The Development and Execution of R&D&I Projects in the Food Sector is one of the main areas of research. Don't miss the opportunity to specialize in this field" 

This Postgraduate diploma presents R&D&I systems in the development of new foods and ingredients in different sectors of the food industry that require new technologies, new processes and food safety systems that are increasingly specific and adapted to the characteristics of new foods. In addition, the current research and development systems in the design and use of new ingredients are also presented, with special emphasis on the importance of preserving the food safety of these ingredients and of the foods in which they are used. 

On the other hand, the economic support systems for the implementation of the projects, the legal conditions and, especially, the methodology for the operation of the projects in terms of planning, availability of resources, control and follow up are defined.

The adaptation to project work in the food environment is of great importance to carry out innovation, the development of new products or the improvement of food safety conditions and the use of food products and ingredients used. For this reason, this training has a special section for its study. 

The Postgraduate diploma in Development and Execution of R&D&I Projects in the Food Sector of TECH Global University is the most complete among the postgraduate training offered in universities at this time because it is aimed at the comprehensive management of food safety.  

This Postgraduate diploma is taught by university professors and professionals from various disciplines in primary production, the use of analytical and instrumental techniques for quality control, the prevention of accidental and intentional contamination and fraud, food safety/food integrity and traceability (food defence and food fraud/food authenticity). They are experts in food legislation and regulations on quality and safety, validation of methodologies and processes, digitalization of quality management, research and development of new foods and finally, the coordination and execution of R&D&I projects.  

It is an educational project committed to training high quality professionals. A program designed by professionals specialized in each specific subject who face new challenges every day.

Do not miss the opportunity to do with us this Postgraduate diploma in Development and Execution of R&D&I Projects in the Food Sector. It's the perfect opportunity to advance your career”

This Postgraduate diploma in Development and Execution of R&D&I Projects in the Food Sector contains the most complete and up to date scientific program on the market. The most important features of the program include:

• The development of case studies presented by experts in veterinary food safety
• The graphic, schematic, and eminently practical contents with which they are created provide scientific and practical information on the disciplines that are essential for professional practice
• News on Development and Execution of R&D&I Projects in the Food Sector 
• Practical exercises where the self assessment process can be carried out to improve learning
• His special emphasis on innovative methodologies in Development and Execution of R&D&I Projects in the Food Sector 
• 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

This Postgraduate Diploma is the best investment you can make in the selection of a refresher program to update your knowledge in Development and Execution of R&D&I Projects in the Food Sector"

It includes, in its teaching staff, professionals belonging to the field of veterinary food safety, who pour into this training the experience of their work, in addition to recognized specialists from reference societies and prestigious universities.

The 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 immersive training programmed to train in real situations.

This program is designed around Problem Based Learning, where the specialist must try to solve the different professional practice situations that arise during the course. For this, the professional will be assisted by an innovative interactive video system created by recognized experts in Development and Execution of R&D&I Projects in the Food Sector and with great experience.  

We have the best didactic material and the most current educational methodology, which will allow you a contextual study that will facilitate your learning”

This 100% online Postgraduate diploma will allow you to combine your studies with your professional work. You can study whenever you want from any device with an internet connection”

The content structure has been designed by the best professionals in the sector, with extensive experience and recognized prestige in the profession, backed by the volume of cases reviewed, studied and diagnosed, and with extensive knowledge of new technologies applied to food safety.

We have the most complete and up to date academic program in the market. We strive for excellence and for you to achieve it too" 

Module 1. Food Legislation and Quality and Safety Standards

1.1. Introduction 

1.1.1. Legal Organization 
1.1.2. Basic Concepts

1.1.2.1. Law 
1.1.2.2. Legislation 
1.1.2.3. Food Legislation 
1.1.2.4. Standard 
1.1.2.5. Royal Decree 
1.1.2.6. Certifications, etc.

1.2. International Food Legislation. International Organizations

1.2.1. Food and Agriculture Organization of the United Nations (FAO) 
1.2.2. World Health Organisation (WHO) 
1.2.3. Codex Alimentarius Commission 
1.2.4. World Trade Organization

1.3. European Food Legislation

1.3.1. European Food Legislation 
1.3.2. White Paper on Food Safety 
1.3.3. Principles of Food Legislation 
1.3.4. General Requirements of Food Legislation 
1.3.5. Procedures 
1.3.6. European Food Safety Authority (EFSA)

1.4. Spanish Food Legislation

1.4.1. Skills 
1.4.2. Organizations

1.5. Food Safety Management in the company

1.5.1. Responsibilities 
1.5.2. Authorization 
1.5.3. Certifications

1.6. Horizontal Food Legislation. Part 1

1.6.1. General Hygiene Regulations 
1.6.2. Water for Public Consumption 
1.6.3. Official Control of Foodstuffs

1.7. Horizontal Food Legislation. Part 2

1.7.1. Storage, Preservation and Transportation 
1.7.2. Materials in Contact with Food 
1.7.3. Food Additives and Flavorings 
1.7.4. Contaminants in Food

1.8. Vertical Food Legislation: Products of Plant Origin

1.8.1. Vegetables and By Products 
1.8.2. Fruits and Derivatives 
1.8.3. Cereals 
1.8.4. Legumes 
1.8.5. Edible Vegetable Oils 
1.8.6. Edible Fats 
1.8.7. Seasonings and Spices

