Thanks to this Master's Degree you will be up to date on the latest techniques used in risk assessment and food safety”

Improvements in food textures, taste, viscosity, nutrient stability and preservation would not be possible without the progress made in recent years by the food industry. A sector that has grown, not only thanks to consumption, but also to the demands of consumers themselves and to the control and safety measures imposed by the different regulations in force.

In food safety and quality there is a great challenge to avoid food outbreaks that could affect millions of people and spread in different countries due to the large international distribution of products. Faced with this reality, TECH has designed a program taught exclusively online, which will allow the nutrition professional to delve into advances in microbiology, new technologies applied in product development, as well as the main techniques of quality control of products.

A program where you will have a specialized faculty that will introduce you to the latest developments in the industry, viruses, prions and other foodborne biohazards, the development of microorganisms in or new techniques used in risk analysis and safety measures. For this, the professionals have multimedia resources (video summaries, videos in detail) and specialized readings that will lead them in a much more visual and dynamic way to be up to date in Food Safety Analysis and Assessment.

In addition, this university program uses the Relearningmethod, which allows students to advance in a much more natural way during the 12 months of this program, reducing even the long hours of study.

The specialists are thus faced with an excellent opportunity to obtain the most exhaustive and recent information on the Food Industry in a convenient academic format. Students only need an electronic device with an Internet connection (Computer, Tablet or mobile) to access the syllabus of this program. In addition, they have the freedom to distribute the teaching load, making it even easier to reconcile a university program with work and/or personal responsibilities.

Access to a 100% online program, without classes with timetables, designed for Nutrition professionals who wish to update their knowledge in the Food Industry”

This Master's Degree in Comprehensive Risk Analysis and Assessment in Food Industry 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 the food industry
• 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

With this program you will be able to deepen in the scientific-technical advances of food and its relationship with cultural and technological progress”

The program’s teaching staff includes professionals from the 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 professionals 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 professionals must try to solve the different professional practice situations that are presented throughout the academic course. For this purpose, the students will be assisted by an innovative interactive video system created by renowned experts.

Learn more about the mechanisms of food preservation and the prevention of microbial spoilage"

You will be able to get even closer to the progress of the sector thanks to the case studies on food safety provided in this program"

The syllabus of this Master's Degree has been designed to offer in 10 modules the update required by any nutrition professional in the field of Comprehensive Risk Analysis and Assessment in the Food Industry. This way, they can easily delve from any device with an Internet connection in the microbial alterations of food, sampling techniques and sampling or epidemiological factors of diseases transmitted by meat or fish. All this, in addition completed with essential readings and the latest studies that address food safety.

You will get the latest information on natural foods, organic foods and biological foods from this university program”

Module 1. Fundamentals of Microbiology

1.1. Introduction to Microbiology

1.1.1. Concept of Microbiology and Historical Aspects
1.1.2. Prokaryotic Cell Model

1.1.2.1. Morfoligical
1.1.2.2. Structure and Function

1.1.3. Relevance of Microorganisms in Society

1.2. Observation of Microorganisms. Microscopy and Staining

1.2.1. Basic Concepts of Microscopy
1.2.2. Types of Microscopes: Structure and Function

1.2.2.1. Optical Microscope
1.2.2.2. Electronic Microscope
1.2.2.3. Fluorescence Microscope

1.2.3. Types of Staining Most Commonly Used in Microbiology

1.2.3.1. Grams Stain
1.2.3.2. Endospore Staining
1.2.3.3. Acid Fast Bacillus Alcohol Resistant (BAR) staining

1.3. Microbial Growth and control

1.3.1. Types of Metabolism in Prokaryotes
1.3.2. Bacterial Growth Curve
1.3.3. Isolation and Conservation Techniques of Microorganisms
1.3.4. Factors Affecting Microbial Growth

1.3.4.1. Bacteriostatic and Bactericidal Agents
1.3.4.2. Environmental Agents

1.4. Bacterial Genetics and Taxonomy

1.4.1. Mechanisms of Genetic Exchange

1.4.1.1. Transformation
1.4.1.2. Conjugation
1.4.1.3. Transduction and Bacteriophages

1.4.2. Mutations in the Bacterial Genome
1.4.3. Basic concepts of Systematics and Classification
1.4.4. Bacterial Classification Methods

1.5. Pathogenesis of Microorganisms and Microbiota

1.5.1. Microbiota and its Importance
1.5.2. Mechanisms of Pathogenesis

1.5.2.1. Virulence Factors: Capsule and Lipopolysaccharide
1.5.2.2. Routes of Dissemination of Microorganisms

1.5.3. Toxi-infections and food poisoning
1.5.4. Microbial Foodborne Diseases

1.6. Virus

1.6.1. General Characteristics: Structure and Composition
1.6.2. Classification of viruses
1.6.3. Life Cycles in Viruses and Crops
1.6.4. Mechanisms of Pathogenesis associated with viruses in foodstuffs
1.6.5. Types of Antivirals

