Micro-credential in FoodProduct 360: Innovation, Insights & Marketing

The agri-food industry is evolving rapidly, driven by new consumer demands, technological advances, public health challenges, and increasing sustainability goals.
For fourth-year students of the Degree in Dietetics and Nutrition, this course offers a unique opportunity to develop applied knowledge in marketing, innovation, and product development—areas increasingly valued by companies in the food sector and essential to the modern nutritionist.
This course is important because:
1. It responds to real labour market needs
Companies are looking for nutritionists who can interpret consumer trends, collaborate in multidisciplinary teams, contribute to innovation and product reformulation, and communicate nutritional information effectively. This course strengthens exactly these competencies.
2. It prepares students for non-clinical roles, expanding career opportunities
Many careers in Dietetics and Nutrition now lie in the food sector, from R&D and marketing to sustainability and product reformulation. This course offers an integrated industry perspective, opening pathways beyond clinical roles.
3. It develops essential practical skills
Participants learn to generate ideas, analyse the market, create product concepts, interpret legislation, apply nutrition claims, and deliver a professional pitch.
These are transferable skills relevant to any professional context.
4. It promotes critical thinking and informed decision-making
Understanding how food products are conceived, positioned, and communicated helps future nutritionists critically assess marketing strategies, identify misleading practices, support evidence-based decisions, and contribute to healthier and more responsible products.
5. It contributes to the nutritionist’s social mission
In a context marked by high prevalence of chronic diseases and increasing consumption of ultra-processed foods, nutritionists play an important role in promoting healthier alternatives, responsible reformulation, nutrition education, and improving nutrition literacy.
Understanding the product development process allows them to positively influence the food environment.

4th year Students of Coimbra Health School (ESTeSC-IPC) can apply for this micro-credential (ESTeSC-IPC).

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