With this 100% online postgraduate diploma you will be up to date in Enzymology and Business Management"

According to a report published by the International Labor Organization (ILO), the food industry is one of the most important and most employable economic sectors worldwide. In addition, the demand for specialized professionals in this field is expected to continue to grow in the coming years, driven by the increasing need for technology and automation in food production and processing.

These specialists perform important functions such as identifying and classifying the physical, chemical and microbiological agents that cause food spoilage and selecting the most appropriate strategies for their control. That is why TECH has created this postgraduate diploma in order to bring you closer to the key knowledge in the Basis of thermo-bacteriology and thus gain access to important job opportunities in this area.

A 100% online program, which will allow students to delve into the fundamentals of chemical engineering, delve into the most recent advances in the field of meat, fish and their derivatives. All of this is complemented by video summaries of each topic, detailed videos, case study simulations or essential readings that you can access 24 hours a day.

Students who train at TECH will have a wonderful opportunity to be up to date on everything related to the detection of factors that damage the integrity of food. All this through a flexible university degree, whose content can be easily viewed from any device with an internet connection. In addition, students can count on the Relearning system, used by TECH, which will allow them to reduce the long hours of study and advance through the syllabus in a much more agile way.

Learn about the latest and most important information on food product quality monitoring with this degree"

This postgraduate diploma in New Technologies Applied to the Food Industry contains the most complete and up-to-date scientific program on the market. The most important features include:

• The development of case studies presented by experts in Food Technology
• 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
• Practical exercises where the self-assessment process can be carried out to improve learning
• Its special emphasis on innovative methodologies
• Theoretical lessons, questions to the expert, debate forums on controversial topics, and individual reflection work
• Content that is accessible from any fixed or portable device with an Internet connection

You have an extensive resource library with which you can consult the latest information on food shelf life estimation calculations at any time"

The program’s teaching staff includes professionals from sector who contribute their work experience to this program, as well as renowned specialists from leading societies and prestigious universities.

Its 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 an immersive education programmed to learn in real situations.

The design of this program focuses on Problem-Based Learning, by means of which the professional must try to solve the different professional practice situations that are presented throughout the academic course. This will be done with the help of an innovative system of interactive videos made by renowned experts.

Thanks to this postgraduate diploma you will be able to learn about the latest advances in the development of new processes and products in the field of meat, fish and their derivatives"

Access the latest information on environment, quality and enzyme use whenever you want, from your computer or tablet"

The structure of this postgraduate diploma has been designed for the professional to obtain the most advanced and exhaustive knowledge update on Enzymology applied to the Food Industry. This will allow you to be up to date in the design and laboratory protocols to determine the enzymatic activity of commercial preparations or the formulation of new foods by choosing ingredients and additives. In order to achieve these goals, students will have specialists in this field to guide them and resolve any doubts that may arise regarding the content of the syllabus.

In only 6 months you will be up to date on the use of enzymes in food processing and preservation while maintaining the quality standards required by current regulations"

General Objectives

• Know the influence that chemical engineering has had in recent years in the production and creation of foodstuffs
• Identify the main quality processes to which food products are subjected
• Apply knowledge of food chemistry in dietetics and nutrition
• Recognize the influence of Bromatology and its related aspects in the qualitative and quantitative food composition
• Analyze new technologies and their contribution to the food production process

Specific Objectives

Module 1. Food Technology II

• Know, understand and use the principles of the basic fundamentals and technological processes suitable for the production, packaging and preservation of foodstuffs
• Evaluate the impact of processing on food properties
• Determine the suitability of technological advances for food and process innovation in the food industry
• Ability to know, understand and use the facilities of agri-food industries, their equipment and auxiliary machinery of the agri-food industry
• Ability to know, understand and control processes in the agri-food industry. Modeling and optimization of food processes

Module 2. Science and Technology of meat, fish and fish products

• Identify and classify the physical, chemical and microbiological agents that cause food spoilage and select the most appropriate strategies for their prevention and control
• Identify and assess the physicochemical, sensory and nutritional characteristics of foods, their influence on processing and on the quality of the final product
• Elaborate, transform and preserve food considering quality and safety standards, integrating environmental management in these processes
• Formulate new foods by choosing the ingredients and additives, as well as the most appropriate treatments to obtain safe, nutritious and attractive products for the consumer
• Analyze the quality and estimate the shelf life of each of these foods according to their properties and storage conditions
• Contribute to the development of new processes and products in the field of meat, fish and fish by-products

Module 3. Science and technology of milk and milk products

• Describe the phases and components of milk from the physical and chemical points of view, inferring their relationship with technological aptitudes, as well as the most important factors of variation of milk composition
• Identify and describe the operations of obtaining, collecting and transporting milk, and explain how the way they are carried out affects the quality of the raw material that reaches the industry
• To know and understand the operation of the equipment and installations used in the dairy industry for the technological treatment and packaging of milk, and for the production of different dairy products
• To design and plan the sampling of milk and dairy products, and to perform basic compositional, physicochemical and microbiological analysis

A program that will allow you to update your knowledge of chemical engineering and reactor design for the food industry"