CN11001 - ECTS

Learning of the terminology and nomenclature of the anatomical regions in which the human body is subdivided, (Nomina Anatomica) the detailed constitution of the locomotor system, its innervation and vascularization, and the central nervous system.

CN11002 - ECTS

In the end of the semester, the students should be aware of the importance of the statistics in the scientific investigation. This chair has the objective of motivating the students to make an analysis of the statistical aspects of the studies they find or make.
To achieve that objective, the students should have a notion of what is population and sample and be able to distinguish different types of random variables.
In the analysis of data, the students should be able to compute the mean, median, mode, percentile, quartile, variance, standard deviation, skewness and kurtosis, both when the data is a statistical series or grouped in classes. The students should be able to present and understand data in tables and in graphs.
The students should be able to evaluate the relationship between pairs of variables, in particular, they should be able to interpret Pearson and Spearman correlation coefficients, the values of Cohen's k and odds ratio. They should be able to understand the concept of hypothesis testing and to interpret some common tests.
The students will need to make simple computations on probability, to distinguish independent events from exclusive events and to understand the definition of conditional probability. It will be important to know the difference between probability and odds. The students should also be able to interpret some probability functions, probability density functions and cumulative probability functions and they should be able to compute the expected value and the variance.

CN11007 - ECTS

Introductory remark:

Cell and Molecular Biology is the science of cell structures and functions that, in an organized fashion, contribute to maintain them alive and to perform their functions. 
Following the evolution of classic cytology to the biology of the cells, the progressive analytical and technological ability antedated biomolecule isolation and the clarification of a variety of their functions and interactions. This trend favored a natural evolution into cell molecular biology.

A sign of the recent evolution is the power of molecular biology methods that departing from single cells or organisms, take only a short time to collect huge quantities of biological information that is stored in fast growing databases. They make up genomics, proteomics, matabolomics and other omics, while foresee in the future the hard task to unveil their functional meaning.

In parallel, these data lead to species recataloging, transgenics preparation, gene selective inactivation or activity enhancement; there are even new cells created. It is a new world, even more remarkable by its subtleness, intriguing by its complexity and more demanding, conceptually and ethically.
Beyond the evolution in knowledge, Cell and Molecular Biology developed an applied branch, Biotechnology, directed to society needs. Cell and Molecular Biology techniques were optimized and adapted for on demand or large scale application in the production of biomolecules and the creation of genetically modified organisms.

In situ, however, cells are differentiated entities, adapted to organism’s economy. The functions they perform, their own and those resulting from the interaction with the environment - tissues, organs, organisms and the external environment -, lead to the refinement of their structural organization. It optimized to efficiently transform food into nutrients. And these, upon uptake and guidance inside cells, are stored or converted into skilled cellular work.

These views and the intrinsic value of Cell and Molecular Biology within Life Sciences, are good enough reasons for it to be part of a Nutrition and Food Science graduation course.

 

Aims of the Curricular Unit

As to contents, it is expected that students will learn in an integrated way:

1. The diversity of cells and techniques employed in their study;
2. The properties of membranes, particularly cell membrane;
3. The structural and molecular organization of the nucleus and the main processes taking place there;
4. The synthesis, processing and destination of proteins and other biomolecules;
5. The cytoplasm organelles and their functions;
6. The pathways for reception and processing of signals from the milieu;
7. The cell cycle and the mechanisms of cell differentiation, ageing and programmed death.

As to attitudes and aptitudes of the students, the aims are:

1. To raise or stimulate the joy to study beyond the class subjects, using textbooks, published articles, selected Internet sites and other media.
2. To educate in the search for the truth, employing and developing observation and description techniques.
3. To incite to science research and encourage objectivity.
4. To modulate the diffusion of acquired knowledge, rewarding the correct and concise use of language.

CN11005 - ECTS

To provide the skills required for the understanding of the food phenomenon in all its complex range. To provide knowledge on: a) the evolution of food practices of Mankind from its origins to the present date; b) the evolution of the study on Nutritional Sciences.