1.7. Fungi

1.7.1. General Characteristics: Structure and Composition
1.7.2. Classification of Fungi

1.7.2.1. Ascomycetes
1.7.2.2. Deuteromycetes
1.7.2.3. Basidiomycetes
1.7.2.4. Zygomycetes

1.7.3. Mechanisms of Pathogenesis associated with Fungi in foodstuffs

1.7.3.1. Types of Mycotoxins

1.7.4. Types of Antifungals

1.8. Microbiological Immunology: Antigens and Antibodies

1.8.1. Background of Immunology
1.8.2. Types of Immunological Response

1.8.2.1. Innate Response
1.8.2.2. Adaptive Response
1.8.2.3. Regulation of the Immune System

1.8.3. Antibodies Structure and Function
1.8.4. Immune System Evasion Methods

1.9. Epidemiology and Prophylaxis

1.9.1. Background in Epidemiology
1.9.2. Epidemiological Chain and Concept of Health
1.9.3. Epidemiology and Preventive Measures for Infectious Diseases in Food
1.9.4. Food as a Route of Disease Transmission

1.10. Main Microorganisms of Food Interest

1.10.1. Development of Microorganisms in Food
1.10.2. Types of Food Microorganism

1.10.2.1. Altering Microbes
1.10.2.2. Pathogenic Microbes
1.10.2.3. Beneficial Microbes

1.10.3. Foodborne Diseases

Module 2. General Chemistry

2.1. Matter Structure and Chemical Bonding

2.1.1. Matter
2.1.2. The Atom
2.1.3. Types of Chemical Bonds

2.2. Gases, Liquids and Solutions

2.2.1. Gases
2.2.2. Liquids
2.2.3. Types of Solutions

2.3. Thermodynamics

2.3.1. Introduction to Thermodynamics
2.3.2. First Principle of Thermodynamics
2.3.3. Second Principle of Thermodynamics

2.4. Acid-Base

2.4.1. Concepts of Acidity and Basicity
2.4.2. PH
2.4.3. pOH

2.5. Solubility and Precipitation

2.5.1. Solubility Equilibrium
2.5.2. Floccules
2.5.3. Colloids

2.6. Oxidation-Reduction Reactions

2.6.1. Redox Potential
2.6.2. Introduction to Batteries
2.6.3. Electrolytic Tank

2.7. Carbon Chemistry

2.7.1. Introduction
2.7.2. Carbon Cycle
2.7.3. Organic Formulation

2.8. Energy and Environment

2.8.1. Battery Continuation
2.8.2. Carnot Cycle
2.8.3. Diesel Cycle

2.9. Atmospheric Chemistry

2.9.1. Main Atmospheric Pollutants
2.9.2. Acid Rain
2.9.3. Transboundary Pollution

2.10. Soil and Water Chemistry

2.10.1. Introduction
2.10.2. Water Chemistry
2.10.3. Soil Chemistry

Module 3. Microbiology and Food Hygiene

3.1. Introduction to Food Microbiology

3.1.1. History of Food Microbiology
3.1.2. Microbial Diversity: Archaea and Bacteria
3.1.3. Phylogenetic Relationships Among Living Organisms
3.1.4. Microbial Classification and Nomenclature
3.1.5. Eukaryotic Microorganisms: Algae, Fungi and Protozoa
3.1.6. Virus

3.2. Introduction to Food Microbiology

3.2.1. Sterilization and Asepsis Methods
3.2.2. Culture Mediums: Liquid and Solid, Synthetic or Defined, Complex, Differential and Selective
3.2.3. Isolation of Pure Cultures
3.2.4. Microbial Growth in Discontinuous and Continuous Cultures
3.2.5. Influence of Environmental Factors on Growth
3.2.6. Optical Microscopy
3.2.7. Sample Preparation and Staining
3.2.8. Fluorescence Microscope
3.2.9. Transmission and Scanning Electron Microscopy

3.3. Microbial Metabolism

3.3.1. Ways of Obtaining Energy
3.3.2. Phototrophic, Chemolithotrophic and Chemorganotrophic microorganisms
3.3.3. Carbohydrate Catabolism
3.3.4. Degradation of Glucose to Pyruvate (Glycolysis, Pentose Phosphate Pathway and Entner-Doudoroff Pathway)
3.3.5. Lipid and Protein Catabolism
3.3.6. Fermentation
3.3.7. Types of Fermentation
3.3.8. Respiratory Metabolism: Aerobic Respiration and Anaerobic Respiration

3.4. Microbial Food Alterations

3.4.1. Microbial Ecology of Foods
3.4.2. Sources of Contamination of Vegetable Foods
3.4.3. Fecal Contamination and Cross Contamination
3.4.4. Factors Influencing Microbial Alteration
3.4.5. Microbial Metabolism in Food
3.4.6. Alteration Control and Preservation Methods

3.5. Foodborne Diseases of Microbial Origin

3.5.1. Foodborne Infections: Transmission and Epidemiology
3.5.2. Salmonellosis
3.5.3. Typhoid and Paratyphoid Fever
3.5.4. Campylobacter Enteritis
3.5.5. Bacillary Dysentery
3.5.6. Diarrhea Caused by Virulent E. coli Strains
3.5.7. Yersiniosis
3.5.8. Vibrio Infections

3.6. Diseases Caused by Foodborne Protozoa and Helminths

3.6.1. General Characteristics of Protozoa
3.6.2. Amoebic Dysentery
3.6.3. Giardiasis
3.6.4. Toxoplasmosis
3.6.5. Cryptosporidiosis
3.6.6. Microsporidiosis
3.6.7. Food-borne Helminths: Flatworms and Roundworms

