Emerging Topics in Mass Catering and Community Intervention

The course unit is developed through thematic seminars and scientific discussion sessions, prioritising student-centred teaching methodologies and focusing on the critical analysis of emerging topics in the areas of food services and community intervention.
The following pedagogical strategies will be used:
• Thematic seminars with national and international experts, providing direct contact with professionals and researchers working in emerging areas of nutrition and public health.
• Presentation and critical discussion of emerging topics, including innovation in food services, sustainability of food systems, community intervention, and new approaches to health promotion.
• Guided debates, encouraging students to critically reflect on current challenges and future professional perspectives in the field of nutrition.
• Analysis of case studies and intervention projects, related to food service programmes and nutritional intervention strategies in community settings.
• Guided independent work, involving the review of current scientific literature and reports from international organisations in the fields of nutrition and public health.
These methodologies promote the integration of up-to-date scientific knowledge, critical reflection, and the development of professional competencies applied to community nutrition and food services.

The assessment of the course unit is carried out through continuous assessment, allowing the evaluation of students’ ability for critical analysis, integration of scientific knowledge, and reflection on emerging topics in the areas of food services and community intervention.
The final grade results from the weighting of the following components:
1. Individual report on an emerging topic – 60% This component consists of the preparation of a critical report on one of the topics addressed in the seminars, based on a review of current scientific literature and an analysis of its implications for professional practice in the field of nutrition.
Minimum required grade: 9.5 out of 20.
2. Oral presentation and defence of the report – 40% This component includes the oral presentation of the work developed and a critical discussion of the topic, assessing the student’s ability to synthesise information, present scientific arguments, and reflect on the practical application of the contents addressed.
To complete the course unit, students must obtain a final grade of at least 9.5 out of 20.

1. Discover innovative and differentiated content about mass catering and restaurants;
2. Discover new innovative and differentiated trends regarding new techniques, procedures and actions in community intervention;
3. Develop critical reasoning about the added values ??of the evolution of current methods and procedures;
4. Develop awareness of technology, risk and health procedures;

1.1. Innovation in the management of food services
Digitalisation and intelligent food management systems
Food waste monitoring and reduction systems
Menu planning based on nutritional data and sustainability criteria
Sustainable catering and food service models
Hot topics
Artificial intelligence in menu planning and food service management
Smart kitchens and digital hospital food service systems
Blockchain-based food traceability and supply chain transparency
1.2. Emerging technologies applied to food services
Automation and robotics in food service operations
Innovative food preservation and food safety technologies
Advanced food production methods (cook-chill, cook-freeze, sous-vide)
Hot topics
Robotics and automation in institutional catering
FoodTech solutions applied to hospitals and school food services
Digital monitoring of food safety through Internet of Things (IoT) technologies
1.3. Innovation in community nutrition intervention strategies
Evidence-based community nutrition interventions
Participatory and community-centred intervention models
Behavioural approaches to the promotion of healthy eating
Hot topics
Food nudging strategies in public health nutrition
Digital health interventions for dietary behaviour change
Mobile applications and digital platforms for nutrition promotion
2. Emerging contexts in food services and community intervention
2.1. Food security and global challenges
Food and nutrition security among vulnerable populations
Food crises, global disruptions and climate change
Risk management in food service settings
Hot topics
Food security in humanitarian and emergency contexts
Impacts of climate change on nutrition and food systems
Urban food resilience and local food system strategies
2.2. Emerging food consumption patterns
Increasing consumption of ultra-processed foods
Nutritional and epidemiological transitions
Changes in dietary patterns and food-related behaviours
Hot topics
NOVA food classification and its implications for public health policies
Front-of-pack nutrition labelling systems
Food marketing and its impact on population health
2.3. Food services as a public health strategy
School feeding programmes and healthy school food environments
Patient-centred hospital food services
Institutional strategies for health promotion through food environments
Hot topics
Hospital food as a therapeutic and preventive strategy (“food as medicine”)
School food environments and child nutrition policies
Local and municipal food policies
3. New professional perspectives in the areas of interest
3.1. Evolution of the role of the nutritionist
Emerging professional competencies in food services and community nutrition
Leadership in institutional food systems management
Interdisciplinary and intersectoral approaches to nutrition intervention
Hot topics
Nutritionists as food systems managers and policy actors
Nutrition professionals in public policy development
Advocacy and leadership in public health nutrition
3.2. Community nutrition and social innovation
Community-based initiatives promoting healthy eating
Participatory models for nutrition intervention
Community-based food and nutrition education strategies
Hot topics
Food literacy and nutrition education
Community food systems and local food networks
Urban food policies and healthy city initiatives
3.3. Entrepreneurship and emerging professional fields
Start-ups focused on healthy and sustainable food systems
Consultancy in sustainable food service management
Innovative projects in food services and community nutrition
Hot topics
Food innovation hubs and collaborative ecosystems
Digital nutrition and health technologies
Sustainable food entrepreneurship

NAO