Alicia Aguilar Martínez

The course contents allow students to recognize the role of mass catering services in the hospitality industry and their characteristics and current position in the service sector. They also cover the latest trends in mass catering, which aim to offer high-quality services with a certain degree of personalization that satisfy the nutritional, educational and cultural needs of the target group. They also go into aspects relating to the comprehensive management of catering services, so that students are able to apply the necessary tools to manage food safety and quality control, while pursuing continuous improvement and implementing new, safety-guaranteed technologies for cooking processes.  

This course delves into the legislative aspects of food safety and takes an in-depth look at various issues related to technologies and systems for food product quality control and assurance. It also explores the factors that affect food safety (micro-organisms, toxins, xenobiotics), quality control mechanisms and techniques, toxicological detection and quantification techniques, quality certificates, traceability and environmental hygiene.

This course examines the role of communication in promoting food-related practices and behaviours. It also explores the theoretical underpinnings of planning, managing and publicizing communication campaigns related to the world of food and gastronomy. Finally, it covers ethical issues and legislation concerning food communication (legal framework for advertising, nutrition and health claims, etc.).

This course takes a social and political look at nutrition around the world, examining food security, nutritional assessment and the indicators used for this. It also covers malnutrition, which constitutes a major public health problem in many countries, as well as its clinical manifestations, complications, prevention and nutritional treatment.

This course covers the basics and fundamentals of human nutrition and the functions of different nutrients in the human body. It also provides information on foods (characteristics, properties and nutritional value) and introduces the concept of a healthy diet.