Rosa Maria Solà Alberich, Elisabet Llauradó Ribé & Lucía Tarro Sánchez
Floriana Mandracchia graduated in Nutritional Biology and then got a two-year Master's Degree in Nutrition and Functional Food at the University of Camerino (Italy). During these years she has taken part to several Erasmus+ Traineeships and an Erasmus Lifelong Learning Program, in Spain and in Portugal, where she had the opportunity to enjoy different work experiences and cultural realities. In particular, she has worked with a toxicological research group in Seville, studying new ways to naturally better the shelf lives of fresh food products, and she has conducted a chemical and microbiological quality control of commercial dairy products in Santarém. After the master, she has done another Erasmus+ Traineeship as Nutritionist, at the Hospital Puerta del Mar in Cádiz, taking care of the patients daily diets and the quality control of the Hospital kitchen.
Project: Healthy meals (PECT: TurisTIC en família) - Specialization and territorial competitiveness project
Her thesis project contributes to smart specialization in healthy food-gastronomy, in a family environment, taking into account all the alimentary singularities of the different nationalities, that come in the area of Camp de Tarragona as tourists. The main objectives are: to demonstrate that gastronomy-health-tourism is possible and compatible with appropriate prices, to satisfy customers with specific needs and preferences (food intolerances, allergies or other specific dietary patterns) and to promote healthy diets addressed to all the family members, based on the food offers of the various restaurant types present in this area. This implies optimizing the management and organization of the restaurants' offer, and to develop interactive systems that provide responses to the customers about their specific needs, through activities and resources for promotion, publicity and advice.