Introduction to the Program

Este es el mejor programa académico para especializarte en la aplicación de elementos tecnológicos a la manipulación de Derivados Cárnicos. No pierdas esta oportunidad y matricúlate ya”

En la actualidad, dentro de la Industria de Alimentos existen tecnologías que permiten manipular con mayor precaución la Carne y sus Derivados y esto se debe a que los hábitos de consumo de la población están evolucionando a ingerir dietas más saludables. Por este motivo, se hace necesario contar con profesionales especializados en este ámbito y con este Postgraduate certificate los estudiantes lograrán ser de los mejores.

Con el temario de este programa, el estudiante conseguirá un conocimiento amplio sobre las bases estructurales del músculo estriado y su transformación en carne, a partir del estudio de la estructura de este. También, se ahondará en las características aptas para realizar el proceso de maduración y las enzimas que se ven involucradas en esta actividad, con el objetivo de afianzar la importancia de estos procedimientos en el control de calidad.

De esta forma, el estudiante logrará perfeccionar sus habilidades e incrementar sus competencias profesionales, lo cual le permitirá dominar con mayor facilidad las tecnologías de conservación de alimentos cárnicos y las técnicas científicas para protegerlos de cualquier tipo de contaminación.

Todo esto, gracias a la innovadora metodología Relearning, la cual permite que el estudiante pueda estudiar desde su casa y tener mayor flexibilidad horaria, debido a que tendrá acceso durante las 24 horas del día a los recursos multimedia que encontrará en el campus virtual. Además, logrará fortalecer sus competencias y aumentar su capacidad resolutiva, debido a que analizará casos prácticos que lo situarán en un escenario real.

Un Postgraduate certificate que te entregará las herramientas y conocimientos necesarios para destacarte en la industria alimentaria, especialmente en los productos cárnicos”

Este Postgraduate certificate en Science and Technology of Meat and Meat Derivatives contiene el programa educativo más completo y actualizado del mercado. Sus características más destacadas son:

  • El desarrollo de casos prácticos presentados por expertos en Ciencia y Tecnología de la Carne y Derivados Cárnicos
  • 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

Adquiere habilidades prácticas, conocimientos teóricos y aprende los conceptos más importantes para integrar los beneficios de la ciencia con los de la nutrición”

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 vídeos interactivos realizados por reconocidos expertos.

Descubre todos los beneficios que TECH ha preparado para ayudarte en el cumplimiento de tus metas"

 

Gracias a que este programa se desarrolla en un formato online, podrás acomodar tus horarios de estudio con mayor flexibilidad"

Syllabus

The academic program of this Postgraduate certificate has been designed by recognized experts in the field of the Food Industry, with the objective of providing students with a first class education. In this way, students will have the opportunity to obtain specialized knowledge on the application of science to the meat food preservation process. All this will be achieved through the study of multimedia resources and the analysis of practical cases, which will allow students to develop the best professional skills in this area.

Learn about the biological characteristics of meat through multimedia resources that are at the forefront of developments in the Food Industry"

Module 1. Science and Technology of meat, fish and fish products

1.1. Introduction to the muscle food industry

1.1.1. Muscle-based food industries: meat and fish

1.1.1.1. Structural and functional basis of striated muscle
1.1.1.2. Importance of these subsectors

1.1.2. Transformation of muscle into flesh: development of rigor mortis

1.1.2.1. Consequences of rigor mortis

1.1.3. Meat maturation: changes in muscle structure and other nitrogenous compounds

1.1.3.1. Endogenous proteolytic enzymes
1.1.3.2. Optimal ripening conditions

1.2. Anomalous processes in meat processing

1.2.1. Effect of antemortem stress: DFD meats and PSE pork meats

1.2.1.1. Defective sensory characteristics and technological suitability 
1.2.1.2. Effect of the administration of growth promoters

1.2.2. Effect of postmortem refrigeration: shortening due to cold

1.2.2.1. Consequences 

1.3. Meat quality

1.3.1. Sensory parameters that determine it: color, texture, odor, flavor and water retention capacity of the meat

1.3.1.1. Pre- and post-mortem factors influencing this

1.3.2. Quality measurement and evaluation methods

1.3.2.1. Integrated evaluation of meat quality and technological suitability
1.3.2.2. Quality measurement and evaluation methods

1.3.3. Quality assurance systems in the meat industry

1.4. Industrial meat processing

1.4.1. Animal slaughtering, dressing and carcass preparation technology

1.4.1.1 Channel Classification
1.4.1.2. Electrical stimulation of the carcasses
1.4.1.3. Quartering and categorization
1.4.1.4. Industrial pork carcass cutting

1.4.2. Characteristics of industrial cattle, sheep, pig and poultry slaughterhouses
1.4.3. Systems used in the short term preservation of meat

1.4.3.1. Industrial equipment
1.4.3.2. Shelf life of meat; factors that determine and improve shelf life

1.4.4. Meat freezing

1.4.4.1. Industrial equipment
1.4.4.2. Effects of freezing on sensory and technological properties of meat
1.4.4.3. Defrosting

