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 24 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.
Description of the Subjects
1st PART MANDATORY MODULE
- METHODOLOGY OF SCIENTIFIC RESEARCH
This subject consists of the following topics:
The scientific method. Research techniques. The research process. Statistical criteria for the research process. Descriptive statistics. Differential statistics, correlation, and regression. Final research report.
- CHARACTERIZATION OF VEGETARIAN DIETS
This subject consists of the following topics:
Lacto-ovo-vegetarian diet. Lacto-vegetarian diet. Strict vegetarian diet: Other types of vegetarian diets
- NUTRIENTS
This subject consists of the following topics:
General information on macronutrients (carbohydrates, lipids, proteins) and micronutrients (vitamins and minerals). Water and electrolyte balance. Fiber and phytocomposites. Amino acids and other nitrogenous components considered essential nutrients.
- NUTRITIONAL BIOCHEMISTRY
This subject consists of the following topics:
An overview of the anatomy and physiology of the digestive system with notions in comparative anatomy. Metabolism and its regulation. Metabolic integration. Intracellular and intercellular signals. Gene expression regulation. Metabolic fate of carbohydrates. Metabolic fate of lipids. Amino acids, nucleotides, and other nitrogen compounds.
- VEGETARIAN DIETARY FOODS
This subject consists of the following topics:
Foods of plant origin: cereals, legumes, vegetables, fruits, and nuts. Milk, eggs and dairy products, honey. Food from traditional and organic crops. Food preservation, preparation, and cooking methods.
- PRESENCE AND BIOAVAILABILITY OF NUTRIENTS IN PLANT FOODS
This subject consists of the following topics:
Vegetable proteins. Carbohydrates. Vegetable fats (with emphasis on omega-3). Vitamins (with emphasis on vitamin B12). Minerals (with emphasis on iron, calcium, zinc, iodine). Phytocompounds.
- THE NUTRITIONAL REQUIREMENTS OF THE HUMAN ORGANISM
This subject consists of the following topics:
Concept of nutrition. The cell. Nutrients. Body energy production. Energy value of nutrients and nutritional objectives. Omnivorous food guidelines. Vegetarian dietary guidelines.
- FOOD COMPOSITION TABLES. THE PREPARATION OF VEGETARIAN DIETS
This subject consists of the following topics:
Food groups. Distribution of meals during the day. Food Composition Tables. The preparation of vegetarian diets.
- VEGETARIAN NUTRITION IN PHYSIOLOGICAL CONDITIONS
This subject consists of the following topics:
Vegetarian nutrition and pregnancy. Vegetarian nutrition and breastfeeding. Vegetarian nutrition in childhood. Vegetarian Nutrition in adolescence (with overview on eating disorders). Vegetarian Nutrition in aging (with overview on menopause).
- VEGETARIAN NUTRITION IN COMMON PATHOLOGICAL CONDITIONS
This subject consists of the following topics:
Epidemiological evidence. Cardiovascular diseases. Obesity and overweight. Mellitus diabetes. Hypertension. Osteoporosis. Cancer. Neurodegenerative diseases. Constipation. Celiac disease and other diseases of the immune system. Anemia. Interactions between drugs and plant foods.
- PARTICULAR ASPECTS OF THE VEGETARIAN DIET
This subject consists of the following topics:
School Nutrition. Vegetarian nutrition in the hospital (including enteral nutrition). Vegetarian nutrition and physical activity.
- OTHER ASPECTS OF THE VEGETARIAN DIET
This subject consists of the following topics:
Human evolution and diet. Vegetarianism and environmental impact. History of vegetarianism. Ethical motivations of the vegetarian option.
2nd PART: SUPERVISED FACE-TO-FACE INTERNSHIP (SFI)
Completion of the Supervised Face-to-face Internship is mandatory according to the requirements of the University in which the student is enrolled.
The Supervised Face-to-Face Internship (SFI) consists of a set of activities that are developed on temporary basis, emphasizing the process of learning and job training. The student must develop it individually in public or private centers or institutions.
The development of the SFI shall be in accordance with the SFI’s guidelines that the institution will provide to the student. It is important to inform the students that they will be responsible for looking for an internship’s institution, which will need the approval of the Academic Program’s direction.
3rd PART: FINAL PROJECT (FP)
The Final Project must be a professional research project, it must be a proposal and/or the implementation of an intervention with the aim of responding to the detected needs in a given real professional context, related to the work environment to which the studied program is attached.
The student must develop his/her Final Project according to the Final Project Regulations, which the institution will provide to the student, and which will serve as a guide for its development, especially if the student does not have experience in developing projects of this type.
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.
Teaching staff and Authors
- 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.
- Luciana Baroni, MD. Specialist in Geriatrics and Neurology International Master's Degree in Nutrition and Dietetics President: Italian Scientific Society of Vegetarian Nutrition – SSNV: http://www.scienzavegetariana.it/
- Marina Berati, Engr. International Center for Ecology Nutrition - NEIC. President of AgireOra Editions.
- Chiara Bonetto, PhD. Statistical PhD in Statistics Methodology for Scientific Research. Department of Public Health and Community Medicine. University of Verona, Italy.
