Con esta Postgraduate diploma 100% online podrás estar al día en Enzimología y Gestión Empresarial” 

Según un informe publicado por la Organización Internacional del Trabajo (OIT), la industria alimentaria es uno de los sectores económicos más importantes y con mayor empleabilidad en todo el mundo. Además, se espera que la demanda de profesionales especializados en este ámbito continúe creciendo en los próximos años, impulsada por la creciente necesidad de tecnología y automatización en la producción y procesamiento de alimentos.  

Estos especialistas cumplen con importantes funciones como identificar y clasificar los agentes físicos, químicos y microbiológicos que causan la alteración de los alimentos, así seleccionar las estrategias más adecuadas para su control. Es por ello, por lo que TECH ha creadoesta Postgraduate diploma con el fin de acercarte a los conocimientos clave en Bases de la termobacteriología y así logres acceder a importantes convocatorias laborales en esta área. 

Un programa 100% online, que le permitirá al alumnado ahondar en los fundamentos de la ingeniería química, adentrarse en los avances más recientes en la esfera de la carne, el pescado y sus derivados. Todo ello además complementado con vídeo resúmenes de cada tema, vídeos en detalle, simulaciones de casos de estudio o lecturas esenciales a las que podrá acceder las 24 horas del día. 

Los alumnos que se capaciten en TECH estarán ante una prodigiosa oportunidad, y podrán estar al día en todo lo relacionado con la detección de factores que dañan la integridad de los alimentos. Todo ello a través de una titulación universitaria flexible, cuyo contenido podrá visualizar fácilmente desde cualquier dispositivo con conexión a internet. Además, el alumnado cuenta con el sistema Relearning, empleado por TECH, que le permitirá reducir las largas horas de estudio y avanzar de un modo mucho más ágil por el temario.

Adéntrate con esta titulación en la información más destacada y reciente sobre el seguimiento de la calidad de los productos alimentarios”

Esta Postgraduate diploma en New Technologies Applied to the Food Industry contiene el programa científico más completo y actualizado del mercado. Sus características más destacadas son:

• El desarrollo de casos prácticos presentados por expertos en Tecnología de Alimentos 
• Los contenidos gráficos, esquemáticos y eminentemente prácticos con los que está concebido recogen una información científica y práctica sobre aquellas disciplinas indispensables para el ejercicio profesional 
• Los ejercicios prácticos donde realizar el proceso de autoevaluación para mejorar el aprendizaje 
• Su especial hincapié en metodologías innovadoras  
• Las lecciones teóricas, preguntas al experto, foros de discusión de temas controvertidos y trabajos de reflexión individual 
• La disponibilidad de acceso a los contenidos desde cualquier dispositivo fijo o portátil con conexión a internet 

Cuentas con una biblioteca de recursos amplia con la que podrás consultar cuando quieras, la información más reciente sobre los cálculos de estimación de vida útil de los alimentos”

El programa incluye, en su cuadro docente, a profesionales del sector que vierten en esta capacitación la experiencia de su trabajo, además de reconocidos especialistas de sociedades de referencia y universidades de prestigio.

Su contenido multimedia, elaborado con la última tecnología educativa, permitirá al profesional un aprendizaje situado y contextual, es decir, un entorno simulado que proporcionará una capacitación inmersiva programada para entrenarse ante situaciones reales.

El diseño de este programa se centra en el Aprendizaje Basado en Problemas, mediante el cual el profesional deberá tratar de resolver las distintas situaciones de práctica profesional que se le planteen a lo largo del curso académico. Para ello, contará con la ayuda de un novedoso sistema de vídeos interactivos realizados por reconocidos expertos.

Gracias a esta Postgraduate diploma podrás conocer los últimos avances en el desarrollo de nuevos procesos y productos en el ámbito de la carne, el pescado y sus derivados” 

Accede cuando lo desees, desde tu ordenador o Tablet a la información más reciente sobre medioambiente, calidad y el uso enzimas”

This Postgraduate diploma has been developed by experts in Decision Criteria and Process Control in the Food Industry. His extensive knowledge is reflected in the 3 modules that make up the structure of this university degree. Through it, students will be able to keep abreast of the latest developments in the enzymatic modification of carbohydrates, lipids or proteins. Likewise, you will be able to delve into the technology used in the food industry for the preparation and preservation of meat, dairy or fish products. In addition, the Relearning method, based on the repetition of content, will allow you to progress through the content of this program in a much more agile way.

