Una titulación universitaria que te acercará a la contribución más reciente de la Food Epidemiology en la prevención de enfermedades”

En las últimas décadas se ha detectado un incremento de zoonosis derivado de los cambios existentes en el medio ambiente provocados, en gran medida, por los efectos de las acciones del hombre sobre los ecosistemas. Una problemática que preocupa y desde la que se trabajan en distintas disciplinas, entre ellas, la Food Epidemiology. No obstante, los avances en la detección de patógenos, las técnicas de análisis y las rigurosas medidas de calidad en la Industria Alimentaria dan un halo de esperanza ante un escenario complejo, que requiere de conocimientos avanzados y de profesionales cada vez más especializados.

En este escenario, el profesional de la Nutrición conocedor de este campo, debe estar al tanto de las novedades y los estudios científicos actuales enfocados en la mejora de la salud del ser humano a través de una dieta adecuada y unos estándares de calidad. Un panorama, que requiere, por tanto, de una actualización constante que puede obtener el especialista mediante esta Postgraduate diploma en Food Epidemiology.

Un programa que profundizará a lo largo de 6 meses en los avances en la prevención de enfermedades procedentes de productos lácteos, cárnicos, bollería o por consumo de conservas; los progresos en los estudios enfocados en metabolismo de cada nutriente y micronutriente o los requisitos para el cumplimiento de la normativa ISO 22000.

Para ello, el alumnado dispone en cualquier momento del día de vídeo resúmenes de cada tema, vídeos en detalle, esquemas o lecturas esenciales, que le aportarán la información más actualizada en este ámbito. Un enfoque teórico que se complementa con la visión práctica de este programa, gracias a los casos de estudio aportado por los expertos que imparten esta instrucción.

Una Postgraduate diploma diseñado por TECH para dar la oportunidad al profesional de estar al día en esta materia mediante una titulación 100% online a la que podrá acceder cómodamente, donde y cuando lo desee. Únicamente necesita de un dispositivo electrónico (Ordenador, Tablet o móvil) con conexión a internet para poder visualizar el contenido alojado en la plataforma virtual. Además, el sistema Relearning, empleado por esta institución académica, le permitirá avanzar de un modo mucho más natural y progresivo por el temario de este programa. 

Una opción académica pensada para profesionales como tú, que desean cursar una Postgraduate diploma sin descuidar otros ámbitos de su vida personal”  

Esta Postgraduate diploma en Food Epidemiology contiene el programa educativo 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

Un programa universitario que te llevará a la realidad actual de los alimentos y su percepción por la sociedad”  

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.  

Obtén en 6 meses una actualización de tus conocimientos sobre los factores que influyen en una la nutrición adecuada” 

Conseguirás estar al tanto de las últimas técnicas empleadas en el análisis de alimentos gracias a la biblioteca de recursos multimedia disponible las 24 horas del día”

The professionals who enters this university program will have access to a study plan divided into three modular blocks in which they will be able to deepen in the advances on food and public health, quality management and food safety and the bases of the physiology of human nutrition. All this in a 100% online academic format, without classes with fixed schedules and with a library of multimedia resources, which will allow you to easily update your knowledge in Food Epidemiology.

A syllabus that will allow you to comfortably enter into the advances in the detection of diseases derived from the consumption of dairy or meat foods”

Module 1. Food and Public Health

1.1. Human Nutrition and Historical Evolution

1.1.1. The Natural Element and the Cultural Element Biological Evolution, Tool Handling and Tool Making
1.1.2. The Use of Fire, Hunter-Gatherer Profiles Meat or Vegetarian
1.1.3. Biological, Genetic, Chemical and Mechanical Technologies Involved in Food Processing and Preservation
1.1.4. Food in Roman Times
1.1.5. Influence of the Discovery of America
1.1.6. Food in Developed Countries

1.1.6.1. Food Distribution Chains and Networks
1.1.6.2. The Global Trade “Network” and Small Businesses

1.2. Socio-Cultural Significance of Food

1.2.1. Food and Social Communication Social Relationships and Individual Relationships
1.2.2. Emotional Influence of Foods Parties and Celebrations
1.2.3. Relationships Between Diets and Religious Precepts Food and Christianity, Hinduism, Buddhism, Judaism, Islam
1.2.4. Natural Foods, Ecological Foods, and Organic Foods
1.2.5. Typology of Diets: The Standard Diet, Slimming Diets, Curative Diets, Magical Diets and Absurd Diets
1.2.6. Food Reality and Food Perception Protocol for Family and Institutional Meals

1.3. Communication and Eating Behavior

1.3.1. Written Media: Specialist Magazines Informative Magazines and Professional Journals
1.3.2. Audiovisual Media: Radio, Television, Internet; Packaging; Advertising
1.3.3. Eating Behavior: Motivation and Intake
1.3.4. Food Labeling and Consumption: Development of Likes and Dislikes
1.3.5. Sources of Variation in Food Preferences and Attitudes

