The HYGIEIA EMJM academic program results from a common vision among partners that allowed us to create one single joint curriculum . This curriculum was drawn from the existing formative options and expertise of each university, and was completed with additional subjects to accommodate the ideas raised in the co-creation activities conducted with potential students and stakeholders, in order toachieve a program that fully meets the intended learning outcomes.
Semester 1 - University Lusófona- ULus- PORTUGAL
In the inaugural semester at ULus, students get immersed on the concept of integrated H&W strategies and explore foundational and transversal subjects that pave the way for the in-depth exploration of specific H&W strategies in subsequent curricular units. Throughout the semester, these courses collectively form a robust foundation, ensuring students gain a comprehensive and interconnected understanding of H&W approaches. This strategic integration sets thestage for their continued exploration of the diverse facets of the HYGIEA EMJM program.
Semester 2 - Universitat de les Illes Balears- UIB- SPAIN
The 2nd semester will be held at UIB. Students will dive into the realm of health strategies centered on nutrition and lifestyle. The curriculum of this semester was designed to provide a holistic understanding of how dietary habits and physical activity profoundly impact overall H&W . As students progress through these subjects, they will not only acquire specialized knowledge but also appreciate the interconnected nature of nutrition and lifestyle in shaping the holistic health of individuals across the lifespan.
Semester 3 - University of Belgrade- UoB- SERBIA
The 3rd semester will take place at UoB. Students will have a deeper contact with non-drug products (cosmetics, food supplements and other food products). This phase of the curriculum is designed to provide students with a comprehensive understanding of the formulation, production, and evidence-based use of these products, along with their environmental impact and implications on health economics and quality of life.
Semester 4 - Dissertation
In the last semester, a personalized internship program is foreseen, either in industry, healthcare providers, or in research centers, in order to meet the different individual needs and expectations of the students. The internship will also provide the basis for the development of the final dissertation.
| SemestER | ECTS |
|---|
|
Semester 1 - University Lusófona- ULus- PORTUGAL
|
| Public health and health promotion |
6 |
|
Toxicology and the exposome
|
6 |
|
Digital Tools and Healthy Living
|
5 |
|
Regulatory framework of Non-drug Products
|
5 |
|
Entrepreneurship and Sustainability
|
5 |
| Option 1 |
3 |
| TOTAL |
30 |
|
Semester 2 - Universitat de les Illes Balears- UIB- SPAIN
|
| Lifestyle and Health |
6 |
| Nutrition Throughout the Lifespan |
6 |
| Physical Activity across the Lifespan |
6 |
| Nutrition and Feeding in Physical Activity and Sports |
3 |
| Food and Sustainability |
3 |
| Methods and Techniques in Health & Wellbeing Research |
3 |
| Option 2 |
3 |
| TOTAL |
30 |
| Semester 3 - University of Belgrade- UoB- SERBIA |
|
Evidence based use of dietary products and cosmetics in health and wellness
|
5 |
|
Starting materials for non-drug products: environmental impact
|
5 |
|
Formulation, production, and testing of food supplements
|
5 |
| Formulation, production, and testing of cosmetic products |
5 |
| Health economics and quality of life |
4 |
| Communication and Health Literacy |
3 |
| Option 3 |
3 |
| TOTAL |
30 |
|
Semester 4 - Internship/worldwide
|
| Dissertation |
30 |
| TOTAL |
30 |
The Hygieia program is based on three existing national masters, already accredited by national agencies:
- Master in Health Products and Food Supplements (U. Lus)
- Master in Human Food and Nutrition (UIB)
- Master in Dietetic and Cosmetic Products in Improving Quality-of-Life (UoB)
Leveraging our synergistic strengths and complementary expertise, we have defined a common core of knowledge on health and wellbeing by refining the programs' content to reflect current trends and advances.
