Wine Specialist Course, Gastronomy and Nutrition + University Specialization in Dietetics and Nutrition (Double degree + 8 ECTS credits)

In today's society there is a growing interest in maintaining a good quality of life, which entails an optimization of health prevention strategies. In spite of this, it is expected that chronic diseases that hit industrialized countries continue to increase their morbidity and mortality rates in the coming years. In this context, the diversification of the health branch is essential, where the dietitian-nutritionist is becoming an essential figure within the interdisciplinary team of health professionals. Therefore, the course of wines, gastronomy and nutrition + university specialization in dietary and nutrition allows students to know the biochemical, physiological, bromatological and anatomical bases necessary to address a safe and effective nutritional intervention. On the other hand, inologia is the science in charge of studying the methods and techniques of vineyard, elaboration of wines, musts and others derived from the VID, as well as the subsequent analysis of the elaborated products and their storage, management and conservation. Through the present year inologia is intended to offer students the necessary knowledge to specialize in this area.

- Raise awareness about the preventive nature that optimal nutrition has on health. - Reasonably know the energy and nutritious needs of the organism. - Study the nutritional aspects, sources and recommended intakes of the different nutrients. - Define nutritional needs in the different stages of life, physiological states and more common diseases on which a nutritional intervention can improve diagnosis. - Present the importance of nutritional education as a generator of healthy food guidelines. - Offer the necessary knowledge to participate in the planning of balanced menus in its energy and nutritional contribution for communities. - Identify the main raw materials used in the preparation of wines. - Know the fermentative processes in the elaboration of wine. - Analyze the stabilization and parenting process. - Know the facilities and materials used in the winery.

- Raise awareness about the preventive nature that optimal nutrition has on health. - Reasonably know the energy and nutritious needs of the organism. - Study the nutritional aspects, sources and recommended intakes of the different nutrients. - Define nutritional needs in the different stages of life, physiological states and more common diseases on which a nutritional intervention can improve diagnosis. - Present the importance of nutritional education as a generator of healthy food guidelines. - Offer the necessary knowledge to participate in the planning of balanced menus in its energy and nutritional contribution for communities. - Identify the main raw materials used in the preparation of wines. - Know the fermentative processes in the elaboration of wine. - Analyze the stabilization and parenting process. - Know the facilities and materials used in the winery.

The present course of specialist in wines, gastronomy and nutrition + university specialization in dietary and nutrition has as a priority objective to provide a wide vision of the field of human nutrition and dietary, granting the necessary bases that allow it to participate in the evaluation, planning and proposition of a nutritional intervention to people. You can also know the wine through its elaboration, composition, origin, the varieties of grapes used in its elaboration, its sensory attributes and defects.

In today's society there is a growing interest in maintaining a good quality of life, which entails an optimization of health prevention strategies. In spite of this, it is expected that chronic diseases that hit industrialized countries continue to increase their morbidity and mortality rates in the coming years. In this context, the diversification of the health branch is essential, where the dietitian-nutritionist is becoming an essential figure within the interdisciplinary team of health professionals. Therefore, the course of wines, gastronomy and nutrition + university specialization in dietary and nutrition allows students to know the biochemical, physiological, bromatological and anatomical bases necessary to address a safe and effective nutritional intervention. On the other hand, inologia is the science in charge of studying the methods and techniques of vineyard, elaboration of wines, musts and others derived from the VID, as well as the subsequent analysis of the elaborated products and their storage, management and conservation. Through the present year inologia is intended to offer students the necessary knowledge to specialize in this area.

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.