CN11006 - ECTS

The aim of this curricular unit is to enable students to acquire competencies to use with proficiency one of their future profession tools: the assessment of food and nutrient consumption.
At the end of the curricular unit the students should (1) know the various methods of individual's food consumption; (2) be able to collect, record and report data from indviduals food consumption.

CN11004 - ECTS

The contributions that each one of you will receive for their scientific, professional and human formation are not in any way confined to school walls.

The main agent of that training is always each one of you asking questions and finding answers that will form part of the personal knowledge collected from multiple sources. The variety of these sources is increasingly wide in a world that, with the recent advances in information technology, increasingly resembles a large village. In old times the school could play the role of privileged and unquestioned source of knowledge, at present this role no longer makes sense.

The role of schools and teachers, in our view, is to encourage and assist the students in pursuit of their own training and to facilitate this process by proposing topics for study which act as stages of its formation. The choice of these themes, and the depth with which they are developed, is not an abstract exercise, impartial and inflexible, but rather the result of a series of questionable choices and continually reshaped by new challenges that science is proposing and also by personal experience of teachers, either as teachers or as researchers.

Being part of a series of topics proposed for the reflection of the students during their degree in Nutritional Sciences, this curricular unit of organic chemistry is very close to the curricular units of Biochemistry I (also taught in the first year of the course) and Biochemistry II and Biochemistry III (bought taught in the second year).

The same teaching staff is responsible for the four curricular units, with organic chemistry being understood by this team as a sub-step (in fact the first!) in the process of language acquisition needed for Biochemistry and in the knowledge of their methods of study and its fundamental laws.

In this sub-step we put particular emphasis on (1) the study of the chemical structures of the living organisms and (2) the study of general aspects of chemistry and organic chemistry, with particular interest for understanding the chemical transformation occurring in living organisms.

CN12001 - ECTS

In Human Anatomy II, it is intended that the students keep on learning the general anatomic terminology and the terminology of the different parts of the human body (already initiated in Human Anatomy I) with special focus on the detailed study of the central nervous system and sense organs, of respiratory, alimentary, urinary, male and female genital systems, and of the endocrine glands.
It is also intended that they develop their skills of observation and autonomous study, acquire the bases of descriptive method, integrating new morphological concepts with notions of functional anatomy.

CN12002 - ECTS

The overall objective of this course is to stimulate students' curiosity about general aspects of carbohydrates metabolism presented in a basic, technological and clinical form, demonstrating how nutrients are metabolized, interact with each other and interfere with multiple metabolic systems and regulators of the human body. The interest and importance of the issues addressed will be demonstrated through resolution of practical issues applied to different professional areas of nutritionists. It is intended that students are able to interpret and evaluate the risks and health benefits of certain dietary changes and their biochemical basis. The practical work allows students to observe effects of processes related to theoretical knowledge, contributing to its consolidation, acquiring scientific critical thinking and understanding the structure of the construction of knowledge in science, always based on biochemical processes of food and nutritional interest.

CN12004 - ECTS

1. Provide knowledge about the producers of information, scientific methods and the most common formats for its dissemination, especially in the area of nutritional sciences.

2. Provide skills to gather quality information in the field of nutritional sciences.

3. Provide capabilities to a critical analysis of various sources of information and its content quality, particularly in the area of nutritional sciences.

4. Provide minimum knowledge and personal skills to communicate scientific information, to colleagues and for different target audiences, using appropriate language and methodologies.

5. Provide capabilities to a critical analysis of different forms of interaction between nutritional science and the public in the light of pedagogical, ethical and professional principles.

CN12005 - ECTS

To render students aware of the relevance of psychosocial factors as determinants of eating habits and eating behaviour. To provide knowledge on research methods and techniques used by social scientists in the study of behaviours related to nutrition and health and disease.

