Una Postgraduate diploma 100% online que te permite estar al día de las técnicas, equipos tecnológicos y los sistemas de calidad empleados en la Industria Alimentaria”

La escasez de materias primas, el impulso a una agricultura más sostenible, la reducción de la contaminación o el desarrollo de la alta cocina en todo el mundo ha llevado a la búsqueda incesante de nuevas técnicas y al empleo de la tecnología para mejorar la calidad final de los productos alimenticios.

Un escenario de innovación y de optimización de los recursos que sin duda es de sumo interés para los profesionales de la Nutrición, que deben estar al día de los últimos avances del sector, para desempeñar de forma inmejorable su praxis diaria. Ante los cambios acaecidos en el sector, TECH ha elaborado esta Postgraduate diploma en Technological Processes in the Food Industry con el objetivo de acercar al especialista la información más actual en este ámbito.

Un programa universitario impartido en modalidad exclusivamente online y que le llevará a profundizar a lo largo de 6 meses en las técnicas y equipos más empleados para el procesamiento de los alimentos, los nuevos sistemas empleados, así como el diseño de los envasados. Además, los recursos multimedia de que dispone, le servirán para ahondar en los requisitos exigidos en los controles de calidad.

Además, el alumnado cuenta con casos de estudio facilitados por los especialistas que imparten esta titulación y que le permitirán tener una visión mucho más cercana de la situación actual de la Industria Alimentaria.

El profesional está, por tanto, ante una titulación universitaria que se sitúa a la vanguardia académica y a la que podrá acceder donde y cuando desee. Tan solo necesita de un dispositivo con conexión a internet para poder visualizar el temario alojado en el Campus Virtual. Asimismo, tiene la libertad para poder distribuir la carga lectiva acorde a sus necesidades, permitiéndole compatibilizar las responsabilidades más exigentes con una Postgraduate diploma.

Gracias a esta titulación universitaria obtendrás la información más avanzada y reciente sobre ciencia y tecnología culinaria”

Esta Postgraduate diploma en Technological Processes in the 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 Tecnología de Alimentos
• 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

Dispones de una biblioteca de recursos multimedia a la que podrás acceder cómodamente cuando quieras desde tu ordenador con conexión a internet”

El programa incluye, en su cuadro docente, a profesionales del sector que vierten en esta capacitación la experiencia de su trabajo, además de reconocidos especialistas de sociedades de referencia y universidades de prestigio.

Su contenido multimedia, elaborado con la última tecnología educativa, permitirá al profesional un aprendizaje situado y contextual, es decir, un entorno simulado que proporcionará una capacitación inmersiva programada para entrenarse ante situaciones reales.

El diseño de este programa se centra en el Aprendizaje Basado en Problemas, mediante el cual el profesional deberá tratar de resolver las distintas situaciones de práctica profesional que se le planteen a lo largo del curso académico. Para ello, contará con la ayuda de un novedoso sistema de vídeo interactivo realizado por reconocidos expertos.

Recorre durante 450 horas lectivas los últimos adelantos en los procesos de elaboración y producción en la Industria Alimentaria"

Un programa universitario que te adentre en las novedades en tratamientos culinarios para obtener productos de calidad"

TECH's main objective is to offer its students a quality education. To this end, it brings together the best professionals in the sector and uses innovative teaching material in line with current times. That is why, in this syllabus, the specialists will find video summaries, detailed videos, diagrams, specialized readings and case studies that will bring them closer to the most outstanding scientific evidence on the benefits of the different food preparation and preservation processes. In addition, they will allow you  to learn about the latest techniques and equipment used in the industry in order to meet the required quality criteria. 

TECH has designed a Postgraduate diploma with a theoretical-practical approach to keep you abreast of advances in food technology"

Module 1. Food Technology I

1.1. Introduction to Food Science and Technology

1.1.1. Historical Development
1.1.2. Concept of Food Science and Technology
1.1.3. Objectives of Food Technology. Relationships with Other Sciences.
1.1.4. Worldwide Food Industries

1.2. Preparation Methods Including Dry and Wet Preparation and Peeling

1.2.1. Reception of Food in the Food Industry and Preparation of Raw Material
1.2.2. Cleaning: Dry and Wet Methods
1.2.3. Selection and Classification
1.2.4. Main Peeling Methods
1.2.5. Peeling Equipment

