You will contribute to safety in the food industry, and you will be responsible for verifying the controls implemented in the specifically in the agri-food industry” 

The program also covers the most important concepts of food industry hazards, risks and safety, as well as the most commonly used methods to control them, including allergens. It addresses the principles of safety assurance management in the food production industry, using the HACCP plan as a model, its prerequisites, the stages for its implementation and the verification of its efficiency. 

The program has been developed from a risk assessment approach in accordance with current trends in quality and safety assurance management. From this perspective, the most current trends derived from this program are reviewed, such as HARCP; and the fundamental aspects that confirm critical control points are effectively guaranteeing food safety, as it is fundamental for them to be correctly formulated. 

In addition, it includes the tools required to validate the controls in place, verify their effectiveness and have the confidence to implement sound control processes within a food safety management system.

University professors and professionals from various disciplines in food production make up the teaching team on this postgraduate certificate, in addition to a complete syllabus on analytical and instrumental techniques for quality control, prevention of accidental and intentional contamination and fraud, food safety/food integrity and traceability (food defense and food fraud/food authenticity). These experts in food legislation and regulations on quality and safety and validation of methodologies and processes have designed this program for our students to develop as nutritionists specialized in this field, providing them with the tools they need to contribute to the existing rigor in the industry. 

Food contamination is avoidable in most cases and the industry requires, now more than ever, expert nutritionists to validate food safety processes” 

This postgraduate certificate in Process Validation in the Agri-Food Industry contains the most complete and up-to-date scientific program on the market. The most important features include:

• Case studies presented by experts in food safety in the area of nutrition  
• 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 information on Process Validation in the Agri-Food Industry 
• Practical exercises where self-assessment can be used to improve learning 
• Its special emphasis on innovative methodologies in Process Validation in the Agri-Food Industry
• 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 postgraduate certificate gives you the tools to implement the principles of the HACCP plan, which is highly demanded by companies in the industry”

The teaching staff includes professionals who belong to the food industry, specialized in the Process Validation in the Agri-Food Industry, and whose expertise focuses on nutrition. 

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 a novel and interactive video system developed by recognized and extensively experienced experts in Process Validation in the Agri-Food Industry.  

You will identify the dangers associated with the most common foods according to their physical, chemical or biological nature, which will make you a 360º nutritionist"

At TECH, you can take this program in no time, when and how you want; all you need is digital device with an Internet connection"

The postgraduate certificate in Process Validation in the Agri-Food Industry is aimed at facilitating professional performance in this field based on the latest and most innovative advances in the industry. Through a complete syllabus with updated theoretical and practical content, nutritionists will acquire the knowledge needed to work successfully in the field and develop the required skills. Similarly, during the course of this postgraduate certificate, professionals will address the main interventions specialist conduct in food safety applied to the agri-food industry. This will enhance all the skills students need to develop, which can be found on this program that students can balance with their professional activity.  

This postgraduate certificate will give you a foundation of the most important concepts in food safety so you can apply the principles of a management plan in agri-food processes”

General Objectives

• Fundamentals of the most important food safety concepts 
• Define the concept of risk and risk assessment 
• Apply these principles to the development of a safety management plan 
• Concretize the principles of the HACCP plan 
• Determine critical control points 
• Possess the tools to validate CCP 
• Analyze the concepts of process monitoring, verification and validation 
• Improve management of incidents, complaints and internal audits 

Specific Objectives

• Analyze the main types of hazards associated with food 
• Evaluate and apply the principle of risk and risk analysis in food safety
• Identify the prerequisites and previous steps for the implementation of a safety management plan 
• Establish the main hazards associated with food according to their physical, chemical or biological nature, and some of the methods used for their control
• Apply these principles to the development of a safety management plan
• Specify the methods to evaluate the efficiency of a critical point and of the safety management plan 
• Know the main differences between control points and critical control points
• Develop prerequisite programs and management charts to ensure food safety 
• Apply internal audits, complaints or internal incidents as tools for the validation of control processes 
• Review process validation methods
• Differentiate and specify the differences between monitoring, verification and validation activities within the HACCP system 
• Demonstrate resolution capability with root cause analysis and implementation of corrective actions for complaint or nonconformity management 
• Assess the management of internal audits as a tool for improving the HACCP plan 

Increase your decision-making confidence by updating your knowledge with this postgraduate certificate”