A 100% online postgraduate diploma that allows you to be up to date with the techniques, technological equipment and quality systems used in the Food Industry"

The scarcity of raw materials, the drive for more sustainable agriculture, the reduction of pollution and the development of haute cuisine around the world have led to an incessant search for new techniques and the use of technology to improve the final quality of food products.

A scenario of innovation and optimization of resources that is undoubtedly of great interest to nutrition professionals who must keep abreast of the latest advances in the sector to perform their daily practice in the best possible way. Given the changes in the sector, TECH has developed this postgraduate diploma in Technological Processes in the Food Industry with the aim of bringing the specialist the latest information in this area.

A university program taught exclusively online that will lead the professionals to deepen, throughout over 6 months, in the techniques and equipment most used for food processing and the new systems used, as well as the design of packaging. In addition, the multimedia resources available will help them to delve into the requirements demanded in quality controls.

In addition, the students have case studies provided by the specialists who teach this program, which will allow them to have a much closer view of the current situation of the Food Industry.

The professionals are, therefore, before a university program that is at the academic forefront and which can be accessed wherever and whenever they wish. They only need a device with an Internet connection to be able to visualize the syllabus hosted in the Virtual Campus. Also, you have the freedom to distribute the teaching load according to your needs, allowing you to combine the most demanding responsibilities with a postgraduate diploma.

Thanks to this university program you will obtain the latest and most advanced information on culinary science and technology"

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

• The development of case studies presented by experts in Food Technology
• 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 self-assessment can be used to improve learning
• Its special emphasis on innovative methodologies
• 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

You have a library of multimedia resources that you can access conveniently whenever you want from your computer with an Internet connection"

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

Its multimedia content, developed with the latest educational technology, will provide the professionals 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 professionals must try to solve the different professional practice situations that are presented throughout the academic course. For this purpose, the students will be assisted by an innovative interactive video system created by renowned experts. 

During 450 teaching hours, you will learn about the latest advances in the elaboration and production processes in the food industry"

A university program that will introduce you to the latest developments in culinary treatments to obtain quality products"

In just 6 months, students who take this postgraduate diploma will have updated their knowledge on Technological Processes in the Food Industry To this end, they will have the most relevant and up-to-date scientific information on the equipment and industrial techniques used in food processing, as well as the quality standards necessary to comply with ISO regulations on food safety. All this, in addition, thanks to pedagogical tools, which employ the latest technology used in academic programs.

This program brings you closer to the latest developments in product packaging design and its interaction with food"

General Objectives

Control processes in the agri-food industry, modeling and optimization of food processes
Analyze factors influencing efficiency in food production
Know the basic aspects of specific food processing technologies according to the initial raw material and the resulting product
Participate in the design, organization and management of different food services
Collaborate in the implementation of quality systems

Specific Objectives 

Module 1. Food Technology I

• Understand and use the basic fundamental principles and appropriate technological processes for food production, packaging and preservation
• Evaluate the impact of processing on food properties
• Determine the suitability of technological advances for food and process innovation in the food industry
• Know, understand and use agrifood industry facilities, their equipment and auxiliary machinery for the agrifood industry

Module 2. Food Technology II

• Assess the factors involved in the elaboration of a project.
• Build background knowledge for the study of specific food production technologies
• Establish the influence of processing systems on the design of manufacturing industries
• Establish culinary treatments that guarantee an acceptable standards of quality for cooked dishes
• Establish working and food handling conditions in the preparation of cooked dishes

Module 3. Quality and Food Safety Management

• Design and evaluate tools that promote food safety management throughout the food chain to protect public health
• Identify and interpret the requirements of the food safety management standard (UNE EN ISO 22000) for its subsequent application and evaluation in food chain operators
• Develop, implement, evaluate and maintain appropriate hygiene practices, food safety and risk control systems
• Evaluate, control and manage aspects of traceability in the food supply chain

With this program you will be able to go deeper into the requirements for ISO 22000 compliance at any time"