3.7. Viruses, Prions and Other Foodborne Biohazards

3.7.1. General Properties of Viruses
3.7.2. Composition and Structure of the Virion: Capsid and Nucleic Acid
3.7.3. Virus Growth and Cultivation
3.7.4. Virus Life Cycle ( Lytic Cycle): Phases of Adsorption, Penetration, Gene Expression and Replication, and Release
3.7.5. Alternatives to the Lytic Cycle: Lysogeny in Bacteriophages, Latent Infections, Persistent Infections and Tumor Transformation in Animal Viruses
3.7.6. Viroids, Virusoids and Prions
3.7.7. Incidence of Foodborne Viruses
3.7.8. Characteristics of Foodborne Viruses
3.7.9. Hepatitis A
3.7.10. Rotavirus
3.7.11. Scombroid Poisoning

3.8. Microbiological Analysis of Food

3.8.1. Sampling and Sampling Techniques
3.8.2. Reference Values
3.8.3. Indicator Microorganisms
3.8.4. Microbiological Counts
3.8.5. Determination of Pathogenic Microorganisms
3.8.6. Rapid Detection Techniques in Food Microbiology
3.8.7. Molecular Techniques: Conventional PCR and real-time PCR
3.8.8. Immunological Techniques

3.9. Beneficial Microorganisms in Food

3.9.1. Food Fermentation: The Role of Microorganisms in the Production of Foodstuffs
3.9.2. Microorganisms as Food Supplements
3.9.3. Natural Preservatives
3.9.4. Biological Systems of Food Conservation
3.9.5. Probiotic Bacteria

3.10. Microbial Cell biological

3.10.1. General Characteristics of Eukaryotic and Prokaryotic Cells
3.10.2. The Prokaryotic Cell: Components Outside the Cell Wall: Glycocalyx and S-layer, Cell Wall, Plasma Membrane
3.10.3. Flagella, Bacterial Mobility and Taxia
3.10.4. Other Surface Structures, Fimbriae and Pilli

Module 4. Food, Technologies and Culture

4.1. Introduction to Food Culture

4.1.1. Food and Nutrition: man as an omnivorous animal
4.1.2. Concept of Culture and Eating Behavior
4.1.3. Human Nutrition in Different Types of Societies
4.1.4. Concept of Dietary Adaptation: Examples of Dietary Adaptation

4.2. Factors that Influence Feeding

4.2.1. Ideological Meaning of Food
4.2.2. Diet and Gender
4.2.3. Patterns of Eating in Different Cultures: Production, Consumption and Behavior

4.3. Religion and Food

4.3.1. Permitted and Prohibited Foods
4.3.2. Relationship Between Food and Religious Rituals
4.3.3. Food Practices and Behaviors Related to Religion

4.4. Historical Bases of Food

4.4.1. Main Changes in the Human Diet in Different Stages of History
4.4.2. Prehistory
4.4.3. The Ancient Age
4.4.4. Middle Ages
4.4.5. Repercussion of the Discovery of America in the European Food and the New World
4.4.6. Modern Age

4.5. Scientific Advances and Food

4.5.1. The Industrial Revolution
4.5.2. Impact of Scientific Discoveries and Technological Development in Food

4.6. Contemporary Feeding I

4.6.1. Socio-economic and Demographic Factors that Condition the Current Diet
4.6.2. Food and Immigration
4.6.3. Man and Abundance in the World, Myths and Realities

4.7. Contemporary Feeding II

4.7.1. New Trends in Feeding
4.7.2. Rise of Mass Catering and Fast Food
4.7.3. Interest in Diet and Health

4.8. Food Acceptability

4.8.1. Physiological and Psychological conditions
4.8.2. Concept of Food Quality
4.8.3. Evaluation of Food Acceptability

4.9. Communication Techniques

4.9.1. Food Marketing
4.9.2. Marketing Elements
4.9.3. Food Advertising Resources
4.9.4. Influence of Advertising on Eating Behavior

4.10. Socio-cultural Factors of Feeding

4.10.1. Social relations
4.10.2. Expression of Feelings, Prestige and Power
4.10.3. Social Groups in the Neolithic and Paleolithic Periods

Module 5. Biochemistry and Food Chemistry

5.1. Importance of water in foods

5.1.1. Molecular structure and physicochemical properties

5.1.1.2. Concept of water activity

5.1.2. Methods for determining water activity
5.1.3. Sorption isotherms
5.1.4. Molecular mobility of water
5.1.5. State diagrams: phase transition in foodstuffs
5.1.6. Technological importance of water in industrial processes

5.2. Functional properties of carbohydrates

5.2.1. Characteristics of carbohydrates in foods
5.2.2. Functional properties of mono- and oligosaccharides
5.2.3. Structure and properties of polysaccharides

5.2.3.1. Formation and stability of starch gels
5.2.3.2. Factors influencing the formation of starch gels

5.3. Structural polysaccharides and their functions in foodstuffs

5.3.1. Pectins Cellulose and other cell wall components
5.3.2. Polysaccharides from marine algae

5.4. Non-enzymatic and enzymatic browning

5.4.1. General characteristics of non-enzymatic browning
5.4.2. Non-enzymatic browning reactions
5.4.3. Caramelization and Maillard's reaction
5.4.4. Mechanisms and control of non-enzymatic browning
5.4.5. Enzymatic browning reactions and measures to control it