1.3. Downsizing and Upsizing

1.3.1. General Objectives
1.3.2. Dry Food Size Reduction Equipment and Applications
1.3.3. Fibrous Food Size Reduction Equipment and Applications
1.3.4. Effect on Foods
1.3.5. Size Reduction of Liquid Foodstuffs: Homogenization and Atomization

1.3.5.1. Equipment and Applications

1.3.6. Size Increase Techniques: Size Increase: Agglomeration, Instantaneization or Granulation

1.4. Causes and Factors Involved in Food Spoilage

1.4.1. Nature of the Causes of Food Spoilage
1.4.2. Factors Involved in Food Spoilage
1.4.3. Actions to Combat Physical and Chemical Spoilage
1.4.4. Possible Actions to Prevent or Delay Microbial Activity

1.5. Blanching Processing

1.5.1. General Aspects. Objectives
1.5.2. Blanching Methods: Steam, Hot Water and other Methods
1.5.3. Evaluation of Blanching in Fruits and Vegetables
1.5.4. Equipment and Facilities
1.5.5. Effects on the Nutritional and Sensory Properties of Foods

1.6. Fundamentals of Thermobacteriology

1.6.1. Basis of Thermobacteriology
1.6.2. Kinetics of Microbial Destruction by Heat
1.6.3. Survival Graph Concept of D-value. Thermodestruction Graphs
1.6.4. Z-value: Concept of Commercial Sterility
1.6.5. F and Fo Values Practical Examples of Heat Treatment Calculations in the Canning Industry

1.7. Pasterization

1.7.1. Concepts and Objectives
1.7.2. Types of Pasteurization Applications in the Food Industry
1.7.3. Effect on Foods

1.7.3.1. Milk Pasteurization: Lactoperoxidase Test

1.8. Sterilization

1.8.1. Objectives
1.8.2. Sterilization of Packaged Foods
1.8.3. Filling, Evacuation and Closure of Containers
1.8.4. Types of Sterilizers: Discontinuous and Continuous TBI Treatment
1.8.5. Effect on Foods

1.9. Microwave Heating

1.9.1. General Aspects of Electromagnetic Radiation
1.9.2. Characteristics of Microwave
1.9.3. Dielectric Properties of the Material
1.9.4. Conversion of Microwave Energy into Heat Equipment Applications
1.9.5. Effect on Foods

1.10. Infrared Radiation

1.10.1. Theoretical Aspects
1.10.2. Equipment and Facilities Applications
1.10.3. Others Non-Ionizing Radiation

Module 2. Food Technology II

2.1. Technology of Refrigeration

2.1.1. Fundamentals of Preservation via Refrigeration
2.1.2. Effect of Refrigeration on the Chemical Reaction Rate and on Microbial Growth
2.1.3. Factors to be Monitored During Refrigerated Storage Effect on Foods

2.2. Technology of Freezing

2.2.1. Process and Stages of Freezing: Theory of Crystallization
2.2.2. Freezing Curves Modification of Foods During Freezing
2.2.3. Effects on Chemical and Biochemical Reactions
2.2.4. Effects on Microorganisms Defrosting

2.3. Cold Production Systems

2.3.1. Calculating Refrigeration and Freezing Requirements
2.3.2. Calculation of Freezing Time Cold Production Systems
2.3.3. Refrigerators and Refrigerated Storage
2.3.4. Freezers and Frozen Storage
2.3.5. Vapor Compression and Cryogenic Systems

2.4. Technology of Dehydration

2.4.1. Concept, Goals and Foundation
2.4.2. Psychrometry and Applications of the Psychrometric Diagram
2.4.3. Drying Speed. Drying Phases and Curves
2.4.4. Effects of Dehydration on Foodstuffs
2.4.5. Equipment, Installations and Applications

2.5. Freeze-Drying and Concentration Freezing

2.5.1. Theoretical Fundamentals Freeze-drying Systems
2.5.2. Applications. Effect on Foods
2.5.3. Freezing Concentration: Fundamentals and Objectives

2.6. Reduction of the Water Activity in Food Via the Addition of Solutes

2.6.1. Main Water Activity Reducing Agents and How They Act
2.6.2. Salting Technology: Salting Methods, Effects on Foodstuffs
2.6.3. Addition of Sugars and Other Chemical Agents as Depressants of Water Activity
2.6.4. Effect on Foods

