UFCSPA Federal University of Health Sciences of Porto Alegre
Master in Nutrition Sciences
Porto Alegre, Brazil
MSc
DURATION
LANGUAGES
English
PACE
APPLICATION DEADLINE
EARLIEST START DATE
Mar 2026
STUDY FORMAT
Key Summary
About : The Master in Nutrition Sciences program provides students with comprehensive knowledge and skills in the field of nutrition. It's designed for those looking to deepen their understanding of dietary practices and improve community health through nutrition interventions. The program covers essential topics such as clinical nutrition, food science, and public health.
Career Outcomes : Graduates can pursue careers in various fields, including clinical dietetics, nutrition education, and public health nutrition. Opportunities also exist in research, food service management, or working with government and non-profit organizations focused on nutrition policies.
The program aims to provide training for professionals and researchers with technical and scientific expertise in food and nutrition sciences relating to health, capable of producing knowledge that is solid, innovative, sustained and of interest to the South Region and to Brazil.
Research lines
- Clinical and Experimental Nutrition: This research line includes clinical and experimental studies on healthy or sick individuals, associated with nutritional interventions, lifestyle and nutritional status. In vitro and animal model studies for nutritional interventions are also comprised.
- Epidemiology and Nutrition: This research line applies principles and methods of epidemiological research in the study of events and problems in health and human nutrition. It focuses on the study of socioeconomic, demographic and behavioral characteristics and the association with cardiometabolic diseases and obesity.
- Food and Nutrition: This research line aims to develop scientific knowledge related to the composition of food and raw materials, traditional and contemporary methods and techniques of food processing that can add value to products and potentiate the effects of food composition in the promotion of health and nutritional aspects of the population.
