Postgraduate certificate Packaging and Preservation Techniques in Food Industry

With the increase in demand for processed foods, there is an obligation to maintain the quality and safety of these products until they reach the hands of the consumer, causing these elements to become infallible processes in production. For this purpose, techniques focused on Packaging and Preservation have been integrated to the Industry and with this academic program the student will be able to master them completely, due to the fact that it has a study plan focused on the main operations that give rise to these aspects. All this, 100% online, a benefit that will allow you to have more control over your time.

University certificate

duration

6 weeks

Modality

Online

Schedule

At your own pace

Exams

Online

start date

Credits

6 ECTS

financing up to

3 months

Price(first year)

See price

The world's largest faculty of nutrition”

Introduction to the Program

Un Postgraduate certificate para aquellos profesionales que desean ampliar sus conocimientos en las Packaging and Preservation Techniques in Food Industry”

En la actualidad, dentro de la Industria Alimentaria el Envasado y Conservación de alimentos son aspectos cruciales para garantizar la seguridad y calidad de los productos alimentarios. Por este motivo, la demanda global de alimentos y la creciente conciencia sobre la importancia de la nutrición en la salud humana, es fundamental contar con profesionales capacitados en las técnicas más empleadas dentro del proceso de producción de estos productos.

Por lo que, este Postgraduate certificate busca proporcionar al estudiante los conocimientos y habilidades necesarias para dominar los principios de la tecnología de alimentos y los diferentes tipos de industrias alimentarias, con el objetivo de ejecutar operaciones enfocadas a la producción de alimentos. Asimismo, el alumno tendrá la oportunidad de profundizar en los procedimientos que efectúan la modificación del tamaño y textura de los productos cálculo, a través del tratamiento térmico de estos.

Y todo lo anterior, por medio de la innovadora metodología Relearning, la cual permite que este programa sea impartido de manera 100% online, beneficio que le dará al estudiante la posibilidad de estudiar desde cualquier lugar y acceder desde el dispositivo conectado a internet que más se acomode a sus necesidades, a los recursos multimedia que encontrará durante las 24 horas del día en el campus virtual. Además, fortalecerá su habilidad resolutiva, gracias a que analizará casos prácticos que lo situarán en la simulación de un entorno real.

Si tu meta es alcanzar la excelencia, este Postgraduate certificate es perfecto para ti. Inicia ahora”

Este Postgraduate certificateen Packaging and Preservation Techniques in Food Industry contiene el programa científico más completo y actualizado del mercado. Sus características más destacadas son:

El desarrollo de casos prácticos presentados por expertos en Técnicas de Envasado y Conservación en Industria Alimentaria
Los contenidos gráficos, esquemáticos y eminentemente prácticos con los que está concebido recogen una información científica y práctica sobre aquellas disciplinas indispensables para el ejercicio profesional
Los ejercicios prácticos donde realizar el proceso de autoevaluación para mejorar el aprendizaje
Su especial hincapié en metodologías innovadoras
Las lecciones teóricas, preguntas al experto, foros de discusión de temas controvertidos y trabajos de reflexión individual
La disponibilidad de acceso a los contenidos desde cualquier dispositivo fijo o portátil con conexión a internet

El Envasado de un producto alimenticio es igual de importante a la manipulación de este. Comienza este programa y descubre cómo dominar estos aspectos”

Incluye en su cuadro docente profesionales de la salud pertenecientes al ámbito de la nutrición clínica, que vierten en esta capacitación la experiencia de su trabajo, además de reconocidos especialistas pertenecientes a sociedades científicas de referencia.

Gracias a su contenido multimedia elaborado con la última tecnología educativa, permitirán al profesional un aprendizaje situado y contextual, es decir, un entorno simulado que proporcionará un aprendizaje inmersivo programado para entrenarse ante situaciones reales.

El diseño de este programa está basado en el Aprendizaje Basado en Problemas, de práctica profesional que se le planteen a lo largo del curso. Para ello, contará con la ayuda de un novedoso sistema de vídeos interactivos realizados por reconocidos expertos en el campo de la nutrición y con gran experiencia docente.

El estudio de casos prácticos te permitirá aplicar soluciones más efectivas cuando estés en una situación real”

Aprende a tu propio ritmo y desde cualquier lugar que desees, gracias a que este programa se desarrolla de manera totalmente online”

Syllabus

The syllabus of this Postgraduate certificate has been prepared by professional experts in Nutrition. In this way, students will have the opportunity to acquire specialized and updated knowledge about the most advanced techniques used to preserve the nutritional properties of a food. In addition, you will learn about the most implemented operations within the Food Packaging Industry, with the objective that the student fully masters the production chain.

