The aim of the program of Nutritional Sciences is to make you an expert in the physiological, medical, biochemical and molecular aspects related to nutrition and disease prevention, so you are able to work in public and private companies. By following our curriculum, you will have a solid theoretical, methodological and practical education and be able to interpret, design and diagnose diets concerning health and nutrition. As a professional in Nutritional Sciences, you may work in hospitals, doctor's offices, industrial kitchens and many other places because of your capacity to solve food production, distribution, marketing and consumption.



As a professional in Nutritional Sciences you will master evaluation, diagnosis, prevention and intervention processes of eating disorders in individuals and groups. You will perform analysis in areas of clinical, hospital, community and research nutrition, among others. Additionally, you will have the creativity to design proposals to solve therapeutic, clinical, and eating problems.


Specific objective

Besides expanding you abilities at enrolment, the Nutritional Sciences program has as objectives:

  • To encourage you to be innovative in designing new foodstuffs.

  • To equip you to understand the nutritional properties of food, as well as their effects on health, stability and quality.

  • To show you innovative knowledge about the composition, structure and nutritional properties of food.

  • To increase your ability to influence human health through adequate diets.

  • To foster your ability to adapt and assimilate research technology in the development of beneficial foodstuffs.

  • To inspire you to have ethical and social awareness.



  • Conviction to work for the common good and to strive for success.

  • Openness in the areas of knowledge, culture and interpersonal relations

  • Vision to accomplish goals through knowledge.

  • Interest in the situation faced by our country concerning nutritional health.

  • Desire to find solutions to health problems related to food.



At the end of your studies, having acquired new knowledge and expanded your abilities, you will have:


  • Mastery of the processes of evaluation, diagnostics, prevention and intervention in food disorders of individuals and groups.

  • Profound knowledge in the analysis of areas of biochemistry, cellular and molecular biology, anatomy, physiology, physio-pathology, immunology, toxicology, microbiology, food science, food preparation, diet evaluation, nutritional diagnosis, nutritional biochemistry, community nutrition and public health.

  • Creativity to develop therapeutic proposals.

  • Capacity to offer advice to individuals and groups in the area of nutrition.

  • Ability to structure, conduct and evaluate processes of personal and group interaction in situations of pressure, crisis or chronic disease.

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