A study plan designed for nutrition professionals who wish to obtain a Postgraduate diploma without neglecting other areas of their lives"

Module 1. Food Technology I

1.1. Introduction to Food Science and Technology

1.1.1. Historical Development
1.1.2. Concept of Food Science and Technology
1.1.3. Objectives of Food Technology. Relationships With Other Sciences
1.1.4. Worldwide Food Industries

1.2. Preparation Methods Including Dry and Wet Preparation and Peeling

1.2.1. Reception of Food in the Food Industry and Preparation of Raw Material
1.2.2. Cleaning: Dry and wet Methods
1.2.3. Selection and Classification
1.2.4. Main hair Methods
1.2.5. Peeling Equipment

1.3. Downsizing and Upsizing

1.3.1. General Objectives
1.3.2. Dry Food Size Reduction Equipment and applications
1.3.3. Fibrous Food Size Reduction Equipment and applications
1.3.4. Effect on Foods
1.3.5. Size reduction of liquid foodstuffs: homogenization and atomization

1.3.5.1. Equipment and applications

1.3.6. Enlargement techniques: Enlargement: Agglomeration, Instantaneous Agglomeration or Granulation

1.4. Causes and Factors Involved in Food Spoilage

1.4.1. Description of the Causes of Food Spoilage
1.4.2. Factors Involved in Food Spoilage
1.4.3. Actions to Combat Physical and Chemical Spoilage
1.4.4. Possible Actions to Prevent or Delay Microbial Activity

1.5. Blanching processing

1.5.1. General Aspects. Objectives
1.5.2. Blanching Methods: Steam, Hot Water and other Methods
1.5.3. Evaluation of Blanching in Fruits and Vegetables
1.5.4. Equipment Facilities
1.5.5. Effects on the Nutritional and Sensory Properties of Foods

1.6. Fundamentals of thermobacteriology

1.6.1. Basis of Thermobacteriology
1.6.2. Kinetics of Microbial Destruction by Heat
1.6.3. Survival Graph Value Concept D. Thermal Destruction Graphs
1.6.4. Z-value: Concept of Commercial Sterility
1.6.5. F and Fo Values Practical Examples of Heat Treatment Calculations in the Canning Industry

1.7. Pasterization

1.7.1. Concepts and Objectives
1.7.2. Types of Pasteurization Applications in the Food Industry
1.7.3. Effect on Foods

1.7.3.1. Milk Pasteurization: Lactoperoxidase Test

1.8. Sterilization

1.8.1. Objectives
1.8.2. Sterilization of packaged foods
1.8.3. Filling, evacuation and container closing operations
1.8.4. Types of Sterilizers: Discontinuous and Continuous UHT Treatment
1.8.5. Effect on Foods

1.9. Microwave heating

1.9.1. General aspects of electromagnetic radiations
1.9.2. Microwave characteristics
1.9.3. Dielectric properties of the material
1.9.4. Conversion of Microwave Energy into Heat Equipment Applications
1.9.5. Effect on Foods

1.10. Infrared Radiation

1.10.1. Theoretical aspects
1.10.2. Equipment and Facilities Applications
1.10.3. Others Non-Ionizing Radiation

Module 2. Meat, fish and meat products science and technology

2.1. Introduction to the muscle food industry

2.1.1. Muscle-based food industries: meat and fish

2.1.1.1. Structural and functional basis of striated muscle
2.1.1.2. Importance of these subsectors

2.1.2. Transformation of muscle into flesh: development of rigor mortis

2.1.2.1. Consequences of rigor mortis

2.1.3. Meat maturation: changes in muscle structure and other nitrogenous compounds

2.1.3.1. Endogenous proteolytic enzymes
2.1.3.2. Optimal ripening conditions

2.2. Anomalous processes in meat processing

2.2.1. Effect of antemortem stress: DFD meats and PSE pork meats

2.2.1.1. Defective sensory characteristics and technological suitability
2.2.1.2. Effect of the administration of growth promoters

2.2.2. Effect of postmortem refrigeration: shortening due to cold

2.2.2.1. Consequences

2.3. Meat quality

2.3.1. Sensory parameters that determine it: color, texture, odor, flavor and water retention capacity of the meat

2.3.1.1. Pre- and post-mortem factors influencing this

2.3.2. Quality measurement and evaluation methods

2.3.2.1. Integrated evaluation of meat quality and technological suitability
2.3.2.2. Quality measurement and evaluation methods

2.3.3. Quality assurance systems in the meat industry

2.4. Industrial meat processing

2.4.1. Animal slaughtering, dressing and carcass preparation technology

2.4.1.1 Channel Classification
2.4.1.2. Electrical stimulation of the carcasses
2.4.1.3. Quartering and categorization
2.4.1.4. Industrial pork carcass cutting

