The Program features a Nutrition and Metabolism concentration area and two lines of research, providing opportunities for studies and research supported by the fundamentals of Human and Social Sciences in Food and Nutrition that aim to understand the social, individual, and collective phenomena related to nutrition and food, as well as Basic and Clinical Nutrition with biochemical, physiological, pathophysiological, and genetic studies on nutrition in laboratory animals and humans with an emphasis on Clinical Nutrition. To ensure and consolidate the objectives proposed and considering the institutional environment, this program defines two lines of research:

Research lines

Nutrition and Health (NH)

It aims to develop and accomplish projects in the area of ​​Food and Nutrition in Public Health with epidemiological studies on nutrition and determination of the nutritional status in health and disease while addressing studies in the Human and Social Sciences in Food and Nutrition. It is intended in this line, the development of projects that address topics such as Studies on Food Consumption and Chronic Non-Communicable Diseases; Intervention studies for the prevention of Chronic Diseases; Nutritional Epidemiology; Validation of a semi-quantitative questionnaire, Food Practices and Behavior; Food and Hospital Nutrition Care; Health-Disease Process and Epidemiology.

Nutritional Approach to Diseases (NAD)

It aims to develop and accomplish experimental projects using genetically modified animals or not, as well as projects with humans in different stages of life (Pregnant woman, child, teenager, adult, and elderly) under various health and knowledge conditions addressing topics such as Metabolism of Macro and Micronutrients, Free Radicals; Antioxidant substances; Micronutrients and bioactive compounds; Body Composition and Energy Metabolism using different methodologies [calorimetry, stable isotopes (doubly-labeled water), densitometer (DXA), tomography, and MRI]; Nutrigenomics, Nutrition and Aging; Nutrition and pathophysiology of diseases.

These lines create opportunities to aggregate knowledge in the area of ​​food and nutrition, involving students in specific training with cutting-edge research techniques and procedures, developing skills, critical thinking, and scientific independence necessary to solve problems with the application of scientific knowledge, and, for this, the professors present projects distributed in these different lines of research.