Functional foodstuffs or nutraceuticals are processed foods which, in addition to their intrinsic nutritional characteristics, have added features or specific properties which lead to improved health or reduce the risk of developing diseases. Biologically active ingredients are added to these foods to achieve the desired functionality, such as vitamins, fatty acids, minerals, fibre or antioxidants which may have beneficial effects on metabolic illnesses (obesity, diabetes, etc.), age associated pathologies, cardiopathies or neurological diseases (Alzheimer, Parkinson). This is an emerging area in the field of food research and development which opens up a significant potential market for this sector. This is why an increasing demand for skilled professionals in this field is anticipated. The functional and nutraceutical food manager is the person in charge of leading and carrying out the necessary research and processes to identify foods or this kind and equip these with the desired functionality, thus achieving the creation of a new product

• Devise and carry out experimental tests to validate the effectiveness of new functional ingredients.
• Identify and validate suitable functional ingredients to be be added to foodstuffs to achieve specific health benefits.
• Validate the efficacy and stability of the active ingredient in a food matrix .
• Keep up to date with new functional foodstuffs launched on the market and the benefits these may bring.
• Define the validation system to be used for functional raw materials.
• Keep up to date with applicable legal requirements and conditions.
• Define the type of food matrix and the nutritional profile of the foodstuffs into which the functional ingredient is to be mixed.
• Participate in the design of studies which validate the effectiveness of functional ingredients in the food matrix.
• Define the protocols to be followed to determine the presence of the active substance in the product, within the framework of quality-control procedures.
• Provide information regarding product characteristics and properties and the benefits of this food for the consumer.
  

Regulated training and graduates

• Grau: Ciències i tecnologies dels aliments
• Grau: Farmàcia
• Grau: Veterinària
• Grau: Bioquímica
• Grau: Enginyeria agrícola
• Grau: Enginyeria de Ciències Agronòmiques
• Grau: Biotecnologia
• Grau: Biologia

Complementary training

Other specific skills

Learning and use of knowledge: Level 1

Planning and organisation: Level 1

Flexibility and change management: Level 2

Orientation within reach: Level 2

Communication: Level 1

Strategic orientation: Level 2

Scientific research

Individuals who have an affinity for the field of scientific research focus their interest on activities that study different types of organisms and substances in order to obtain valuable products for human beings. A key part of performing this task is the planning and verification of scientific hypotheses through the use of different research designs and techniques. The objective of these searches is the development of new medicines and medical techniques, technological innovation based on the manipulation of cells, molecules and biological agents, as well as the study of cultures in order to improve the characteristics and properties of plants and food.

Expert researcher in new foods

Fish pathologist

Chemical library manager

Responsible for aquaculture operations

Pharmaceutical product manager

• Work hours

  The work day may be part or full time, either intensive or split shift.

• Salary

  Gross annual wages vary from 30,000 to 40,000 euros, depending on each person's experience.

• Professional category

  Middle management