Join our team of students and become the best in your profession. Your work will help us all" 

This Postgraduate diploma in Quality Control in Food Industries will allow the student to learn the most relevant concepts in veterinary food safety, focusing on the production of raw materials of animal origin.

Quality control of processes and products is essential to ensure food safety and guarantee the safety of the processes carried out in the food industry It is therefore important for professionals in the sector to specialize in this area, which covers the entire animal food production chain. This makes it mandatory for all food industries to have a food safety plan.

On the other hand, the food crises that have occurred in recent decades at European and world level have demonstrated the need for systems to identify, locate and withdraw those products that could represent a food safety risk and a danger to the health of the population. Therefore, this is another of the essential points of this training.

The Postgraduate diploma in Quality Control in Food Industries from TECH Global University is the most complete postgraduate rogram offered in universities at this time because it is aimed at the comprehensive management of food safety. It covers all the necessary aspects to achieve a specialized, complete training, demanded by professionals in the food sector.

This Postgraduate diploma is taught by 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.

This program has been designed to respond to the demand of diverse professional profiles and professional disciplines such as basic sciences, experimental sciences and engineering, social sciences and the field of new technologies. In addition, it is focused on understanding and learning technical, management and project execution competencies, as well as the development of skills required by a competitive, innovative and modern 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.

It's the perfect opportunity to advance your career. Our educational project seeks to train high quality professionals"

This Postgraduate diploma in Quality Control in Food Industries 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 practical contents with which they are created, provide scientific and practical information on the disciplines that are essential for professional practice
• News on Quality Control in Food Industries
• Practical exercises where self-assessment can be used to improve learning
• Its special emphasis on innovative methodologies in Quality Control in Food Industries
• 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 diploma is the best investment you can make in the selection of a refresher program to update your knowledge in Quality Control in Food Industries"

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 renowned and experienced experts in Quality Control in Food Industries.  

We have the best didactic material and the most current teaching methodology, which will allow you a contextual study that will facilitate your learning"

This 100% online Postgraduate diploma will allow you to combine your studies with your professional work. You will be able to study from any device with an internet connection and at the time you choose"

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 program in the market. We strive for excellence and for you to achieve it too" 

Module 1. Traceability of Raw Materials and Consumables

1.1. Basic Principles of Food Safety

1.1.1. Main Objectives of Food Safety
1.1.2. Basic Concepts
1.1.3. Traceability Concept and Application in the Food Industry

1.2. General Hygiene Plan

1.2.1. Basic Concepts
1.2.2. Types of General Hygiene Plans

1.3. Primary Animal Food Production

1.3.1. Basic Aspects and Animal Welfare 
1.3.2. Breeding and Feeding 
1.3.3. Transport of Live Animals 
1.3.4. Animal Slaughter

1.4. Primary Production of Animal Derivatives. Distribution of Raw Materials

1.4.1. Milk Production 
1.4.2. Poultry Production 
1.4.3. Distribution of Raw Materials of Animal Origin

1.5. Primary Production of Plant-Based Foodstuffs 

1.5.1. Basic Aspects 
1.5.2. Types of Vegetable Crops
1.5.3. Other Agricultural Products 

1.6. Good Practices in Plant Production. Use of Phytosanitary Products

1.6.1. Sources of Contamination of Vegetable Foods 
1.6.2. Transport of Raw Materials of Plant Origin and Risk Prevention 
1.6.3. Use of Phytosanitary Products

1.7. Water in the Agri-Food Industry

1.7.1. Livestock 
1.7.2. Agriculture 
1.7.3. Aquaculture 
1.7.4. Water for Human Consumption in Industry 

1.8. Audit and Certification of Primary Production

1.8.1. Official Control Audit Systems 
1.8.2. Food Certifications 

1.9. Foods of Differentiated Quality 

1.9.1. Protected Designation of Origin (PDO) 
1.9.2. Protected Geographical Indication (PGI) 
1.9.3. Traditional Specialty Guaranteed (TSG) 
1.9.4. Optional Quality Terms 
1.9.5. Use of Plant Varieties and Animal Breeds 
1.9.6. Organic Agriculture and Livestock 

1.10. Food Industry and Environment 

1.10.1. Sustainable Development Goals (SDGs) 
1.10.2. Solutions Proposed by the Agri-Food Industry 
1.10.3. Genetically Modified Organisms as a Path to Sustainable Development 

Module 2. Analytical and Instrumental Techniques in Process and Product Quality Control

2.1. Laboratory Types, Regulations and Standards 

2.1.1. Reference Laboratories 

2.1.1.1. European Reference Laboratory 
2.1.1.2. National Reference Laboratories 

2.1.2. Food Laboratory 
2.1.3. Regulations and Standards Applicable to Laboratories (ISO/IEC 17025) 

2.1.3.1. General Requirements for Laboratory Competence 
2.1.3.2. Equipment Testing and Calibration 
2.1.3.3. Implementation and Validation of Analytical Methods