5.5. Carbohydrates in fruits and vegetables

5.5.1. Metabolism of fruits and vegetables
5.5.2. Biochemical reactions of carbohydrates in fruits and vegetables
5.5.3. Control of post-harvest conditions: post-harvest treatment

5.6. Functional properties of lipids

5.6.1. Characteristics of food lipids
5.6.2. Functional properties of lipids: formation of crystals and melting
5.6.3. Formation and breaking of emulsions
5.6.4. Functions of emulsifiers and HLB value

5.7. Lipid modifications in foods

5.7.1. Main lipid modification reactions

5.7.1.1. Lipolysis
5.7.1.2. Autooxidation
5.7.1.3. Enzymatic rancidity
5.7.1.4. Chemical modifications of frying

5.7.2. Physico-chemical treatments of lipid modification

5.7.2.1. Hydrogenation
5.7.2.2. Transesterification
5.7.2.3. Fractionation

5.8. Functional properties of proteins and enzymes in food

5.8.1. Amino acid characteristics and protein structure in foodstuffs
5.8.2. Types of bonds in proteins. Functional properties
5.8.3. Effect of treatments on protein systems in breads, meats and milk
5.8.4. Types of food enzymes and applications
5.8.5. Immobilized enzymes and their use in the food industry

5.9. Pigments present in food

5.9.1. General characteristics on food
5.9.2. Chemistry and biochemistry of myoglobin and hemoglobin
5.9.3. Effect of storage processing on meat color
5.9.4. Effect of processing on chlorophylls
5.9.5. Structure of carotenoids and anthocyanins
5.9.6. Color modifications in anthocyanins and chemical reactions involving them
5.9.7. Flavonoids

5.10. General aspects of food additives

5.10.1. General concept of food additive
5.10.2. Criteria for the use of additives. Labeling of additives
5.10.3. Shelf-life extending additives

5.10.3.1. Preservatives: sulfites and derivatives, nitrites, organic acids and derivatives, and antibiotics

5.10.4. Antioxidants and their characteristics
5.10.5. Additives that improve texture: Thickeners, gelling agents and stabilizers. Anti-caking agents. Flour treatment agents

Module 6. Food and Public Health

6.1. Human Nutrition and Historical Evolution

6.1.1. The Natural Element and the Cultural Element Biological Evolution, Tool Handling and Tool Making
6.1.2. The Use of Fire, Hunter-Gatherer Profiles Meat or Vegetarian
6.1.3. Biological, Genetic, Chemical and Mechanical Technologies Involved in Food Processing and Preservation
6.1.4. Food in Roman Times
6.1.5. Influence of the Discovery of America
6.1.6. Food in Developed Countries

6.1.6.1. Food Distribution Chains and Networks
6.1.6.2. The Global Trade “Network” and Small Businesses

6.2. Socio-Cultural Significance of Food

6.2.1. Food and Social Communication Social Relationships and Individual Relationships
6.2.2. Emotional Influence of Foods Parties and Celebrations
6.2.3. Relationships Between Diets and Religious Precepts Food and Christianity, Hinduism, Buddhism, Judaism, Islam
6.2.4. Natural Foods, Ecological Foods, and Organic Foods
6.2.5. Typology of Diets: The Standard Diet, Slimming Diets, Curative Diets, Magical Diets and Absurd Diets
6.2.6. Food Reality and Food Perception Protocol for Family and Institutional Meals

6.3. Communication and Eating Behavior

6.3.1. Written Media: Specialist Magazines Informative Magazines and Professional Journals
6.3.2. Audiovisual Media: Radio, Television, Internet; Packaging; Advertising
6.3.3. Eating Behavior: Motivation and Intake
6.3.4. Food Labeling and Consumption: Development of Likes and Dislikes
6.3.5. Sources of Variation in Food Preferences and Attitudes

6.4. Concept of Health and Diseases and Epidemiology

6.4.1. Health Promotion and Disease Prevention
6.4.2. Laws of Public Health
6.4.3. Food Characteristics Food as a Vehicle for Disease
6.4.4. Epidemiological Methods: Descriptive, Analytical, Experimental, Predictive

6.5. Sanitary, Social and Economic Significance of Zoonosis

6.5.1. Zoonosis Classification
6.5.2. Factors
6.5.3. Assessment Criteria
6.5.4. Action Plans:

6.6. Epidemiology and Prevention of Diseases Transmitted by Meat and Meat By-Products and Fish and Fish By-Products

6.6.1. Introduction. Epidemiological Factors of Meat-Borne Diseases
6.6.2. Consumption-based Diseases
6.6.3. Preventive Measures for Diseases Transmitted by Meat Products
6.6.4. Introduction. Epidemiological Factors of Fish Borne Diseases
6.6.5. Consumption-based Diseases
6.6.6. Prevention

6.7. Epidemiology and Prevention of Diseases Transmitted by Milk and Milk By-Products

6.7.1. Introduction. Epidemiological Factors of Meat-Borne Diseases
6.7.2. Consumption-based Diseases
6.7.3. Preventive Measures for Diseases Transmitted by Dairy Products