2.4.2. Characteristics of industrial cattle, sheep, pig and poultry slaughterhouses
2.4.3. Systems used in the short term preservation of meat

2.4.3.1. Industrial equipment
2.4.3.2. Shelf life of meat; factors that determine and improve shelf life

2.4.4. Meat freezing

2.4.4.1. Industrial equipment
2.4.4.2. Effects of freezing on sensory and technological properties of meat
2.4.4.3. Defrosting

2.5. Meat packaging and sale

2.5.1. Packaging systems; application to meat preservation and different types of meat sales
2.5.2. Storage under vacuum and in modified atmospheres
2.5.3. Packaging materials
2.5.4. Distribution and sales systems

2.6. Introduction to the fishing and seafood industry

2.6.1. Variability in composition and its causes

2.6.1.2. Classification of fish according to its composition
2.6.1.3. Peculiarities of fish lipids and their importance in technology
2.6.1.4. Fish and seafood connective tissue

2.6.2. Stunning and slaughtering methods: effects on quality

2.6.2.1. Postmortem processing in fish

2.6.3. Differential characteristics of rigor mortis
2.6.4. Most important parameters and their control

2.7. Fish quality

2.7.1. Influence of fishery-related factors on fish quality

2.7.1.1. Main parameters of fish organoleptic quality

2.7.2. Indices for determining the quality and freshness of fish and shellfish
2.7.3. Methods of fish refrigeration

2.7.3.1. Ice: types and effects
2.7.3.2. Freezing: freezing speed and its influence on product quality
2.7.3.3. Freezing maintenance: critical points and their control. Defrosting

2.7.4. Fish and seafood packaging and preservation

2.7.4.1. Vacuum and modified atmospheres
2.7.4.2. Packaging systems and equipment

2.8. Meat derivatives technology

2.8.1. Classification of meat derivatives according to their technological process

2.8.1.1. Preparation, preservation and processing operations
2.8.1.2. Salting, nitrification, drying, heat treatment and smoking
2.8.1.3. Spicing, refrigeration, microbial processes, ripening and chopping
2.8.1.4. Mixing, emulsifying, gelling, stuffing and packaging, etc

2.8.2. General decision and control criteria
2.8.3. Additives and other ingredients used in the meat industry

2.8.3.1. Technological adjuvants
2.8.3.2. Chemical preservatives and sensory modifiers
2.8.3.3. Mass and multifunction agents

2.8.4. Criteria for use in relation to product quality

2.9. Technology of raw cured and cooked meat products

2.9.1. Whole cured meat products: cured ham and similar products
2.9.2. Impact of raw material quality on the final product. Formulation

2.9.2.1. Phases of the elaboration process
2.9.2.2. Modifications undergone during ripening and desiccation
2.9.2.3. Industrial equipment

2.9.3. Decision criteria and process control

2.9.3.1. Defects and alterations
2.9.3.2. Other whole cured products

2.9.4. Cured raw sausages. Formulation criteria

2.9.4.1. Phases and alternatives of the elaboration process
2.9.4.2. Industrial equipment
2.9.4.3. Modifications undergone during ripening and desiccation

2.9.5. Decision criteria and process control
2.9.6. Fish and fish product technology

2.9.6.1. Fish preservation by salting
2.9.6 2. Salting methods. Types and characteristics of salt
2.9.6.3. Most frequent defects: causes and solutions
2.9.6.4. Preparation of salted codfish

2.9.7. Fish smoking

2.9.7.1. Smoking systems. Types of smoke
2.9.7.2. Processing methods: advantages and disadvantages
2.9.7.4. Specific products: food quality and safety

2.9.8. Canned tuna. Most important species: characteristics

2.9.8.1. Elaboration process
2.9.8.2. Semi-preserved fish. Salted anchovy. Marinades and pickling

2.9.9. Surimi and derived products

2.9.9.1. Surimi elaboration process
2.9.9.2. Gelation: characteristics and products
2.9.9.3. Crab analogs manufacturing process technology

Module 3. Science and technology of milk and milk products

3.1. Introduction to the dairy sector

3.1.1. Milk and dairy products: concepts and definitions. Milk Science and Technology: concept and relationships with other sciences and disciplines
3.1.2. The situation of the dairy sector at the global level

3.2. Chemical composition of milk I

3.2.1. General composition of milk. Composition variation factors
3.2.2. Milk minerals. Factors affecting the mineral composition of milk

3.2.2.1. Physicochemical equilibria between minerals in milk
3.2.2.2. Trace Elements

3.2.3. Milk carbohydrates

3.2.3.1. Lactose properties of technological interest: solubility, crystallization, hydrolysis and the Maillard reaction
3.2.3.2. Technological problems of lactose
3.2.3.3. Effects of other industrial treatments on lactose

