Overview
Module Title: Nutrition and Bromatology
Number of credits: 10 ECTS
Temporary Unit: Annual
Nature: Compulsory

Brief description of the contents
• Nutrition and Bromatology.
• Human nutrition. Assessment of nutritional status and dietary habits. Food in the stages of life. Food in various pathologies. Food special physiological situations. Strategies and models of nutritional intervention. Community nutrition.
• Composition and nutritional value of the food groups. New food. Quality control of food. Alterations of food: Prevention and control. Quality management systems in the food industry.
• Control Analysis Techniques of the quality of food.

Module Competencies
1. To know scientific basis of nutrition and in relation to the latest developments and trends in this field.
2. To manage skillfully the necessary tools to assess dietary habits.
3. To propose techniques, strategies and models of nutritional intervention in special physiological situations, as well as the most prevalent pathologies or food related.
4. To recognise the nutritional needs of specific communities.
5. Ability to adapt processes food related to current standards of food hygiene and quality management systems.
6. To know the research that demands our region on food, nutrition and food technology.
7. To get the necessary qualification to join Departments of Research, Development and Innovation within food businesses.

Evaluation System
The training activities of learning of knowledge, skills and abilities will be made in the form of continuous assessment throughout the academic year.
The assimilation of knowledge and understanding of the theory set in the module will be assessed through written/oral tests.