Egas Moniz School of Health & Science
Bachelor in Nutrition Science
Monte de Caparica, Portugal
Bachelor's degree
DURATION
4 years
LANGUAGES
English, Portuguese
PACE
Full time
APPLICATION DEADLINE
EARLIEST START DATE
TUITION FEES
EUR 5,884 / per year **
STUDY FORMAT
On-Campus
* for Non-EU students
** for EU students | for non-EU students: 9312,60€
Fast-track counseling
By contacting the school, you'll get access to free priority counselling for any study and application questions.
Key Summary
The Egas Moniz Higher Institute of Health Science (IUEM) Undergraduate Degree in Nutrition Science stands apart due to the strong investment in teaching that is focused on nutritional clinical practices. As such, there is a strict collaboration with the IUEM's Nutrition Consultations, with the aim of offering students an intense observational clinical practice focused on the community’s reality right from the first years of their undergraduate degree.
This collaboration with the Nutrition Consultations allows students to be in contact with teachers in their specific field of practice for about 50 hours per month. In order to intensify the students’ medical practice, open sessions with the academic community are organized periodically, where medical cases of interest in the field of nutrition are presented and discussed.
Innovative aspects of the course
- An up-to-date curriculum with course units dedicated to all areas of the profession - clinical, hospital and community nutrition; mass feeding and catering, quality control and food safety.
- Curricular units in emerging areas such as sports nutrition, pediatric nutrition, food marketing, sustainability and food innovation.
- Curricular internships in all areas of nutritionist intervention: protocols with various public and private entities to carry out curricular internships in the clinical area, hospital nutrition, private social solidarity institutions, local authorities, companies in the food distribution area and the food industry, food hygiene and safety auditing companies, sports clubs and multi-service companies;
Differentiating aspects
- Constant interaction with the community. Students have the opportunity to take part in community interaction activities that allow them to put their knowledge and skills into practice and improve their soft skills.
- Scientific activity. Encouraging participation in the faculty's research projects, which can include tasks of varying complexity, allowing students from different curricular years to play an active role in this component.
Teaching staff with professional experience in the areas they teach, including specialists in the specialty areas of the profession: clinical nutrition, community nutrition and public health, mass nutrition and catering.
Year 1
- Functional Anatomy
- Cell and Molecular Biology
- Fundamentals of Biological Chemistry
- Histology
- Food History and Sociology
- Assessment of Dietary Intake
- General Biochemistry
- Bromatology
- General Physiology
- Food Microbiology
- General Microbiology
Year 2
- Human Diet and Nutrition I
- Food Biochemistry
- Metabolic Biochemistry I
- Applied Physiology
- Genetics
- Immunology
- Human Diet and Nutrition II
- Metabolic Biochemistry II
- Pharmacology Applied to Nutrition Science
- General Pathology
- Dietary Supplements
- Food Toxicology
Year 3
- Biostatistics
- Food Safety and Hygiene
- Pediatric Nutrition
- Psychology
- Food Systems and Health
- Field Work
- Gastrotechnics
- Legislation, Standardisation, and Quality Control
- Nutritional Epidemiology
- Sports Nutrition
- Pathology and Food Therapy I
- Public Health
Year 4
- Catering and Management
- Community Nutrition
- Ethics and Deontology
- Introduction to Research Methods
- Marketing and Entrepreneurship
- Pathology and Food Therapy II
- Food Policy
- Internship
The main goals of the Course are expressed in the Consensus Document (DC) "Competências do 1º Ciclo em Ciências da Nutrição", elaborated in 2006, by the 3 main institutions that, at that time, granted the Degree in Nutrition Sciences - which included the Higher Institute of Health Sciences Egas Moniz - and their respective professional associations.
In this document, the emphasis is on the qualification of graduates in the vast and diversified area of Nutrition Science, promoting the acquisition and development of skills required for professional performance in their different fields of activity.
At the end of the Course, the graduate should be able to integrate and apply the principles derived from biology, physiology, social and behavioral sciences and those from the nutrition, food, management and communication sciences, to achieve and maintain the state of health of individuals through a constantly improving professional practice (DC).
Once you complete your degree, you’ll be a Health Care Technician (Decree-Law 414/91) and will be able to:
- Pursue a career in clinical nutrition, and in this case, you can work in hospitals, clinics or focus on having your own practice.
- Pursue a career in community nutrition and public health, practicing in Regional Health Administrations, health care centers, family health units, and city halls.
- Pursue a career in the field of Food Hygiene and Safety, playing an important role in controlling the quality of food when manufactured (food industry), the way it’s served (companies, restaurants, canteens, and others), and also the way in which food is distributed to the consumers (large supermarkets, specialized retail).
- Take part in the creation of new foods.
- Pursue an academic career, continuing your education in the second and third cycles that are specific to the various fields.
- Pursue a career in sports nutrition, working in gyms, health clubs, and others.
- Focus on food marketing or food policy.
- Pursue a career in scientific research in various fields, being able to take part in national and international research projects in the field of food and/or nutrition.
- Pursue a career as a consultant in several areas.
Teaching Methods
- Use of digital platforms for teaching and learning that allow sequential access to educational content, according to the learning objectives and the student's own interaction.
- Student-centered learning. Use of pedagogical strategies that promote student interest in the content, such as gamification (quizzes, escape rooms).
- Use of simulations to reinforce practice. Use of role play to simulate various activities in the professional practice of nutritionists: anamnesis in a consultation, anthropometric assessment, a food hygiene and safety audit and simulations of communication with non-specialists.
- Mentoring and Supervision: Close monitoring by experienced professionals throughout the course, with a particular focus on guiding students to develop scientific, clinical and soft skills.
- Lectures by Experts: extracurricular initiatives that allow contact with professionals of recognized experience for scientific updating and networking with potential internship supervisors.