Course outline
Credits and subjects
| Year | Compulsory | Core subjects | Core subjects from other areas | Optional subjects | FDP | Total |
|---|---|---|---|---|---|---|
| 1 | 18 | 30 | 12 | -- | -- | 60 |
| 2 | 39 | 15 | 6 | -- | -- | 60 |
| 3 | 48 | -- | -- | 12 | -- | 60 |
| 4 | 44 | -- | -- | 6 | 10 | 60 |
| Total | 149 | 45 | 18 | 18 | 10 | 240 |
| Semester 1 | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Cell & Tissue Biology | 6 | Basic area-subject | Spanish, Basque | |
| Food and Culture | 6 | Compulsory | Spanish, Basque | |
| General Chemistry and Physicochemistry | 6 | Basic from other areas | Spanish, Basque | |
| Psychology & Communication | 6 | Basic area-subject | Spanish, Basque | |
| Statistics | 6 | Basic area-subject | Spanish, Basque |
| Semester 2 | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Biochemistry | 6 | Basic area-subject | Spanish, Basque | |
| Chemistry and Biochemistry of Food | 6 | Compulsory | Spanish, Basque | |
| Human Anatomy | 6 | Basic area-subject | Spanish, Basque | |
| Legislation, Codes of Practice & Management | 6 | Compulsory | Spanish, Basque | |
| Organic Chemistry | 6 | Basic from other areas | Spanish, Basque, English |
| Semester 1 | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Bromatology | 9 | Compulsory | Spanish, Basque | |
| Gene Expression & Metabolic Control | 6 | Basic area-subject | Spanish, Basque | |
| Human Physiology | 9 | Basic area-subject | Spanish, Basque | |
| Immunonutrition & Food Allergies | 6 | Compulsory | Spanish, Basque |
| Semester 2 | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Culinary & Food Processing Technology | 9 | Compulsory | Spanish, Basque | |
| Human Nutrition | 9 | Compulsory | Spanish, Basque | |
| Microbiology & General Parasitology | 6 | Basic from other areas | Spanish, Basque | |
| Physiopathology | 6 | Compulsory | Spanish, Basque |
| Anual | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Food Quality and Safety | 12 | Compulsory | Spanish, Basque | |
| General & Applied Dietetics | 12 | Compulsory | Spanish, Basque |
| Semester 1 | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Community Food | 6 | Compulsory | Spanish, Basque | |
| Nutritional Epidemiology | 6 | Compulsory | Spanish, Basque | |
| Written scientific-technical communication in Basque | 6 | Elective | Basque |
| Semester 2 | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Biochemistry & Bio-physics of Sport & Development | 6 | Elective | Spanish | |
| Microbiology and Food Hygiene | 6 | Compulsory | Spanish, Basque | |
| Oral scientific-technical communication in Basque | 6 | Elective | Basque | |
| Public Health | 6 | Compulsory | Spanish, Basque | |
| Sociology of the Food System | 6 | Elective | Spanish |
| Semester 1 | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Collective Restoration | 6 | Compulsory | Spanish, Basque | |
| Diet therapy | 9 | Compulsory | Spanish, Basque | |
| Nutrition and Dietetics in Specific Groups | 9 | Compulsory | Spanish, Basque |
| Semester 2 | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Final Year Project | 10 | Final year project | ||
| Guided Practical Training | 20 | Compulsory | With pre-requirements |
| Semester 1 | Credits | Language | Prerequisites | |
|---|---|---|---|---|
| Anatomy Applied to Human Nutrition | 6 | Elective | Spanish, Basque | |
| Design & Innovation in the Food Industry | 6 | Elective | ||
| Physiology of Ingestive Behavior | 6 | Elective | Spanish, Basque | |
| Plants in Human Food | 6 | Elective |