1.9. Vertical Food Legislation: Animal Products

1.9.1. Meat and Meat Derivatives 
1.9.2. Fish Products 
1.9.3. Milk and Dairy Products 
1.9.4. Eggs and Egg Products

1.10. Vertical Food Legislation: Other Products

1.10.1. Stimulant Foods and Derivatives 
1.10.2. Beverages 
1.10.3. Prepared Dishes

Module 2. R&D&I of Novel Foods and Ingredients

2.1. New Trends in Food Product Processing 

2.1.1. Design of Functional Foods Aimed at Improving Specific Physiological Functions 
2.1.2. Innovation and New Trends in the Design of Functional Foods and Nutraceuticals

2.2. Technologies and Tools for Isolation, Enrichment, and Purification of Functional Ingredients from Different Starting Materials

2.2.1. Chemical Properties 
2.2.2. Sensory Properties

2.3. Procedures and Equipment for the Incorporation of Functional Ingredients into the Base Feed

2.3.1. Formulation of Functional Foods According to Their Chemical and Sensory Properties, Caloric Value, etc.
2.3.2. Stabilization of Bioactive Ingredients from Formulation 
2.3.3. Dosage

2.4. Gastronomy Research

2.4.1. Texture 
2.4.2. Viscosity and Flavor. Thickeners Used in Nouvelle Cuisine 
2.4.3. Gelling Agents 
2.4.4. Emulsions

2.5. Innovation and New Trends in the Design of Functional Foods and Nutraceuticals

2.5.1. Design of Functional Foods Aimed at Improving Specific Physiological Functions
2.5.2. Practical Applications of Functional Food Design

2.6. Specific Formulation of Bioactive Compounds

2.6.1. Flavonoid Transformation in the Formulation of Functional Foods
2.6.2. Bioavailability Studies of Phenolic Compounds
2.6.3. Antioxidants in the Formulation of Functional Foods
2.6.4. Preservation of Antioxidant Stability in Functional Food Design

2.7. Design of Low Sugar and Low Fat Products

2.7.1. Development of Low Sugar Products 
2.7.2. Low fat Products 
2.7.3. Strategies for the Synthesis of Structured Lipids

2.8. Processes for the Development of New Food Ingredients

2.8.1. Advanced Processes for Obtaining Food Ingredients with Industrial Application: Micronization and Microencapsulation Technologies 
2.8.2. Supercritical and Clean Technologies
2.8.3. Enzymatic Technology for the Production of Novel Food Ingredients 
2.8.4. Biotechnological Production of Novel Food Ingredients

2.9. New Food Ingredients of Plant and Animal Origin

2.9.1. Trends in R&D&I Developments in New Ingredients 
2.9.2. Applications of Plant Based Ingredients 
2.9.3. Applications of Ingredients of Animal Origin

2.10. Research and Improvement of Labeling and Preservation Systems

2.10.1. Labeling Requirements 
2.10.2. New Conservation Systems 
2.10.3. Validation of Health Claims  

Module 3. Food Safety Certifications for the Food Industry

3.1. Innovation and Competitiveness in the Food Industry

3.1.1. Analysis of the Food Sector 
3.1.2. Innovation in Processes, Products and Management 
3.1.3. Regulatory Conditions for the Marketing of Novel Foods

3.2. The R&D System

3.2.1. Public Investigation and Private Investigation
3.2.2. Regional and Local Business Support Plans
3.2.3. National R&D&I Plans
3.2.4. International Programs
3.2.5. Research Promotion Organizations

3.3. R&D&I Projects

3.3.1. R&D&I Aid Programs
3.3.2. Types of Projects
3.3.3. Types of Financing
3.3.4. Project Evaluation, Monitoring and Control

3.4. Scientific and Technological Production

3.4.1. Publication, Dissemination and Diffusion of Research Results
3.4.2. Basic Research/Applied Research
3.4.3. Private Sources of Information

3.5. Technology Transfer

3.5.1. Protection of Industrial Property. Patents
3.5.2. Regulatory Constraints on Transfers in the Food Sector
3.5.3. European Food Safety Authority (EFSA)
3.5.4. Food and Drug Administration (FDA) 
3.5.5. National Organizations. Example: Spanish Agency for Food Safety and Nutrition (AESAN)

3.6. Planning of R&D&I Projects

3.6.1. Work Decomposition Scheme 
3.6.2. Resource Allocation 
3.6.3. Priority of Tasks 
3.6.4. Gantt Chart Method 
3.6.5. Digitally Supported Planning Methods and Systems

3.7. Documentary Development of R&D&I Projects

3.7.1. Prior Studies 
3.7.2. Delivery of Progress Reports 
3.7.3. Development of the Project Report

3.8. Project Execution

3.8.1. Checklist
3.8.2. Deliverables 
3.8.3. Project Progress Control

3.9. Project Delivery and Validation

3.9.1. ISO Standards for the Management of R&D&I Projects 
3.9.2. Completion of the Project Phase 
3.9.3. Analysis of Results and Feasibility

3.10. Implementation of R&D&I Projects Developed by the Company

3.10.1. Purchase Management 
3.10.2. Supplier Validation 
3.10.3. Project Validation and Verification

This training will allow you to advance in your career comfortably"