Una Postgraduate diploma 100% online, flexible y con el contenido más innovador sobre la Food Microbiological Risk Management”

En la actualidad son muchas las empresas que forman parte de la Industria Alimentaria que poseen certificados de calidad de sus productos, no sólo por el prestigio que otorga a las compañías, sino por el cumplimiento de la exigente normativa que debe aplicarse en todo el proceso de elaboración y venta de un producto.

No obstante, el riesgo de encontrar en los alimentos, bacterias o microorganismos que generen enfermedades en el ser humano sigue existiendo y es cada vez más frecuente debido a la globalización, a la contaminación de los recursos naturales o a su escasez. Por esta razón, gestionar adecuadamente estos riesgos es clave para el sector, que requiere de profesionales con una elevada cualificación en este ámbito. En este escenario, TECH ha diseñado esta Postgraduate diploma en Food Microbiological Risk Management, donde el profesional de la Nutrición podrá hacer un recorrido avanzado por los principales productos de la Industria Alimentaria y la relevancia de la higiene.

Un programa impartido en modalidad exclusivamente online, donde el especialista podrá profundizar en los efectos beneficiosos de los microorganismos, los sistemas de control y optimización de procesos o la gestión adecuada de la trazabilidad en la cadena alimentaria. Todo ello mediante vídeo resúmenes, vídeos en detalle o lecturas complementarias que favorecerán la progresión del alumnado en una titulación, que se sitúa a la vanguardia académica.

El profesional está, por tanto, ante una excelente oportunidad de actualizar sus conocimientos gracias a una enseñanza universitaria a la que podrá acceder las 24 horas del día desde un ordenador, Tablet o móvil con conexión a internet. Además, el sistema Relearning, basado en la reiteración de contenido, permitirá que el alumnado reduzca las horas de estudio.  Una opción ideal para aquellas personas que deseen compatibilizar una titulación de calidad con las responsabilidades más exigentes.

Accede al conocimiento más exhaustivo y avanzado sobre las enfermedades de origen microbiano transmitidas por los alimentos”

Esta Postgraduate diploma en Food Microbiological Risk Management 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 con los que podrás ahondar más fácilmente en desarrollo de nuevos procesos en el sector cárnico”

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.

Esta enseñanza te permitirá estar al tanto de las novedades en sobre las técnicas más empleadas en microbiología alimentaria”

Con esta titulación universitaria podrás conocer en profundidad los principales requisitos exigidos por la norma ISO 22000”

The syllabus of this Postgraduate diploma has been structured in three large modular blocks, where students can delve into the microbiology and hygiene of food, the main products produced in the food industry and the key organisms in the safety of foodstuffs. The case studies provided by the expert team that integrates this program will bring the professionals closer to a much closer and real knowledge of Food Microbiological Risk Management.

A syllabus with a theoretical-practical approach that will allow you to know the latest scientific evidence on the processes of bactofugation, skimming, standardization, homogenization, deaeration of dairy products”

Module 1. Microbiology and Food Hygiene

1.1. Introduction to Food Microbiology

1.1.1. History of Food Microbiology
1.1.2. Microbial Diversity: Archaea and Bacteria
1.1.3. Phylogenetic Relationships Among Living Organisms
1.1.4. Microbial Classification and Nomenclature
1.1.5. Eukaryotic Microorganisms: Algae, Fungi and Protozoa
1.1.6. Virus

1.2. Introduction to Food Microbiology

1.2.1. Sterilization and Asepsis Methods
1.2.2. Culture Mediums: Liquid and Solid, Synthetic or Defined, Complex, Differential and Selective
1.2.3. Isolation of Pure Cultures
1.2.4. Microbial Growth in Discontinuous and Continuous Cultures
1.2.5. Influence of Environmental Factors on Growth
1.2.6. Optical Microscopy
1.2.7. Sample Preparation and Staining
1.2.8. Fluorescence Microscope
1.2.9. Transmission and Scanning Electron Microscopy

