Academic CentreThe joint academic master's study program "Nutrition" has been developed and implemented since 2006 by the teaching staff of the University of Latvia (LU), Latvian Agricultural University (LLU) and Riga Stradiņa University (RSU) in accordance with the university cooperation agreement, and food and nutrition specialists recognized in Latvia, who are currently actively involved in the creation and implementation of the national food and nutrition policy.
The study program prepares qualified specialists in the field of nutrition science who are familiar with the theory of nutrition science and are able to use it in scientific research and practical solutions to nutrition issues in order to reduce the number of people suffering from diseases caused by unbalanced and unhealthy nutrition.
Programme director Asoc. prof. Ida Jākobsone
First year
– basic courses: Human biochemistry and molecular biology, Regulation of physiological functions in the human body, Food chemistry, Nutritional value of food products, Assessment of nutrition and metabolism, nutrition during human life (Nutrition of children and adolescents; Nutrition for women; Nutrition for the elderly), Food technology, New and functional food, Nutrition and exercise, etc.;
- elective courses that enable master's students with different prior knowledge to acquire the knowledge necessary for basic course studies, as well as courses that provide a deeper learning of basic subjects, such as Food Microbiology, Human Anatomy, Food Intolerance and Allergies, Planning and Evaluation of Science-Based Prevention Programs etc.
Second year
- basic courses: Medical nutrition in the treatment of acute and chronic diseases, Nutritional psychology and neurotic eating disorders, Public health and epidemiology, Biological statistics, etc.
- elective courses that provide deeper learning of basic subjects, for example, Nutrition in disease prevention, practical aspects of Nutrition therapy, etc.
Opportunities: to provide advice on healthy nutrition throughout a person's life; get involved in the creation and implementation of health education programs; participate in the creation and implementation of the national food, nutrition and health policy; develop new and healthy food products in food production companies; to carry out scientific research activities in the field of nutrition science.
The right to study at the doctoral level. It is determined by the organization of the study process, where lecturers and scientists from various branches of science and universities are involved in the implementation of the program; it is possible to conduct interdisciplinary research, for example, in a field of health care, food science or natural sciences.
Second level professional higher education (or comparable higher education) in Medicine or Dentistry; Bachelor's degree or Master's degree in Science, Health Science, Pharmacy, food chemistry, food studies and food science, Pedagogy of Sports and Health education, veterinary medicine and other related industries
General rules (here)
Competition evaluation calculation formula: weighted average grade (35 x 10 = 350) + finals total (or average) grade (30 x 10 = 300) + entrance examination (1 x 350 = 350)