- Donata Decima, MD. Specialist in Neurology International Master's Degree in Nutrition and Dietetics Director of the outpatient clinic for the diagnosis and treatment of headaches. Villa Salus Hospital. Via Terraglio 114, 30174 Venezia Mestre (VE), Italy
- Mauro Destino, ScD. Specialist in Food Science, Specialist in Food Chemistry and Technology. Nutritionist Head of clinic for weight and diet disorders. DIAITA Center, Mesagne (BR), Italy.
- Ilaria Fasan, RD. Unit of Diabetology, Clinical Nutrition, Obesity and Metabolic Diseases in Pediatrics Regional Referral Center for Diabetes in Childhood Via Bengasi 4, 37134 Verona (VR), Italy
- Roberto Fraioli, MD. Specialist in Obstetrics and Gynecology. Director of the Center for Menopause. Ospedale Villa Salus, Venezia Mestre, Italy.
- Luisa Mondo, MD. Specialist in Preventive Medicine and Hygiene. Regional Service of Epidemiology. ASL TO 3 Regione Piemonte. Via Sabaudia 164, 10095 Grugliasco (TO), Italy.
- Susanna Penco, ScD. University researcher. Specialist in General Pathology. Department of Experimental Medicine. Sezione Patologia Generale. Via Leon Battista Alberti, 2-16132 Genova-Italy.
- Leonardo Pinelli, MD. Specialist in Pediatrics and Endocrinology. Vice-president: Italian Scientific Society of Vegetarian Nutrition – SSNV: http://www.scienzavegetariana.it/
- Luciano Proietti, MD. Specialist in Pediatrics. Specialist in Pediatric Surgery. President of the Italian Society of Vegetarian Nutrition (S.I.N.V.E.). http://www.sinve.org
- Vincenzino Siani, MD. Specialist in Sports Medicine, Hepatic and Metabolic Diseases, and Aeronautics e Space Medicine. Degree in Natural Sciences Lecturer in Nutritional Ecology in the specialty degree course in Human Nutritional Sciences-University of Rome “Tor Vergata”. Lecturer in Physiology and Dietetics Applied to Sports-The Sports School of the Italian National Olympic Committee (C.O.N.I.) Rome, Italy President of the Italian Society of Vegetarian Nutrition (S.I.N.V.E.). http://www.sinve.org
- Massimo Tettamanti, PhD. PhD in Chemical Sciences. Advisor to the Mahatma Gandhi Center, Government of India. Director of International Center of Nutrition Ecology.
- Raffaella Zago, MD. Specialist in Food Sciences Director of Clinic of Clinical Nutrition U.O. di Medicina. Presidio Ospedaliero di Dolo (VE), Italy.
- Cristina Zuliani, MD. Specialist in Neurology Specialist in inflammatory and degenerative diseases of the central nervous system. Responsible for multiple sclerosis clinic. Unità Operativa di Neurologia - Mirano (VE).
Other contributors:
- Prof. Giovanna Curatola. Professor of Biochemistry, lecturer at the School of Specialization in Food Science, Interdepartmental Center for Education Health Promotion and Health (CIESS), “Nutrition” Section of the School of Medicine, Polytechnic University of the Marche, Ancona, Italy.
- Dr. Maria Soledad Ferreiro Cotorruelo. Graduated in Medicine and Surgery (University of Seville); graduated in Dentistry (University of Granada); Doctor of Philosophy in Dentistry (University of Seville); Specialist in Preventive Medicine and Hygiene (Polytechnic University of the Marche); International Master in Nutrition and Dietetics (University of Leon); collaborator Regional Health Agency of the Marche Region.
- Prof. Dr. D. Javier González Gallego. Professor of Physiology at the University of León.
- Prof. Dr. D. Juan Llopis González: Professor of Physiology. Professor at the School of Nutrition of the University of Granata.
- Dr. Elisabetta Marotti. Physician, specialist in Clinical Nutrition. Self-employed physician, member of the Multidisciplinary Team for the Pathways of Nutritional Psycho-education of the Interdepartmental Center of Health Education and Health Promotion (CIESS) Polytechnic University of Marche, Ancona, Italy.
- Prof. Dr. D. José Mataix Verdú. DEP. Professor of Physiology. Director, Institute of Nutrition and Food Technology, University of Granada, Spain.
- Prof. Bruno Mezzetti. Professor of General Arboriculture and Tree Cultivation, in service at the Polytechnic University of the Marche, Faculty of Agriculture, Department of Environmental Sciences and Crop Production (SAPROV). Director of the Department of Environmental Sciences and Crop Production, Polytechnic University of the Marche. President of First Level Courses for Bachelor of Science and Master of Science in Agricultural Science and Technology. Local Coordinator of the Second Level Master of ELearning UNIDO Biosafety of GMOs.
- D. Eduard Reinoso Zamora. Bachelor of Food Science and Technology and Diploma in Human Nutrition and Dietetics. University of Barcelona.
- Prof. Dra. Da. Pilar Sánchez Collados. Professor of Physiology at the University of León.
- Dr. Sandra Sumalla Cano. Doctor in Projects. International Master in Applied Nutrition and Dietetics from the University Rovira i Virgili. Master's Degree in Physical Activity: Training and Sports Management by UNINI. A Bachelor's Degree in Food Science and Technology from the University of Barcelona. Certified in Human Nutrition and Dietetics from the University of Barcelona-CESNID.
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.