**Abstract**

Updating the curriculum should be viewed as a process by which meeting student needs leads to improvement in student learning. The chapter presents some key issues to updating the curriculum at the level of post-secondary professional higher programmes in Food and Nutrition. Innovations and changes must be continuously introduced into these study programmes, as a result of global trends, scientific progress, the changing needs of the users, and the opinions and experiences of stakeholders, which include both active students and graduates as well as the latter's employers. An overview of the steps necessary for a successful revision of study programmes is given in the Introduction. The chapter briefly focuses on ways of obtaining data that are useful in the revision process. It emphasises the importance of introducing new developments in the profession, green and digital competences and new ways of practical teaching. The competences of the food and nutrition engineer and the model of inter-company training centres, which Slovenia is developing and introducing as an innovative model for practical training in Vocational Education programmes in food and nutrition, are briefly presented.

**Keywords:** higher vocational education, curriculum updating, food engineer, nutrition, inter-enterprise centres of excellence
