Postgraduate certificate Analysis and Control of Food Quality

In an effort to improve production chains and guarantee the proper application of processes that help to solve risk factors, it has become a necessity to have specialists in food analysis and control. In this way, a more comprehensive safety procedure can be ensured and public health can be avoided through the joint monitoring of state regulations for this sector. With this in mind, TECH has developed a program focused on training professionals in this area through a complete curriculum on Food Quality. All this, 100% online, a benefit that will allow students to have more control over their time.

University certificate

duration

6 weeks

Modality

Online

Schedule

At your own pace

Exams

Online

start date

Credits

6 ECTS

financing up to

3 months

Price(first year)

See price

The world's largest faculty of nutrition”

Introduction to the Program

Un Postgraduate certificate destinado a aquellos profesionales que desean superar su límite y especializarse en el Analysis and Control of Food Quality”

Este Postgraduate certificate en Analysis and Control of Food Quality es una oportunidad educativa única para aquellos profesionales que desean adquirir un conocimiento especializado en este ámbito. Esto se debe a que el enfoque que tiene el temario abarca temas de vital importancia, proporcionándole al estudiante los conceptos esenciales sobre la evaluación de riesgos y el adecuado tratamiento de los alimentos.

A partir de una sólida introducción sobre los aspectos que se deben tener en cuenta para asegurar un proceso eficiente en el control de calidad, el alumno logrará aprender sobre las normas de seguridad y los atributos propios de cada tipo de producto, con el objetivo de realizar evaluaciones de riesgos y fomentar estrategias para solventarlos. Además, los participantes recibirán una actualización de los métodos estadísticos que se utilizan dentro de este procedimiento, así como la cadena trazabilidad para tener mayor control sobre el proceso.

De esta manera, los estudiantes ampliarán sus conocimientos técnicos y prácticos sobre los factores de riesgo y la mitigación de estos por medio del Análisis y Control, motivo por el cual fortalecerán sus habilidades profesionales y tendrán mayor dominio sobre ellas para aplicarlas de manera inmediata en la industria de alimentos.

Todo esto, gracias a la innovadora metodología Relearning, la cual permite que el estudiante pueda estudiar desde su casa y tener mayor flexibilidad horaria, debido a que tendrá acceso durante las 24 horas del día a los recursos multimedia que encontrará en el campus virtual. Además, logrará fortalecer sus competencias y aumentar su capacidad resolutiva, debido a que analizará casos prácticos que lo situarán en un escenario real.

Aprovecha esta oportunidad y capacítate en la universidad online más grande del mundo”

Este Postgraduate certificate en Analysis and Control of Food Quality contiene el programa científico más completo y actualizado del mercado. Sus características más destacadas son:

El desarrollo de casos prácticos presentados por expertos en Análisis y Control de la Calidad Alimentaria
Los contenidos gráficos, esquemáticos y eminentemente prácticos con los que está concebido recogen una información científica y práctica sobre aquellas disciplinas indispensables para el ejercicio profesional
Los ejercicios prácticos donde realizar el proceso de autoevaluación para mejorar el aprendizaje
Su especial hincapié en metodologías innovadoras
Las lecciones teóricas, preguntas al experto, foros de discusión de temas controvertidos y trabajos de reflexión individual
La disponibilidad de acceso a los contenidos desde cualquier dispositivo fijo o portátil con conexión a internet

Accede a las mejores ofertas laborales en el campo de la industria Alimentaria y aumenta tus expectativas económicas, gracias a esta titulación”

El programa incluye en su cuadro docente a profesionales del sector que vierten enesta capacitación la experiencia de su trabajo, además de reconocidos especialistas de sociedades de referencia y universidades de prestigio.

Su contenido multimedia, elaborado con la última tecnología educativa, permitirá al profesional un aprendizaje situado y contextual, es decir, un entorno simulado que proporcionará una capacitación inmersiva programada para entrenarse ante situaciones reales.

El diseño de este programa se centra en el Aprendizaje Basado en Problemas, mediante el cual el profesional deberá tratar de resolver las distintas situaciones de práctica profesional que se le planteen a lo largo del curso académico. Para ello, contará con la ayuda de un novedoso sistema de vídeo interactivo realizado por reconocidos expertos.

Aprende a tu propio ritmo y sin la necesidad de someterte a rígidos horarios de estudio”

Profundiza en los conceptos de la evaluación de riesgos y domínalos a la perfección para aplicarlos en un entorno real”

Syllabus

The curriculum of this Postgraduate certificate has been developed by leading experts in the field of Food Quality. In this way, the student will be able to broaden his or her knowledge of the procedures that must be carried out to ensure excellent food handling when counteracting risks. This will be based on study materials that include multimedia resources and the analysis of practical cases, which will allow students to improve their professional skills in this area.

