En tan solo 6 meses conseguirás estar al día en los últimos descubrimientos científicos en el campo de la Postgraduate diploma y las medidas de control” 

En los últimos años, la sociedad está más informada sobre los peligros que entraña sobre su salud una mala higiene en el tratamiento de los alimentos o en su consumo sin las debidas medidas de seguridad. Casos llamativos como el anisakis y las consecuencias derivadas en el estado físico de las personas han llevado a una mayor concienciación en este campo. No obstante, en la actualidad las autoridades de todo el mundo implementan férreos controles sanitarios desde la granja hasta la propia mesa del consumidor.  

A esta realidad se une el trabajo continuo que realiza la comunidad científica en la detección de parásitos como la Trichinella, el Toxoplasma y la Giardia, presentes en carnes, aves o el agua. Los progresos alcanzados en este ámbito y su relevancia hacen indispensable que su conocimiento esté al alcance de los profesionales de la Nutrición. Es por eso, por lo que TECH ha creado esta Postgraduate diploma en Food Parasitology, que llevará al especialista a profundizar a lo largo de 6 meses por las evidencias científicas más recientes en el mundo de la microbiología, los sistemas de control de riesgos o las principales medidas preventivas adoptadas en la actualidad respecto a la contaminación microbiológica y parasitológica de los alimentos. 

Un programa con la información más reciente, que es ofrecida a través de un temario con una visión global y que se complementa con contenido multimedia innovador basado en vídeo resúmenes, vídeos en detalle o lecturas esenciales. Ello permitirá al alumnado ahondar más fácilmente en las últimas técnicas de análisis empleados en la detección de parásitos, las principales enfermedades por su presencia en alimentos o la norma internacional vigente y de aplicación en la Industria Alimentaria.  

Así, esta titulación supone para el profesional de la Nutrición una excelente oportunidad para poder cursar una Postgraduate diploma, cómodamente en cualquier momento del día y desde un dispositivo electrónico con conexión a internet. Además, tiene la libertad de poder distribuir la carga lectiva acorde a sus necesidades, lo que le permitirá compatibilizar más fácilmente una enseñanza universitaria con las responsabilidades laborales y/o personales.  

Este programa está pensado para que compatibilices tu trabajo como nutricionista con una titulación universitaria, que se sitúa a la vanguardia académica”  

Esta Postgraduate diploma en Food Parasitology 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

Este programa de 450 horas lectivas te aportará los avances más recientes en las técnicas empleadas para el análisis de alimentos y la detección de trazabilidad en la cadena alimentaria”

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. 

Un programa universitario que te permitirá actualizar tus conocimientos sobre la importancia de los parásitos alterantes de los alimentos"

Los especialistas que forman parte de esta titulación universitaria te facilitarán casos de estudio cuyo conocimiento podrás integrar en tu praxis habitual"

The theoretical-practical approach of this Postgraduate diploma will allow the professionals to acquire a much broader knowledge update on Food Parasitology. For this purpose, the syllabus is divided into three independent but related modular blocks. Thanks to the advanced content of this syllabus you will be able to keep abreast of progress in microbiology, advances in food hygiene or analysis of real food outbreaks in different areas. All this in a 100% online academic format that you can access at any time of the day from a computer with an Internet connection.

TECH provides you with pedagogical tools and a Relearning method with which you will be able to flow more comfortably through the syllabus of this Postgraduate diploma”

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 Parasitology

2.1. Introduction to Food Parasitology

2.1.1. Fundamental concepts about Parasitology
2.1.2. Effects of Parasites in Food and Impact on Human Health
2.1.3. Socioeconomic Impacts of Foodborne Parasites
2.1.4. General Characteristics of the Major Groups of Parasites

2.1.4.1. Life Cycles of the Major Groups of Parasites

2.2. General Characteristics of Protozoa in food

2.2.1. Digestive Tract Amoebae

2.2.1.1. Entamoeba Histolytica: Morphology, Function, Transmission Mechanisms and Biological Cycle
2.2.1.2. Other Amoebas of Interest in Food: Entamoeba Hartmanii and Entamoeba Coli

2.2.2. Digestive Tract scourge

2.2.2.1. Giardia Lamblia: morphology, function, mechanisms of transmission and life cycle
2.2.2.2. Other Flagellates in Food

2.2.3. Digestive Tract Apicomplexa

2.2.3.1. General Biological Cycle
2.2.3.2. Cryptosporidium: Morphology, Function, Transmission Mechanisms and Biological Cycle
2.2.3.3. Cyclospora Cayetanensis: morphology, function, transmission mechanisms and life cycle
2.2.3.4. Isospora Belli: Morphology, Function, Transmission Mechanisms and Biological Cycle

2.2.4. Digestive Tract Ciliates

2.2.4.1. Balantidium Coli

2.3. General Characteristics of Helminths in food

2.3.1. General Characteristics of Helminths
2.3.2. General Characteristics of Trematodes

2.3.2.1. Hepatic Trematodes: Fasciola Hepatica, Dicrocoelium Dendtricum, Clonorchis
2.3.2.2. Pulmonary Trematodes: Pargonimus Westermanii
2.3.2.3. Intesintal Trematodes: Fasciolopsis Buski
2.3.2.4. Preventive Measures and Treatment of Diseases Caused by Trematodes

2.3.3. General Characteristics of Cestodes

2.3.3.1. Digestive Cestodes: Diphyllobotrium Latum
2.3.3.2. Tenias: Taenia Solium and Taenia Saginata

2.3.4. Cestode Preventive Measures and Treatments

2.4. Parasites Associated with Fish Products

2.4.1. Protozoa in Fish Products

2.4.1.1. General Characteristics: Biological Cycle, Transmission, Reservoirs and Morphology
2.4.1.2. Most Important Species
2.4.1.3. Preventive and Remedial Measures

