With the knowledge society now in full swing, the basic concept of nutrition has been replaced by a new understanding in which food should not only satisfy our organic needs, but also promote health and well-being and reduce the risk of disease. Hence, professionals of food and nutrition need to have a solid and up-to-date training that covers both theory and practice and includes basic information on nutrients, their functions and their role in keeping us healthy. This knowledge must also be applicable to the design and management of menus for healthy individuals and groups.

In addition, any professional working on the development and manufacture of food has to know the latest breakthroughs and trends in food technology in order to design and market food and food products.

Professionals taking part in the programme may contribute a series of skills to their organisation in their present and future roles and positions. Firstly, this postgraduate will ensure a comprehensive knowledge of dietary practice and expertise in the design of nutritional programmes for healthy individuals and for groups. Students will also be able to apply and successfully incorporate what they have learned about food technology sciences into the development, manufacture and marketing of food, dietary supplements and medicinal plants. They will also be able to deal with the legal and food safety problems affecting this area.