In the first year, students gain an insight into the scientific processes during the production, conservation and preparation of food in the classes of chemistry, biology and microbiology. The typical food subjects such as dietetics, kitchen technology,… are the foundation to build on in the second year. Anatomy and physiology give an insight into the functioning of a healthy body.
The meaning of and the demands to food from a dietetic and medical point of view are the main subject in the second year, for the individual consumer and patient as well as collectivities. Special attention is paid to hygienic requirements.
The programme prepares you for giving food and diet advice and approaching the patient from a problem-solving way of thinking. The internship is the main part of the third year and allow you to test the acquired competences in practice, in Belgium or abroad.