1.3. Microbial Metabolism

1.3.1. Ways of Obtaining Energy
1.3.2. Phototrophic, Chemolithotrophic and Chemorganotrophic microorganisms
1.3.3. Carbohydrate Catabolism
1.3.4. Degradation of Glucose to Pyruvate (Glycolysis, Pentose Phosphate Pathway and Entner-Doudoroff Pathway)
1.3.5. Lipid and Protein Catabolism
1.3.6. Fermentation
1.3.7. Types of Fermentation
1.3.8. Respiratory Metabolism: Aerobic Respiration and Anaerobic Respiration

1.4. Microbial Food Alterations

1.4.1. Microbial Ecology of Foods
1.4.2. Sources of Contamination of Vegetable Foods
1.4.3. Fecal Contamination and Cross Contamination
1.4.4. Factors Influencing Microbial Alteration
1.4.5. Microbial Metabolism in Food
1.4.6. Alteration Control and Preservation Methods

1.5. Foodborne Diseases of Microbial Origin

1.5.1. Foodborne Infections: Transmission and Epidemiology
1.5.2. Salmonellosis
1.5.3. Typhoid and Paratyphoid Fever
1.5.4. Campylobacter Enteritis
1.5.5. Bacillary Dysentery
1.5.6. Diarrhea Caused by Virulent E. coli Strains
1.5.7. Yersiniosis
1.5.8. Vibrio Infections

1.6. Diseases Caused by Foodborne Protozoa and Helminths

1.6.1. General Characteristics of Protozoa
1.6.2. Amoebic Dysentery
1.6.3. Giardiasis
1.6.4. Toxoplasmosis
1.6.5. Cryptosporidiosis
1.6.6. Microsporidiosis
1.6.7. Food-borne Helminths: Flatworms and Roundworms

1.7. Viruses, Prions and Other Foodborne Biohazards

1.7.1. General Properties of Viruses
1.7.2. Composition and Structure of the Virion: Capsid and Nucleic Acid
1.7.3. Virus Growth and Cultivation
1.7.4. Virus Life Cycle ( Lytic Cycle): Phases of Adsorption, Penetration, Gene Expression and Replication, and Release
1.7.5. Alternatives to the Lytic Cycle: Lysogeny in Bacteriophages, Latent Infections, Persistent Infections and Tumor Transformation in Animal Viruses
1.7.6. Viroids, Virusoids and Prions
1.7.7. Incidence of Foodborne Viruses
1.7.8. Characteristics of Foodborne Viruses
1.7.9. Hepatitis A
1.7.10. Rotavirus
1.7.11. Scombroid Poisoning

1.8. Microbiological Analysis of Food

1.8.1. Sampling and Sampling Techniques
1.8.2. Reference Values
1.8.3. Indicator Microorganisms
1.8.4. Microbiological Counts
1.8.5. Determination of Pathogenic Microorganisms
1.8.6. Rapid Detection Techniques in Food Microbiology
1.8.7. Molecular Techniques: Conventional PCR and real-time PCR
1.8.8. Immunological Techniques

1.9. Beneficial Microorganisms in Food

1.9.1. Food Fermentation: The Role of Microorganisms in the Production of Foodstuffs
1.9.2. Microorganisms as Food Supplements
1.9.3. Natural Preservatives
1.9.4. Biological Systems of Food Conservation
1.9.5. Probiotic Bacteria

1.10. Microbial Cell biological

1.10.1. General Characteristics of Eukaryotic and Prokaryotic Cells
1.10.2. The Prokaryotic Cell: Components Outside the Cell Wall: Glycocalyx and S-layer, Cell Wall, Plasma Membrane
1.10.3. Flagella, Bacterial Mobility and Taxia
1.10.4. Other Surface Structures, Fimbriae and Pilli

