Doctorate in Nutrition

Presentation

The Doctorate in Nutrition program allows to take subjects and perform the Doctorate research within one of the lines of research that are offered, in accordance with an on-line education model. In this way, the Doctorate student takes part of an advanced postgraduate study that can adapt to one’s learning pace and working style.

During the program, the Doctorate student will have the support and advice of teaching staff, tutors and thesis directors who will ease the learning and academic performance in the subjects, research papers, and in the thesis thanks to the new technologies.

The Doctorate’s Committee will assign and supervise the study plan that will be appropriate to the training and thesis topic chosen by the Doctorate student. In addition, this committee will appoint a thesis director that will support and facilitate the studies and the thesis work of the Doctorate student.

Structure

LENGTH PURPOSE STUDY PLAN
Phase I, Teaching
1 year Acquiring the knowledge and skills needed to provide solutions that contribute to human development, scientific and technological development in the line of research of the Doctorate student. Taking on-line subjects defined in accordance with previous studies and with the thesis’ topic. In this phase, the Doctorate candidate must take the subjects that are appropriate to the chosen thesis’ topic.
Phase II, Tutoring
3 months Defining the thesis’ topic, objectives, hypothesis and methodology. With the support of a tutor, developing a proposal for the Doctorate thesis.
Phase III (Research)
1 year Developing the thesis. With the support of the Thesis Director, conduct research leading to the completion of the project.
Phase IV, Development of the Thesis
1 - 2 years. Drafting the Doctorate thesis. Under the supervision of the Thesis Director, the research will be developed: analysis and results achieved.

Educational Methodology

The educational model promotes collaboration and cooperation to enhance people’s education. This ensures a process that provides effective results with regard to the educational investment assumed versus the return in knowledge, personal and organizational learning. Nowadays, the educational model consists of many educational and pedagogical innovations that facilitate, strengthen and drive a formative process in a quality learning environment. This includes:

  • Making it easy for students, professors and both groups to be in contact.
  • Fostering cooperation and reciprocity: learning as a collective effort.
  • Considering the student as the center of the learning process in which the student actively participates.
  • Encouraging and promoting the continuous communication and interaction between professors and students.
  • Instilling that the training process implies and requires temporary dedication and continuous effort.
  • Using motivation as a constant stimulus so the student perceives that the expected learning results are achievable.
  • Personalizing the learning, taking into account the differences between students and their different ways of learning.

Diploma

The Doctorate student who meets the academic requirements and passes the Doctorate thesis’ defense in accordance with the rules of the universities which offer the Doctorate program, will get the following diploma:

  • Doctorate in Nutrition by the International Iberoamerican University (Mexico), indicating the line of research of the thesis.

Study Plan

Doctorate in Nutrition > Teaching

The Doctorate Program in Nutrition has the aim of training leading researchers in the field of nutrition that are able to contribute, in an independent way, to the generation and dissemination of knowledge, technologies and strategical methodologies.

The work of the teacher will be to promote the health and development of human capital, both at the national and international levels, developing, disseminating and transferring high-level research on nutrition, making emphasis in the field of experimental design in topics such as obesity, community nutrition and functional foods, nutraceuticals and nutrigenetics.

The Doctorate’s teaching phase is based on scientific research of excellence by training the Doctorate student in acquiring the knowledge that will enrich the learning process, collaborating in the development and innovation of the chosen line of research.

The Doctorate in Nutrition consists of the following phases:

INTRODUCTION PHASE

During this first period, the objective is that the student learns to use the Virtual Campus and its tools, in addition to receive the information about the academic program and the study dates.

