1st Year
| UC – 1st Semester | CH | ECTS | UC – 2nd Semester | CH | ECTS | |
| Anatomophysiology I | 20 T | 30 PL | 5 | Human Nutrition and Eating | 40T | 40 PL | 7 | |
| Cell and Molecular Biology | 40 T | 20 PL | 5 | Anatomophysiology II | 20T | 30 PL | 5 | |
| Statistics | 20 T | 30 PL | 4 | Anthroposociology and Fieldwork | 20 T | 30 TC | 3 | |
| Chemistry Fundamentals | 40 T | 20 PL | 5 | Embryology and Histology | 40 T | 20 PL | 5 | |
| History and Sociology of Eating | 50 T | 4 | Organic Chemistry Fundamentals | 30 T | 20 PL | 4 | |
| Computer Science and Information Systems | 20 T | 30 PL | 4 | Genetics | 20 T | 20 TP | 3 | |
| Professional Organization and Deontology | 30 T | 3 | Psychology and Eating Behavior | 30 T | 3 |
2nd Year
| UC – 1st Semester | CH | ECTS | UC – 2nd Semester | CH | ECTS | |
| Assessment of Nutritional Status and Food Consumption | 30 T | 50 PL | 7 | Biochemistry and Metabolism II | 40 T | 20 PL | 5 | |
| Biochemistry and Metabolism I | 40 T | 20 PL | 5 | Gastrotechnique | 10 T | 40 TP | 4 | |
| Entrepreneurship, Social Economy and Cooperativism | 30 TP | 2 | Immunology | 30 T | 20 TP | 4 | |
| Physiology and Life Cycle | 80 T | 7 | Food Microbiology | 30 T | 20 PL | 4 | |
| Microbiology and Parasitology | 30 T | 20 PL | 4 | Nutrition and Life Cycle II | 30 T | 40 PL | 5 | |
| Nutrition and Life Cycle I | 30 T | 40 PL | 5 | General Pathology | 50 T | 4 | |
| Food Chemistry | 20 T | 30 TP | 4 |
3rd Year
| UC – 1st Semester | CH | ECTS | UC – 2nd Semester | CH | ECTS | |
| Physical, Chemical and Sensory Analysis of Food | 40 T | 30 PL | 7 | Mankind and the Future: Paradigms and Dynamics | 30 T | 2 | |
| Epidemiology and Public Health | 30 T | 50 PL | 7 | Nutrition and Community Intervention Projects | 20 T | 30 PL | 4 | |
| Epistemology and Science Systems | 30 T | 2 | Pathology and Dietotherapy II | 30 T | 40 PL | 6 | |
| Pharmacodynamics | 50 T | 4 | Food Quality | 30 T | 3 | |
| Pathology and Dietotherapy I | 30 T | 40 PL | 6 | Food Safety | 30 T | 20 PL | 4 | |
| Food and Nutrition Policies | 30 T | 20 PL | 4 | Food Technology | 50 T | 20 PL | 6 | |
| Food Toxicology | 30 T | 30 PL | 5 |
4th Year
| UC – 1st Semester | CH | ECTS | UC – 2nd Semester | CH | ECTS | |
| Communication in Health and Nutrition Education | 30 T | 50 PL | 7 | Internship and Research Project | 630 SE | 30 OT | 30 | |
| Food Services Management | 30 T | 50 PL | 7 | ||||
| Integrated Management of Food Quality, Environment and Safety | 20 T | 40 PL | 5 | ||||
| Food Innovation | 40 TP | 3 | ||||
| Artificial Nutrition and Nutritional Support | 30 T | 30 PL | 5 | ||||
| Research Planning and Data Analysis | 40 TP | 3 | ||||
UC – Curricular Unit | CH – Workload | ECTS – ECTS Credits | T – Theoretical | PL – Practical and Laboratory | TP – Theoretical/Practical | SE – Seminar/Internship | OT – Tutorial
Admission requirements
Successful applicants are admitted through one of the following competitions:
- Institutional Competition: completed secondary education and one of the following entrance exam groups:
- Biology and Geology
- Biology and Geology + Physics and Chemistry
- Biology and Geology + Mathematics
- Special Competitions:
- Change of Institution/Course
- Readmission
- International Student
- Special Conditions Regimes: see the DGES site.
Diploma Requirements
A successfully concluded Undergraduate Degree in Nutrition Sciences requires completion of a study program of 240 mandatory ECTS credits.
Consequently, Licenciado degree holders in Nutrition Sciences acquire the following skills and competences:
- Comprehension and interpretation of biological, social, economic, cultural, political and behavioral fundamentals that underpin interactions between the body and the food it consumes;
- Ability to analyze the client´s nutritional status and determine nutritional needs;
- Ability to integrate knowledge from various scientific fields and apply it to nutrition in order to reach and maintain the best possible level of individuals and communities health by means of counseling and implementation of individual or collective nutrition plans, nutrition education, restaurant management or quality control and food safety;
- Ability to research, design, organize and manage nutrition solutions in communities by working in multidisciplinary teams;
- Ability to make decisions and communicate with peer professionals and the community;
- Autonomy for lifelong learning and continuous scientific, technical and professional enhancement;
- Respect for deontological norms.
Accreditation / Evaluation
-
Accredited by the A3ES – Portuguese Higher Education Evaluation and Accreditation Agency
- Published: 31/05/2012
Career opportunities
Career opportunities for Licenciado degree holders in Nutrition Sciences include jobs and positions in nutrition counseling and education and thus, in health promotion and disease prevention, as well as in nutrition therapy, implementation of individual and collective nutrition plans, quality control and food safety, and food service management in hospitals, health centers, clinics, social assistance institutions, hotels, restaurants and other similar entities.
Professional Title
The qualification is recognized by the Ordem dos Nutricionistas.
The professional title of Nutritionist requires registration with the Ordem dos Nutricionistas.
Higher Institute of Intercultural and Transdisciplinary Studies of Viseu
Registered at the Directorate-General of Higher Education (DGES – Direção-Geral de Ensino Superior) with n. R/A – Cr 58/2012, dated June 15, 2012. Ministerial Order n. 8491/2012, dated June 25, 2012.
4 years / 8 semesters • Total = 240 ECTS Credits
Further studies
Undergraduate degree in Nutrition Sciences gives access to postgraduate studies in terms and under the conditions of the currently valid legislation.
Study area
Health Science – Nutrition and Dietetics
Assessment
The purpose of the student’s assessment is to evaluate his/her achievements in the acquisition and development of knowledge and competences defined in the Curricular Units syllabi.
Thus, assessment methods and instruments are adapted to the specific objectives, characteristics and contents of the corresponding Curricular Unit, and assessment is carried out in accordance with the currently valid Attendance and Assessment Regulations.
There are two main types of assessment: Continuous Assessment, which assesses the student’s work over an academic period (semester / quarter / year), e.g. his/her participation in the Curricular Unit activities, individual and/or group assignments, oral and written tests, etc., and Assessment by Exam, which assesses only the student’s performance at the exam he/she sits for.
RAZÕES PARA ESTUDAR CIÊNCIAS DE NUTRIÇÃO
- Licenciatura reconhecida pela Ordem dos Nutricionistas;
- Acompanhamento de perto por uma excelente equipa de docentes e não docentes;
- Licenciatura única na região de Viseu e interior do País;
- Bolsas de estudo:
- Para estudantes com baixos rendimentos;
- Para estudantes com média acima dos 16 valores.
