Program Presentation
Due to its direct relationship with health, the world of nutrition and human nutrition is of interest to many professionals. They need to translate it specifically to their field of study/responsibility and be able to apply it in a practical manner.
The progress of the sciences that support nutrition, such as biochemistry, molecular biology, physiopathology, toxicology, and dietetics, make nutrition a fascinating field and one of the most modern and applied ones, which also forces us to look at it not only with scientific but also human eyes.
In this context, vegetarian food is increasingly being proposed as an alternative food model based on the principles of ethics, health, and ecology. The number of vegetarians in Western countries is growing steadily, and yet, faced with this growing demand, professionals still do not have the tools to meet the needs of vegetarians, and those who would like to become vegetarians.
Nowadays, professionals need continuous training that enables them to achieve a high level of specialization, as demanded by the users-clients-patients with whom they interact with, and the public and/or private institutions where they work.
The need then arises to educate nutritional professionals in this specific field, likewise adapting to the positions of international organizations of high scientific levels (see the position of the American Dietetic Association of 2009), and disseminating the concepts and competences of this particular branch of Food Sciences.
Our experience and educational methodology ensure a rigorous and quality university education.
Who is the programme for?
The proposed training methodology, together with the clarity, comprehensiveness, and didactic design of the contents, allows the Master in Vegetarian Nutrition and Dietetics to be aimed at professionals working in related occupations of health, industry or companies that wish to specialize in the area of vegetarian nutrition.
The Master's Degree in Vegetarian Nutrition and Dietetics is aimed at:
- Graduates in Health Sciences who wish to update or deepen their knowledge in Vegetarian Nutrition and Dietetics.
- Graduates who, due to their professional practice, wish to specialize in Vegetarian Nutrition and Dietetics.
- Those with a Bachelor’s degree or a 3-year undergraduate degree who are interested in the subject.
- The Master's Degree in Vegetarian Nutrition and Dietetics will be an ideal complement to enriching any undergraduate or graduate education for someone interested in specializing in vegetarian food issues.
Diploma
The successful completion of the program will lead to a Master's Degree in Vegetarian Nutrition and Dietetics.
Upon successful completion of the Program, the student will receive the degree as issued by the University where he/she has enrolled.
Program Structure
The credit structure of the Master in Vegetarian Nutrition and Dietetics program is shown in the following table. It should be noted that the duration is merely indicative, as the methodology followed integrates the knowledge and skills to be acquired in each part through integrative exercises of knowledge acquisition and internalization of project practices:
| CREDITSa | |
|---|---|
| 1st Part: Vegetarian Nutrition and Dietetics Module | 41 |
| 2nd Part: Methodology and Research Module | 9 |
| 3rd Part: Final Project Module | 10 |
| TOTAL | 60 |
a. The equivalence in credits may vary according to the university where he/she has enrolled. One (1) ECTS (European Credit Transfer System) credit is equivalent to 10 + 15 hours. If the student is enrolled in a university that does not belong to the European Higher Education Area (EHEA), the relation between credits - hours may vary.
Duration
The Master in Vegetarian Nutrition and Dietetics has 60 credits.
The duration of the Master in Vegetarian Nutrition and Dietetics varies between 9 and 18 months, depending on the student's dedication. In this period of time, the student must have successfully passed all the evaluated activities and approved the Final Project.
Objectives
General Objective
- Providing knowledge for the proper understanding of the theoretical and practical principles that constitute the fundamentals of the vegetarian diet in all its variations, as well as the clinical implications in the prevention and treatment of the main chronic degenerative diseases.
Specific Objectives
- Developing the capacity to empathize with the vegetarian customer, understanding and respecting the motivations of their choice.
- Educating professionals in this relatively novel field of dietetics, and satisfying the requests of vegetarian customers and patients with professionalism and human sensitivity.
- Performing a critical analysis from a dietary practice or an article about vegetarian diets, as well as organizing and participating in nutritional education programs related to vegetarianism.
Career Opportunities
The following are some of the professional opportunities for the Master's Degree in Vegetarian Nutrition and Dietetics:
- Health Science professionals who wish to specialize in the field of vegetarian nutrition.