1.4. Concept of Health and Diseases and Epidemiology

1.4.1. Health Promotion and Disease Prevention
1.4.2. Prevention Levels. Laws of Public Health
1.4.3. Food Characteristics Food as a Vehicle for Disease
1.4.4. Epidemiological Methods: Descriptive, Analytical, Experimental, Predictive

1.5. Sanitary, Social and Economic Significance of Zoonosis

1.5.1. Zoonosis Classification
1.5.2. Factors
1.5.3. Assessment Criteria
1.5.4. Action Plans

1.6. Epidemiology and Prevention of Diseases Transmitted by Meat and Meat By-Products and Fish and Fish By-Products

1.6.1. Introduction. Epidemiological Factors of Meat-Borne Diseases
1.6.2. Consumption-based Diseases
1.6.3. Preventive Measures for Diseases Transmitted by Meat Products
1.6.4. Introduction. Epidemiological Factors of Fish Borne Diseases
1.6.5. Consumption-based Diseases
1.6.6. Prevention

1.7. Epidemiology and Prevention of Diseases Transmitted by Milk and Milk By-Products

1.7.1. Introduction. Epidemiological Factors of Meat-Borne Diseases
1.7.2. Consumption-based Diseases
1.7.3. Preventive Measures for Diseases Transmitted by Dairy Products

1.8. Epidemiology and Prevention of Diseases Transmitted by Bread, Pastries, Confectionery and Cakes

1.8.1. Introduction. Epidemiological Factors
1.8.2. Consumption-based Diseases
1.8.3. Prevention

1.9. Epidemiology and Prevention of Diseases Transmitted by Preserved and Semi-Preserved Foods, and by Edible Vegetables and Mushrooms

1.9.1. Introduction. Epidemiological Aspects of Preserved and Semi-Preserved Foods
1.9.2. Diseases Caused by Consumption of Canned and Semi-Canned Foods
1.9.3. Sanitary Prevention of Diseases Transmitted by Preserved and Semi-Preserved Foods
1.9.4. Introduction. Epidemiological Aspects of Vegetables and Mushrooms
1.9.5. Diseases Caused by Consumption of Vegetables and Mushrooms
1.9.6. Sanitary Prevention of Diseases Transmitted by Vegetables and Mushrooms

1.10. Health Problems Arising from the Use of Additives, Source of Food Poisoning

1.10.1. Naturally Occurring Toxins in Food
1.10.2. Toxins Due to Incorrect Handling
1.10.3. Use of Food Additives

Module 2. Quality and Food Safety Management

2.1. Food Safety and Consumer Protection

2.1.1. Definition and Basic Concepts
2.1.2. Quality and Food Safety Evolution
2.1.3. Situation in Developing and Developed Countries
2.1.4. Key Food Safety Agencies and Authorities: Structures and Functions
2.1.5. Food Fraud and Food Hoaxes: The Role of the Media

2.2. Facilities, Premises and Equipment

2.2.1. Site Selection: Design and Construction and Materials
2.2.2. Premises, Facilities and Equipment Maintenance Plan
2.2.3. Applicable Regulations

2.3. Cleaning and Disinfection Plan (L + D)

2.3.1. Dirt Components
2.3.2. Detergents and Disinfectants: Composition and Functions
2.3.3. Cleaning and Disinfection Stages
2.3.4. Cleaning and Disinfection Programming
2.3.5. Current Regulations

2.4. Pest Control

2.4.1. Pest Control and Disinsection (Plan D + D)
2.4.2. Pests Associated with the Food Chain
2.4.3. Preventive Measures for Pest Control

2.4.3.1. Traps and Snares for Mammals and Ground Insects
2.4.3.2. Traps and Snares for Flying Insects

2.5. Traceability Plan and Good Manipulation Practices (GMP)

2.5.1. Structure of a Traceability Plan
2.5.2. Current Regulations Associated with Traceability
2.5.3. GMP Associated with Food Processing

2.5.3.1. Food Handlers
2.5.3.2. Requirements to be Met
2.5.3.3. Hygiene Training Plans

2.6. Elements in the Management of Food Safety

2.6.1. Water as an Essential Element in the Food Chain
2.6.2. Biological and Chemical Agents Associated with Water
2.6.3. Quantifiable Elements of Quality, Safety and Use of Water
2.6.4. Approval of Suppliers

2.6.4.1. Supplier Monitoring Plan
2.6.4.2. Current Regulations Associated

2.6.5. Food Labeling

2.6.5.1. Consumer Information and Allergen Labeling
2.6.5.2. Labeling of Genetically Modified Organisms

2.7. Food Crisis and Associated Policies

2.7.1. Triggering Factors of a Food Crisis
2.7.2. Scope, Management and Response to the Food Security Crisis
2.7.3. Alert Communication Systems
2.7.4. Policies and Strategies for Improving Food Quality and Safety

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

2.8.1. General Guidelines to be Followed for its Implementation: Underlying Principles and Prerequisite Program
2.8.2. Management Commitment
2.8.3. Configuration of HACCP Resources
2.8.4. Description of the Product and Identification of its Intended Use
2.8.5. Flow Diagrams

