>>ADEMA teacher, Dr. Lluís Rodas: “We have been able to observe how a company with a strong commitment to sustainability and healthy eating rigorously applies key concepts that we work on in the classroom. It has been a very positive experience.”
This morning, students from the Degree in Human Nutrition and Dietetics at the ADEMA University School visited the facilities of Megarawbar, an innovative food company located in Lloseta. Megarawbar specialises in the production of products aimed at athletes, such as energy bars, gels and protein recovery products. Their hallmark is their commitment to sustainability: they work exclusively with organic, local food (Km 0) and maintain close collaboration with professional athletes.
The main objective of the visit was to learn about the sustainable principles that guide their activity and to deepen the practical application of the knowledge acquired in the subjects of Hygiene, Food Safety and Quality Control (Degree in Human Nutrition and Dietetics).
During the visit, students had the opportunity to observe up close how a flow chart works on a food production line, the implementation of the HACCP (Hazard Analysis and Critical Control Points) system and the key aspects of labelling and traceability. These tools are essential to ensure that products are safe and healthy for end consumers.
The University Degree teacher, Dr. Lluís Rodas, thanked the company’s staff for transferring their knowledge and experience to our students. He also explained that “the activity has been a very enriching experience for both students and teachers. We have been able to observe how a company with a strong commitment to sustainability and healthy eating rigorously applies key concepts that we work on in the classroom. These types of experiences are essential to connect theory with practice and allow students to visualize how academic knowledge is transferred to the professional environment.”
She also explained that “the educational methodology we apply, based on projects and experiential learning, encourages students to develop key skills, such as critical analysis skills and teamwork. In this case, they have not only learned about production and labelling processes, but they have also been able to reflect on the importance of incorporating ethical and sustainable principles in their future professional practice.”