6.8. Epidemiology and Prevention of Diseases Transmitted by Bread, Pastries, Confectionery and Cakes

6.8.1. Introduction. Epidemiological Factors
6.8.2. Consumption-based Diseases
6.8.3. Prevention

6.9. Epidemiology and Prevention of Diseases Transmitted by Preserved and Semi-Preserved Foods, and by Edible Vegetables and Mushrooms

6.9.1. Introduction. Epidemiological Aspects of Preserved and Semi-Preserved Foods
6.9.2. Diseases Caused by Consumption of Canned and Semi-Canned Foods
6.9.3. Sanitary Prevention of Diseases Transmitted by Preserved and Semi-Preserved Foods
6.9.4. Introduction. Epidemiological Aspects of Vegetables and Mushrooms
6.9.5. Diseases Caused by Consumption of Vegetables and Mushrooms
6.9.6. Sanitary Prevention of Diseases Transmitted by Vegetables and Mushrooms

6.10. Health Problems Arising from the Use of Additives, Source of Food Poisoning

6.10.1. Naturally Occurring Toxins in Food
6.10.2. Toxins Due to Incorrect Handling
6.10.3. Use of Food Additives

Module 7. Analysis and Quality Control

7.1. Introduction to food analysis and control

7.1.1. Food quality. Concept of quality and its evaluation
7.1.2. Main food quality attributes
7.1.3. Quality Standards
7.1.4. Alterations in food quality

7.1.4.1. Physical alterations
7.1.4.2. Chemical alterations
7.1.4.3. Biological alterations

7.1.5. Fraud and adulteration

7.2. Food quality control techniques I

7.2.1. Food quality control. Concept. Traceability in quality control
7.2.2. Quality management, control and assurance systems
7.2.3. Statistical Methods Applied to Quality Control
7.2.4. Acceptance control at reception. Statistical Process Control

7.3. Techniques in quality control II

7.3.1. Charts for quality control by variables and attributes
7.3.2. Quality assurance of final product
7.3.3. Bases and principles of the methods used for quality control and food authenticity
7.3.4. Molecular biology and immunology techniques
7.3.5. Compositional analysis. Sensory Analysis of Foods

7.4. Food quality assessment I

7.4.1. Water content of foods. Importance of water in foods

7.4.1.1. Analytical methods for water content determination
7.4.1.2. Concept of water activity and its importance in foods
7.4.1.3. Analytical methods for the determination of water activity

7.4.2. Carbohydrate content of foods. Carbohydrates in foods

7.4.2.1. Importance of carbohydrates in foods
7.4.2.2. Analytical methods for the determination of carbohydrates

7.4.3. Content of nitrogen compounds in foods. Nitrogen compounds in foods

7.4.3.1. Importance of nitrogen compounds in foods
7.4.3.2. Analytical methods for the determination of nitrogen compounds

7.4.4. Content of lipid compounds in foods. Lipid compounds in foods

7.4.4.1. Importance of nitrogen compounds in foods
7.4.4.2. Analytical methods for the determination of lipid compounds

7.5. Food quality assessment II

7.5.1. Vitamin content of foods. Vitamins in foods

7.5.1.1. Importance of vitamins in foods
7.5.1.2. Analytical methods for the determination of Vitamins

7.5.2. Mineral content of foods. Minerals in foods

7.5.2.1. Importance of minerals in foods
7.5.2.2. Analytical methods for the determination of minerals

7.5.3. Content of other food components

7.5.3.1. Phytochemicals in foods
7.5.3.2. Analytical methods for the determination of Phytochemicals

7.5.4. Food additives Additives in the food industry

7.5.4.1. Importance of additives
7.5.4.2. Analytical methods for the determination of additives

7.6. Evaluation of the quality of meats and meat by-products

7.6.1. Determination of pH and CRA of fresh meat. PSE or DFD meats
7.6.2. Determination of collagen in meat products
7.6.3. Determination of starch in cooked meat products

7.7. Evaluation of the quality of fish, seafood and by-products

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

7.7.1.1. Determination of color, flavor and texture
7.7.1.2. Determination of Anisakis in fish

7.7.1.2.1. Determination of fish species

7.8. Evaluation of the quality of milk and milk derivatives

7.8.1. Total solids
7.8.2. Alcohol stability
7.8.3. Butter quality: Fat refractive index

7.9. Evaluation of the quality of cereals, legumes and by-products

7.9.1. Determination of the presence of transgenic corn
7.9.2. Determination of the presence of common wheat in semolina
7.9.3. Quality control in legumes

7.10. Quality assessment of fruits, vegetables and by-products

7.10.1. Control of fruit and vegetable categorization
7.10.2. Quality control of canned fruits and vegetables
7.10.3. Quality control of frozen fruits and vegetables

Module 8. Food Industry

8.1. Cereals and by-products I

8.1.1. Cereals: production and consumption

8.1.1.1. Classification of cereals
8.1.1.2. Current state of research and industrial situation

8.1.2. Basic concepts of cereal grains

8.1.2.1. Methods and equipment for the characterization of flours and bread doughs
8.1.2.2. Rheological properties during kneading, fermentation and baking

8.1.3. Cereal-derived products: Ingredients, additives and adjuvants. Classification and effects

8.2. Cereals and by-products II

8.2.1. Baking process: Stages, changes produced and equipment used
8.2.2. Instrumental, sensory and nutritional characterization of cereal-derived products
8.2.3. Application of cold in bakery. Frozen pre-baked breads. Process and product quality
8.2.4. Gluten-free products derived from cereals. Formulation, process and quality characteristics
8.2.5. Pasta products. Ingredients and process. Types of pasta
8.2.6. Innovation in bakery products. Trends in Product Design