Module 2. Food Industry

2.1. Cereals and by-products I

2.1.1. Cereals: production and consumption

2.1.1.1. Classification of cereals
2.1.1.2. Current state of research and industrial situation

2.1.2. Basic concepts of cereal grains

2.1.2.1. Methods and equipment for the characterization of flours and bread doughs
2.1.2.2. Rheological properties during kneading, fermentation and baking

2.1.3. Cereal-derived products: Ingredients, additives and adjuvants. Classification and effects

2.2. Cereals and by-products II

2.2.1. Baking process: Stages, changes produced and equipment used
2.2.2. Instrumental, sensory and nutritional characterization of cereal-derived products
2.2.3. Application of cold in bakery. Frozen pre-baked breads. Process and product quality
2.2.4. Gluten-free products derived from cereals. Formulation, process and quality characteristics
2.2.5. Pasta products. Ingredients and process. Types of pasta
2.2.6. Innovation in bakery products. Trends in Product Design

2.3. Milk and Dairy Products. Eggs and egg products I

2.3.1. Hygienic-sanitary quality of milk

2.3.1.1. Origin and levels of contamination. Initial and contaminating microbiota
2.3.1.2. Presence of chemical contaminants: residues and contaminants
2.3.1.3. Influence of hygiene in the milk production and marketing chain

2.3.2. Milk production. Milk synthesis

2.3.2.1. Factors influencing the composition of milk: extrinsic and intrinsic factors
2.3.2.2. Milking: good process practices

2.3.3. Pre-treatment of milk at the farm: filtration, refrigeration and alternative methods of preservation
2.3.4. Treatments in the dairy industry: clarification and bactofugation, skimming, standardization, homogenization, deaeration. Pasteurization. Definition. Procedures, treatment temperatures and limiting factors

2.3.4.1. Types of pasteurizers. Packaging Quality Control Sterilization. Definition
2.3.4.2. Methods: conventional, UHT, other systems. Packaging Quality control Manufacturing defects
2.3.4.3. Types of pasteurized and sterilized milk. Selection of milk. Milkshakes and flavored milks. Mixing process. Enriched milks. Enrichment process
2.3.4.4. Evaporated milk. Condensed milk

2.3.5. Preservation and packaging systems
2.3.6. Quality control of powdered milk
2.3.7. Milk packaging systems and quality control

2.4. Milk and Dairy Products. Eggs and egg products I

2.4.1. Dairy Products. Creams and Butter
2.4.2. Manufacturing process. Continuous manufacturing methods. Packaging and preservation. Manufacturing defects and alterations
2.4.3. Fermented Milks: Yoghurt Preparatory treatments of milk. Processes and systems of elaboration

2.4.3.1. Types of yoghurt. Problems in the elaboration. Quality Control
2.4.3.2. BIO products and other acidophilic milks

2.4.4. Cheese-making technology: milk preparatory treatments

2.4.4.1. Obtaining the curd: syneresis. Pressing. Salting
2.4.4.2. Water activity in cheese. Control and conservation of brine
2.4.4.3. Cheese ripening: agents involved. Factors that determine ripening. Effects of contaminating biota
2.4.4.4. Toxicological problems of cheese

2.4.5. Additives and antifungal treatments
2.4.6. Ice cream. Features. Types of ice cream. Processes of elaboration
2.4.7. Eggs and egg products

2.4.7.1. Fresh egg: treatment of fresh egg as raw material for the elaboration of egg derivatives
2.4.7.2. Egg products: liquid, frozen and dehydrated

2.5. Vegetable Products I

2.5.1. Post-harvest physiology and technology. Introduction
2.5.2. Fruit and vegetable production, the need for postharvest preservation
2.5.3. Respiration: respiratory metabolism and its influence on postharvest preservation and deterioration of vegetables
2.5.4. Ethylene: synthesis and metabolism. Implication of ethylene in the regulation of fruit ripening
2.5.5. Fruit ripening: The ripening process, generalities and its control