CN12003 - ECTS

The aim of this course unit is the description, functional of the tissues, organs and systems of the human body in order to enhance the knowledge of the body in the perspective necessary to health professionals. In the specific case of the Nutrition course objectives are the following:
- Understand the relationship between form and function of histological structures and how an adequate or bad nutrition affect them. 
- Detailed knowledge of the histology of the Digestive system and Associated Glands in association with others, like the Cardiovascular and Endocrine. Understanding how  dysfunctions of these systems generate homeostatic imbalances. 

CN21001 - ECTS

This course follows a sequence of disciplines that, as a whole, aim to be coherent.
Thus, based on knowledge and training in terms of biochemical thinking acquired in the previous units of Organic Chemistry and Biochemistry I, the intention is to start learning the most important chapters of human metabolism, for the integrated understanding of health status and some diseases, selected by criteria of prevalence and / or exemplary teaching.
It is not intended that students learn to describe by heart the metabolic pathways, but learn to know how to read them as you read a map, seeing as the intermediate metabolites are related to each other, where are the key regulatory points and how the different pathways integrate, where are active enzymes affected by known diseases, or enzymes that are drugs or poisons targets, and also to understand how changes in one system can lead to changes in other systems.
The knowledge that allow us to understand why one diet is better than another, what are the nutritional needs of people in the various stages of development, several instances of health or disease, and also the basis on which to interpret and evaluate data that they acquire about the risks and health benefits of certain dietary changes are mostly in biochemistry.
It is understandable, that contents in this unit are essential knowledge for someone wishing to have a successful and autonomous future with a degree in Nutrition and Food Sciences.

Lipid metabolism will be the main subject of this unit.

CN22006 - ECTS

The overall aim of this Course is known foods as nutrient and bioactive coumpounds suppliers.

CN21002 - ECTS

It is intended to provide students with terminology, language and concepts that constitute a knowledge base of multiple physiological fields, to be applied subsequently in other course disciplines and professional experience in the future.

CN21003 - ECTS

In this first UC of Microbiology it is intended that students understand the importance of the different areas of Mmicrobiology and their applications within the context of Nutrition and Food Sciences.
Thus, we intended to present the fundamental principles of Microbiology in view of the relationship between the main groups of microorganisms (bacteria, fungi, parasites and viruses) and humans. The theoretical program addresses the general and specific characteristics of microorganisms and its relationship with the human host as etiological agents of infection or members of human microbiota. The laboratory program aims to make known to students the current/alternative methodologies used in Microbiology and support experimentally the microbiological concepts covered in lectures. Being Microbiology a comprehensive discipline its aims to arouse students interest in the knowledge and understanding of the key role of microorganisms in different areas of formation of a Nutritionist.

CN21004 - ECTS

Students should:
1. Identify the components of food, particularly nutrients, their functions, utilization and metabolic interrelationships; 
2. To know the nutritional recommendations and methodological grounds; 
3. Characterize the ideal nutritional standards; 
4. Identify factors that affect the supply and quality of food and nutritional quality; 
5. Recognize the proper nutrition as an integral part of health promotion and disease prevention, and that mortality and morbidity can be significantly reduced through the manipulation of nutritional factors during the life cycle and in particular physiological situations; 
6. The role of the nutritionist as an expert that should be used to plan nutritional intake

CN21006 - ECTS

The Communication Project in the Nutritionl Sciences Degree aims to:

- Provide knowledge about the conceputal framework and the different technical specifications that an intervention project in the area of communication in the field of nutrition science has to fulfil.

- Provide planning capabilites, namely to prepare a project design, stating the situation analysis, objectives, methods of intervention and evaluation;

- Provide basic skills to learn how to implement a project in the area of communication and/or nutrition education;

- Provide basic skills to know how to evaluate the results of a communication and/or nutrition education project.

- Provide basic skills  to understand communication concepts in a more broader marketing strategy.

