This year much of the discussion and conversation generated at the Industry Symposium (E-MENU 2020-2021) revolved around the need for food companies to bring in qualified nutrition professionals.

On March 9, the EuropeanMaster's Degree on Food, Nutrition and Metabolism (E-MENU) organized, once again, the Industry Symposium at the School of Pharmacy and Nutrition of the University of Navarra.

This year, the event was attended by Angulas Aguinaga, Be Food Lab and Zukán. Leading companies in the food sector and that sought to explain to the students of Master's Degree, the different areas of work that can develop a nutritionist, both in their companies and in the food industry in general.

Natalia Ramos, Health and nutrition Manager of Angulas Aguinaga, highlighted the company's long history in Spain and its commitment to innovation as the only way to remain a leader in the sector business .

For his part, Pedro Prieto, director General Manager of Be Food Lab, once again emphasized innovation as the guiding thread of development food. And he added his touch staff by focusing on the future of the sector with the theories of Economics circular that many companies are beginning to put into action.

Finally, Candela Poyato,manager of Zukan's research and development , highlighted the model business of her business, whose customers are not end consumers, but other companies that buy raw materials and then generate finished products.

Of this experience, the student of Master's Degree Clara Swinburn highlighted the great usefulness of the event. It allowed her to "get to know the more professional side of nutrition" and at the same time "discover different fields of work with the goal to broaden the mind and have other professional perspectives".

In addition, the speakers commented on the real need for nutritionists in the sector, given the worrying figures of obesity in Spain and the world. For this reason, they wanted to highlight the importance of incorporating good professionals, capable of entering the world of industry and focusing the different production processes on the health of the end consumer.