Advice on nutrition, physical activity and physiotherapy
Nutrition, physical activity and physiotherapy applied in physiological and pathological situations.
Application of quality management models
Application of quality management models.
Culinary and gastronomic studies into traditional and advanced cuisine from the Valencian Community
Development of improvement meta routines and process reorganisation
Development of new food from the region
Development of new ingredients and food.
Development of procedures for the simultaneous improvement of quality and innovation in industrial agri-food companies
Food education
Food education in different physiological and pathological situations.
Food handlers
Food safety.
Increase and improvement of the competitiveness of the Agri-food Industry
Tools for increasing the competitiveness of the agri-food industry.
Mixed unit of endocrinology, Nutrition and clinical Dietetics
Sports nutrition
Nutrition applied to sport.
Therapy in the kitchen
Culinary and gastronomic diet therapy.