2.5.5.1. Climacteric and non-climacteric ripening
2.5.5.2. Compositional changes: physiological and biochemical changes during ripening and preservation of fruits and vegetables

2.6. Vegetable Products II

2.6.1. Principle of fruit and vegetable preservation by the control of environmental gases. Mode of action and its applications in the preservation of fruits and vegetables
2.6.2. Refrigerated preservation. Temperature control in the preservation of fruits and vegetables

2.6.2.1. Technological methods and applications
2.6.2.2. Cold damage and its control

2.6.3. Transpiration: control of water loss in fruit and vegetable preservation

2.6.3.1. Physical Principles. Control systems

2.6.4. Postharvest pathology: main deteriorations and rots during fruit and vegetable preservation. Control systems and methods
2.6.5. Fresh-cut products

2.6.5.1. Physiology of vegetable products: handling and preservation technologies

2.7. Vegetable Products III

2.7.1. Processing of canned vegetables: General description of a characteristic canning line for vegetables

2.7.1.1. Examples of the main types of canned vegetables and legumes
2.7.1.2. New products of vegetable origin: cold soups
2.7.1.3. General description of a typical fruit packaging line

2.7.2. Juice and nectar processing: juice extraction and juice processing

2.7.2.1. Aseptic processing, storage and packaging systems
2.7.2.2. Examples of lines for obtaining the main types of juices
2.7.2.3. Obtaining and preservation of semi-finished products: cremogenated products

2.7.3. Production of jams, marmalades, jams and jellies: production and packaging process

2.7.3.1. Examples of characteristic processing lines
2.7.3.2. Additives used for the manufacture of jams and marmalades

2.8. Alcoholic beverages and oils

2.8.1. Alcoholic beverages: Wine. Manufacturing process

2.8.1.1. Beer: brewing process. Types
2.8.1.2. Spirits and liqueurs: Elaboration processes and types

2.8.2. Oils and fats: Introduction

2.8.2.1. Olive oil: Olive oil extraction system
2.8.2.2. Oilseed oils. Extraction

2.8.3. Animal fats: Refining of fats and oils

2.9. Meat and meat by-products

2.9.1. Meat industry: Production and consumption
2.9.2. Classification and functional properties of muscle proteins: Myofibrillar, sarcoplasmic and stromal proteins

2.9.2.1. Conversion of muscle to meat: porcine stress syndrome

2.9.3. Maturation of meat. Factors affecting the quality of meat for direct consumption and industrialization
2.9.4. Curing chemistry: ingredients, additives and curing coadjuvants

2.9.4.1. Industrial curing processes: dry and wet curing processes
2.9.4.2. Nitrite alternatives

2.9.5. Raw and raw marinated meat products: fundamentals and problems of their preservation. Characteristics of raw materials

2.9.5.1. Types of Products. Manufacturing operations
2.9.5.2. Alterations and defects

2.9.6. Cooked sausages and hams: basic principles of the preparation of meat emulsions. Characteristics and selection of raw materials

2.9.6.1. Technological manufacturing operations. Industrial systems
2.9.6.2. Alterations and defects

2.10. Seafood

2.10.1. Seafood Characteristics of technological interest
2.10.2. Main industrial fishing and shellfishing gears

2.10.2.1. Unit operations of fish technology
2.10.2.2. Cold preservation of fish

2.10.3. Salting, pickling, drying and smoking: technological aspects of fish manufacturing

2.10.3.1. Characteristics of the final product. Performance

2.10.4. Marketing

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
3.2.3. Applicable Regulations

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
3.3.5. Current Regulations

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. Current Regulations Associated with Traceability
3.5.3. GMP Associated with Food Processing

3.5.3.1. Food Handlers
3.5.3.2. Requirements to be Met
3.5.3.3. 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
3.6.4.2. Current Regulations Associated

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: Underlying Principles and Prerequisite 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 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

A university program that will allow you to delve into the best practices for food safety management”