Furthermore, in this phase the study of the first subject begins: Research Methods

Phase I - Teaching: Core Courses
New Trends in Food Consumption.
Inflammation and Nutrition
Molecular Basis of Cancer and Potential Anticarcinogenics
Circadian Rhythms, Energy Homeostasis and Metabolic Integration
Applied Computing to Nutrition Research
Research Seminar I
PHASE II - Teaching: Elective module (the PhD student studies the one that has been chosen)
Obesity and metabolic syndrome
Experimental design in Nutrition
Obesity and Metabolic Regulation
Research Seminar II
Community Nutrition Strategies
Experimental design in Community Nutrition
Design and Advertising and Communication Strategies in Community Nutrition
Research Seminar II
Functional Foods, Nutraceuticals and Nutrigenetics
Bioactive Compounds of the Diet
Nutrigenetics and Nutraceuticals
Research Seminar II
PHASE III - Research
Research Work I
Research Work II
PhD Thesis’ Proposal
PHASE IV - Development of the Thesis
Development of the Thesis
Dissertation Thesis

Lines of Research

Doctorate IN NUTRITION LINES OF RESEARCH:
Obesity and metabolic syndrome
Endocrine function of obesity
Clinical studies in the treatment of obesity
Alteration and metabolic regulation in obesity
Community nutrition strategies
Community intervention in populations at nutritional risk
Population studies in food and nutrition
Education and communication for health and nutrition
Functional foods, nutraceuticals and nutrigenetics
Food composition and analysis
Bioactive compounds of the food and their effects on health
Design, development and production of foods with added nutritional value
Bioactive compounds and cardiovascular pathologies
Bioactive compounds and cancer
Functional foods
Nutrition in stages of life
Child nutrition
Nutrition in older adults
Nutrition and physical activity
Clinical Nutrition

Direction

  • Dra. Mercedes Montserrat Echeto. PhD in Food Quality, Safety and Technology by the University of Zaragoza (Spain). Master’s Degree in Nutrigenomics and Personalized Nutrition. Degree in Human Nutrition and Dietetics. Professor at the European University of the Atlantic.
  • Dr. Maurizio Antonio Battino. PhD in research by the Università degli studi di Catania (Italy). PhD Honoris Causa by the University of Medicine and Pharmacy "Carol Davila" in Bucharest (Romania). Teaching at the Università degli Studi di Ancona (Italy).

