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Why Nutrition and why FCNAUP?

The Faculty of Nutrition and Food Sciences of the University of Porto (FCNAUP) is a pioneer in Nutrition in Portugal and is today the only Faculty exclusively dedicated to Nutrition Sciences in Portugal.

Nutrition: a multidisciplinary science

Inadequate food is a central determinant in the loss of quality of life of populations and human health. How we produce and eat is also a determining factor in climate change and the planet's health.

For these reasons, there has never been so much interest in nutritional science and the work of nutritionists. Although nutrition is centred on the biological process in which nutrients interact with our body's cells and systems, it is a transversal area that crosses areas such as biochemistry, physiology or human behaviour. The Nutritionist is the health professional responsible for putting all these pieces together.

The "House of Nutrition", as we call our Faculty, also maintains important links with other Faculties of the U.Porto, with research centres of excellence and university hospitals and health units, enabling contact with these training models of excellence.

Due to its international recognition, it receives students and teachers from all over the world. Therefore, it is a cosmopolitan centre of knowledge and research located in the Campo Alegre campus - one of the most beautiful areas of Porto.

At FCNAUP, doors open in several areas.

Food and Human Nutrition in the life cycle

In this field of action, the nutritionist focuses on critically analysing what is ingested - considering its effects or metabolic functions, in different contexts, in Portugal and around the world, and the needs at other life cycle times. The study of food, diet, diets and supplements is also explored in Human Nutrition in the Life Cycle.

Epidemiology and Public Health

By applying the epidemiological method, nutritionists quantify the role of diet and related factors in developing disease and its treatment. Thus, nutritionists produce information used for developing, implementing and evaluating nutrition policies and programmes focused on communities.

Clinical Nutrition

In Clinical Nutrition, each patient's nutritional status is studied and evaluated. Problems are diagnosed, appropriate food and dietary plans are applied for specific pathologies or diseases and progress is monitored.

Food Service Management

Nutritionists specialising in food service ensure the management of the production and distribution of meals. In this context, food quality and safety, meal production processes, research, development and innovation, human resources and costs are variables in the decision-making process.

Furthermore, their work focuses on planning and implementing menus to optimise the cost/quality ratio of meals in different contexts and population groups, ensuring their food and nutritional adequacy, consumer satisfaction and sustainability.

Sports Nutrition

Nutritionists specialising in sports nutrition work with recreational and professional athletes to improve the response to training, enhance sports performance, optimise body composition and reduce the risk of injury.

To do this, the specialist in sports nutrition develops precise, personalised and periodised food plans and nutritional strategies that are suitable for the sport, the athlete and the moment.

Agro-Food Industry

In the Agro-Food Industry, nutritionists have transversal functions ranging from collaborating in developing new products to technical and scientific support to Marketing or Quality Control teams.

A new House of Nutrition

In 2020 FCNAUP moved to the centre of Porto in the Campo Alegre area. In this renovated building, close to the University Stadium, Casa da Música, museums and services, students have access to facilities suitable for teaching, research, innovation and community service activities, such as:

  • Gastrotechnical Laboratories;
  • Body Composition Laboratory;
  • Dr Emílio Peres Space — multipurpose area to support Teaching and Culture.

The new facilities have thus reinforced the conditions of the faculty in areas such as teaching and research, as well as the provision of services to the community.

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