Students will be able to recognize symptoms caused by different toxic agents and analyze the toxicity of food to prevent health risks.

Students will be able to review the classification, morphology and metabolism of medically-important bacteria, fungi, viruses, and parasites as well as their desirable and undesirable functions in foods.

Students will be able to understand theories, reflections, and research on general studies of nutrition, based on the various fields of the discipline which enables them to adopt attitudes specific to nutrition-related work.

The aim of this course is for students to: (1) Describe the main epidemiological designs and the main epidemiological analysis techniques. (2) Receive basic training to conduct research, being able to formulate hypotheses, gather and interpret information for problem solution, applying the scientific method and understanding the importance and limitations of scientific thinking in nutritional matters.

The aim of this course is for students to develop skills to prepare teaching material and use presentation techniques to present nutrition-related topics on formal education, training, and continuous education to people from various age groups, professional background, communities, or institutions.

The aim of this course is to describe essential culinary methods, techniques, and procedures for the preparation and presentaion of typical dishes of Asian and Mediterranean cuisine.

The aim of this course is to describe essential culinary methods, techniques, and procedures for the preparation and presentaion of typical dishes of Mexican cuisine.

The aim of this course is to analyze official Mexican standards in comparison with international standards related to the production, reception, handling, and safety of food, as well as infrastructure requirements and facility equipment. Students will be able to support service and personnel administrative decisions and prevention.

The aim of this course is to review the classification, morphology, and metabolism of medically-important bacteria, fungi, viruses, and parasites. Students will be able to analyze the toxicity of foods to prevent health risks.