- Teachers in programs of regulated and non-regulated education, health personnel, catering personnel, consumer information centers, patients associations, schools, community centers, sport centers, etc.
- Managers or persons in charge of mass catering companies (schools, catering, hotels, hospitals, nursing homes, etc.).
- Scientific researcher on issues related to vegetarian food.
- Technician in a Research and Development (R&D) department in the pharmaceutical or food industry.
- Technician in a marketing department from the pharmaceutical or food industry.
- Technician in a Quality department from the pharmaceutical or food industry.
- Salesperson in food or pharmaceutical companies with vegetarian product lines.
Note: Professional practice is regulated by the legislation of each country.
Study Plan
The Master in Vegetarian Nutrition and Dietetics has a total duration of 60 ECTS credits (18 months), divided into the following compulsory modules:
- 1st VEGETARIAN NUTRITION AND DIETETICS MODULE
The first part of the Master's program delves into thematic areas of great relevance and current relevance in Vegetarian Nutrition and Dietetics from a multidisciplinary perspective of this Science.
The subjects and their corresponding credits that make up the 1st Part: The Mandatory Module is shown in the following table:
| 1st PART: VEGETARIAN NUTRITION AND DIETETICS MODULE | ||
|---|---|---|
| # | SUBJECTS | CREDITS |
| 1 | Methodology of Scientific Research | 5 |
| 2 | Characterization of Vegetarian Diets | 1 |
| 3 | Nutrients | 4 |
| 4 | Nutritional Biochemistry | 4 |
| 5 | The Foods of the Vegetarian Diet | 4 |
| 6 | Presence and Bioavailability of Nutrients in Vegetable Foodstuff | 4 |
| 7 | The Presence and Bioavailability of Nutrients in Plant-based Foods | 4 |
| 8 | The Nutritional Requirements of the Human Organism | 4 |
| 9 | Food composition tables. The Preparation of Vegetarian Diets | 4 |
| 10 | Vegetarian Nutrition in Physiological Conditions | 5 |
| 11 | Vegetarian Nutrition in Common Pathological Conditions | 5 |
| 12 | Particular Aspects of the Vegetarian Diet | 3 |
| 12 | Other Aspects of the Vegetarian Diet | 3 |
| TOTAL | 41 | |
- 2nd METHODOLOGY AND RESEARCH MODULE
In this module, the fundamental aspects of the techniques and stages of the scientific method, the research process, and the Final Project development are carried out.
The subjects and credits that make up the module are shown in the following table:
| 2nd PART: METHODOLOGY AND RESEARCH MODULE | ||
|---|---|---|
| # | SUBJECTS | CREDITS |
| 1 | Methodology of Scientific Research | 5 |
| 1 | Health Practicum | 4 |
| TOTAL | 9 | |
- 3rd Part: FINAL POJECT MODULE
The Final Project must be of a professional nature and related to the field of work to which the program is also related.
The student must develop their Final Project according to the Final Project Regulations.
The credits that compose the module are shown in the following table:
| 3rd Part: FINAL POJECT MODULE | ||
|---|---|---|
| # | FINAL PROJECT | CREDITS |
| 1 | Final Project | 10 |
| TOTAL | 10 | |
Note: The content of the academic program may be subject to slight modifications, corresponding to updates or improvements.
Management
- Dr. Maurizio Antonio Battino. Biochemist researcher and professor at the School of Specialization in Food Science. Professor at the Polytechnic University of Marche. Scientific Director in the European University of the Atlantic.
- Dott.ssa Luciana Baroni. President Scientific Society for Vegetarian Nutrition, Italy.
- Dr. Emma Espinosa. Professor of Internal Medicine, Politechnic University of Marche, Ancona, Italy.
FUNIBER Training Scholarships
The Iberoamerican University Foundation (FUNIBER) allocates periodically an extraordinary economic item for FUNIBER Training Scholarships.
To apply, please fill out the information request form that appears in the web of FUNIBER or contact directly the Foundation’s headquarters in your country that will inform you if you need to provide some additional information.
Once the documentation is received, the Evaluation Committee will determine your application's eligibility for the FUNIBER Training Scholarship.