This course aims to train specialized senior technicians to direct, coordinate and control the activities and operations of food and beverage services (Food and Beverage) in catering and beverage establishments, integrated or not in hotel units, guaranteeing the quality of the service, the optimization resources and maximizing the profitability of the business.

This course combines a theoretical framework with a dominant practical component for the central theme of Neuroscience Applied to Consumption, thus allowing each student to identify the potential of behavioral analysis, psychophysiological and electrophysiological data, applied to the context of consumption or interaction with individuals of consumption. The course comes with a dynamic and innovative engine to be integrated into existing practices in companies, and combined with more traditional market studies, the course content will be complementary and will motivate structural changes in companies and partners. It aims to show participants the importance of applying neuroscience in the context of business strategy, product creation, pricing strategy, distribution and communication. With this course, trainees will change their state of mind regarding the strategic interventions to be applied in companies, they will understand the importance of identifying and reacting to stimuli, and then adapt and create products, campaigns, prices, websites or packaging capable of involving your customers.

The international course "Health and the Environment" aims to introduce students to the impact of environmental factors on public health. Our goal is to equip health professionals to minimize healthcare's negative effects on the environment and strengthen health systems to better handle environmental challenges.

Work represents an important part of the agreed-upon hours of life for most adults. It is a life context with multiple and complex interactions with the worker that includes environmental and relational dimensions. In this context, work can be a promoter of health and individual and collective development or, on the contrary, be a factor of illness and social tensions and conflicts.

Design, plan, and execute, autonomously or under guidance, technological manufacturing processes and raw materials and production quality control and safety, stock management, and Physico-chemical and microbiological analysis of food in the agri-food industry. Interpret and coordinate consumer expectations and the regional/national market in the development of novel foods.