CN31001 - ECTS

The objectives of training to get with the discipline of Food are: - Acquire knowledge in the field of regulation of intake and body weight through nutritional factors, dietary, behavioral, socio-economic, cultural and demographic factors; - Acquire knowledge in the field of food standards in Portugal and different parts of the world, from the standpoint of socio-cultural, food, nutrition and health; - Acquire knowledge in the field of nutritional status in adults and in special physiological situations, including pregnant and breastfeeding, and the elderly; - Acquire knowledge in the field of nutrition of athletes; - Acquire knowledge in the field of information technology as a database and as a tool to formulate dietary plans; - Develop skills that enable to calculate nutrient and energy needs according to the various periods of the life cycle (after pediatric), pregnancy and lactation, the professional and leisure activities, age, gender, lifestyle, and climate; - Develop skills to enable the registration of plans using food formats, language and terms that are clear and easily perceived by individuals as intended, and other individuals, health professionals or not, they may need to access this information. The goals of discipline related to the development of a spirit of critical intervention, are: - Develop skills that enable to recognize the nutritional and socio-cultural food and beverages to integrate food into sets, depending on the characteristics of the individual or population group; - Formulate menus nutritionally adequate for the various periods of the life cycle (after pediatric), pregnancy and lactation, and sports, according to professional and leisure activities, preferences, religious and cultural practices, climate and lifestyle. - Interpret information on food and nutritional intake in relation to the objectives and preferences of individuals, and make modifications according to their occupation and leisure, age, gender, lifestyle, and climate; - Working group to plan, implement and review their menus for individuals or groups; - Communicate effectively with individuals and groups, using different strategies, including information technology and communication, so that they can have an informed choice about feeding them. With reference to the principles and objectives set out above, the course is structured around themes and content to allow the student; - Understand the importance of nutrition as an integral part of health promotion and disease prevention, and reduction in mortality and morbidity through the manipulation of food during the life cycle and in particular physiological situations; - To analyze the power of an individual or groups of individuals throughout the life cycle and in particular physiological situations; - Locate yourself against different patterns of healthy eating; - Understand the importance of multiple factors, including cultural, psychosocial, economic, nutritional, food, knowledge, health and lifestyle, food; - Focusing roles as a specialist dietitian to plan the food intake of individuals throughout the life cycle and in particular physiological situations.

CN22001 - ECTS

Objectives of the curricular unit:

1. To contribute for the understanding of biology in humans.

2. To contribute for the acquisition of biochemistry language skillls, and to the knowledge of appropriate methods of study in this scientific area.

3. To identify the composition of living organisms, their chemical reactions, and factors affecting these transformations.

4. To study metabolism, particularly of amino acidic metabolism, synthesis and catabolic pathways of amino acid derivatives.

 

CN22003 - ECTS

Human Physiology II is an integrating course unit, where it is sought to allow students to learn the normal functioning of the human body, as well as, the understanding of the implications of pathophysiological adaptations. Human Physiology II course unit also aims to show the relevance of the physiology concepts in nutrition sciences.

CN22005 - ECTS The main aim of this course unit is to enable acquisition of basic knowledge on Human Genetics, on its main aspects: Molecular Genetics, Cytogenetics, Mendelian and Non-Mendelian Genetics and Population Genetics.

CN22004 - ECTS

Acquire the knowledge of basic mechanisms of the immune response, including the biological response to the exogenous or endogenous agents, in human pathology and it dependence on Human Nutrition.

CN22007 - ECTS

The exponential advances in Nutrition Science have led to the need for advanced training in nutritional assessment at the individual level.

These new challenges require the acquisition of competence in the assessment of nutritional status, which includes not only the knowledge of concepts and techniques, but also the accuracy of measurements and an ethical conduct inherent to biological measurements in individuals.

The link between scientific and technological advances, with the acquisition of competences and a professional attitude, provides us with a remarkable opportunity to improve quality and efficiency in the assessment of nutritional status.