2.9. Development of the HACCP Plan

2.9.1. Defining Critical Control Points (CCPs)
2.9.2. The Seven Basic Principles of the HACCP Plan

2.9.2.1. Requirements Identification and Analysis
2.9.2.2. Establishment of Control Measures for Identified Hazards
2.9.2.3. Determination of Critical Control Points (CCP)
2.9.2.4. Defining Critical Control Points (CCPs)
2.9.2.5. Establishment of Critical Limits
2.9.2.6. Determination of Corrective Actions
2.9.2.7. HACCP System Checks

2.10. ISO 22000

2.10.1. ISO 22000 Principles
2.10.2. Purpose and Field of Application
2.10.3. Market Situation and Position in Relation to Other Applicable Standards in the Food Chain
2.10.4. Application Requirements
2.10.5. Food Safety Management Policy

Module 3. Fundamentals of General Physiology

3.1. Physiology of Human Nutrition

3.1.1. Introduction to Nutrition, Concepts and Definitions
3.1.2. Body Composition and Main Nutrients
3.1.3. Digestive System and Digestion

3.1.3.1. Digestive System Stages
3.1.3.2. Digestive Regulators

3.1.4. Bioavailability of Nutrients

3.2. Carbohydrates

3.2.1. General Characteristics: Biochemistry and Classification
3.2.2. Digestion and Absorption of Carbohydrates: Physiological Utility
3.2.3. Food Sources and Recommended Carbohydrate Intakes
3.2.4. Pathologies Associated with Carbohydrate Ingestion

3.3. Dietary fiber

3.3.1. General Characteristics: Biochemistry and Classification
3.3.2. Digestion and Absorption of Fibers: Physiological Utility
3.3.3. Food Sources and Recommended Intakes
3.3.4. Pathologies and Harmful Effects

3.4. Amino Acids and Proteins

3.4.1. General Characteristics: Amino Acids and Metabolism

3.4.1.1. Protein Amino Acids
3.4.1.2. Non Protein Amino Acids

3.4.2. Digestion and Absorption of Protein: Physiological Utility
3.4.3. Food Sources and Recommended Protein Intakes
3.4.4. Pathologies Associated with Protein Metabolism

3.5. Lipids

3.5.1. General Characteristics: Classification and Structure

3.5.1.1. Structure and Special Properties of Cholesterol
3.5.1.2. Structure and Special Properties of Lipoproteins

3.5.2. Digestion and Absorption of Lipids: Physiological Utility
3.5.3. Food Sources and Recommended Intakes
3.5.4. Pathologies Associated with Lipids Hypercholesterolemia

3.6. Minerals and Trace Elements

3.6.1. Introduction and Classification
3.6.2. Major Minerals: Calcium, Phosphorus, Magnesium, Sulphur
3.6.3. Trace Elements: Copper, Iron, Zinc, Manganese
3.6.4. Digestion and Absorption of Minerals: Bioavailability of Minerals
3.6.5. Food Sources and Recommended Intakes
3.6.6. Pathologies Associated with Minerals

3.7. Vitamins

3.7.1. General Characteristics: Structure and Function

3.7.1.1. Hydrosoluble Vitamins
3.7.1.2. Liposoluble Vitamins

3.7.2. Digestion and Absorption of Vitamins: Physiological Utility
3.7.3. Food Sources and Recommended Intakes
3.7.4. Pathologies Associated with Vitamins

3.7.4.1. B Group Vitamins
3.7.4.2. Vitamin C
3.7.4.3. Liposoluble Vitamins

3.8. Alcohol

3.8.1. Introduction and Consumption of Alcohol
3.8.2. Alcohol Metabolism
3.8.3. Recommended Daily Intakes and Caloric Contribution to the Diet
3.8.4. Harmful Effects of Alcohol Consumption

3.9. Energy Metabolism and Nutrient Interactions

3.9.1. Energy Content of Food

3.9.1.1. Immediate Principles and Calorimetry
3.9.1.2. Energy Needs of the Organism

3.9.2. Basal Metabolism and Physical Activity

3.9.2.1. Metabolism During Intense Exercise: Cori Cycle
3.9.2.2. Biochemical Process of Thermogenesis

3.9.3. Calculating Energy Needs
3.9.4. Interactions Between Nutrients

3.9.4.1 Mineral-vitamin Interactions
3.9.4.2. Protein-Vitamin Interactions
3.9.4.3. Interactions Between Vitamins

3.10. Nervous System and Endocrine

3.10.1. Membrane and Action Potentials Active and Passive Transporters
3.10.2. Nervous System Structure and Cellular Organization

3.10.2.1. Synapses and Neuronal Transmission
3.10.2.2. Central and Peripheral Nervous System
3.10.2.3. Autonomic System: Sympathetic and Parasympathetic

3.10.3. Endocrine Glands and their Hormones

3.10.3.1. Pituitary Hormones and their Hypothalamic Regulation
3.10.3.2. Thyroid and Parathyroid Hormones
3.10.3.3. Sex Hormones

3.10.4. Endocrine System Pathologies

With this program you will be able to delve into the food crises and the policies put in place to deal with them”