Postgraduate Course in Nutrition and Food Service

– Provide knowledge within the scope of legal and normative and legal references on food and nutrition, guidelines and nutritional reference values, among others.
– Know how to structure and manage collective food services.
Know how to select appropriate chemical, physical, nutritional, microbiological, and sensory analysis methods of foodstuffs and interpretation of results.
Provide knowledge for formulating and evaluating menu plans suitable for each client, considering nutritional guidelines, sustainability, available resources and the socio-cultural environment and contractual obligations.
– Know how to manage the operationalization of the menu plan and food supply.
Know how to manage the process of acquiring foodstuffs according to legal requirements and its sustainability, complying with nutritional, quality, and safety parameters.
– Provide knowledge of food safety system management.
– Understand and execute customer relationship management

Holders of the degree of licentiate or legal equivalent in Nutrition, Dietetics and Nutrition, Dietetics and other health, Life Sciences, Biological, Biochemistry and biotechnology.

Not applicable.

Portuguese

— Develop references for food supply for groups.
— Apply information related to evidence-based healthy eating references to the preparation of menu plans and respective technical sheets, reconciling the legal component and scientific references with the eating habits of the target population.
— Establish and implement operational procedures following legal and normative references in the context of collective food service.
— Advise and validate the design and development of structures and infrastructures related to food production and supply circuits, adapting them to the needs, legislation and recommendations in force.
— Plan and manage the design, selection and maintenance of equipment and utensils following current needs, legislation and recommendations.
— Plan, manage and optimize the production process.
— Develop, implement and apply management support tools.
— Administer or advise reference management systems.
— Develop activities associated with innovation, design and development of the food supply.
— Manage and/or advise on environmental management activities, food sustainability, safety at work, and employee health promotion.
— Define the analytical control plan.
— Undertake a critical analysis of the results obtained.
— Establish and implement the appropriate actions based on the results.
— Build, evaluate and/or validate menu plans suitable for: life cycle; professional activity and lifestyle; disease prevention and treatment (Diet Manual); eating habits and patterns, including religious restrictions; food availability and seasonality; the impact of culinary techniques on the nutritional composition of foods; food safety system; structures and infrastructure, equipment and utensils; team and collaborators; budget; conditions of transportation of meals and contractual obligations.
— Build, evaluate and/or validate menu plans by scientific evidence, legislation and references relating to the nutritional needs of groups.
— Evaluate and operationalize food and nutritional prescriptions.
— Develop and manage documentation relating to capitation lists; technical files; nutritional declaration; allergens; consumer information; income and cost of food supply; raw material specifications; traceability system; management of complaints and emergencies, among others.
— Plan, coordinate and manage: the activities of selection of raw materials, suppliers, the origin of foodstuffs and materials in contact with foodstuffs and others with relevance to consumer safety; supply, reception and storage; and the assessment of the performance of suppliers and the respective qualification.
— Promoting the availability of food portions appropriate to nutritional recommendations and minimizing food waste.
— Planning, development, implementation, coordination and improvement of food safety systems by existing legislation and references.
— Use appropriate methodologies, taking into account the requirements of the client, legislation and references, interested parties and the means available.
— Ensuring adequate communication in food supply, nutrition, quality and food safety, among others.
— Manage adequate information on legal requirements. — Define and/or manage the activity satisfaction and risk assessment model

Not applicable.