نيوتريشن و دايتەتیکس

The department aims to be a leading department in education and scientific research, contributing effectively to food security and sustainable development by improving food quality and safety, with a focus on innovation and the use of modern technologies. 

The mission of the Bachelor in Nutrition program is to prepare graduates for food and nutrition careers by providing them with the ability to integrate didactic and practical education in order to improve the health and well-being of individuals and groups, while upholding the tradition of liberal arts education.

Graduates are trained to work in diverse settings, including healthcare facilities, community organizations, food service sectors, research institutions, and private practice.

Typical Duties and Professional Roles:

1. Clinical dietitian in hospitals or clinics.
2. Providing science-based nutrition advice and promoting healthy eating for individuals and groups.
3. Developing guidance on nutrition for dissemination to a wider audience.
4. Offering specialized nutrition advice to specific target groups or organizations providing food services.
5. Carrying out research and publishing scientific reports.
6. Working in multidisciplinary teams to support other healthcare professionals.
7. Advising on food marketing practices.
8. Developing public policy around nutrition and public health.
9. Public health nutritionists in government or non-governmental organizations.

The core objectives and intended learning outcomes of the program enable graduates to:

Entry-Level Professional Competence: Gain comprehensive didactic education and supervised clinical practice to enter professional practice with high competency.

Inter-Professional Collaboration: Engage seamlessly within multidisciplinary health teams to promote human well-being and patient care.

Evidence-Based Practice & Lifelong Learning: Apply evidence-based nutrition science, modern technologies, and recent research advancements into clinical and community practice.

Nutritional Assessment & Diet Planning: Master skills in dietary assessment, meal planning, sports nutrition, and medical nutrition therapy for various life stages and disease conditions.

Food Safety, Quality & Science: Understand food chemistry, microbiology, processing, and food safety standards to contribute to food quality control and safety.

Research Methodology: Develop foundational skills in biostatistics, epidemiology, and research methodology to execute graduation projects and conduct scientific research.