Nutrition and Food Science
(RVOE) as set forth by Ministerial Agreement No. 15018, published in the Official Journal of the Federation on November 29, 1976.
In Nutrition and Food Science you obtain a comprehensive formation in different fields of knowledge, not just clinical nutrition, in a way that will enable you to modify the dietary behaviors of the general population and promote healthier lifestyles.
The program addresses four basic professional areas: public health nutrition, clinical nutrition, food services, and food technology based on food science.
These areas also relate to transversal activities such as research, education, management and consulting. If you're interested in food, its characteristics, properties and forms of preparation; health, dietary habits and social well-being, this program is for you.
When you graduate from Nutrition and Food Science, you can apply your knowledge and experience to helping individuals undertake positive changes in their diet and lifestyle. You can work in communities, schools, health clinics, nursing homes, hospitals, sports and comprehensive health centers, food service providers, the food industry, universities, research centers and in private practice.
Projects of Professional Application (PAP)
The Projects of Professional Application are projects of entail with the society, proposed by the ITESO and chords to the study plan of your academic program, across which you collaborate with other students and can apply your knowledge or competitions partner - professional in a actual scene with external addressees to the university, already be communities or institutions, to raise solutions that improve the quality of life of others and reaffirm the social commitment of your profession.