3.2.4. Lipid components of milk. Fat emulsion in milk

3.2.4.1. The fat globule: size, composition, lipid nature
3.2.4.2. Effects of industrial treatments on fat emulsion: agitation, homogenization and other treatments

3.3. Chemical composition of milk II

3.3.1. Milk lipid rancidity

3.3.1.1. Lipolytic enzymes present in milk: activation and inhibition

3.3.2. Auto-oxidation of milk lipids

3.3.2.1. Sensitivity of milk to lipid autoxidation
3.3.2.2. Intrinsic and extrinsic factors affecting milk fat autooxidation

3.3.3. Other milk fat alterations
3.3.4. Nitrogenous components of milk

3.3.4.1. The casein fraction of milk and its composition
3.3.4.2. Micellar structure and stability

3.4. Chemical composition of milk III

3.4.1. Destabilization of micelles: action of proteolytic enzymes, acidification and addition of salts
3.4.2. Whey protein

3.4.2.1. Effects of industrial processing on nitrogenous substances in milk

3.4.3. Enzymes of interest in milk

3.4.3.1. Classification: lipases, esterases, phosphatases and proteases
3.4.3.2. Enzymes of specific interest: xanthine oxidase, superoxide dismutase, catalase and lactoperoxidase

3.4.4. Milk vitamins

3.4.4.1. Liposoluble Vitamins
3.4.4.2. Hydrosoluble Vitamins

3.5. Physical-chemical and microbiological properties of milk

3.5.1. Introduction to essential physicochemical parameters

3.5.1.1. pH and titratable acidity
3.5.1.2. Cryoscopic point

3.5.2. Surface tension and viscosity. Electrical conductivity
3.5.3. Concept and microbiological importance of milk

3.5.3.1. Origin of milk microorganisms
3.5.3.2. Microbial groups of technological interest
3.5.3.3. Microorganisms of technological interest

3.5.4. Effects of industrial treatments: refrigeration, heat treatment, homogenization

3.6. General operations in packaged milks

3.6.1. Conditions for milk collection and transport in the industry

3.6.1.1. Receipt and control of milk in the industry: entry control, storage and physical purification
3.6.1.2. Automated milk testing methods

3.6.2. Pasteurization of milk: high and low pasteurization

3.6.2.1. Technological problems associated with pasteurization
3.6.2.2. Operation of a pasteurization plant

3.6.3. Control of pasteurized milk
3.6.4. Hygienized milk packaging
3.6.5. Sterilized milk and UHT milk: definitions

3.6.5.1. Manufacturing problems of sterilized and UHT milks
3.6.5.2. Indirect and direct UHT treatment systems
3.6.5.3. UHT milk controls

3.7. Partially dehydrated milk technologies

3.7.1. Evaporated milk: types and manufacturing technology
3.7.2. Condensed milk: types and manufacturing technology
3.7.3. Treatment and authorized addition of raw materials
3.7.4. Milk powder: types and manufacturing technology

3.7.4.1. Manufacture of instant milk powder
3.7.4.2. Treatments, authorized additions and raw materials

3.8. Cream and butter

3.8.1. Definition and commercial types of cream

3.8.1.2. Treatments, authorized additions and raw materials

3.8.2. Controls in the manufacturing plant
3.8.3. Definition and types of butter

3.8.3.1. Butter production by continuous methods
3.8.3.2. Butter manufacture by discontinuous methods
3.8.3.3. Treatments, authorized additions and raw materials

3.8.4. Controls in the manufacturing plant

3.9. Dairy derivatives technology

3.9.1. Definition and classification of cheeses
3.9.2. General cheese making technology

3.9.2.1. Primary processes: Milk selection, pasteurization, coagulation, coagulation, etc
3.9.2.2. Secondary processes: draining, molding and pressing and salting

3.9.3. Cheese ripening: conditioning factors and biochemistry
3.9.4. Specific cheese making technologies

3.9.4.1. Continuous and centrifugal dewatering methods
3.9.4.2. Authorized additions and authorized raw materials

3.9.5. Microbiological criteria for dairy derivatives

3.10. Dairy derivatives technology

3.10.1. Definition and Classification
3.10.2. Milks subjected to acid fermentation: yoghurts
3.10.3. Milks subjected to acid-alcoholic fermentation
3.10.4. Additives and authorized raw materials
3.10.5. Applicable microbiological criteria

Thanks to this 100% online Postgraduate diploma you will be up to date with enzymatic processes in the food industry"