S1. Food Law general principles
S2. Theoretical and practical aspects of EU food regulation
S3. Theoretical and practical aspects of food normalization
S4. Regulatory provisions that are applicable to food
S5. Regulatory environment: functional foods, novel foods, health claims, nutrition content claims
S6. Challenges in regulating food

S1 – Introduction to Artificial Intelligence and IoT
S2 – Mathematical fundamentals of AI
S3 – Application of artificial intelligence to Health
S4 – Application of artificial intelligence to Dietetics and Nutrition
S5 – Artificial intelligence and ethics: challenges and opportunities
S6 – Implementing artificial intelligence projects in health and nutrition

S1. Public health in a global context
1.1 Concepts
1.2 Trends in morbidity and mortality
1.3 The impact of globalization on public health
1.4 Current challenges
S2. Health literacy
2.1 Definition and impact on public health
2.2 Tools for assessing health literacy throughout the life cycle
S3. Food and nutrition literacy
3.1 Definitions
3.2 The impact of food and nutrition literacy on individual and collective health
3.3 Tools for assessing food and nutritional literacy throughout the life cycle
3.3 Programms to promote food and nutritional literacy throughout the life cycle

S1 – Metabolic integration and regulation
1.1 Integration of carbohydrates, lipids and proteins metabolism
1.2 Chronobiology, metabolism and nutrition
1.3 Nutrigenetics and nutrigenomics
1.4 Intestinal microbiota
S2 – Update on food composition:
2.1 Food composition databases: what’s new?
2.2 Foods not included in the databases
2.3 Functional foods and bioactive compounds
S3 – Update on clinical nutrition
3.1 Diet therapy in chronic non-communicable diseases
3.2 Behaviour change techniques as tools applied to clinical nutrition
3.3 Phytotherapy and food supplements applied to clinical nutrition
3.4 Hot topics in clinical nutrition

S1. Introduction to Food Marketing
S2. Fundamentals of Consumer Behavior
S3. Food consumption trends
S4. Market Research and Data Analysis in Marketing
S5. Food Marketing Strategies
S6. Social marketing to promote healthy eating habits
S7. Food marketing regulation
S8. Ethics and Social Responsibility in Food Marketing
S9. Digital Marketing

S1 – Scientific research
1.1 Application of scientific research to Nutrition
1.2 Quantitative, qualitative and mixed methodology in Nutrition
S2 – How to develop a research project?
2.1 The research question
2.2 Literature review
2.3 Variables and hypotheses
2.4 Population and sample
2.5 Study design
2.6 Data collection methods
2.7 Formal and ethical procedures
S3 – Statistics applied to research
3.1 Types of data and descriptive statistical analysis
3.2 Inferential statistical analysis: confidence intervals and hypothesis tests
3.3 Comparison between two groups
3.4 Comparison between three or more groups
3.5 Other applications of statistical analysis
3.6 Applying statistical software to data analysis
S4 – Communicating the results of scientific research
4.1 Thesis
4.2 Scientific paper
4.3 Oral communication
4.4 Poster presentation
4.5 Dissemination of scientific knowledge

S1. Different types of Food Services
1.1 Hotels and Cruises, Restaurants (Traditional, Ready to Eat, Gourmet and Fast-Food Chains)
1.2 Canteens (Schools, Hospitals, Prisons, Nursing Homes, Factories)
1.3 Vending Machines and other particularities
S2. Nutrition Management in Food Services
2.1 Training in Nutritional Literacy for food handlers
2.2 Technical Sheets with nutritional declarations and based on recipes and type of Food Service
2.3 Design of menus
2.4 Pricing strategies and menu engineering.
S3. Food and Nutrition Service Management using IoT and artificial intelligence
S4. Trends in smart and sustainable Food and Nutrition Services

S1 – Global food systems
S2 – Environmental sustainability
S3 – Agrobiodiversity and Agroecology
S4 – Food systems and primary production
S5 – Indigenous, traditional and industrial food systems
S6 – New strategies for improving food production and food systems
S7 – Food supply chains
S8 – Sustainable and nutrition-sensitive food systems for healthy diets and the prevention of malnutrition

S1. Food for the future: the challenges of a complex food system
S2. Food degradation mechanisms
S3. Principles of food preservation
S4. Principles of formulation and processing of important food categories as potential transport systems for health ingredients.
S5. Functionality of sustainable food ingredients in the development of innovative food products.
S6. Current and emerging technologies for differentiated foods
S7. IID stages for the development of a new food product (from laboratory to market, from prototype to large-scale production) and study of
food impact on the diet
S8. Quality control and regulatory aspects
S9. Edible packaging and natural bionanomaterials for packaging
S10. Case studies

CP1. Theories and concepts in entrepreneurship and innovation management
CP2. Entrepreneurial and innovation processes, design thinking, development of business models in nutrition
CP3. Feasibility analysis and development of a nutrition business model
CP4. Financing
CP5. Collaboration between start-ups and companies in the field of nutrition
CP6. Innovation process and innovation management (in nutrition business)
CP7. Case studies and lectures with invited experts
CP8. Team project (application of entrepreneurship and innovation concepts to real situations)

The contents of the theses are defined, analyzed, and planned in meetings with supervisors (based on the area of Innovation in Nutrition) and in accordance with the themes of the various research proposals to be developed by the students.