8.3. Milk and Dairy Products. Eggs and egg products I

8.3.1. Hygienic-sanitary quality of milk

8.3.1.1. Origin and levels of contamination. Initial and contaminating microbiota
8.3.1.2. Presence of chemical contaminants: residues and contaminants
8.3.1.3. Influence of hygiene in the milk production and marketing chain

8.3.2. Milk production. Milk synthesis

8.3.2.1. Factors influencing the composition of milk: extrinsic and intrinsic factors
8.3.2.2. Milking: good process practices

8.3.3. Pre-treatment of milk at the farm: filtration, refrigeration and alternative methods of preservation
8.3.4. Treatments in the dairy industry: clarification and bactofugation, skimming, standardization, homogenization, deaeration. Pasteurization. Definition. Procedures, treatment temperatures and limiting factors

8.3.4.1. Types of pasteurizers. Packaging Quality Control Sterilization. Definition
8.3.4.2. Methods: conventional, UHT, other systems. Packaging Quality control Manufacturing defects
8.3.4.3. Types of pasteurized and sterilized milk. Selection of milk. Milkshakes and flavored milks. Mixing process. Enriched milks. Enrichment process
8.3.4.4. Evaporated milk. Condensed milk

8.3.5. Preservation and packaging systems
8.3.6. Quality control of powdered milk
8.3.7. Milk packaging systems and quality control

8.4. Milk and Dairy Products. Eggs and egg products I

8.4.1. Dairy Products. Creams and Butter
8.4.2. Manufacturing process. Continuous manufacturing methods. Packaging and preservation. Manufacturing defects and alterations
8.4.3. Fermented Milks: Yoghurt Preparatory treatments of milk. Processes and systems of elaboration

8.4.3.1. Types of yoghurt. Problems in the elaboration. Quality Control
8.4.3.2. BIO products and other acidophilic milks

8.4.4. Cheese-making technology: milk preparatory treatments

8.4.4.1. Obtaining the curd: syneresis. Pressing. Salting
8.4.4.2. Water activity in cheese. Control and conservation of brine
8.4.4.3. Cheese ripening: agents involved. Factors that determine ripening. Effects of contaminating biota
8.4.4.4. Toxicological problems of cheese

8.4.5. Additives and antifungal treatments
8.4.6. Ice cream. Features. Types of ice cream. Processes of elaboration
8.4.7. Eggs and egg products

8.4.7.1. Fresh egg: treatment of fresh egg as raw material for the elaboration of egg derivatives
8.4.7.2. Egg products: Liquid, frozen and dehydrated

8.5. Vegetable Products I

8.5.1. Post-harvest physiology and technology. Introduction
8.5.2. Fruit and vegetable production, the need for postharvest preservation
8.5.3. Respiration: respiratory metabolism and its influence on postharvest preservation and deterioration of vegetables
8.5.4. Ethylene: synthesis and metabolism. Implication of ethylene in the regulation of fruit ripening
8.5.5. Fruit ripening: The ripening process, generalities and its control

8.5.5.1. Climacteric and non-climacteric ripening
8.5.5.2. Compositional changes: physiological and biochemical changes during ripening and preservation of fruits and vegetables

8.6. Vegetable Products II

8.6.1. Refrigerated preservation. Temperature control in the preservation of fruits and vegetables

8.6.1.1. Technological methods and applications
8.6.1.2. Cold damage and its control

8.6.2. Transpiration: control of water loss in fruit and vegetable preservation

8.6.2.1. Physical Principles. Control systems

8.6.3. Postharvest pathology: main deteriorations and rots during fruit and vegetable preservation. Control systems and methods

8.4.1. Fresh-cut products

8.4.1.1. Physiology of vegetable products: handling and preservation technologies

8.7. Vegetable Products III

8.7.1. Processing of canned vegetables: General description of a characteristic canning line for vegetables

8.7.1.1. Examples of the main types of canned vegetables and legumes
8.7.1.2. New products of vegetable origin: cold soups
8.7.1.4. General description of a typical fruit packaging line

8.7.2. Juice and nectar processing: juice extraction and juice processing

8.7.2.1. Aseptic processing, storage and packaging systems
8.7.2.2. Examples of lines for obtaining the main types of juices
8.7.2.3. Obtaining and preservation of semi-finished products: cremogenated products

8.7.3. Production of jams, marmalades, jams and jellies: production and packaging process

8.7.3.1. Examples of characteristic processing lines
8.7.3.2. Additives used for the manufacture of jams and marmalades

8.8. Alcoholic beverages and oils

8.8.1. Alcoholic beverages: Wine. Manufacturing process

8.8.1.1. Beer: brewing process. Types
8.8.1.2. Spirits and liqueurs: Elaboration processes and types

8.8.2. Oils and fats: Introduction

8.8.2.1. Olive oil: Olive oil extraction system
8.8.2.2. Oilseed oils. Extraction

8.8.3. Animal fats: Refining of fats and oils

8.9. Meat and meat by-products

8.9.1. Meat industry: Production and consumption
8.9.2. Classification and functional properties of muscle proteins: Myofibrillar, sarcoplasmic and stromal proteins

