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Quality control of processes and products is essential to ensure food safety and to guarantee Good Manufacturing and Elaboration Practices (GMP) in the processes carried out in the food industry. For this reason, this training shows the tools that guarantee food safety, which are mandatory and under the responsibility of the producers, either by controls of the food industry's own laboratories or by outsourcing the service to food and reference laboratories for the control of raw materials and products.  

This postgraduate diploma presents R&D&I systems in the development of new foods and ingredients in different sectors of the food industry that require new technologies, new processes and food safety systems that are increasingly specific and adapted to the characteristics of new foods. In addition, the current research and development systems in the design and use of new ingredients are also presented, with special emphasis on the importance of preserving the food safety of these ingredients and of the foods in which they are used. 

The postgraduate diploma in Novel Food and Ingredient Development for R&D&I Projects of TECH Technological University is the most complete postgraduate training offered in universities at the moment because it is aimed at the integral management of food safety.  

The teachers of this postgraduate diploma are university professors and professionals from various disciplines in primary production, the use of analytical and instrumental techniques for quality control, the prevention of accidental and intentional contamination and fraud, regulatory schemes for food safety certification (Food Safety/Food Integrity) and traceability (Food Defence and Food Fraud/Food Authenticity). They are experts in food legislation and regulations on quality and safety, validation of methodologies and processes, digitalization of quality management, research and development of new foods and finally, the coordination and execution of R&D&I projects.  

It is an educational project committed to training high-quality professionals. A program designed by professionals specialized in each specific subject who face new challenges every day.

Don't miss the opportunity to take with us this postgraduate diploma in Development of New Foods and Ingredients R&D&I Projects. It's the perfect opportunity to advance your career"

This postgraduate diploma in Development of New Foods and Ingredients R&D&I Projects contains the most complete and up-to-date educational program on the market. The most important features of the program include: 

• The development of case studies presented by experts in veterinary food safety  
• The graphic, schematic, and eminently practical contents with which they are created, provide scientific and practical information on the disciplines that are essential for professional practice 
• News on Development of Novel Foods and Ingredients from R&D&I Projects
• Practical exercises where self-assessment can be used to improve learning
• Its special emphasis on innovative methodologies in Development of New Foods and Ingredients for R&D&I Projects
• 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

This postgraduate diploma is the best investment you can make in selecting a refresher program to update your knowledge in Development of New Foods and Ingredients R&D&I Projects"

It includes, in its teaching staff, professionals belonging to the field of veterinary food safety, who pour into this training the experience of their work, in addition to recognized specialists from reference societies and prestigious universities. 

The 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 immersive training programmed to train in real situations. 

This program is designed around Problem-Based Learning, where the specialist must try to solve the different professional practice situations that arise during the course. For this, the professional will be assisted by an innovative interactive video system made by recognized experts in Development of New Foods and Ingredients R&D&I Projects and with great experience.  

This training comes with the best didactic material, providing you with a contextual approach that will facilitate your learning"

This 100% online postgraduate diploma will allow you to student to combine your studies with your professional work while expanding your knowledge in this field"

The postgraduate diploma in Development of New Foods and Ingredients R&D&I Projects is aimed at facilitating the professional's performance with the latest and most innovative advances in the sector.   

This is the best option to learn about the latest advances in the Development of New Foods and Ingredients R&D&I Projects"

General Objectives

• Examine the regulations and standards for food laboratories and define their role in food safety 
• Analyze food safety regulations and standards applicable to raw materials and products in food laboratories
• Determine the requirements to be met by food analysis laboratories (ISO IEC 17025 Standard, applicable to the accreditation and certification of quality systems in laboratories) 
• Recognize the consumer's right to acquire safe, healthy and innocuous food from the agrifood chain, both nationally and internationally
• Analyze the principles of food legislation, at national and international level, and its evolution up to the present day 
• Analyze the competencies in food legislation to develop the corresponding functions in the food industry 
• Evaluating food industry procedures and mechanisms of action 
• Develop the basis for applying legislation to the development of food industry products
• Establish R&D&I systems that enable the development of new foods and ingredients, especially in food safety issues, so that they can address research, development and innovation in this field 
• Develop knowledge that provides a basis or opportunity for the development and/or application of ideas, in a research context, including reflections on the responsibilities linked to the application of their developments 

Specific Objectives

Module 1. Analytical and Instrumental Techniques in Process and Product Quality Control

• Establish the quality characteristics to be met by raw materials, intermediate and finished products according to their origin, prior to their laboratory analysis 
• Develop the relevant methodology for product conformity, taking into account the applicable requirements considered by the regulations and standards 
• Define the most appropriate methodology for food quality assessment: integrity analysis and characterization, including the detection of biotic or abiotic food contaminants that may pose a health risk to consumers 
• Describe food sampling depending on source, use and characteristics or specifications
• Identify and recognize the analytical techniques used in food and manage an adequate quality control
• Describe the main agri-food contaminants and learn about the application of analytical techniques by observing the sector to which they belong
• Outline the process for identifying and ensuring the safety of raw materials, processed foods and the suitability of water in the production of safe products for food and feed

Module 2. Food Legislation and Quality and Safety Standards

• Define the Fundamentals of Food Law 
• Describe and develop the main international, European and national organizations in the field of food safety, as well as determine their competencies  
• Analyze the food safety policy in the European and Spanish frameworks
• Describe the principles, requirements and measures of food legislation
• Explain the European legislative framework regulating the food industry
• Identify and define the responsibility of the participants in the food chain
• Classify the types of liability and offenses in the field of food safety
• Develop the criteria for horizontal legislation in Spain
• Develop vertical legislation criteria in Spain 

Module 3. R&D&I of Novel Foods and Ingredients

• Establish new trends in food technologies that give rise to the development of a line of research and implementation of new products in the market 
• Establish the fundamentals of the most innovative technologies that require research and development work to understand their potential for use in the production of new foods and ingredients 
• Design research and development protocols for the incorporation of functional ingredients to a base food, taking into account its techno-functional properties, as well as the technological process involved in its elaboration
• Compile new trends in food technologies that will lead to the development of a line of research and implementation of new products in the market
• Apply research and development methodologies to evaluate the functionality, bioavailability and bioaccessibility of novel foods and ingredients

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