A Postgraduate certificate program for those professionals who wish to broaden their knowledge in Food Packaging and Preservation Techniques"

Nowadays, within the food industry, food packaging and preservation are crucial aspects to guarantee the safety and quality of food products. For this reason, the global demand for food and the growing awareness of the importance of nutrition in human health and the growing awareness of the importance of nutrition in human health, it is essential to have professionals trained in the most common techniques used in the production process of these products.

Therefore, this Postgraduate certificate seeks to provide the student with the knowledge and skills necessary to master the principles of food technology and the different types of food industries, with the objective of executing operations focused on food production. Likewise, the student will have the opportunity to deepen in the procedures that modify the size and texture of calculus products, through their thermal treatment.

And all of the above, through the innovative Relearning methodology, which allows this program to be taught 100% online, a benefit that will give students the possibility to study from anywhere and access the multimedia resources that they will find 24 hours a day in the virtual campus from the device connected to the Internet that best suits their needs. In addition, you will strengthen your problem-solving skills by analyzing practical cases that will place you in the simulation of a real environment.

If your goal is to achieve excellence, this Postgraduate certificate program is perfect for you. Start now”

This Postgraduate certificate in Packaging and Preservation Techniques in 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 Packaging and Preservation Techniques in the Food Industry
• The graphic, schematic and eminently practical contents of the book provide scientific and practical information on those disciplines that are essential for professional practice
• Practical exercises where the self-assessment process can be carried out 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

The packaging of a food product is as important as its handling. Start this program and discover how to master these aspects"

Its teaching staff includes health professionals from the field of clinical nutrition, who contribute their work experience to this training, as well as renowned specialists belonging to leading scientific societies. 

Thanks to its multimedia content developed with the latest educational technology, they will allow the professional a situated and contextual learning, that is to say, a simulated environment that will provide an immersive learning programmed to prepare in real situations. 

The design of this program is based on Problem-Based Learning, which is based on the professional practice problems that are posed throughout the program. This will be done with the help of an innovative system of interactive videos made by recognized experts in the field of nutrition and with great teaching experience. 

Case studies will allow you to apply more effective solutions when you are in a real situation"

Learn at your own pace and from anywhere you want, thanks to the fact that this program is developed completely online"

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”