Courses
BAN 610: Basic Histology 4(3-2) I
Credits: 4
BAN 630: General Pathology 3(2-2) I
Credits: 3
BIO 623: Histophysiology of the Digestive System 3(2-2) I
Credits: 3
BIO 650: Cell Immunology 4(4-0) I
Credits: 4
BQI 600: General Biochemistry 4(4-0) I
Credits: 4
BQI 620: Enzymology 4(4-0) II
Credits: 4
BQI 640: Animal Tissue Biochemistry 4(4-0) I
Credits: 4
BQI 645: Nutritional Biochemistry 4(4-0) II
Credits: 4
EDU 623: Educational Policies in Brazil 4(3-2) I e II
Credits: 4
EDU 660: Higher Education Methodology 3(2-2) I and II
Credits: 3
EFI 611: Ergogenic Resources 4(4-0) II
Credits: 4
EFI 613: Physical Activity and Chronic Non Transmissible Diseases 4(4-0) II
Credits: 4
EFI 616: Laboratory of Stress Physiology I 4(1-6) I and II
Credits: 4
EFI 617: Measurement of Human Activities Energy Expenditure 3(2-2) I and II
Credits: 3
ERU 612: Social Anthropology 4(4-0) I
Credits: 4
ERU 624: Research Methodology I 4(4-0) II
Credits: 4
ERU 704: Brazilian Economy II 4(4-0) I
Credits: 4
EST 620: Applied Statistics 4(4-0) I and II
Credits: 4
LET 604: Portuguese to Foreign: Reading and Writing 3(2-2) I and II
Credits: 3
LET 610: Instrumental English I 4(4-0) I and II
Credits: 0
MBI 630: Food Microbiology 3(3-0) I
Credits: 3
MBI 631: Laboratory of Food Microbiology 3(0-6) I
Credits: 3
NUT 620: Nutritional Needs and Recommendations 3 (3-0) I
Credits: 3
NUT 621: Bioavailability of Minerals 5 (3-4) I
Credits: 5
NUT 622: Nutritional Quality of Proteins 4 (2-4) II
Credits: 4
NUT 623: Vitamins in Food 4 (3-2) II
Credits: 4
NUT 624: Food Hygiene and Health Security 4(4-0) I
Credits: 4
NUT 625: Fat Metabolic and Nutritional Processes 4(3-2) I
Credits: 4
NUT 626: Applied Dietetics 3(2-2) II
Credits: 3
NUT 629: Bioactive Compounds of Food on Human Health 3(2-2) I
Credits: 3
NUT 631: Nutrition in Endocrine and Metabolic Changes 4 (3-2) II
Credits: 4
NUT 632: Determination and Application of the Glycemic Index 4(2-4) I
Credits: 4
NUT 633: Process of Publishing Scientific Papers in Nutrition 4(2-4) II
Credits: 4
NUT 634: Nutritional Genomics on Chronic Noncommunicable Diseases 3(2-2) II
Credits: 3
NUT 635: Immunology Applied to Nutrition 2(2-0) I
Credits: 2
NUT 641: Health Promotion Policies 4(4-0) I
Credits: 4
NUT 642: Nutritional Epidemiology 4 (3-2) II
Credits: 4
NUT 643: Methodology of Epidemiological Research 4 (3-2) I
Credits: 4
NUT 644: Food and Nutrition Security 4 (3-2) II
Credits: 4
NUT 645: Qualitative Health Research Methodology 5 (3-2) II
Credits: 5
NUT 646: Biostatistics Applied to Nutrition 3(2-2) I
Credits: 3
NUT 647: Determinants of Food and Nutrition Insecurity 5(5-0) II
Credits: 5
NUT 648: Nutritional Status Assessment 4(4-0) I
Credits: 4
NUT 649: Quantitative Methods in Health 4
Credits: 4
NUT 776: Teaching Internship I 1(0-2) I and II
Credits: 1
NUT 777: Teaching Internship II 2(0-4) I and II
Credits: 2
NUT 778: Teaching Internship III 3(0-6) I and II
Credits: 3
NUT 779: Seminar in Agroecology 2(2-0) I e II
Credits: 2
NUT 790: Special Topics in Nutrition I 1 ( – ) I and II
Credits: 1
NUT 791: Special Topics in Nutrition II 2 ( – ) I and II
Credits: 2
NUT 792: Special Topics in Nutrition III 3 ( – ) I and II
Credits: 3
NUT 794: Special Issues in Nutrition I 1 ( – ) I and II
Credits: 1
NUT 795: Special Issues in Nutrition II 2 ( – ) I and II
Credits: 2
NUT 796: Special Issues in Nutrition III 3 ( – ) I and II
Credits: 3
NUT 797: Seminar 1(1-0) I and II
Credits: 1
NUT 798: Seminar II 2(2-0) I and II
Credits: 2
NUT 799: Research
Credits: 0
TAL 601: Food Biochemistry 4(3-2) II
Credits: 4
TAL 660: Food Analysis 4(2-4) II
Credits: 4
TAL 668: Sensory Analysis 3(2-2) I
Credits: 3
TAL 690: Food Research Methodology 5(3-2) I e II
Credits: 5
TAL 751: Proteins Technology 4(3-2) I
Credits: 4