CN22008 - ECTS

In this UC of Applied Microbiology it is intended that students understand the relevance of the area of Food Microbiology and their applications within the context of Nutrition and Food Sciences. Thus, on the basis of the knowledge/skills acquired at UC of Basic Microbiology, we intend to study the interaction between microorganisms and foods in the food safety and quality perspective, with the purpose of prevention of foodborne microbial diseases and production of safe and microbiological quality products. The theoretical program addresses the importance of the presence of microorganisms in food as etiological agents of disease, spoilage and production and/or preservation of foods. The laboratory program aims to make known to students the current/alternative methodologies used in the microbiological analysis of various matrices (food, drinking water, surfaces and food handlers), including the references of microbiological criteria for interpretation of results, and support experimentally the microbiological concepts covered in lectures.

CN31003 - ECTS

The main goal of this curricular unit (UC) is to provide crucial knowledge, at theoretical and experimental level, for the understanding and laboratorial practice of food chemistry.

This subject is required for the knowledge about foodstuffs composition, specifically the ability to select the best analytical method for each nutrient in different foodstuffs, and also provides the ability to understand / interpret the results of food chemistry analyzes (nutritional composition, quality indicators, desirable and undesirable compounds) based on scientific evidence and legislation.

 

Initially, will be discussed the analytical methods used in food chemistry analysis, with particular focus on volumetric, chromatographic and spectrophotometric techniques. Follow will be presented the methodologies used in the analysis of various food compounds, particularly the major (proteins, lipids, and carbohydrates), and minor components (vitamins, minerals and organic acids) and including desirable and undesirable compounds. At the end will be considered the analytical methods used in the overall assessment of the most representative foods from human diet.

CN31005 - ECTS

This discipline has as priority the teaching of pharmacology, particularly with regard to the principles of Special and General Pharmacology, and especially what matters the pharmacological intervention in the body and may result in a change in use by the body from the many constituents present in the diet. It is assumed as being indispensable for proper training in Nutritional Sciences knowledge of the principles governing the actions of drugs in the body and what modifications to the body by existing pharmacologically active constituents in the diet. Aim of this course is not providing any information that might be useful regarding the use of drugs in therapy.

CN21005 - ECTS

The overall goal of this course is to understand the main features of the changes undergone by food during cooking processes. This is an area of study required for the understanding of chemical properties of nutrients more involved in cooking processes of foods, with the primary focus on time and temperature involved in these processes.

Specific Objectives:

- To provide the student with knowledge to be able to plan and execute culinary preparations taking into account the changes undergone by food and organoleptic characteristics of the final product, whether intended for the common consumers and for those needing special care.

 - To raise awareness of the need to implement the concept of traditional cuisine associated with the Mediterranean Diet, using healthy cooking techniques.

- Develop autonomous acquisition of knowledge.

CN31004 - ECTS

1. Providing knowledge on methodologies for indirect assessment of populations' nutritional status.
2. Developing skills in analysis and interpretation of data obtained by indirect methods.

CN31006 - ECTS Students are intended to learn the anatomo-pathological language (words/concepts) and acquire observation/description skills, as well as the ability to think in biopathological terms when interpreting and solving problems.

CN31002 - ECTS

Toxicology has been defined as the study of the adverse effects of xenobiotics in living organisms and evaluate the probability of it's occurence. Mostly, those substances exists in nature, and, from ancient times, the human being discovered the possibility of using animal or vegetabel extracts as poisons, for hunting or as a war weapon. In this perspective toxicology is an ancestral knowledge. As a modern experimental science, toxicology is sister of Pharmacology, with evident overlaps. “ All substances are poisons; there is none which is not a poison. The right dose differentiates a poison from a remedy.” (Paracelsus, 1493-1541). When the focus is the toxicological effects of pharmaceuticals, Toxicology is also related with Pharmacology. On the other side Toxicology share with Pharmacology most of the methodologies e as Pharmacology contributes to Physiology. However the scope of Toxicology is progressively enlarging  in industrialized societies, and importantly contibutes to the kowledge about the consequences and mechanisms of action of chemical agents present in the environment, air, water and foods. Today, toxicologists have a special role in the regulamentation of the use of chemical substances in order to preserve the environment and human health.

