This Postgraduate certificate is the best option you can find to specialize in Validation of Methodologies Applied to R&D&I Projects"

TECH's Postgraduate Diploma in Validation of Methodologies Applied to R&D&I Projects is the most complete among those offered in universities at this time. 

This course reviews the fundamental aspects that confirm that the critical control points are effective and are ensuring the safety of the food produced, being clear about the need and correct formulation of the critical control points.

It also determines the tools necessary to validate the controls in place, verify the effectiveness of these controls and have the confidence to implement sound control processes within the food safety management system.

It also addresses the "specific prerequisite" programs that support the correct management of critical control points.

Analyze the root cause with effective qualitative and quantitative methods to deal with deviations from internal audits, inspections, complaints and internal deviations, in order to provide objective data for the validation of the controls carried out.

On the other hand, students will also learn about the implementation and development of R&D projects in the food field. To this end, the economic support systems for the implementation of the projects, the legal conditions and, especially, the methodology for the operation of the projects in terms of planning, availability of resources, control and follow-up are defined.

The adaptation to project work in the food environment is of great importance to carry out innovation, the development of new products or the improvement of food safety conditions and the use of food products and ingredients used.

The teachers of this Postgraduate certificate 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. All this is necessary to achieve a complete and specialized training, highly demanded by professionals in the food sector.

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 train with us. It's the perfect opportunity to advance your career"

This Postgraduate certificate in Validation of Methodologies Applied to 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 Validation of Methodologies Applied to R&D&I Projects
• Practical exercises where self-assessment can be used to improve learning
• Special emphasis on innovative methodologies in Validation of Methodologies Applied to 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 course is the best investment you can make in selecting a refresher program to update your knowledge in Validation of Methodologies Applied to R&D 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 purpose, the professional will be assisted by an innovative interactive video system developed by recognized experts in Validation of Methodologies Applied to R&D&I Projects and with great experience. 

This training has the best didactic material and educational technology, which will allow you a contextual study that will facilitate your learning"

This course will allow you to combine your studies with your professional work as it is 100% online"

The content structure has been designed by the best professionals in the sector, with extensive experience and recognized prestige in the profession, backed by the volume of cases reviewed, studied and diagnosed, and with extensive knowledge of new technologies applied to food safety.

We have the most complete and updated educational program in the market. Train with us and improve your skills" 

Module 1. Validation of New Methodologies and Processes

1.1. Critical Control Points

1.1.1. Significant Hazards
1.1.2. Prerequisite Programs
1.1.3. Critical Control Point Management Chart

1.2. Verification of a Self-Control System

1.2.1. Internal Audits
1.2.2. Review of Historical Records and Trends
1.2.3. Customer Complaints
1.2.4. Detection of Internal Incidents

1.3. Monitoring, Validation and Verification of Control Points

1.3.1. Surveillance or Monitoring Techniques
1.3.2. Validation of Controls
1.3.3. Efficiency Verification

1.4. Validation of Processes and Methods

1.4.1. Documentary Support
1.4.2. Validation of Analytical Techniques
1.4.3. Validation Sampling Plan
1.4.4. Method Bias and Accuracy
1.4.5. Determining Uncertainty

1.5. Validation Methods

1.5.1. Method Validation Stages
1.5.2. Types of Validation Processes, Approaches
1.5.3. Validation Reports, Summary of Data Obtained

1.6. Incident and Deviation Management

1.6.1. Formation of the Work Team
1.6.2. Description of the Problem
1.6.3. Root Cause Determination
1.6.4. Corrective and Preventive Actions
1.6.5. Efficiency Verification

1.7. Root Cause Analysis and Its Methods

1.7.1. Causal Analysis: Qualitative Methods

1.7.1.1. Tree Causes Root
1.7.1.2. Why
1.7.1.3. Cause Effect
1.7.1.4. Ishikawa Diagram

1.7.2. Cause Analysis: Quantitative Methods

1.7.2.1. Data Collection Data Model
1.7.2.2. Pareto Chart
1.7.2.3. Scatter Plots
1.7.2.4. Histograms

1.8. Claims Management

1.8.1. Claim Data Collection
1.8.2. Investigation and Action
1.8.3. Preparation of Technical Report
1.8.4. Claims Trend Analysis

1.9. Internal Audits of the Self-Control System

1.9.1. Competent Auditors
1.9.2. Audit Program and Plan
1.9.3. Scope of the Audit
1.9.4. Reference Documents

1.10. Execution of Internal Audits

1.10.1. Opening Meeting
1.10.2. System Evaluation
1.10.3. Deviations from Internal Audits
1.10.4. Closing Meeting
1.10.5. Evaluation and Monitoring of the Effectiveness of Deviation Closure

Module 2. Development, Coordination and Execution of R&D&I Projects

2.1. Innovation and Competitiveness in the Food Industry

2.1.1. Analysis of the Food Sector
2.1.2. Innovation in Processes, Products and Management
2.1.3. Regulatory Conditions for the Marketing of Novel Foods

2.2. The R&D System

2.2.1. Public Investigation and Private Investigation
2.2.2. Regional and Local Business Support Plans
2.2.3. National R&D&I Plans
2.2.4. International Programs
2.2.5. Research Promotion Organizations

2.3. R+D+I Projects

2.3.1. R&D&I Aid Programs
2.3.2. Types of Projects
2.3.3. Types of Financing
2.3.4. Project Evaluation, Monitoring and Control

2.4. Scientific and Technological Production

2.4.1. Publication, Dissemination and Diffusion of Research Results
2.4.2. Basic Research/Applied Research
2.4.3. Private Sources of Information

2.5. Technology Transfer

2.5.1. Protection of Industrial Property. Patents
2.5.2. Regulatory Constraints on Transfers in the Food Sector
2.5.3. European Food Safety Authority (EFSA)
2.5.4. Food and Drug Administration (FDA)
2.5.5. National Organizations. Example: Spanish Agency for Food Safety and Nutrition (AESAN)

2.6. Planning of R&D&I Projects

2.6.1. Work Decomposition Scheme
2.6.2. Resource Allocation
2.6.3. Priority of Tasks
2.6.4. Gantt Chart Method
2.6.5. Digitally Supported Planning Methods and Systems

2.7. Documentary Development of R&D&I Projects

2.7.1. Prior Studies
2.7.2. Delivery of Progress Reports
2.7.3. Development of the Project Report

2.8. Project Execution

2.8.1. Checklist
2.8.2. Deliverables
2.8.3. Project Progress Control

2.9. Project Delivery and Validation

2.9.1. ISO Standards for the Management of R&D&I Projects
2.9.2. Completion of the Project Phase
2.9.3. Analysis of Results and Feasibility

2.10. Implementation of R&D&I Projects Developed by the Company

2.10.1. Purchase Management
2.10.2. Supplier Validation
2.10.3. Project Validation and Verification

This training will allow you to advance in your career comfortably"