Do not miss this great opportunity and become a prestigious nutritionist who is able to successfully employ analytical techniques in quality control"

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, the Analytical and Instrumental Techniques module highlights 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.  

Moreover, R&D&I systems are presented in the development of new foods across 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. This program is the most complete among the different specializations offered by universities today, because it is oriented according to parameters of excellence, from the content to the teaching staff.

The teaching staff on 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, 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. This educational project has been designed with the commitment to train qualified professionals in the field. A program devised by specialists in each specific subject, who meet new challenges every day and who are committed to preparing students for the future.

Applying quality controls in the creation of new foods is essential for their subsequent commercialization and consumption" 

This postgraduate diploma in Analytical Techniques in R&D&I Project Quality Control contains the most complete and up-to-date scientific program on the market. Its most notable features are: 

• Case studies presented by experts in food safety at the nutritional level 
• The graphic, schematic, and practical contents with which they are created, provide scientific and practical information on the disciplines that are essential for professional practice
• The latest news on Analytical Techniques in R&D&I Project Quality Control
• Practical exercises where self-assessment can be used to improve learning
• Its special emphasis on innovative methodologies in Analytical Techniques in R&D&I Project Quality Control
• 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

Discover the latest news on Analytical Techniques in R&D&I Project Quality Control and relaunch your career as a nutritionist"

The program’s teaching staff includes professional food safety from a nutritional perspective, who bring their experience to this training program, as well as renowned specialists from leading communities 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 specialization programmed to learn in real situations. 

This program is designed around Problem-Based Learning, whereby the professional must try to solve the different professional practice situations that arise throughout the program. To that end, professionals will be assisted by an innovative, interactive video system made by recognized and extensively experienced experts in Analytical Techniques in R&D&I Project Quality Control .  

You will develop practical cases as presented by experts in food safety at the nutritional level throughout the postgraduate diploma"

A program that can be taken remotely, 100% online, and adapted to you and to 21st century education"

The postgraduate diploma in Analytical Techniques in R&D&I Project Quality Control is aimed at facilitating professional performance in nutrition based on the latest and most innovative advances in the industry.  All this will be delivered in an exclusively practical approach by means of the most complete theoretical and practical contents on the industry. Likewise, during the course of the postgraduate diploma, professionals will address the main interventions specialists conduct in food safety. This will allow them to improve and enhance their skills to the highest level, with the certainty of performing the protocols as effectively and as safely as possible. 

This is the best option to learn about the latest advances in Analytical Techniques in R&D&I Project Quality Control "

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 agri-food chain, both nationally and internationally
• 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
• Determine the functioning of R&D&I systems in the field of new product and process development in the food environment 
• Analyze the R&D&I system and the use of tools for planning, management, evaluation, protection of results and dissemination of food R&D&I
• Develop knowledge that provides a basis or opportunity for the development and/or implementation of ideas, in a research and development context that allows to take the results to the productive sector

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 under revision
• 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. 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 base foods, while observing techno-functional properties, as well as the technological process involved in production
• 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

Module 3. Development, Coordination and Execution of R&D&I Projects

• Establish R&D&I systems that enable the development of novel foods and ingredients especially in food safety issues, so that they can address research, development and innovation in the field of novel foods and ingredients
• Compile the sources of financing for R&D&I activities in the development of new food products that allow different innovation strategies in the food industry to be addressed
• Analyze the forms of access to public and private sources of information in the scientific-technical, economic and legal fields for the planning of an R&D&I project
• Develop methodologies for project planning and management, control reporting and monitoring of results
• Evaluate the technology transfer systems that allow the transfer of R&D&I results to the productive environment
• Analyze the implementation of projects once their documentation stage has been completed

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