OVERVIEW

As part of the integrated Human Physiology and Food Sciences course, the course of Human Physiology give the elements to understand the physiological functioning of organs and systems. Food Sciences course provides the grounds to understand the functions of the digestive system. In addition, the main nutritional aspects of the different nutrients are analyzed in relation to the nutritional needs of the body.

AIMS AND CONTENT

LEARNING OUTCOMES

Developing knowledge about the cellular physiology and the functioning of organs and systems. Developing knowledge about food classification and nutritional properties.

PREREQUISITES

Solid bases of chemistry, physics and biology will help student to achieve better results in understanding the integrated course of physiology and food sciences.

TEACHERS AND EXAM BOARD

EXAMS

EXAM DESCRIPTION

The integrated course exam is oral and includes two questions of human physiology and one question of food sciences by two different teachers. To access the oral exam, the student must pass a written test consisting of 30 multiple choice questions. To be admitted to the oral exam, students must reach a score of 15 points (the score is distributed as follows: 1 points for each correct question; points: -0.25 for each wrong question; 0 for unanswered questions). If the oral exam is not passed, the written exam must be repeated.

ASSESSMENT METHODS

In the oral question, the preparation of the candidate and the achievement of the learning results pertinent  the two components of the integrated course are evaluated by the teachers of Human Physiology and Food Sciences on basis of the verification of the student's exposure to teachers' questions. The candidate must demonstrate that he has acquired sufficient knowledge on the general physiology, specific functionality of the organs and systems and food sciences that are part of the program.

Exam schedule