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UFVJM Universidade Federal Dos Vales Do Jequitinhonha E Mucuri Master in Nutrition Science
UFVJM Universidade Federal Dos Vales Do Jequitinhonha E Mucuri

UFVJM Universidade Federal Dos Vales Do Jequitinhonha E Mucuri

Master in Nutrition Science

Jardim Sao Paulo, Brazil

Master degree

Portuguese

Mar 2024

On-Campus

Key Summary

    About: The Master in Nutrition Science offers in-depth knowledge in nutritional concepts and practices. The program focuses on the latest research and applications in the field, preparing students to address public health challenges related to nutrition. Courses cover topics like dietary assessment, nutritional biochemistry, and epidemiology of nutrition-related diseases, ensuring a comprehensive understanding for future nutrition professionals.
    Career Outcomes: Graduates can pursue various career opportunities in health promotion, clinical nutrition, public health, and research. Potential roles include nutritionist, dietitian, health educator, and positions in governmental health agencies or non-profit organizations.

The Graduate Program in Nutrition Sciences (PPGCN) aims to train masters and researchers with skills to:

Identify and develop technical and scientific solutions to the most relevant food and nutritional problems, in order to propose actions for the promotion, maintenance, and recovery of health at the individual and collective levels, as well as to evaluate and propose public policies in the area.

Propose and justify the use of nutritional therapeutic approaches based on mechanistic knowledge associated with biochemistry, immunology, and physiology involved in homeostatic and/or pathological conditions.

Train nutritionists, other health professionals, and related areas in the methodology of research and higher education in the field of Nutrition Sciences, in order to acquire competencies and skills in teaching and in the planning, implementation, and dissemination of relevant research in the field of Nutrition. Nutrition.

The PPGCN aims to train critical and ethical health professionals, endowed with a solid scientific and humanistic base and committed to transformative interventions in society; with competencies and skills for teaching in undergraduate and graduate courses, for academic extension, for the planning, implementation, and dissemination of relevant research, in addition to working on technological development and innovations in Nutrition Sciences.