8.9.2.1. Conversion of muscle to meat: porcine stress syndrome

8.9.3. Maturation of meat. Factors affecting the quality of meat for direct consumption and industrialization
8.9.4. Curing chemistry: ingredients, additives and curing coadjuvants

8.9.4.1. Industrial curing processes: dry and wet curing processes
8.9.4.2. Nitrite alternatives

8.9.5. Raw and raw marinated meat products: fundamentals and problems of their preservation. Characteristics of raw materials

8.9.5.1. Types of Products. Manufacturing operations
8.9.5.2. Alterations and defects

8.9.6. Cooked sausages and hams: basic principles of the preparation of meat emulsions. Characteristics and selection of raw materials

8.9.6.1. Technological manufacturing operations. Industrial systems
8.9.6.2. Alterations and defects

8.10. Seafood

8.10.1. Seafood Characteristics of technological interest
8.10.2. Main industrial fishing and shellfishing gears

8.10.2.1. Unit operations of fish technology
8.10.2.2. Cold preservation of fish

8.10.3. Salting, pickling, drying and smoking: technological aspects of fish manufacturing

8.10.3.1. Characteristics of the final product. Performance

8.10.4. Marketing

Module 9. Risk Analysis in the Food Industry

9.1. Food Safety and Risk Analysis (RA) Principles

9.1.1. Concept of Food Safety. Historical Background

9.1.1.1. First problems encountered in food safety
9.1.1.2. Food crises

9.1.2. Evolution of food safety

9.1.2.1. Food safety in the food industry

9.1.3. Hazard analysis (HA)

9.1.3.1. Definition of hazard and origin of food hazards
9.1.3.2. Hazards of biotic origin
9.1.3.3. Most important sources of food contamination
9.1.3.4. Bacteria and bacterial toxins
9.1.3.5. Food zoonoses. Surveillance of food zoonoses and notifiable food diseases

9.1.4. Emerging, re-emerging and new foodborne diseases: microbial adaptation and anthropogenic factors
9.1.5. Prevention and Control: Barrier Theory and Food Preservation

9.2. Hazards of biotic origin in the food industry I: foodborne zoonoses of epidemiological surveillance

9.2.1. General Characteristics: health importance, prevalence, epidemiology, and control measures

9.2.1.1. Brucellosis
9.2.1.2. Tuberculosis
9.2.1.3. Listeria
9.2.1.4. Q fever

9.2.2. Gram-negative bacilli spore products: health importance, prevalence and epidemiology

9.2.2.1. Bacillus
9.2.2.2. Clostridium

9.2.3. Non-sporulating large negative bacilli: health importance, prevalence and epidemiology

9.2.3.1. Campylobacteriosis
9.2.3.2. Salmonellosis
9.2.3.3. Shigellosis
9.2.3.4. E. coli
9.2.3.5. Yersinia
9.2.3.6. Vibrio

9.3. Hazards of biotic origin in the food industry II: viruses and prions and parasites

9.3.1. Viruses and prions: general characteristics, health importance, prevalence, control and mitigation measures

9.3.1.1. Norovirus
9.3.1.2. Rotavirus
9.3.1.3. Hepatitis A
9.3.1.4. Hepatitis E
9.3.1.5. Coronavirus
9.3.1.6. Transmissible Spongiform Encephalopathy

9.3.2. Parasites: general characteristics, sanitary importance, prevalence and control and mitigation measures

9.3.2.1. Protozoa: toxoplasma, Giardia and Cripstosporidium
9.3.2.2. Nematodes: Trichinella, Anisakis, Diphylobotrium
9.3.2.3. Trematodes: Taenia, Fasciola, Paragonimus, Clonorchis

9.4. Hazards of abiotic origin in the food industry I

9.4.1. Risk assessment of chemical agents in food

9.4.1.1. Health-based guideline values
9.4.1.2. Safety/uncertainty and chemical-specific adjustment factors
9.4.1.3. NOEL/NOAEL, LOEL/LOAEL, no-effect level of exposure
9.4.1.4. Acute reference dose

9.4.2. Naturally occurring compounds in food

9.4.2.1. Toxic products of plant origin
9.4.2.2. Toxic products of animal origin
9.4.2.3. Allergens
9.4.2.4. Control and mitigation measures

9.4.3. Compounds generated during food processing

9.4.3.1. Contaminants originating during food production processes: acrylamides
9.4.3.2. Compounds generated during storage: biogenic amines
9.4.3.3. Exposure assessment

9.5. Hazards of abiotic origin in the food industry II

9.5.1. Environmental contaminants and residues from primary production

9.5.1.1. Heavy Metals
9.5.1.2. Persistent organic compounds (POPs)
9.5.1.3. Pesticides
9.5.1.4. Veterinary Drugs
9.5.1.5. Exposure assessment

9.5.2. Control and mitigation measures
9.5.3. Contaminants added during food production processes

9.5.3.1. Food additives
9.5.3.2. Processing aids
9.5.3.3. Materials in Contact with Food

9.5.4. Control and mitigation measures

9.6. Sampling Plans and Establishment of Microbiological Criteria in the Food Industry

9.6.1. Basic Sampling Requirements
9.6.2. Sampling Plan and Sampling Errors
9.6.3. Sample preservation, transport and storage

