- Ability for managing articles, scientific documents and legal sources (legal, jurisprudential and doctrinal) and ethics around nutrition, food and career.
- Ability for setting questions (objectives and hypothesis) of research in human food and nutrition.
- Designing methodological strategies for answering to questions on research.
- Carrying out the global sequence (design, execution and analysis) for the quantitative and statistic study of the research outcomes.
- Elaborating dietary management adapted to every physiologic situation and/or pathologic and/or community.
- Teaching the methodology of evidence-based nutrition.
- Analysing the commercialised nutraceuticals with potential customised usefulness.
- Introducing the student with key elements in the comprehension of the food and nutrition policies and its context.
- Knowing the relation between development of policies and health, food and nutrition, its building, formulating and implementing and analysing critically the current policies in problem-solving.
- Developing skills for the planning of intervention programmes with a participative focus of the community.
- Capacity for the development of culinary technology adapted to customised and community nutritional therapies.
- Developing and writing the results and/or publishing scientific works on nutrition.
- Fostering entrepreneurship, the development of patents and of know-how in the field of nutrition and/or food.
- Valuating the importance of collective restoration for achieving healthy gastronomy and the development of food culture in the recovering of culinary traditions and food patterns.
- Identifying, organising and elaborating cooperation projects for development in the field of nutrition and health.
- Knowing how to design dietary therapeutic care and hospital nutrition unit.
- Knowing the strategies, tools and social media plans, food marketing and information and communication technologies (TIC) for the development of dietetic activity.
- Knowing the regulations on food information, its publicity and selling strategies.
- Knowing the most adequate strategies for nutritional education.
- Studying anatomic points, proportionality and corporal composition within the frame of cineanthropometry and anthropometry.
- Planning interventional strategies to hydrate.
- Planning diet intervention strategies for sporting disciplines.
- Knowing the different ergogenic aids.
- Knowing and applying the acquired knowledge and competences within the professional field in nutrition and diet.
- Acquiring the knowledge which allows to act respecting the fundamental rights and equality principles.
