A Postgraduate certificate program for those professionals who wish to go beyond their limits and specialize in Analysis and Control of Food Quality"

This Postgraduate certificate in Analysis and Control of Food Quality is a unique educational opportunity for those professionals who wish to acquire specialized knowledge in this field. This is because the focus of the syllabus covers topics of vital importance, providing the student with the essential concepts on risk assessment and proper treatment of food. 

From a solid introduction on the aspects that must be taken into account to ensure an efficient quality control process, the student will learn about safety standards and the attributes of each type of product, with the objective of carrying out risk assessments and promoting strategies to solve them. In addition, participants will receive an update on the statistical methods used in this procedure, as well as the traceability chain for greater control over the process. 

In this way, students will broaden their technical and practical knowledge about risk factors and their mitigation through Analysis and Control, which will strengthen their professional skills and they will have a better command of them to apply them immediately in the food industry. 

All this, thanks to the innovative Relearning methodology, which allows students to study from home and have greater time flexibility, since they will have access 24 hours a day to the multimedia resources they will find in the online campus. In addition, you will be able to strengthen your competencies and increase your ability to solve problems, since you will analyze practical cases that will place you in a real scenario.

Take advantage of this opportunity and train at the world's largest online university"  

This Postgraduate certificate in Analysis and Control of Food Quality contains the most complete and up-to-date scientific program on the market. The most important features include:

• The development of case studies presented by experts in Analysis and Control of Food Quality
• The graphic, schematic, and practical contents with which they are created, provide scientific and practical information on the disciplines that are essential for professional practice
• Practical exercises where the self-assessment process can be carried out to improve learning 
• Its special emphasis on innovative methodologies  
• Theoretical lessons, questions to the expert, debate forums on controversial topics, and individual reflection assignments 
• Content that is accessible from any fixed or portable device with an Internet connection

Access to the best job offers in the food industry and increase your economic and increase your economic expectations, thanks to this degree"

The program’s teaching staff includes professionals from sector who contribute their work experience to this educational program, as well as renowned specialists from leading societies and prestigious universities.    

Its multimedia content, developed with the latest educational technology, will provide the professional with situated and contextual learning, i.e., a simulated environment that will provide an immersive education programmed to learn in real situations.

The design of this program focuses on Problem-Based Learning, by means of which the professional must try to solve the different professional practice situations that are presented throughout the academic course. For this purpose, the student will be assisted by an innovative interactive video system created by renowned experts.   

Learn at your own pace and without the need to submit to rigid study schedules"

Deepen your understanding of risk assessment concepts and master them to perfection for application in a real-world environment”

The curriculum of this Postgraduate certificate has been developed by leading experts in the field of Food Quality. In this way, the student will be able to broaden his or her knowledge of the procedures that must be carried out to ensure excellent food handling when counteracting risks. This will be based on study materials that include multimedia resources and the analysis of practical cases, which will allow students to improve their professional skills in this area.

Strengthen your valuable skills in food analysis and quality control through the analytical techniques you will learn in this program"

Module 1. Analysis and Quality Control

1.1. Introduction to and Control Food Analysis

1.1.1. Food Hygiene Concept of Quality and their evaluation
1.1.2. Main food quality attributes
1.1.3. Quality Standards
1.1.4. Abnormalities of food Quality

1.1.4.1. Physical alterations
1.1.4.2. Chemical alterations
1.1.4.3. Biological alterations

1.1.5. Fraud and adulteration

1.2. Food quality control techniques I

1.2.1. Food quality control. Concept. Traceability in quality control
1.2.2. Management, control and quality assurance systems
1.2.3. Statistical Methods Applied to Quality Control
1.2.4. Acceptance control at reception. Statistical Process Control

1.3. Quality control techniques II

1.3.1. Quality control charts by variables and attributes
1.3.2. Quality assurance of the final product
1.3.3. Bases and principles of methods used for quality control and food authenticity
1.3.4. Molecular biology and immunological techniques
1.3.5. Compositional analysis. Sensory analysis of food

1.4. Compositional analysis

1.4.1. Water content of food. Importance of water in food

1.4.1.1. Analytical methods for the determination of water content
1.4.1.2. Concept of water activity and its importance in foodstuffs
1.4.1.3. Analytical methods for water activity determination

1.4.2. Carbohydrate content of foods. Carbohydrates in food

1.4.2.1. Importance of the carbohydrates in foods
1.4.2.2. Analytical methods for carbohydrate determination

1.4.3. Content of nitrogen compounds in food. Nitrogen compounds in food

1.4.3.1. Importance of nitrogen components in foodstuffs
1.4.3.2. Analytical methods for determination of nitrogen compounds

1.4.4. Content of lipid compounds in food. Lipid compounds in food

1.4.4.1. Importance of lipids in foods
1.4.4.2. Analytical methods for determination of lipid compounds

1.5. Food quality assessment II

1.5.1. Vitamin content of foods. Vitamins in food

1.5.1.1. Importance of vitamins in food
1.5.1.2. Analytical methods for vitamin determination

1.5.2. Mineral content of foods. Minerals in food

1.5.2.1. Importance the minerals: in the Different Food
1.5.2.2. Importance of minerals in food

1.5.3. Contents of Food Components

1.5.3.1. Phytochemicals in Food
1.5.3.2. Analytical methods for the determination of phytochemicals

1.5.4. Food additives Water in the Agri-Food Industry

1.5.4.1. Importance of Additives
1.5.4.2. Analytical methods for the determination of additives

1.6. Meat and meat products quality evaluation

1.6.1. Determination of pH and CRA of fresh meat. PSE or DFD meats
1.6.2. Determination of collagen in meat products
1.6.3. Determination of starch in cooked meat products

1.7. Evaluation of the quality of fish, shellfish and seafood products

1.7.1. Determination of the degree of freshness of fish and shellfish

1.7.1.1. Determination of color, flavor and texture
1.7.1.2. Determination of Anisakis in fish

 1.7.1.2.1. Determination of fish species

1.8. Evaluation of the quality of milk and milk products

1.8.1. Total solids
1.8.2. Alcohol stability
1.8.3. Butter quality: Fat refractive index

1.9. Evaluation of the quality of cereals, pulses and derived products

1.9.1. Determination of the presence of transgenic maize
1.9.2. Determination of presence of common wheat in semolina
1.9.3. Quality control in pulses

1.10. Quality evaluation of fruits, vegetables and by-products

1.10.1. Categorization control of fruits and vegetables
1.10.2. Quality control of canned fruits and vegetables 
1.10.3. Quality control of frozen fruits and vegetables

Continue advancing in your professional career and start this Postgraduate certificate program specially prepared for you"