Nutritional expert

The Nutritionist is a professional who provides technical support in relation to the nutritional aspects of the foods sold by a company. This individual advises: the research, development and innovation department on products; the marketing department on how to communicate nutritional effects; and the sales department on how to provide this information to clients and answer consumers' questions.

• Proposes nutritional guidelines for products developed by the food company and the adaptation of those that already exist, according to current and future regulations (health strategies), market trends and the company's internal policy.
• Participates in the research and development of new foods:
  Based on nutritional properties (nutraceutical - with nutritional and pharmaceutical functions - and/or functional - which are proven to have health benefits beyond basic nutrition). For example: milk enriched with omega3, yoghurt enriched with calcium, juices enriched with vitamins and minerals...
  Designed to be part of a varied and balanced diet
  Aimed at consumer segments with special nutritional needs (heart conditions, obesity), specific population groups (babies, the elderly) or for people who suffer from allergies or intolerance of a particular food or ingredient (nut allergies, celiacs).
• Lead any nutritional studies or research carried out by the company on issues related to the nutritional properties of the food produced or its ingredients or consumer food behaviour
• Serve as an interlocutor on nutrition-related issues both internally (with the R&D, marketing and communication teams...) and externally (with suppliers, clients, administrations, the media, consumer associations, etc.).
  Determines the nutritional information that the company must provide on the products' label and in the rest of communications, including its content and the way it is displayed.
• Establishes the guidelines for the company's marketing department regarding the communication and publicity of the product's nutritional benefits and effects, and takes into account the legislation on labelling and the statements allowed on the food containers.
• Coordinates the nutritional information that the communications department will provide to consumers, complemented with functions of education and information for health.
• Coordinates, and in some cases carries out, the training activities for the company's staff (communications, sales, R&D, marketing) related to human nutrition.

Regulated training and graduates

• Grau: Innovació i seguretat alimentària
• Grau: Ciències de l'activitat física i de l'esport
• Grau: Bioquímica
• Grau: Ciències culinàries i gastronòmiques
• Grau: Ciències i tecnologies dels aliments
• Grau: Enginyeria alimentària
• Grau: Biologia humana
• Grau: Ciències biomèdiques
• Grau: Farmàcia
• Grau: Medicina
• Grau: Infermeria
• Grau: Nutrició humana i dietètica
• Grau: Veterinària

Complementary training

Other specific skills

Analytical thought: Level 3

Leadership: Level 2

Planning and organisation: Level 3

Flexibility and change management: Level 2

Team work and cooperation: Level 2

Initiative: Level 2

Communication

Those who show a preference for the field of communication are interested in the generation and dissemination of information. This information, however, can have various purposes: provide information on events and occurrences, generate public opinion on a certain topic or promote and publicise a service or product. Carrying out these activities requires knowledge of various techniques aimed at communication, persuasion and marketing.

Expert researcher in new foods

Expert in food safety and quality

Nutrigenomic Adviser

Pharmaceutical product manager

Gene therapy expert

• Work hours

  This is normally a full-time job.

• Salary

  Between 19,000 and 38,000 euros (annual gross salary). This figure is for informational purposes only and depends on the company's size and the individual's experience and qualifications.

• Professional category

  Technician