Teaching staff and Authors

  • Dr. Cristian Abelairas Gómez. PhD in Research in Physical Activity, Sport and Health, University of Vigo (Spain). Director of the Undergraduate in Sport and Exercise of the European University of the Atlantic (Spain).
  • Dr. José Miguel Álvarez Suárez. PhD in Food and Health, Polytechnic University delle Marche (Italy). Post-doc grantholder Researcher.
  • Dr. Ángel Rafael Barreiro Maymí. PhD in Naturopathic Sciences, Paladi University. Dedicated to professional and private practice of Clinic Naturopathy (Puerto Rico).
  • Dr. Maurizio Antonio Battino. PhD in research by the Università degli studi di Catania (Italy). PhD Honoris Causa by the University of Medicine and Pharmacy "Carol Davila" in Bucharest (Romania). Teaching at the Università degli Studi di Ancona (Italy).
  • Dr. Noelia Bofanti. PhD in Sport and Exercise Science, Technical University of Madrid (Spain). Teacher at the Universidad San Jorge (Spain) and Teacher at the Real Madrid School and at the European University of Madrid (Spain).
  • Dr. Antonio Jesús Borez Cerezal. PhD in Sport and Exercise Science, University of Vigo (Spain). Coordinator of the Undergradute in Sport and Exercise Science of the European University of the Atlantic, Spain.
  • Dr. Mercedes Briones. International PhD in Nutrition, University of Granada, (Spain). Teacher at the Iberoamerican University Foundation.
  • Dr. María Mercedes Cano Rodríguez. PhD in Pharmacy, University of Seville (Spain). Teacher at the University of Seville.
  • Dr. David Casamichana Gómez. PhD in Sport and Exercise Science, University of the Basque Country (Spain). Teacher at the European University of the Atlantic, Spain.
  • Dr. María Jesús Cejudo Bastante. PhD in Food Science and Technology, University of Castilla La Mancha (Spain). Post-doc contract of excellence of the Junta de Andalucía for the University of Seville (Spain).
  • Dr. Jorge Luis Chávez Servín. PhD in Drugs, Food and Health, University of Barcelona, Spain. Researcher and Teacher at the Universidad Autónoma de Querétaro (Mexico).
  • Dr. Andrea Corrales Pardo. PhD in Molecular Biology and Biomedicine, University of Cantabria, Spain. Teacher at the European University of the Atlantic, Spain.
  • Dr. Anna Costa Corredor. PhD in Food Science and Technology, University of Girona (Spain). Co-founder of private enterprise in Food Security and Nutrition (Spain).
  • Dr. Gloria Domènech Avaria. PhD in Nutrition, University of Valencia, Spain. Researcher and coordinator at the Universidad Técnica de Manabí (Ecuador).
  • Dr. Nuri El azem De haro. PhD in Pharmacy, University of Granada, Spain. Researcher in Abbott Nutrition (Spain).
  • Dr. María Luisa Escudero Gilete. PhD in Pharmacy, University of Seville (Spain). Teacher at the University of Seville.
  • Dr. Nivia Fernández Hernández. PhD in Education, specialization in Curriculum and Teaching in Health Sciences, Universidad de Puerto Rico. Assistant Vice President for Academic Affairs at the Universidad de Puerto Rico.
  • Dr. Mar García Aloy. PhD in Food and Nutrition, University of Barcelona, Spain. Postdoc researcher at the University of Barcelona.
  • Dr. Sofía García-Mauriño Ruiz-Berdejo. PhD in Biological Sciences, University of Seville (Spain). Teacher at the University of Seville.
  • Dr. Francesca Giampieri. PhD in Food, Health and Drugs and PhD in Biology, Università Politecnica delle Marche (Italy). Postdoc Fellow at the Faculty of Medicine and Surgery, Università Politecnica delle Marche.
  • Dr. John Michael González Guzmán. PhD in Human Nutrition and Biochemistry, Michigan State University (USA). Teaching at the University of Western States (USA).
  • Dr. Sofía Guillén Asín. PhD in Quality, Safety and Food Technology, University of Zaragoza (Spain). Teacher at the European University of the Atlantic, Spain.
  • Dr. José Miguel Hernández Hierro. PhD in Chemistry, Universidad de Salamanca, Spain. Postdoc at the University of Seville (Spain).
  • Dr. Roberto Carlos Leonardo Mendonça. PhD in History, University of Granada, Spain. Teaching at Universidade Atlântica (Portugal).
  • Dr. Susana Martínez Flórez. PhD in Biomedicine at the Universidad de León. Teacher at the Iberoamerican Univesity Foundation.
  • Dr. Isabel Martorell Mariné. PhD in Biomedicine, Rovira i Virgili University (Spain). Teacher and Coordinator of the PhD in Nutrition by the International Iberoamerican University and Teacher at the European University of the Atlantic (Spain).
  • Dr. Antonio Jesús Meléndez Martínez. PhD in Pharmacy, University of Seville, Spain. Teacher at the University of Seville.