1.5. Meat packaging and sale

1.5.1. Packaging systems; application to meat preservation and different types of meat sales
1.5.2. Storage under vacuum and in modified atmospheres
1.5.3. Packaging materials
1.5.4. Distribution and sales systems

1.6. Introduction to the fishing and seafood industry

1.6.1. Variability in composition and its causes

1.6.1.2. Classification of fish according to its composition
1.6.1.3. Peculiarities of fish lipids and their importance in technology
1.6.1.4. Fish and seafood connective tissue

1.6.2. Stunning and slaughtering methods: effects on quality

1.6.2.1. Postmortem processing in fish

1.6.3. Differential characteristics of rigor mortis
1.6.4. Most important parameters and their control

1.7. Fish quality

1.7.1. Influence of fishery-related factors on fish quality

1.7.1.1. Main parameters of fish organoleptic quality

1.7.2. Indices for determining the quality and freshness of fish and shellfish
1.7.3. Methods of fish refrigeration

1.7.3.1. Ice: types and effects
1.7.3.2. Freezing: freezing speed and its influence on product quality
1.7.3.3. Freezing maintenance: critical points and their control. Defrosting

1.7.4. Fish and seafood packaging and preservation

1.7.4.1. Vacuum and modified atmospheres
1.7.4.2. Packaging systems and equipment

1.8. Meat derivatives technology

1.8.1. Classification of meat derivatives according to their technological process 

1.8.1.1. Preparation, preservation and processing operations
1.8.1.2. Salting, nitrification, drying, heat treatment and smoking
1.8.1.3. Spicing, refrigeration, microbial processes, ripening and chopping 
1.8.1.4. Mixing, emulsifying, gelling, stuffing and packaging, etc

1.8.2. General decision and control criteria
1.8.3. Additives and other ingredients used in the meat industry

1.8.3.1. Technological adjuvants
1.8.3.2. Chemical preservatives and sensory modifiers 
1.8.3.3. Mass and multifunction agents

1.8.4. Criteria for use in relation to product quality

1.9. Technology of raw cured and cooked meat products

1.9.1. Whole cured meat products: cured ham and similar products
1.9.2. Impact of raw material quality on the final product. Formulation

1.9.2.1. Phases of the elaboration process
1.9.2.2. Modifications undergone during ripening and desiccation
1.9.2.3. Industrial equipment

1.9.3. Decision criteria and process control

1.9.3.1. Defects and alterations
1.9.3.2. Other whole cured products

1.9.4. Cured raw sausages. Formulation criteria

1.9.4.1. Phases and alternatives of the elaboration process
1.9.4.2. Industrial equipment
1.9.4.3. Modifications undergone during ripening and desiccation

1.9.5. Decision criteria and process control

1.10. Fish and fish product technology

1.10.1. Fish preservation by salting
1.10.2. Salting methods. Types and characteristics of salt
1.10.3. Most frequent defects: causes and solutions
1.10.4. Preparation of salted codfish
1.10.5. Fish smoking

1.10.5.1. Smoking systems. Types of smoke
1.10.5.2. Processing methods: advantages and disadvantages
1.10.5.4. Specific products: food quality and safety

1.10.6. Canned tuna. Most important species: characteristics 

1.10.6.1. Elaboration process
1.10.6.2. Semi-preserved fish. Salted anchovy. Marinades and pickling 

1.10.7. Surimi and derived products

1.10.7.1. Surimi elaboration process
1.10.7.2. Gelation: characteristics and products
1.10.7.3. Crab analogs manufacturing process technology

Grow professionally with this Postgraduate certificate and give your profile the boost it needs to achieve excellence"

Postgraduate certificate in Science and Technology of Meat and Meat Derivatives

The world of meat and its derivatives is very broad and complex. Therefore, specialized training is required to be able to understand it in its entirety. The Postgraduate Certificate in Science and Technology of Meat and Meat Derivatives aims to train professionals capable of working in this sector with advanced knowledge and a global vision of the industry.

The Postgraduate Certificate in Meat and Meat Derivatives Science and Technology aims to train professionals capable of working in this sector with advanced knowledge and a global vision of the industry.

This training program focuses on the study of the production, transformation and preservation of meat and its derivatives, as well as the research and development of new meat products. Students will learn about process technology, microbiology, chemistry and sensory analysis of meat foods. In addition, topics related to food safety, regulations and business management in this sector will also be addressed.

Career opportunities of the Postgraduate Certificate in Meat and Meat Derivatives Science and Technology.

Training in Meat and Meat Derivatives Science and Technology opens up a wide range of job opportunities. Graduates can work in the food industry, both in production companies and in research and development departments. They can also develop their careers in the meat products distribution and trade sector, or in public administration, in areas related to food safety and regulations.

In addition, this training also offers opportunities in the field of research and teaching. Graduates can pursue postgraduate studies in the area of meat and its derivatives, or engage in teaching in vocational and university training centers. In short, the Postgraduate Certificate in Science and Technology of Meat and Meat Derivatives is a highly specialized training that prepares students to successfully face the challenges and opportunities offered by the meat sector.

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