ECTS
41041 Collective Feeding and Management 6
41040 Biostatistics II 4
41042 Diet therapy II 6
41043 Artificial nutrition 5
41044 Nutrition Policy 4
41039 Research project 5

 

Code UC ECTS
41045 Internship 30

 

MAIN OBJECTIVE

This degree allows future professionals to acquire skills in diagnosis, intervention and monitoring, process and people management, communication, and technology transfer.

The Degree program is designed so that future nutritionists will be able to:

  • use concepts in the problematization and analysis of a given case or situation (simulated or real);
  • evaluate, analyze, and make decisions based on scientific evidence (Code of Ethics for Nutritionists, Art. 4, paragraph d);
  • express personal opinion with reasoning;
  • take positions revealing a critical and/or humanistic and/or ethical attitude;
  • express the ability to design strategies appropriate to different situations and scenarios;
  • carry out the profession demonstrating a critical and/or humanistic and/or ethical and/or welcoming and/or respectful attitude in the performance of various professional activities;
  • respect diversity and; as an active participant;
  • participate in the debate on health policies.

General Information

This Bachelor's Degree is designed so that future Nutritionists are able to:

  • perform nutritional assessments on individuals and groups;

  • prescribe meal plans;

  • prescribe dietary and nutritional supplements according to needs;

  • prescribe artificial nutrition;

  • intervene in special contexts (sports, others);

  • study the dietary patterns of the population;

  • develop menu plans and technical data sheets; develop systems for food production, processing, preparation, and distribution;

  • enforce national and international food legislation, regulations, and standards;

  • analyze the physical, chemical, microbiological, sensory, and rheological characteristics of food;

  • manage nutrition and food units in different professional contexts;

  • plan, implement, and evaluate nutrition and food policies;

  • develop consulting services; participate in the planning, implementation, management, and evaluation of research projects;

  • provide advice on innovation, design, and marketing in food and nutrition;

  • prepare technical and scientific reports.