Pedro L. Prieto Hontoria(E-MENU 08, Phd 11), who is currently Senior Associate Professor of the School of Health Sciences at SEK University in Chile, has had the opportunity to participate, as an expert, in a lecture at FAO entitled "Spoonfuls of health and innovation: pulses 3.0".

As explained by the graduate in Human Nutrition and Dietetics, it was precisely the realization of the Master's Degree and the doctorate in the School of Pharmacy and Nutrition of the University of Navarra, which led to him being proposed to teach a lecture on the value of legumes, on the occasion of the international year of this food, which was held in 2016.

In his speech, Pedro L. Prieto stressed that the consumption of pulses "has declined considerably worldwide in recent years, despite their great health properties and high nutritional value". "In fact," explained the expert at FAO's lecture , "pulses prevent obesity, improve diabetes and reduce triglyceride levels, among other benefits. They also constitute a 'functional' ingredient in the food industry, which has resulted in result mayonnaises, spaghetti, healthy snacks, hamburgers, etc.".

Several international experts were present at lecture . This, in the opinion of graduate, "highlights the importance of a Master's Degree like E-MENU, with a profile multidisciplinary of research and food innovation that positions students as references in the field of nutrition".