Nutrition and Applied Dietetics

Program Presentation

Increasing the quality of life in our society has generated more interest and concerns about food, both personally and professionally. In order to have a complete view of the field of nutrition and diet, it is necessary to begin from a solid initial training.

Our health system is based on curing illness, leaving prevention in second place. However it should be noted that,in economic terms, proper prevention programs help us to reduce current spending on health, currently focused mostly on palliative or curative treatments. Therefore, with the help of nutrition, it is possible to reduce costs and prevent the prevalence of diseases.

Moreover, there are a high number of graduates who, in addition to having followed a career, would like to specialize in Nutrition and Dietetics so as to expand their employment opportunities.

The program of Applied Nutrition and Dietetics aims to provide training in proper nutrition to respond to the nutrition problems that a healthcare professional may encounter.

Who is the programme for?

The Nutrition and Applied Dietetics program is designed for:

  • Non-academics who wish to specialize in the field of Nutrition.
  • All Health Care professionals, from related industries or private corporations who want to consolidate their knowledge so as to apply it in their job environment.
  • Graduates / diploma holders who wish to specialize in foods and nutrition topics to improve their employment prospects.


Successful completion of the Program will enable you to be awarded the degree in Specialization in NUTRITION AND APPLIED DIETETICS.

After successfully completing the Program, the student will receive the degree as awarded by the University where they have enrolled.

Program Structure

The estimated duration for the completion of the Nutrition and Applied Dietetics program is 500 hours (50 credits)1.

Regarding the study time duration, it is established that:

  • Being an Online Program and not being subjected to traditional class attendance, there is no established initial date so that the student can enroll at any time subject to available spaces.
  • For academic and educational reasons, the Program has a minimum duration of at least 6 months.
  • The maximum time limit to complete the subject is 12 months. During this period of time, the student must submit all corresponding subject evaluations.

The credit structure for the Nutrition and Applied Dietetics program is as follows:

Subjects 40 9 400
Final Course Project 10 3 100
TOTAL 50 12 500

a. The equivalence in credits may vary according to the university that grants the degree
b. Duration in months


General Objective

  • To provide training on the most relevant topics comprised in the study of Nutrition and Dietetics.

Specific Objectives

  • To acquire a global perspective of Dietetics and Nutrition and to be able to identify the metabolic processes, the nutritional characteristics of foods, the fundamentals in diet preparation, the hygienic handling of food and current food legislation.
  • To learn about the latest news and related scientific studies by international experts in nutrition research.
  • To provide students with the tools to develop their own personal criteria, so that they may infer whether a dietary practice is consistent from a scientific point of view or comment on different theories concerning nutrition.
  • To be able to transmit information about correct eating habits as well as the negative consequences that may result in failure to follow them.
  • To share experiences and personal and professional expertise in the field through the use of the Virtual Campus.

Career Opportunities

Some Professional Employment Opportunities for the Nutrition and Applied Dietetics program are the following:

  •  Doctors, Pharmacists, Physiotherapists, Naturopaths and other health-care related professionals as a complement to their training and skills in their daily work
  •  Teachers in regulated and non-regulated educational programs, sanitary and restoration services personnel, consumer information centers, chronic sickness associations, colleges, civic centers, sports centers, etc.
  •  Industrial consultants in information research and new products promotion so as to assure the links between marketing, technologies, research and, development.
  •  Related job positions in dietetic products specialized retailers.
  •  Related job positions in the food or pharmaceutical industry with a particular nutritional products line.

Note: Professional practice is subject to each country’s legislations.

Study Plan

The Nutrition and Applied Dietetics program has a curricular structure divided into two parts that seek to place the student in the authentic framework of a continuous change.


The first part allows the student to know and understand the complexities of the field of nutrition, from its conceptual, historical, and theoretical foundations to organizational, social, and technological implementation.

The objective of the 1st Part: Subjects is to ensure that students acquire a global view of nutrition so they can be able to master basic techniques of assessment, diagnosis, intervention in processes of Health and Nutrition and have a multidisciplinary view of its applications.

The corresponding subjects and hours that compose the 1st Part: Subjects are shown in the following table:

1 Anatomy and Physiology of the Digestive System 30
2 Nutrients I: Macronutrients 35
3 Nutrients II: Micronutrients 30
4 Foods 35
5 Nutritional Needs of the Human Organism 40
6 Food Composition Tables and Dietetics 60
7 Nutrition in physiological situations 40
8 Nutrition in high prevalence pathological situations 40
9 Food hygiene 30
10 Food Toxicology 30
11 Phytotherapy 30

The last phase of the program consists of a Final Course Project that can be started prior to the end of 1st Part: Subjects, since at that time the student will have developed the knowledge needed to begin work on the project.

Its aim is to submit a paper that shows the total scope of the proposed project, and the possibilities of its specific implementation, according to the guidelines and details of the Final Course Project as presented. The work must be a contribution to a specific field of study in the program or to the relationship, both theoretical and applied, between the related disciplines.

Nota: The contents of the academic program may be subject to slight modifications, depending on the updates or the improvements made.


Academic Administration

  • 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.
  • Dr. Javier González Gallego. Professor of Physiology at the University of León.
  • Dr. Fernando Mönckeberg Barros. Dean of the Faculty of Science at the Diego Portales University (Chile). President of the Corporation for Child Nutrition (COCN).
  • Dr. Adolfo Chávez. President of the Latin American Association of Nutrition. Head of the Department of Applied Nutrition and Nutritional Education of the National Institute of Medical Sciences and Nutrition (NIMSandN) Salvador Zubirán (Mexico).
  • Dr. Antonio Gálvez del Postigo Ruiz. Professor of Microbiology at the Department of Health Sciences at the University of Jaen.
  • Dr. Esther Fuentes Marhuenda. Professor of the Miguel Hernández de Elche University.
  • Dr. Luzmila Troncoso Corzo. Dean of the Faculty of Nutrition and Dietetics from the South Scientific University (Peru).
  • Prof. Enrico Bertoli. Biochemical Professor and Director of the Scuola di Specializzazione in Scienza dell'Alimentazione.

