Thanks to this 100% online postgraduate diploma you will be able to learn about the latest advances in Management and Safety Assessment in the Food Industry”

Nowadays, food safety and concern for proper nutrition is gaining more relevance in society. In addition, public organizations require companies in the sector to comply with quality standards and the prevention of food-borne diseases.

Therefore, the hygiene measures applied in the stages of processing and distribution of the product, until its final consumption by people are key, a process that also requires a deep and up-to-date knowledge on the evaluation and minimization of risks. This is why TECH has designed this postgraduate diploma in Management and Safety Assessment in the Food Industry, which offers nutrition professionals the most up-to-date information in this field.

For this, the specialist has innovative teaching material, which will allow them to easily delve into the latest control systems applied in the Food Industry, especially with regard to traceability, the implementation of quality methods and consumer protection. In addition, the Relearning system, will allow you to advance in a much more agile way through the content of this university qualification.

This institution offers an excellent opportunity for the nutritionist to be up-to-date in this field, in a comfortable and flexible way. All you need is an electronic device (computer, tablet or cell phone) with Internet connection to access syllabus on the Virtual Campus. In addition, students have the freedom to distribute the course load according to their needs, which allows them to perfectly combine a university program with their professional and/or personal responsibilities.

A qualification that will bring you up-to-date on the effectiveness of the implementation of Hazard Analysis and Critical Control Point in the restaurant business”

This postgraduate diploma in Management and Safety Assessment in the 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 Food Technology
• 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 self-assessment can be used 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 

You are before a qualification with no in-person attendance, no classes with fixed schedules and compatible with the highest demands”

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 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.

With this postgraduate diploma, you will learn in depth the most effective processes for incident management, product recall, product reclamation and customer complaints”

Access easily from any device with Internet connection to the Virtual Campus where you will find the requirements demanded by the food safety management standard”

Over the course of this postgraduate diploma, the Nutrition professional will get to know the latest developments in Management and Safety Assessment in the Food Industry. All this thanks to the video summaries, detailed videos or additional readings of this program, which will lead them to delve into the management of food traceability, quality control systems or the implementation of the system of Hazard Analysis Critical Control Point (HACCP).

In just 6 months you will be able to obtain the latest information on Management and Safety Assessment in the Food Industry” 

General Objectives

• Control the mathematical, statistical and economic aspects involved in food companies 
• Analyze trends in food production and consumption 
• Appreciate and recognize the sanitary and preventive importance of cleaning, disinfection, disinsecting and pest control programs in the food chain 
• Provide scientific and technical advice on food products and food product development

Specific Objectives 

Module 1. Food Hygiene and Safety

• Develop, implement, evaluate and maintain appropriate hygiene practices, food safety and risk control systems practices applying current legislation 
• Contribute to consumer protection within the framework of food safety 
• Elaborate and implement for a food and catering company, food quality control systems (Hazard Analysis and Critical Control Point and General Hygiene Plans)

Module 2. Food Quality and Management

• Design and evaluate tools that promote food safety management throughout the food chain to protect public health 
• Identify and interpret the requirements of the food safety management standard (UNE EN ISO 22000) for its subsequent application and evaluation in food chain operators 
• Develop, implement, evaluate and maintain appropriate hygiene practices, food safety and risk control systems 
• Participate in the design, organization and management of different food services 
• Collaborate in the implementation of quality systems 
• Evaluate, control and manage aspects of traceability in the food supply chain

Module 3. Safety Assessment in the Food Industry 

• Validate, verify and audit Food Safety control systems 
• Know and describe the basic principles of the Hazard Analysis and Critical Control Point (HACCP) system 
• Know and understand the functioning of the HACCP plan and its application in different food industries 
• Identify and know the hygienic characteristics of food groups of animal-based, plant-based and processed foods 

An academic option that provides you with case study simulations to keep you up-to-date on key issues in food safety assessment”