2.7. Smoking Technology

2.7.1. Definition and Composition of Smoke Smoke Production Systems
2.7.2. Smokehouse Characteristics Smoking Techniques
2.7.3. Effect on Foods
2.7.4. Applications in the Food Industry

2.8. Packaging Technology

2.8.1. Purposes of Packaging
2.8.2. Design of Packaging and Materials for Manufacture
2.8.3. Analysis of the Interactions Between Packaging and Food Packaging and Dosing Systems
2.8.4. Container Closure and Closure Control Checks Packaging for Distribution
2.8.5. Container Labeling

2.9. Material Transport Systems

2.9.1. Material Transport Systems. Transporters
2.9.2. Pneumatic Equipment Cranes and Vehicles
2.9.3. Temperature Regulated Food Transportation

2.10. Food Preparation Industries and the Preparation of an Industrial Kitchen

2.10.1. Concepts and Objectives of Culinary Science and Technology The Professional Culinary Space
2.10.2. Culinary Techniques

Module 3. Quality and Food Safety Management

3.1. Food Safety and Consumer Protection

3.1.1. Definition and Basic Concepts
3.1.2. Quality and Food Safety Evolution
3.1.3. Situation in Developing and Developed Countries
3.1.4. Key Food Safety Agencies and Authorities: Structures and Functions
3.1.5. Food Fraud and Food Hoaxes: The Role of the Media

3.2. Facilities, Premises and Equipment

3.2.1. Site Selection: Design and Construction and Materials
3.2.2. Premises, Facilities and Equipment Maintenance Plan

3.3. Cleaning and Disinfection Plan (L + D)

3.3.1. Dirt Components
3.3.2. Detergents and Disinfectants: Composition and Functions
3.3.3. Cleaning and Disinfection Stages
3.3.4. Cleaning and Disinfection Programming

3.4. Pest Control

3.4.1. Pest Control and Disinsection (Plan D + D)
3.4.2. Pests Associated with the Food Chain
3.4.3. Preventive Measures for Pest Control

3.4.3.1. Traps and Snares for Mammals and Ground Insects
3.4.3.2. Traps and Snares for Flying Insects

3.5. Traceability Plan and Good Manipulation Practices (GMP)

3.5.1. Structure of a Traceability Plan
3.5.2. GMP Associated with Food Processing

3.5.2.1. Food Handlers
3.5.2.2. Requirements to be Met
3.5.2.3. Hygiene Training Plans

3.6. Elements in the Management of Food Safety

3.6.1. Water as an Essential Element in the Food Chain
3.6.2. Biological and Chemical Agents Associated with Water
3.6.3. Quantifiable Elements of Quality, Safety and Use of Water
3.6.4. Approval of Suppliers

3.6.4.1. Supplier Monitoring Plan

3.6.5. Food Labeling

3.6.5.1. Consumer Information and Allergen Labeling
3.6.5.2. Labeling of Genetically Modified Organisms

3.7. Food Crisis and Associated Policies

3.7.1. Triggering Factors of a Food Crisis
3.7.2. Scope, Management and Response to the Food Security Crisis
3.7.3. Alert Communication Systems
3.7.4. Policies and Strategies for Improving Food Quality and Safety

3.8. HACCP plan design

3.8.1. General Guidelines to be Followed for its Implementation: principles on which it is based and pre-requisite program
3.8.2. Management Commitment
3.8.3. Configuration of HACCP
3.8.4. Description of the Product and Identification of its Intended Use
3.8.5. Flow Diagrams

3.9. Development of the HACCP Plan

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

3.9.2.1. Requirements Identification and Analysis
3.9.2.2. Establishment of Control Measures for Identified Hazards
3.9.2.3. Determination of Critical Control Points (CCP)
3.9.2.4. Defining Critical Control Points (CCPs)
3.9.2.5. Establishment of Critical Limits
3.9.2.6. Determination of Corrective Actions
3.9.2.7. HACCP System Checks

3.10. ISO 22000

3.10.1. ISO 22000 Principles
3.10.2. Purpose and Field of Application
3.10.3. Market Situation and Position in Relation to Other Applicable Standards in the Food Chain
3.10.4. Application Requirements
3.10.5. Food Safety Management Policy

This program will allow you to deepen your knowledge of product labeling requirements, especially for genetically modified organisms"