2.2. Official Control of the Agri-Food Chain

2.2.1. PNCPA of the Agri-Food Chain 
2.2.2. Competent Authorities 
2.2.3. Legal Support for Official Control 

2.3. Official Methods of Food Analysis 

2.3.1. Methods of Animal Feed Analysis 
2.3.2. Water Analysis Methods 

2.3.2.1. Analytical Requirements According to R.D. 140/2003 
2.3.2.2. Sampling Frequencies According to Type of Industry

2.3.3. Methods of Analysis of Cereals
2.3.4. Methods of Analysis of Fertilizers, Residues of Phytosanitary and Veterinary Products
2.3.5. Methods of Analysis of Food Products 
2.3.6. Methods of Analysis of Meat Products 
2.3.7. Fat Analysis Methods
2.3.8. Methods of Analysis of Dairy Products 
2.3.9. Methods of Analysis of Wines, Juices and Musts  
2.3.10. Methods of Analysis of Fishery Products 

2.4. On-Site Analytical Techniques for Fresh Food Receiving, Processing and Finished Product 

2.4.1. In Food Handling 

2.4.1.1. Analysis of Environments and Surfaces 
2.4.1.2. Handler Analysis
2.4.1.3. Equipment Analysis 

2.4.2. Analysis of Dresh Feed and Finished Product 

2.4.2.1. Product Data Sheets
2.4.2.2. Visual Inspection
2.4.2.3. Color Charts 
2.4.2.4. Organoleptic Evaluation According to the Type of Food 

2.4.3. Basic Physicochemical Analysis 

2.4.3.1. Determination of Maturity Index in Fruit 
2.4.3.2. Firmness
2.4.3.3. Brix Degrees 

2.5. Nutritional Analysis Techniques

2.5.1. Determination of Proteins 
2.5.2. Determination of Carbohydrates 
2.5.3. Determination of Fats 
2.5.4. Ash Determination 

2.6. Microbiological and Physicochemical Food Analysis Techniques 

2.6.1. Preparation Techniques: Fundamentals, Instrumentation and Application in Food Processing 
2.6.2. Microbiological Analysis 

2.6.2.1. Handling and Treatment of Samples for Microbiological Analysis 

2.6.3. Physical-Chemical Analysis 

2.6.3.1. Handling and Treatment of Samples for Physical-Chemical Analysis 

2.7. Instrumental Techniques in Food Analysis

2.7.1. Characterization, Quality Indexes and Product Conformity 

2.7.1.1. Food Safety/Food Integrity

2.7.2. Analysis of Residues of Prohibited Substances in Food 

2.7.2.1. Organic and Inorganic Waste 
2.7.2.2. Heavy Metals 
2.7.2.3. Additives  

2.7.3. Analysis of Adulterant Substances in Foodstuffs 

2.7.3.1. Milk 
2.7.3.2. Wine
2.7.3.3. Honey 

2.8. Analytical Techniques Used in GMOs and Novel Foods 

2.8.1. Concept 
2.8.2. Detection Techniques 

2.9. Emerging Analytical Techniques to Prevent Food Fraud 

2.9.1. Food Fraud 
2.9.2. Food Authenticity 

2.10.Issuance of Certificates of Analysis 

2.10.1. In the Food Industry 

2.10.1.1. Internal Report 
2.10.1.2. Reporting to Customers and Suppliers 
2.10.1.3. Bromatological Expertise 

2.10.2. In Reference Laboratories 
2.10.3. In Food Laboratories 
2.10.4. In Arbitration Laboratories      

Module 3. Logistics and Batch Traceability

3.1. Introduction to Traceability 

3.1.1. Background to the Traceability System  
3.1.2. Traceability Concept 
3.1.3. Types of Traceability 
3.1.4. Information Systems 
3.1.5. Advantages of Traceability 

3.2. Legal Framework for Traceability. Part I 

3.2.1. Introduction 
3.2.2. Horizontal Legislation Related to Traceability 
3.2.3. Vertical Legislation Related to Traceability 

3.3. Legal Framework for Traceability. Part II 

3.3.1. Mandatory Application of the Traceability System 
3.3.2. Objectives of the Traceability System 
3.3.3. Legal Responsibilities 
3.3.4. Penalty Regime 

3.4. Implementation of the Traceability Plan 

3.4.1. Introduction 
3.4.2. Previous Stages 
3.4.3. Traceability Plan 
3.4.4. Product Identification System 
3.4.5. System Test Methods 

3.5. Product Identification Tools 

3.5.1. Hand Tools  
3.5.2. Automated Tools 

3.5.2.1. EAN Bar Code 
3.5.2.2. RFID/// EPC 

3.5.3. Records 

3.5.3.1. Registration Identification of Raw Materials and other Materials 
3.5.3.2. Registration of Food Processing 
3.5.3.3. Final Product Identification Record 
3.5.3.4. Recording of the Results of Checks Performed 
3.5.3.5. Record Keeping Period 

3.6. Incident Management, Product Recall and Reclamation and Customer Complaints 

3.6.1. Incident Management Plan 
3.6.2. Manage Customer Complaints 

3.7. Supply Chain 

3.7.1. Definition 
3.7.2. Supply Chain Steps 
3.7.3. Supply Chain Trends 

3.8. Logistics 

3.8.1. The Logistical Process 
3.8.2. Supply Chain vs. Logistics 
3.8.3. Containers 
3.8.4. Packaging 

3.9. Modes and means of Transportation 

3.9.1. Transportation Concept 
3.9.2. Modes of Transport, Advantages and Disadvantages 

3.10.Food Product Logistics 

3.10.1. Cold Chain 
3.10.2. Perishable Products 
3.10.3. Non-Perishable Products

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