| Courses |
Theoretical Units |
Practical Units |
Training |
| Basic Nutrition |
2 |
- |
- |
| Metabolism Biochemistry |
2 |
- |
- |
| Technical Language |
2 |
- |
- |
| Food Processing and Preservation Methods |
2 |
- |
- |
| Medical Information Systems |
0.5 |
0.5 |
- |
| Research Methodology in Health Sciences |
2 |
- |
- |
| Food Packaging Industries |
2 |
1 |
- |
| Food Chemistry |
2 |
- |
- |
| Biostatistics |
2 |
- |
- |
| Analysis Chemistry |
2 |
1 |
- |
| Physiology |
2 |
- |
- |
| Technology and Formulation of Special Food Rations |
2 |
1 |
- |
| Food Quality Control |
1 |
1 |
- |
| Military Nutrition |
2 |
- |
- |
| Diet Therapy of the Injured |
2 |
- |
- |
| Nutrition Geography |
1 |
- |
- |
| Managing Nutrition Support in Crisis and Military Terms |
2 |
- |
- |
| Food and Nutrition in Crisis and Normal Conditions |
2 |
- |
- |
| Crisis Management |
2 |
- |
- |
| Nutrition Management in Crisis and Emergencies |
2 |
- |
- |
| Food Microbiology |
2 |
1 |
- |
| Food Hygiene and Safety in Crisis and Military Terms |
1 |
- |
- |
| Food Biochemistry |
2 |
- |
- |
| Advanced Nutrition |
2 |
- |
- |
| Malnutrition Epidemiology |
2 |
- |
- |
| Food Toxicology |
2 |
- |
- |
| Physiology of Physical Activity |
2 |
- |
- |
| Fundamentals of English Writing |
2 |
- |
- |