Expert in nutrition and food technologies in collectivities (hospitals-residents-collection-collective compilers) + food and nutritional security (double degree with 8 ECTS credits)

Training aimed at deepening the world of food nutrition and technology, this course comes to offer us an approach to the bases of dietary and nutrition, applying them to the scope of diet therapy, training the student to elaborate diets in the different physiological states of the person, in addition to knowing the simple gastronomic offer and the different supply systems, and safety, hygiene, hygiene and environmental protection. Also thanks to the course, the student will reach a global and complete vision composed of the compendium of functions and concepts that besieged the field of food security. We approach the awareness of all professionals in the food field of the importance of their work, on their good practices, since they depend on them, to a large extent, that food security in the population is extended. The course is intended to form in the scope of hazard analysis systems and critical control points, in order to avoid contaminated food and implement the APPCC Self -Control System in companies.

- Present the basic concepts in the field of dietary and nutrition, applied to the elaboration of diets. - Know the specific nutritional needs of the person in the different stages of life. - Describe the characteristics of a balanced diet. - Analyze and define gastronomic offers type menus, letters or other significant offers (galas, banquets ...) .. - Define features of food and drinks taking into account certain gastronomic offers and the level of quality of products. - Recognize and apply the current and necessary standards and measures to ensure the hygienic-sanitary quality of the hospitality activity. - Evaluate the environmental problem originated in the hospitality activity and control of the waste produced. - Adopt security measures and control compliance in all work situations of hospitality activity. - Assess the importance of water and energy sources and identify measures for efficient use in hospitality activities. - Get good habits in food security. - Know the APPCC system and its phases. - Acquire knowledge about cleaning and disinfection properly. - Identify critical dangers and control points. - Acquire technical and theoretical knowledge

- Present the basic concepts in the field of dietary and nutrition, applied to the elaboration of diets. - Know the specific nutritional needs of the person in the different stages of life. - Describe the characteristics of a balanced diet. - Analyze and define gastronomic offers type menus, letters or other significant offers (galas, banquets ...) .. - Define features of food and drinks taking into account certain gastronomic offers and the level of quality of products. - Recognize and apply the current and necessary standards and measures to ensure the hygienic-sanitary quality of the hospitality activity. - Evaluate the environmental problem originated in the hospitality activity and control of the waste produced. - Adopt security measures and control compliance in all work situations of hospitality activity. - Assess the importance of water and energy sources and identify measures for efficient use in hospitality activities. - Get good habits in food security. - Know the APPCC system and its phases. - Acquire knowledge about cleaning and disinfection properly. - Identify critical dangers and control points. - Acquire technical and theoretical knowledge

Training aimed at deepening the world of food nutrition and technology, this course comes to offer us an approach to the bases of dietary and nutrition, applying them to the scope of diet therapy, training the student to elaborate diets in the different physiological states of the person, in addition to knowing the simple gastronomic offer and the different supply systems, and safety, hygiene, hygiene and environmental protection. Also thanks to the course, the student will reach a global and complete vision composed of the compendium of functions and concepts that besieged the field of food security. We approach the awareness of all professionals in the food field of the importance of their work, on their good practices, since they depend on them, to a large extent, that food security in the population is extended. The course is intended to form in the scope of hazard analysis systems and critical control points, in order to avoid contaminated food and implement the APPCC Self -Control System in companies.

To professionals who develop their activity within the areas of human food and health with the theoretical and practical knowledge in nutrition, dietary and in new food technologies or anyone who wants to train in food security.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.