  • Dr. Marta Mesías García. PhD in Human Nutrition, University of Granada, Spain. Researcher at the Instituto de Ciencia y Tecnología de Alimentos y Nutrición (Spain).
  • Dr. Olga Molinero González. European doctorate in Sport and Exercise Sciences, Universidad de León (Spain). Teacher at the Universidad de León.
  • Dr. Mercedes Montserrat Echeto. PhD. in Quality, Safety and Food Technology, University of Zaragoza (Spain). Teacher at the Iberoamerican University Foundation.
  • Dr. Virginia Motilva Sánchez. PhD in Pharmacy, University of Seville (Spain). Teacher at the University of Seville.
  • Dr. María Niculcea. PhD in Biology, Universidad de Navarra, Spain.
  • Dr. Juan Antonio Nieto Fuentes. PhD in Food Science and Technology and Chemical Engineering, Universidad Autónoma de Madrid. Researcher at AINIA (Spain).
  • Dr. Mireia Peláez Puente. PhD in Sport and Exercise Science, Technical University of Madrid (Spain). Teacher at the European University of the Atlantic, Spain.
  • Dr. Gemma Perelló Berenguer. PhD in Toxicology and Food Security, Rovira i Virgili University (Spain). Researcher at the Rovira i Virgili Univerisity.
  • Dr. Ledicia Rey Salgueiro. Dr. in Quality, Safety and Food Technology, University of Vigo (Spain). Researcher at the University of Vigo.
  • Dr. Guillermo Rodríguez Navarrete. PhD in Human Nutrition, University of Granada, Spain. Nutritional Educator and Assocaite Teacher at the European University of the Atlantic, Spain.
  • Dr. María Aparecida Santos e Campos. PhD in Physical Activity and Health, University of Jaén (Spain). Researcher at the Associación de Fibromialgia of Jaén.
  • Dr. Jesús Simal Gandara. PhD in Pharmacy, Universidade de Santiago de Compostela, Spain. Teacher at the University of Vigo (Spain).
  • Dr. José Enrique Sirvent Belando. PhD in Food Science, University of Alicante (Spain). Teacher at the University of Alicante.
  • Dr. Amélia Cristina Stein. PhD in Sport and Exercise Sciences, Universidad de León (Spain). Teacher at the Iberoamerican University Foundation.
  • Dr. Antonio Jesús Sánchez Oliver. PhD in Human Nutrition, University of Granada, Spain. Teacher at the Universidad Pablo de Olavide (Spain) and at the University of Seville (Spain).
  • Dr. Elena María Talero Barrientos. PhD in Pharmacology and Pharmacotherapy, University of Seville (Spain). Teacher at the University of Seville.
  • Dr. Laura Vera Ramírez. PhD in Cell Biology, University of Granada, Spain. Post-doc contract by the Junta de Andalucía for the University of Granada (Spain).
  • Dr. Isabel María Vicario Romero. PhD in Pharmacy, University of Seville (Spain). Teacher at the University of Seville.
  • Dr. Francesco Visioli. PhD in Chemistry and Pharmaceutical Technology by the Università degli Studi di Milano (Italy) and PhD in Biotechnology at the University of Brescia (Italy). Teaching at Oregon State University (USA).
  • Dr. Luis Benigno Vivanco Sierralta. Doctor in Applied Molecular Medicine, San Pablo CEU University (Spain). Coordinator of the Platform for Research in Bioethics and Medical Education for the Center for Biomedical Research of La Rioja (Spain) and Teacher at the Iberoamerican University Foundation.
  • Dr. Miguel Román Vázquez Martí. PhD in Physical Culture, University of Jaén, Spain. Teacher at the Ciencias de la Cultura Física y el Deporte Manuel Fajardo (Cuba).
  • Dr. Jaime Antonio Yáñez Farfán. PhD in Pharmacology and Toxicology, Washington State University (USA). Senior Scientist II in Alcon Research, Ltd. - Alcon Laboratories (USA).
  • Dr. Rosa Elena Yáñez García. PhD in Nutrition and Metabolism, Rovira i Virgili University (Spain). Appraiser of scientific articles at the Rovira i Virgili University and Teacher at the Iberoamerican University Foundation.
  • Dr. Priscilla Almeida de Souza. PhD in Biomedicine by the University of Zaragoza (Spain). Degree in Human Nutrition and Dietetics and Specialization in Sports Nutrition by the Centro Universitário de Belo Horizonte (Brazil). Professor at the Iberoamerican University Foundation.

Scholarships

The Iberoamerican University Foundation- FUNIBER has created the Doctorate Scholarship program which is aimed at people who have an excellent academic record. Other foundations, institutions and universities have joined this program.

This PhD scholarship program, with the participation of other foundations, institutions and universities, is aimed at university teaching staff, with the objective of contributing to an increase in the percentage of doctors in universities, as well as it is aimed at professionals from the business and public administration world, in order to contribute to the R+D departments and to generate innovation.