Liaison

Office of Liaison and Professional Services

Objective: to encourage economic development and liaison between the manufacturing sector and society through academic contracts or agreements of social responsibility and professional services, strengthening the teaching-learning process as well as contributing to the achievement of institutional goals.

Functions of the Office

  • Manage agreements of cooperation with social, private, and public institutions with the aim of strengthening academic and economic development.
  • Create and develop health raising awareness programs in coordination with public and private sectors, in order to link tasks between the institution and society.
  • Establish strong links with private and public sector to engage future academic agreements in order our students have a wide range of institutions where to apply for professional practices
  • Advance the promotion and dissemination of the services available at the School, through the distribution of brochures, posters, and websites.
  • Patent registration and on intellectual property of the School research and products.
  • Monitor the successful development of products and technological tools produced in this School and the integration into the market for the benefit of the UANL.
  • Create a database of commercial partners to support our academic events.

Professional Services offered by the School

CONSULTING IN FOOD PROCESSING AND SERVICES

  • Consulting services to enterprises interested in accrediting certification institutions
  • Development of new food products
  • Scientific overview services when using conservatives and additives in blends
  • Scientific revision of product shelf life based on the Mexican Official Standards
  • Basic consulting in design of food product labels according to the guidelines of the Ministry of Health
  • Nutritional assessment of products
    • Design of well-balanced menus
    • Design of brochure, posters, and magazines of relevant information about specific treatments, nutrition or general matters
    • Conferences and training courses

FOOD OR PROCESSED PRODUCT ANALYSES

  • Food-science analyses and nutritional labeling of food products
  • Microbiological analysis of food products
  • Estimation of food expiration date
  • Estimation of food acid content
  • PH determination of food

 

CLINICAL CONSULTING

  • Consulting services on dietary supplements
  • Nutrition check-ups for groups or institutions
  • Medical eating plans
  • Development of nutrition programs for groups
  • Creation of healthy meals, standardization of recipes
  • Conference and training courses

 

CLINICAL ASSESSMENT

  • Unit of assessment and detection of nutritional risks
  • Assessment and diagnosis of bone density by dual-energy x-ray absorptiometry
  • Assessment and diagnosis of body composition by bioimpedance
  • Assessment and diagnosis of muscle strength by dynamometer
  • Geriatric assessment and dietary recommendations by dual-energy x-ray absorptiometry, dynamometer, and ISAK method
  • Athlete assessment and dietary recommendations by bod pod, indirect calorimetry, and ISAK method
  • Dietary assessment and recommendations by bioimpedance and indirect calorimetry

DEVELOPMENT OF NUTRITION CONSULTING MATERIALS FOR PEOPLE WITH SPECIAL NEEDS

  • Design of sanitary, nutrition, and public health campaigns
  • Design of personalized and healthy recipe books
  • Design of web pages for health and nutrition areas
  • Design of nutrition software
  • Development of institutional procedure guidelines

CONSULTING IN NUTRITION AND PUBLIC HEALTH RESEARCH

  • Planning and development of new food products
  • Training in public health and nutrition fields
  • Documentary and experimental research
  • Translation of scientific articles
  • Development of information technologies for nutrition studies
  • Development of software for collecting, tabulating, and analyzing nutritional samples
  • Management of survey databases and production of traditional/executive research summaries
  • Design and creation of data collection instruments for population studies
  • Development of scientific dissemination materials

UNIT OF FOOD AND NUTRITION SERVICES (CAFETERIA)

  • Catering services for academic or social events
  • Preparation of balanced, healthy meals for institutional or company wellness programs
  • Preparation of balanced, healthy meals for business meetings or small dining areas
  • Preparation of balanced, healthy meals for personalized events, course programs, or diploma courses.

Contact Information:
LN. Cinthya Laura Davila Muñoz NC.
Manager of Liaison and Professional Services

School of Public Health and Nutrition
Location: Av. Dr. Eduardo Aguirre Pequeño y Yuriria, Col. Mitras Centro
Monterrey, N.L., México C.P. 64460

First floor of the Building II
Phone and Fax: (01-81) 8348 6080 and 8329 4000
Phone Extension: 3098
E-mail Address: cinthya.davilam@uanl.mx and vinculacion.faspyn@uanl.mx

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