Food preservation is a vital process during food production and with this syllabus you will master the best techniques for this activity to be carried out correctly"

Module 1. Food processing and preservation

1.1. Introduction to the Food and purchase Technologies

1.1.1. Historical Development of food technology
1.1.2. Objectives of Food Technology
1.1.3. Causes of Abnormalities of Vegetable Foods

1.1.3.1. Food spoilage mechanisms
1.1.3.2. Factors responsible for food spoilage

1.2. Food production industries

1.2.1. The agri-food sector
1.2.2. Types of industries
1.2.3. Processes and unit operations
1.2.4. Food industry flow diagrams: examples

1.3. Food industry operations

1.3.1. Raw material conditioning operations

1.3.1.1. Reception, sorting, selection and transport
1.3.1.2. Separation of the edible part

1.3.2. Size modification and size reduction of solid foods
1.3.3. Reducing the size of liquid foods
1.3.4. Flocculation and homogenization: mixing and shaping

1.4. Separation operations

1.4.1. Screening and pressing
1.4.2. Membrane separation
1.4.3. Extraction: crystallization
1.4.4. Equipment and applications in the food industry

1.5. Texture modification operations

1.5.1. Gelling Agents
1.5.2. Texturing
1.5.3. Extrusion
1.5.4. Applications in the Food and Industry

1.6. Basics of food preservation

1.6.1. Description of canned and semi-canned
1.6.2. Relevant microorganisms and enzymes
1.6.3. Effects of heat on enzymes
1.6.4. Mechanisms of thermoresistance of microorganisms

1.7. Calculation and adjustment of heat treatment

1.7.1. Concept of Risk
1.7.2. Sterilization time (F-value)
1.7.3. Effect of food processing
1.7.4. Lethality value (L-value)
1.7.5. Validation of the heat treatment applied

1.8. Heat treatment plants and their application

1.8.1. Discontinuous pasteurization and sterilization equipment for packaged foods
1.8.2. Continuous pasteurization and sterilization equipment for unpackaged foodstuffs
1.8.3. Aseptic processing and packaging
1.8.4. Application of heat treatments in the food industry

1.9. Depression of water activity

1.9.1. Physicochemical Properties of Water

1.9.1.1. Interaction of water with other food components
1.9.1.2. Concept of water activity. Sorption isotherms

1.9.2. Influence of water activity on food spoilage mechanisms of foodstuffs
1.9.3. Fundamentals and Objectives in Dehydration
1.9.4. Fundamentals and Objectives in Dehydration
1.9.5. Classification: Lyophilization and osmotic dehydration

1.10. Conservation by concentration

1.10.1. Food concentration
1.10.2. Evaporation phenomenon
1.10.3. Degree of concentration
1.10.4. Concentration by multiple effect. Types of evaporators
1.10.5. Aroma recovery
1.10.6. Cryoconcentration
1.10.7. Reverse Osmosis

A unique, key, and decisive educational experience to boost your professional development”

Postgraduate Certificate in Packaging and Preservation Techniques in Food Industry

In the food industry, packaging and preservation are fundamental aspects to ensure the quality and safety of food. Therefore, our Postgraduate Certificate in Packaging and Preservation Techniques in Food Industry will provide you with the knowledge and skills necessary to become an expert in the sector. Through our curriculum, you will learn about the different types of packaging and preservation technologies, as well as the rules and regulations governing the sector. In addition, you will acquire practical skills through exercises and group work that will help you apply the knowledge you have acquired.

In our program, you will have highly trained professionals who will guide you throughout the learning process. In addition, you will have the opportunity to interact with other students and share experiences in a collaborative learning environment. At the end of the Postgraduate Certificate, you will be prepared to face the challenges of the working world, with the ability to design and develop innovative solutions in food packaging and preservation.

A complete training in food packaging and preservation.

A complete training in food packaging and preservation for your professional career

If you are passionate about the world of food and want to specialize in the field of packaging and preservation, our university program in Food Industry Packaging and Preservation Techniques is for you. Through our curriculum, you will be able to deepen your understanding of the technical and scientific aspects of food packaging and preservation, and develop practical skills to meet the challenges of the food industry.

In our program, you will learn about the different types of packaging and preservation technologies, and about the rules and regulations that govern the sector. In addition, you will be guided by highly trained professionals who will guide you through the learning process. At the end of the Postgraduate Certificate, you will be prepared to develop innovative solutions in food packaging and preservation, and you will be able to apply your knowledge in different fields of work, such as the food industry, the catering sector or the research and development of new products. Become an expert in food packaging and preservation with our university program.