Introduction to the Program

A highly valuable qualification if you want to keep up to date with the latest advances in dealing with infections caused by mishandled food"

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Every year, about 48 million people get sick from eating contaminated food. There are different causes of infection, which can include viruses or bacteria. Although less common, the presence of parasites or some harmful chemical is also assigned to this group. Many of these transmissions can occur suddenly and have a limited duration, although this does not prevent special care during treatment.

This is why this Postgraduate certificate is positioned as the tool that specialists were looking for to have a high level of preparation to face these challenging scenarios. This way, they will improve their methodology for dealing with food infections with the latest advances in their approach and increasing their diagnostic and preventive capacity.

To this end, they will analyze this typology of diseases, delving into existing classifications on pathologies. They will also evaluate the main etiological agents, such as Salmonella or Staphylococcus, in addition to sanitary measures that seek to prevent the spread of these infections.

They will have all of this and more at hand without having to go to centers or adapt to preset schedules. In this sense, TECH gives them the baton with which they will manage their own academic cycle, being advised from the first moment by a solid teaching team that will accompany them on the way.

You will be an expert in the sanitary and socio-economic measures adopted for the control of food infections"

This Postgraduate certificate in Food Infections contains the most complete and up-to-date scientific program on the market. The most important features include:

  • The examination of case studies presented by experts in Food Infections
  • 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 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

The Postgraduate certificate you needed to evaluate the main etiological agents, such as Salmonella or Staphylococcus"

The program’s teaching staff includes professionals from the field who contribute their work experience to this educational program, as well as renowned specialists from leading 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 education 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 during the academic year For this purpose, the students will be assisted by an innovative interactive video system created by renowned and experienced experts.

Food poisoning, infections, toxiinfections, etc., all classifications of foodborne illnesses are covered in this program"

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You will play a fundamental role in health education, giving society the tools to prevent these infections"

Syllabus

The syllabus for the Postgraduate certificate in Food Infections has been closely monitored by the teaching team to contain everything necessary and more in the interests of a successful acquisition of skills. In addition, it uses the latest educational innovations in the online field to offer an academic experience far beyond memorization. In this sense, thanks to the reiteration of concepts in dynamic interactive resources, these will be internalized much faster by students, saving them time.

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The most comprehensive view on food infections is in this syllabus, for which you will first delve into the Microscopy or in the culture of microorganisms"

Module 1. Epidemiology of Infectious Diseases

1.1. Epidemiological, Economic and Social Conditions by Continent that Favor the Emergence of Infectious Diseases

1.1.1. Africa:
1.1.2. America:
1.1.3. Europe and Asia

1.2. New and Emerging Diseases By Continent

1.2.1. Morbidity and Mortality From Infectious Diseases in Africa
1.2.2. Morbidity and Mortality From Infectious Diseases in the Americas
1.2.3. Infectious Disease Morbidity and Mortality in Asia
1.2.4. Morbidity and Mortality From Infectious Diseases in Europe

1.3. The Taxonomy Of Infectious Agents

1.3.1. Viruses
1.3.2. Bacteria
1.3.3. Fungus
1.3.4. Parasites

1.4. Disease-producing Properties of Micro-organisms

1.4.1. Mechanisms of Pathogenicity
1.4.2. Mechanisms of Adhesion and Multiplication
1.4.3. Mechanisms Enabling the Acquisition of Nutrients From The Host
1.4.4. Mechanisms Inhibiting The Phagocytic Process
1.4.5. Mechanisms For Evading The Immune Response

1.5. Microscopy and Staining

1.5.1. Microscopes and Types of Microscopes
1.5.2. Composite Stains
1.5.3. Acid-fast Micro-organism Stainings
1.5.4. Staining to Demonstrate Cellular Structures

1.6. Cultures and Growth of Micro-organisms

1.6.1. General Culture Mediums
1.6.2. Specific Culture Methods

1.7. Effect of Chemical and Physical Agents on Micro-organisms

1.7.1. Sterilisation and Disinfection
1.7.2. Disinfectants and Antiseptics Used in Practice

1.8. Molecular Biology and , Its Importance for Infectologists

1.8.1. Bacterial Genetics
1.8.2. Polymerase Chain Reaction Tests

1.9. Indication and Interpretation of Microbiological Studies

Module 2. Food-Borne Infections

2.1. Food-Borne Diseases, a Modern Day Health Problem

2.1.1. Epidemiology
2.1.2. Causes of Foodborne Infections

2.2. Classification of Foodborne Infections

2.2.1. Intoxications
2.2.2. Infections
2.2.3. Toxi-infections

2.3. Main Aetiological Agents

2.3.1. Salmonella
2.3.2. Staphylococci
2.3.3. Listeria monocytogenes
2.3.4. Escherichia coli, 0157;H7
2.3.5. Clostridium botulinum

2.4. Foodborne Diseases and their Socio-Economic Impact

2.4.1. Socio-Economic Consequences of the ATS

2.5. Main Measures for the Control of Food-Borne Infections

2.5.1. Primary Prevention of ATS
2.5.2. Health Education
2.5.3. State Health Control and ATS

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This academic itinerary is exclusive to TECH and you will be able to develop it at your own pace thanks to its 100% online Relearning methodology"

Postgraduate Certificate in Foodborne Infections

Infectious diseases are an increasingly important problem worldwide, some of the main ones being caused by food. It is essential for Healthcare professionals to develop advanced strategies in this area to meet the growing challenges of the 21st century, which is why this Postgraduate Certificate on Foodborne Infections is positioned as a perfect academic opportunity.

Refine your medical strategies in foodborne infectious diseases

The Postgraduate Certificate in Foodborne Infections is set to add great value to your resume, as it will provide you with a high-level preparation in the diagnosis and treatment of such infectious diseases. To do so, you will go through the epidemiological, economic and social conditions by continents that favor the development of infectious pathologies and you will examine the culture and growth of microorganisms. All this and more in only 6 weeks and without the need to leave home, because its online modality offers you all the flexibility you can imagine. In fact, you will manage the academic resources according to your own needs.