Food Toxicology constitutes a subspeciality of Toxicology with an enormous relevance to human health. On one hand, food is essential to life. On the other side, because foods are complex matrices they have natural components with antinutritional and/or toxicological characteristics and anthropogenic xenobiotics resulting from processing or from environmental or contaminations. Food complexity and variability confer an aditional dificulty to this science. Interactions xenebiotic-xenobiotic, xenobiotic-drug and xenobiotic-nutrient (food) are topics of particular interest in food tocxicology

CN32005 - ECTS

The Catering and Food Service Management course unit was structured in a way so as to acquaint the students with the management of food services as dynamic systems with objectives which are attained by means of four basic management functions: planning, organization, leadership and control, within the perspective of the nutritionist, i.e. as a tool to act upon the field of food service or catering.

CN32003 - ECTS

In the end of the semester, the students should be aware of the importance of statistics in the scientific investigation and should be able to build hypothesis and to apply the adequate statistical tests.
The course has the objective of motivating the students to make a critical analysis of the statistical tools used in studies made by them or by others.
For such, the students should be able to use different point estimators and interval estimators.
The students should be able to formulate the null hypothesis and the alternative hypothesis, according to the analysis they intend to do. Furthermore, the students should be able to do the appropriate hypothesis testing.
The students should be able to compute and interpret simple and multiple linear regressions and do the same in the case of logistic regressions.

CN32002 - ECTS

1. To provide knowledge about the historical evolution and concepts of health, public health and its interaction with nutrition;
2. To provide knowledge about the main public health nutrition (PHN) related problems in Portugal and in the World;
3. To provide knowledge which will enable students to understand the role of nutritionists  in primary health care;  
3. To provide skills and abilities to intervene at the population level, identifying and planning solutions to solve public health nutrition problems.

CN32004 - ECTS

The Pathology and diet therapy course unit talks about physio-pathologic aspects of diseases, its ethiology and nutritional therapy, in a systematic and integrated way.

CN32006 - ECTS

Practices and procedures of hygiene in food services, catering units and food industry.
Preparation and training of professionals in sanitary and good practices.
Study of technical implementation, evaluation and monitoring the safety of food brought to public consumption, aiming to detect food fraud, forgery and alterations.
Knowledge of management systems of food safety.
Health and food legislation in force.

To publicize the principles governing measures for the promotion of hygiene and food safety.

Raising awareness of the importance of hygiene food safety.

To propose learning, knowledge-based in biochemical, nutritional qualities, microbiological, toxicological and technological previously acquired, applying and interrelating them.

To understand the conditions and circumstances that influence health and safety of food.

To identify and evaluate sanitary-hygienic practices and procedures used in catering units, food and nutrition units, and in establishments or factories that produces food.

Relevant legislation to study the production and marketing of food, employment monitoring systems control and management of food safety.

Prepare and train professionals for the quality control; evaluation and supervision of food, particularly in monitoring the hygienic-sanitary practices and procedures in catering and food industry.

Clarify the role of food handlers, health technicians and the consuming public as to the responsibilities in the preservation of food, individual health and the whole community.

Elect preventive measures and establish procedures for the provision of food and food safe, given the health requirements of public health, based on current legislation.

Acquaint with the food safety systems sustained in Risk Analysis.
Promote management and assurance of food hygiene and safety ..

CN32001 - ECTS

To identify the main characteristics of animal or plant food with relevance for food processing. To acquire knowledge on the composition of food. To identify the main characteristics of animal or plant food with relevance for food processing. Study the processes of food preservation and/ or food production by: application and removal of heat, removal of water, packaging, modified and controlled atmosphere.