9.6.3.1. Manual of sampling and recording in the laboratory

9.6.4. Examples of application to risk analysis in the food industry

9.7. Food industry safety management systems

9.7.1. Introduction to safety management
9.7.2. Prerequisite Plans

9.7.2.1. Prerequisite Concept and Characteristics
9.7.2.2. Water Monitoring Plan
9.7.2.3. Supplier Monitoring Plan
9.7.2.4. Facility and equipment cleaning and disinfection plan
9.7.2.5. Pests Monitoring Plan
9.7.2.6. Training and control plan for handlers and personal hygiene
9.7.2.7. Equipment Maintenance Plan
9.7.2.8. Traceability Plan

9.7.3. A.P.P.C.C.C. implementation

9.7.3.1. Preliminary activities
9.7.3.2. Principles of the A.P.P.C.C. plan

9.8. “Food Defense” as a food industry protection measure

9.8.1. Justification of “Food Defense” plans in the food industry
9.8.2. Differences and similarities between food defense and food safety
9.8.3. Elaboration and implementation of a Food Defense Plan
9.8.4. Food crisis management in the industry

9.9. Risk Assessment and Estimation of Food Safety Objectives

9.9.1. Introduction to Risk Assessment
9.9.2. Tolerable level of consumer protection
9.9.3. Establishment of food safety objectives
9.9.4. Relationship between FSO and quantitative risk assessment
9.9.5. Establishment of an FSO based on quantitative risk assessment

9.10. New concepts in food safety management: adequate level of protection and food safety objective

9.10.1. Introduction to food safety management
9.10.2. Appropiated Level of Protection (ALOP)
9.10.3. Food Safety Objective (FSO) and related concepts (Performance Objectives PO)
9.10.4. Relationship between ALOP and FSO

Module 10. Quality and Food Safety Management

10.1. Food Safety and Consumer Protection

10.1.1. Definition and Basic Concepts
10.1.2. Quality and Food Safety Evolution
10.1.3. Situation in Developing and Developed Countries
10.1.4. Key Food Safety Agencies and Authorities: Structures and Functions
10.1.5. Food Fraud and Food Hoaxes: The Role of the Media

10.2. Facilities, Premises and Equipment

10.2.1. Site Selection: Design and Construction and Materials
10.2.2. Premises, Facilities and Equipment Maintenance Plan

10.3. Cleaning and Disinfection Plan (L + D)

10.3.1. Dirt Components
10.3.2. Detergents and Disinfectants: Composition and Functions
10.3.3. Cleaning and Disinfection Stages
10.3.4. Cleaning and Disinfection Programming

10.4. Pest Control

10.4.1. Pest Control and Disinsection (Plan D + D)
10.4.2. Pests Associated with the Food Chain
10.4.3. Preventive Measures for Pest Control

10.4.3.1. Traps and Snares for Mammals and Ground Insects
10.4.3.2. Traps and Snares for Flying Insects

10.5. Traceability Plan and Good Manipulation Practices (GMP)

10.5.1. Structure of a Traceability Plan
10.5.2. GMP Associated with Food Processing

10.5.2.1. Food Handlers
10.5.2.2. Requirements to be Met
10.5.2.3. Hygiene Training Plans

10.6. Elements in the Management of Food Safety

10.6.1. Water as an Essential Element in the Food Chain
10.6.2. Biological and Chemical Agents Associated with Water
10.6.3. Quantifiable Elements of Quality, Safety and Use of Water
10.6.4. Approval of Suppliers

10.6.4.1. Supplier Monitoring Plan

10.6.5. Food Labeling

10.6.5.1. Consumer Information and Allergen Labeling
10.6.5.2. Labeling of Genetically Modified Organisms

10.7. Food Crisis and Associated Policies

10.7.1. Triggering Factors of a Food Crisis
10.7.2. Scope, Management and Response to the Food Security Crisis
10.7.3. Alert Communication Systems
10.7.4. Policies and Strategies for Improving Food Quality and Safety

10.8. Design of the Hazard Analysis Critical Control Point (HACCP) Plan

10.8.1. General Guidelines to be Followed for its Implementation: Underlying Principles and Prerequisite Program
10.8.2. Management Commitment
10.8.3. Configuration of HACCP Resources
10.8.4. Description of the Product and Identification of its Intended Use
10.8.5. Flow Diagrams

10.9. Development of the HACCP Plan

10.9.1. Defining Critical Control Points (CCPs)
10.9.2. The Seven Basic Principles of the HACCP Plan

10.9.2.1. Requirements Identification and Analysis
10.9.2.2. Establishment of Control Measures for Identified Hazards
10.9.2.3. Determination of Critical Control Points (CCP)
10.9.2.4. Defining Critical Control Points (CCPs)
10.9.2.5. Establishment of Critical Limits
10.9.2.6. Determination of Corrective Actions
10.9.2.7. HACCP System Checks

10.10. ISO 22000

10.10.1. ISO 22000 Principles
10.10.2. Purpose and Field of Application
10.10.3. Market Situation and Position in Relation to Other Applicable Standards in the Food Chain
10.10.4. Application Requirements
10.10.5. Food Safety Management Policy

A program designed to bring you up to date on food safety management and its application in compliance with current standards”