General Academic Coordination

  • Dr. Irma Domínguez Azpíroz. International Coordinator.

Teaching staff and Authors

  • Dr. Andrea Arreguín. Doctor and Master's Degree in Nutrigenomics and Personalized Nutrition from the University of the Balearic Islands. Professor at the International Iberoamerican University.
  • Dr. Angélica Quintero Flórez. Doctor in Health Sciences. Professor at the International Iberoamerican University.
  • Dr. Clara Colina Coca. Doctor in Nutrition, Science and Food Technology from the Faculty of Pharmacy. University Complutense Madrid - ICTAN-CSIC. Collaborating Professor at the Open University of Catalonia (UOC).
  • Dr. Claudia Nelly Orozco. Doctor of Public Health Sciences from the University of Guadalajara. Professor at the International Iberoamerican University.
  • Dr. Clicia Jatahy Peixoto. Doctor of Psychogerontology. Professor at the International Iberoamerican University and the International University of Valencia.
  • Dr. Isabel Martorell. Doctorate in Biomedicine, Rovira i Virgili University. Professor at the International Iberoamerican University.
  • Dr. Iñaki Jordi Elío. Doctor in Health and Nutrition Projects from the International Iberoamerican University. Academic Director and professor of the Degree in Human Nutrition and Dietetics in the European University of the Atlantic.
  • Dr. Jorge Castro Albarrán. Doctor of Science in Biotechnological Processes from the University of Guadalajara. Research Professor at the University Center of the South Coast of the University of Guadalajara.
  • Dr. Laura Moro. Doctor of Medicine (Epidemiology, Public Health and International Health) from the University of Barcelona.
  • Dr. Mª Isabel Espinosa Salinas. Doctor in Biology and Food Sciences from the Autonomous University of Madrid. Researcher at the Madrid Institute for Advanced Food Studies (IMDEA)
  • Dr. Mercedes Briones. International Doctorates in Child Nutrition, University of Granada. Professor at the International Iberoamerican University.
  • Dr. Nohora Milena Martínez. Doctor in the Mental Health Program: Genetics and environment by the Universitat Rovira i Virigili and University of Almería.
  • Dr. Priscilla Almeida. Doctor in Biomedicine, University of Zaragoza. Professor at the International Iberoamerican University
  • Dr. Rosa Elena Yáñez. Doctorate in Nutrition and Metabolism, Rovira i Virgili University. Professor at the International Iberoamerican University.
  • Dr. Sandra Sumalla. Doctor in Health and Nutrition Projects at the International Iberoamerican University. Dean and Professor of the Faculty of Health Sciences at the European Univerity of the Atlantic.
  • Dr. Silvia Quer. Doctorate in Clinical Psychology and Health. Professor at the International Iberoamerican University.
  • Dr. Susana Martínez. Doctor in Biology from the University of León. Professor of the European University of the Atlantic.
  • Dr. Tatiana Lacruz Gascón. Doctor in Clinical and Health Psychology from the Autonomous University in Madrid. Master’s Degree in General Health by the Autonomous University in Madrid.
  • Dr. (c) Laura Pla Pagà. Doctorate Candidate in Biomedicine, Rovira i Virgili University. Associate Professor at the Faculty of Medicine and Health Sciences, Rovira i Virgili University.
  • Dr. (c) Anna Marín. Doctoral candidate in Education Professor of the European University of the Atlantic.
  • Dr. (c) Irma Domínguez. Doctoral candidate in Education by the Iberoamerican International University. Professor of the European University of the Atlantic.
  • Dr. (c) Thania Chio. Doctoral candidate in Education Professor at the International Iberoamerican University and collaborating universities.
  • Mg. Javier Sainz Sánchez. Master's Degree in Agrifood from the University of Cordoba. Bachelor’s in Food Science and Technology from the University of Cordoba. Dietitian-nutritionist from the Association of Fibromyalgia and Chronic Fatigue Syndrome of Cordoba (ACOFI)
  • Mg. Laura Martín. Master in International Health and Cooperation, and Expert in Digital Health Communication and Marketing. Consultant/Auditor of Food Quality. Professor at the International Iberoamerican University.
  • Mg. María Eugenia Delvaux. Master in Nutrition and International Dietetics. Professor at the International Iberoamerican University.
  • Mtr. Cristina Lafuente. Master in Nutrition and Metabolism, Clinical Nutrition from the University of Barcelona.
  • Mtr. Graciela Porta Ferraz. Master in Nutrition and Metabolism, University of Barcelona.
  • Mtr. Mónica Chamorro. European Master in Nutrition and Metabolism and Postgraduate in Collective and Commercial Restaurant Management from the University of Barcelona.
  • Sonia Jiménez Rodríguez. Nutritionist at STICSA as a trainer in nutrition and food hygiene.

FUNIBER Training Scholarships

The Ibero-american University Foundation (FUNIBER) periodically delivers an economic baseline with extraordinary character for scholarships in FUNIBER Training.

To apply for it, you only need to send your application for a scholarship on the website’s main page with the required data, and the evaluation committee will examine the suitability of your candidature to be granted economic aid, in the form of a scholarship in FUNIBER Training.