2.4.2. Helmintos in Fish Products

2.4.2.1. General Characteristics: Biological Cycle, Transmission, Reservoirs and Morphology
2.4.2.2. Most Important Species
2.4.2.3. Preventive and Remedial Measures

2.4.3. General Identification Measures
2.4.4. Nematodes in Fishery Products: Life Cycle, Transmission, Reservoirs and Morphology

2.4.4.1. Most Important Species
2.4.4.2. Preventive and Remedial Measures

2.5. Parasites Associated with Farmed Meat and Meat By-Products

2.5.1. Protozoa Associated with Farmed Meat and Meat By-Products

2.5.1.1. General Characteristics: Biological Cycle, Transmission, Reservoirs and Morphology
2.5.1.2. Most Important Species
2.5.1.3. Preventive and Remedial Measures

2.5.2. Helmintos Associated with Farmed Meat and Meat By-Products

2.5.2.1. General Characteristics: Biological Cycle, Transmission, Reservoirs and Morphology
2.5.2.2. Most Important Species
2.5.2.3. Preventive and Remedial Measures

2.5.3. Nematodes Associated with Farmed Meat and Meat By-Products

2.5.3.1. General Characteristics: Biological Cycle, Transmission, Reservoirs and Morphology
2.5.3.2. Most Important Species
2.5.3.3. Preventive and Remedial Measures

2.5.4. Identification Methods for Parasites Associated with Farmed Meat and Meat By Products

2.6. Water-Associated Parasites

2.6.1. Water-Associated Protozoa

2.6.1.1. General Characteristics: Biological Cycle, Transmission, Reservoirs and Morphology
2.6.1.2. Study of the Most Important Species
2.6.1.3. Control and Prophylaxis Measures

2.6.2. Water-Associated Helmintos

2.6.2.1. General Characteristics: Biological Cycle, Transmission, Reservoirs and Morphology
2.6.2.2. Study of the Most Important Species
2.6.2.3. Control and Prophylaxis Measures

2.6.3. Nematodes Associated with Water Consumption

2.6.3.1. General Characteristics: Biological Cycle, Transmission, Reservoirs and Morphology
2.6.3.2. Study of the Most Important Species
2.6.3.3. Control and Prophylaxis Measures

2.6.4. General Identification Methods for Parasites Associated with Water Consumption

2.7. Parasites Associated with Fruits and Vegetables

2.7.1. Protozoa Associated with Fruits and Vegetables Consumption

2.7.1.1. General Characteristics: Morphology and Biology, Transmission Mechanisms
2.7.1.2. Most Important Species
2.7.1.3. Prophylaxis and Treatment Measures

2.7.2. Helminths Associated with Fruits and Vegetables Consumption

2.7.2.1. General Characteristics: Morphology and Biology, Transmission Mechanisms
2.7.2.2. Most Important Species
2.7.2.3. Prophylaxis and Treatment Measures

2.7.3. Nematodes Associated with Fruits and Vegetables Consumption

2.7.3.1. General Characteristics: Morphology and Biology, Transmission Mechanisms
2.7.3.2. Most Important Species
2.7.3.3. Prophylaxis and Treatment Measures

2.7.4. Identification and Characterization Methods

2.8. Disease-Producing Insects and Food Spoilage

2.8.1. Study of the Most Important Insects

2.8.1.1. General Characteristics: Biological Cycle, Transmission Mechanisms of and Morphology
2.8.1.2. Prophylaxis and Remedial Measures for Insects
2.8.1.3. Epidemiology and Distribution of Arthropods

2.8.2. Study of the Most Important Mites

2.8.2.1. General Characteristics: Biological Cycle, Transmission Mechanisms of and Morphology
2.8.2.2. Prophylaxis and Remedial Measures for Insects
2.8.2.3. Epidemiology and Distribution of Arthropods

2.8.3. Identification and Characterization Methods

2.9. Epidemiological Analysis of Foodborne Parasitosis

2.9.1. Points of Interest on The Geographical Origin of Food and the Parasite Biological Cycle in Food Transmission
2.9.2. Study of the Clinical Matters Associated with Parasites: Prepatent Period, the Appearance of Symptoms and the Presence of Asymptomatic Carriers in the Study of Food Outbreaks
2.9.3. Analysis of Actual Food Outbreaks in Different Settings: Towns, Hospitals, Nursing Homes, Schools, Restaurants, Social and Family Gatherings

2.10. Food-borne Parasites

2.10.1. The Importance of Food Spoiling Parasites

2.10.1.1. The Decline in the Production and Quality of Food and Plant and Animal Raw Materials

2.10.2. Pests of Plant Products and Derivatives

2.10.2.1. Protozoa, Helminths and Arthropods
2.10.2.2. Phytoparasites Points of Interest

2.10.3. Pests of Meat Products and Derivatives

2.10.3.1. Protozoa, Helminths and Arthropods
2.10.3.2. Socioeconomic Issue of Parasites in Domestic Livestock, Poultry and Farm Animals

2.10.4. Pests of Fish and Fish By-Products

2.10.4.1. Protozoa, Helminths and Arthropods
2.10.4.2. Socioeconomic Isuue of Fish Parasites

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. Design of the Hazard Analysis Critical Control Point (HACCP) Plan

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

This 100% online program will allow you to delve into the parasitic life cycle in food transmission at any time”