The latest information on the development and execution of food projects condensed in this comprehensive TECH postgraduate diploma”

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 program 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 Technological 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.  

The teachers on the program are university professors and professionals from various disciplines in food production, the use of analytical and instrumental techniques for quality control, the prevention of accidental and intentional contamination and fraud, regulatory outlines for food safety certification (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, new foods research and development and, finally, coordinating and executing R&D&I projects. Professionals specialized in each specific subject who have developed this program in order to successfully train future nutritionist experts in this sector. 

TECH brings you an innovative curriculum with the most complete and updated theoretical and practical content on the market today”

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 include:  

• Case studies presented by experts in food safety at the nutritional level
• 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
• The latest news on Development and Execution of R&D&I Projects in the Food Sector
• Practical exercises where self-assessment can be used to improve learning
• Its 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

Invest in your future with this postgraduate diploma in Development and Execution of R&D&I Projects in the Food Sector ”

The teaching staff includes professionals in the field of R&D&I projects applied to the food sector, who bring their experience to this program, as well as renowned specialists from leading 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 specialization programmed to learn in real situations.

This program is designed around Problem-Based Learning, whereby students must try to solve the different professional practice situations that arise throughout the program. The professional will be assisted by an innovative interactive video system created by renowned and experienced experts in sports nutrition. 

Designing tasty low-sugar and low-fat products is possible with this postgraduate diploma"

Learn the latest trends in R&D&I developments in new plant and animal-based food ingredients”

The postgraduate diploma in Development and Execution of R&D&I Projects in the Food Sector is designed to facilitate professional performance based on the latest and most innovative advances in the sector. Through theoretical and practical content designed by professionals in this field of study, nutritionists will expand their knowledge and acquire the tools they need to guide their career in this particular area. Likewise, during the course of this postgraduate diploma, professionals will approach the main interventions specialists conduct in the area of food safety, which will allow them to improve and increase their competences with the certainty of following established protocols. 

Focus your professional future and prepare yourself for success with TECH” 

General Objectives

• Analyze the principles of food legislation, at national and international level, and its evolution up to the present day
• Analyze the competencies in food legislation to develop the corresponding functions in the food industry 
• Evaluating food industry procedures and mechanisms of action
• Develop the basis for applying legislation to the development of food industry products
• Establish R&D&I systems that enable the development of new foods and ingredients, especially in food safety issues, so that they can address research, development and innovation in this field 
• Develop knowledge that provides a basis or opportunity for the development and/or application of ideas, in a research context, including reflections on the responsibilities linked to the application of their developments
• Determine the functioning of R&D&I systems in the field of new product and process development in the food environment
• Analyze the R&D&I system and the use of tools for planning, management, evaluation, protection of results and dissemination of food R&D&I 
• Develop knowledge that provide a base, or an opportunity to improve and implement certain ideas, in a context of research and development that facilitate productive results

Specific Objectives

Module 1. Food Legislation and Quality and Safety Standards 

• Define the fundamentals of food law
• Describe and develop the main international, European and national organizations in the field of food safety, as well as determine their competencies  
• Analyze the food safety policy in the European and Spanish frameworks 
• Describe the principles, requirements and measures of food legislation  
• Explain the European legislative framework regulating the food industry
• Identify and define the responsibility of the participants in the food chain
• Classify the types of liability and offenses in the field of food safety  
• Developing the criteria for horizontal legislation in Spain  
• Develop vertical legislation criteria in Spain 

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

• Establish new trends in food technologies that give rise to the development of a line of research and implementation of new products in the market 
• Establish the fundamentals of the most innovative technologies that require research and development work to understand their potential for use in the production of new foods and ingredients
• Design research and development protocols for the incorporation of functional ingredients to a base food, taking into account its techno-functional properties, as well as the technological process involved in its elaboration 
• Compile new trends in food technologies that will lead to the development of a line of research and implementation of new products in the market 
• Apply research and development methodologies to evaluate the functionality, bioavailability and bioaccessibility of novel foods and ingredients 

Module 3. Food Safety Certifications for the Food Industry 

• Establish R&D&I systems that enable the development of novel foods and ingredients especially in food safety issues, so that they can address research, development and innovation in the field of novel foods and ingredients
• Compile the sources of financing for R&D&I activities in the development of new food products that allow different innovation strategies in the food industry to be addressed
• Analyze the forms of access to public and private sources of information in the scientific-technical, economic and legal fields for the planning of an R&D&I project  
• Develop methodologies for project planning and management, control reporting and monitoring of results
• Evaluate the technology transfer systems that allow the transfer of R&D&I results to the productive environment
• Analyze the implementation of projects once their documentation stage has been completed