The aim of this course is for students to learn how to eliminate or reduce to a minimum the amount of pathogenic organisms in food by applying various methods, one at a time or in combination.

Students will be able to apply quality and control system processes to guarantee the application of parameters and measures in the production of served food to ensure the identification, location , evaluation and control of possible food contamination risks. They will also develop, monitor and analyze menus, ensuring nutritional balance and variety.

The aim of this course is for students to understand, from different perspectives, overweight and obesity as problems in clinical practice and trends and prospective for their prevention, diagnosis, and treatment.

The aim of this course is for students to develop skills to design dietary regimens for patients with cardiovascular, renal, and pulmonary diseases, as well as for women with high-risk pregnancies, oriented to contribute to the restablishment of overall health.

Students will be able to analyze the principles of the science of nutrition applied to the physical, social, intellectual, and cognitive development to preserve adequate overall health in accordance with the nutritional needs of each stage of a person's life; aiming to acquire a global notion of the basic nutritional needs of human beings at any stage of life.

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.

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.