Quality of life and well-being are keywords for good human development. In a scenario in which life expectancy and the evolution of chronic diseases are increasingly accentuated factors, professionals who seek knowledge to meet these needs stand out. In this context, the specialization course in clinical nutrition aims to complement the training of professionals, with all theoretical and scientific resources applied to the professional universe. The objectives of the course are: Offer subsidies for nutritionists to analyze balanced decision-making for the promotion, maintenance, and recovery of health; Provide a high level of scientific and professional development for professionals; Train holistic professionals, who can act as leaders, leaders or other strategic functions in the health area.

The Graduate Program in Nutrition Sciences (PPGCN) aims to train masters and researchers with skills to: Identify and develop technical and scientific solutions to the most relevant food and nutritional problems, in order to propose actions for the promotion, maintenance, and recovery of health at the individual and collective levels, as well as to evaluate and propose public policies in the area. Propose and justify the use of nutritional therapeutic approaches based on mechanistic knowledge associated with biochemistry, immunology, and physiology involved in homeostatic and/or pathological conditions. Train nutritionists, other health professionals, and related areas in the methodology of research and higher education in the field of Nutrition Sciences, in order to acquire competencies and skills in teaching and in the planning, implementation, and dissemination of relevant research in the field of Nutrition. Nutrition. The PPGCN aims to train critical and ethical health professionals, endowed with a solid scientific and humanistic base and committed to transformative interventions in society; with competencies and skills for teaching in undergraduate and graduate courses, for academic extension, for the planning, implementation, and dissemination of relevant research, in addition to working on technological development and innovations in Nutrition Sciences.

The general objective of the Graduate Program in Nutrition at UFSC is the training of innovative, resolute researchers and knowledge generators in an interdisciplinary area involving the Food, Nutrition, and Health interface. Academic training has an emphasis on the construction, development, and dissemination of scientific knowledge, preparing qualified professionals for Higher Education and for research in this field of knowledge.

Train high-quality professionals in the field of nutrition, committed to the comprehensive care of the food and nutritional problems of Paraguay, with ethical, humanistic, and social awareness, capable of creating, innovating, and applying new scientific and technological knowledge, responding to the social, productive and health sectors, generating a culture of care and protection of the environment.

To train a master's degree with knowledge and skills in the development and innovation of processes and products in the food industry, contributing to the solution of nutritional problems of the population and the generation of knowledge, with adherence to ethical, humanistic, and social responsibility values. The master's degree in Food Innovation and Nutrition will be able to work in the fields of innovation and development of food products, food science and technology, and food science and human health, with the ability to perform in different occupational areas.