CN41006 - ECTS

The main objective of Epidemiology, within the context of Nutrition Sciences, is to investigate the contribution of diet and other factors in the disease and its treatment. This is an exciting area of study, because it shed light on potential causes and preventive strategies of the disease. It also allows the quantitative evaluation of clinical practice, which enables the implementation of nutritional treatment based on scientific evidence.

Although Nutritional Epidemiology is a relatively new branch of Epidemiology, researchers used the basic epidemiological methods in the identification of essential nutrients more than two centuries ago. But only in the last three decades has there been a substantial development of this branch of epidemiology, which arose from the increasing need to respond quantitatively to the relationship between diet and health.

Nutritional Epidemiology uses epidemiological methods to determine the associations between dietary factors and the occurrence of specific diseases. The complex nature of food intake and the variety of exposures, requires special expertise to choose the most appropriate way to assess it. The effects of dietary intake may also be modified or confounded by other exposures, which are related to living habits. The quantification of the independent effect of nutrition and the impact of these factors must be considered, ensuring the quality of information on which Clinic and Public Health decisions are made.

This course is presented as both an objective and scientific method of problem solving and also all the results obtained by applying this method. It is our aim that students acquire knowledge and skills at different levels, that are required to use Epidemiology and Epidemiological thought with proficiency in the workplace. 

CN41003 - ECTS

1.To acquire knowledge in identification and intervention of nutritional problems in different community settings.

2. To develop skills of planning, implementation and assessment of community nutrition programs.

CN41005 - ECTS

Provide theoretical and practical knowledge about food and nutrition in healthy and pathology children and adolescents.

CN41001 - ECTS

Curricular unit of Pathology and Diet Therapy addresses in a systematic and integrated physio-pathological aspects of the disease, its etiology and adequate nutritional therapy.

CN41002 - ECTS

Besides nutritional issues, the supply and demand of food is based on different constraints, which condition the market, such as production of food and agricultural policies, distribution, marketing and price strategies.

The core of this course unit is to provide understanding on the impact of these factors and transform them into opportunities to enhance the nutritional status of populations. This unit course intends that students acquire leadership and management skills enabling them to develop and implement a set of collaborative and cross-actions. The objective is to ensure and encourage the availability and access to certain type of food in order to improve the nutritional status and the health promotion of population.

Students should also understand other impacts, other than nutritional, arising from political intervention, and what ethical apects may be taken in account.

CN41004 - ECTS

Learn the techniques, practices, procedures and legislation relating to the evaluation of food, in order to meet the requirements for public health for the consumption of safe and quality food.
Preparation and training of professionals on practical implementation, evaluation and quality monitoring.
Study methods of assessing the quality of food brought to public consumption in order to detect changes, defects, fraud and forgery food.
Knowledge management systems of food quality.
Analysis the relevant standards in force.


To publicize the principles governing measures for the promotion of quality.

Raising awareness of the importance of food quality.

Propose teaching about food quality, knowledge-based, on biochemical, nutritional qualities, microbiological, toxicological, and technological and legislation previously acquired, applying and interrelating them.

To understand the conditions and circumstances that affect the quality of food.

Prepare and train professionals for the quality control - sanitation and food quality, particularly in monitoring catering/food production units and food industry.

Identify the problems caused by junk food both at the production, marketing and consumption.

Identify risks to health due to inadequate hygiene practices and the risks of non-quality.

Acquaint with quality systems. Promote the management and quality assurance of food.

Clarify the role of food handlers, health technicians and the consuming public as to the responsibilities in the preservation of food, individual health and the whole community.

Alert to the importance of integrated management, in particular in hygiene and safety, prevention of health and the respect and protection of the environment with the purpose of total quality.

CN42001 - ECTS

To proportionate contact with professional reality under orientation;
To allow the use of the acquired knowledge;
To ease the acquisition of new knowledge, skills and abilities;
To develop both exposure and argumentation skills;
To develop the initiative skills;
To promote the adaptation to new situations;
To motivate group work and the integration into multidisciplinary teams;
To increase the scientific spirit through the performance of a complementary work.