Strengthen your valuable skills in food analysis and quality control through the analytical techniques you will learn in this program"

Module 1. Analysis and Quality Control

1.1. Introduction to and Control Food Analysis

1.1.1. Food Hygiene Concept of Quality and their evaluation
1.1.2. Main food quality attributes
1.1.3. Quality Standards
1.1.4. Abnormalities of food Quality

1.1.4.1. Physical alterations
1.1.4.2. Chemical alterations
1.1.4.3. Biological alterations

1.1.5. Fraud and adulteration

1.2. Food quality control techniques I

1.2.1. Food quality control. Concept. Traceability in quality control
1.2.2. Management, control and quality assurance systems
1.2.3. Statistical Methods Applied to Quality Control
1.2.4. Acceptance control at reception. Statistical Process Control

1.3. Quality control techniques II

1.3.1. Quality control charts by variables and attributes
1.3.2. Quality assurance of the final product
1.3.3. Bases and principles of methods used for quality control and food authenticity
1.3.4. Molecular biology and immunological techniques
1.3.5. Compositional analysis. Sensory analysis of food

1.4. Compositional analysis

1.4.1. Water content of food. Importance of water in food

1.4.1.1. Analytical methods for the determination of water content
1.4.1.2. Concept of water activity and its importance in foodstuffs
1.4.1.3. Analytical methods for water activity determination

1.4.2. Carbohydrate content of foods. Carbohydrates in food

1.4.2.1. Importance of the carbohydrates in foods
1.4.2.2. Analytical methods for carbohydrate determination

1.4.3. Content of nitrogen compounds in food. Nitrogen compounds in food

1.4.3.1. Importance of nitrogen components in foodstuffs
1.4.3.2. Analytical methods for determination of nitrogen compounds

1.4.4. Content of lipid compounds in food. Lipid compounds in food

1.4.4.1. Importance of lipids in foods
1.4.4.2. Analytical methods for determination of lipid compounds

1.5. Food quality assessment II

1.5.1. Vitamin content of foods. Vitamins in food

1.5.1.1. Importance of vitamins in food
1.5.1.2. Analytical methods for vitamin determination

1.5.2. Mineral content of foods. Minerals in food

1.5.2.1. Importance the minerals: in the Different Food
1.5.2.2. Importance of minerals in food

1.5.3. Contents of Food Components

1.5.3.1. Phytochemicals in Food
1.5.3.2. Analytical methods for the determination of phytochemicals

1.5.4. Food additives Water in the Agri-Food Industry

1.5.4.1. Importance of Additives
1.5.4.2. Analytical methods for the determination of additives

1.6. Meat and meat products quality evaluation

1.6.1. Determination of pH and CRA of fresh meat. PSE or DFD meats
1.6.2. Determination of collagen in meat products
1.6.3. Determination of starch in cooked meat products

1.7. Evaluation of the quality of fish, shellfish and seafood products

1.7.1. Determination of the degree of freshness of fish and shellfish

1.7.1.1. Determination of color, flavor and texture
1.7.1.2. Determination of Anisakis in fish

1.7.1.2.1. Determination of fish species

1.8. Evaluation of the quality of milk and milk products

1.8.1. Total solids
1.8.2. Alcohol stability
1.8.3. Butter quality: Fat refractive index

1.9. Evaluation of the quality of cereals, pulses and derived products

1.9.1. Determination of the presence of transgenic maize
1.9.2. Determination of presence of common wheat in semolina
1.9.3. Quality control in pulses

1.10. Quality evaluation of fruits, vegetables and by-products

1.10.1. Categorization control of fruits and vegetables
1.10.2. Quality control of canned fruits and vegetables
1.10.3. Quality control of frozen fruits and vegetables

Continue advancing in your professional career and start this Postgraduate certificate program specially prepared for you"

Postgraduate certificate in Analysis and Control of Food Quality

The food industry requires highly trained professionals in the analysis and control of food quality. The Postgraduate Certificate in Food Quality Analysis and Control provides you with the knowledge and skills necessary to understand the most advanced techniques and methodologies in the food industry.

The Postgraduate Certificate in Food Quality Analysis and Control provides you with the knowledge and skills necessary to understand the most advanced techniques and methodologies in the food industry.

Through a rigorous and updated training, you will learn about the different methods of food analysis and their application in quality control, food safety and current regulations. In addition, you will learn about the latest advances in food technology and the importance of research and development in this sector.

This Postgraduate certificate course will allow you to develop your skills in food risk identification and assessment, process control and decision making. It will also give you the opportunity to delve deeper into topics such as food microbiology, sensory analysis and quality management in the food chain. With this knowledge, you will be able to apply innovative and effective solutions in your professional career.

Postgraduate certificate in Food Quality Analysis and Control

The Postgraduate Certificate in Food Quality Analysis and Control will provide you with comprehensive training to work in the food industry. With this program, you will acquire knowledge about the processes of production, conservation and distribution of food, as well as the regulations that govern this sector.

Throughout the course, you will learn to apply techniques of analysis and quality control of food, and you will acquire skills in the management of processes and quality systems. In addition, you will learn the latest trends in food technology and how to apply them to improve the quality and innovation of food products.

This Postgraduate certificate course is designed to provide you with a complete overview of the food industry, from production to distribution to research and development. It will also allow you to develop leadership and teamwork skills, essential for success in this sector. With the Postgraduate certificate in Food Quality Analysis and Control, you will be prepared to work in any area of the food industry, from quality control to research and development of new products.