Acquires analytical and problem solving skills, fundamental in decision making during the application of chemistry in Bioprocesses”

Food Bioprocesses, which combine Chemical Engineering, are a discipline in constant evolution that seeks to optimize food production and improve its nutritional value, thus contributing to the improvement of the health and welfare of the population. This postgraduate certificate program will provide students with the most important technical concepts for the implementation of the virtues offered by this science in food production.

This will be achieved through the complete academic itinerary that is composed of two modules that bring together all the necessary elements to master this field in depth. Thus, students will learn about chemical fundamentals and processes, including matter and energy balances in chemically reactive and non-chemically reactive systems. In addition, the techniques of integrated food science, such as size reduction and augmentation, will be addressed.

Likewise, professionals will improve their skills and knowledge to face the challenges that exist within this constantly evolving labor market, in which they will be able to apply all their learning immediately and increase their professional expectations to a higher level.

This program is offered through the innovative Relearning methodology, which allows 100% online learning, giving students the flexibility to study from anywhere and at any time that suits them. In addition, they will have access to multimedia resources 24 hours a day, allowing them to assimilate the content at their own pace. In addition, through the analysis of practical cases, participants will develop problem-solving skills by facing simulations of realistic situations.

Discover how to implement the basic concepts of chemistry and apply them with great skill in food production”

This postgraduate certificate in Chemical Engineering in Food Bioprocesses 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 Chemical Engineering in Food Bioprocesses
• 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

Access multimedia resources 24 hours a day to assimilate content and keep up to date with the latest trends in the food industry”

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 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.

Take advantage of this opportunity and learn at your own pace, without the need to go to a study center”

Take advantage of the flexibility offered by the Relearning methodology and study 100% online from anywhere and at the time that suits you best”

The main objective of the educational program is to offer students the latest updates in the Food Industry, providing them with an in-depth knowledge of the definitions of the chemical concepts involved in Food Bioprocesses. This will enable them to face the challenges of the market with confidence and understand in detail how it develops. All this will be achieved through the study of multimedia resources that will strengthen participants' skills.

Learn about the latest trends in Chemical Engineering applied to Food Bioprocesses and acquire technical skills at the forefront of this sector”

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

• Ability to classify processes into discontinuous, semi-continuous and continuous, and to differentiate whether an operation is performed in a steady or non-steady state
• Interpret and elaborate flow diagrams from a process description
• Study and perform unit changes in magnitudes and equations
• Propose and solve matter and energy balances in systems with and without chemical reaction, in steady state and non-steady state, as well as in processes related to the food industry
• Address the mechanical energy balance, and apply it to simple cases of fluid flow through pipes
• Explore some of the most commonly used pressure measurement elements
• Apply the concepts and knowledge acquired to solve problems related to the food industry
• Correctly classify and apply tabulated data, graphs, nomograms, as well as literature related to the subject matter
• Confidently handle the basic concepts of chemical kinetics applied to reactors in the food industry, definitions and nomenclature
• Pose and solve kinetic rate equations for the most common cases in batch and continuous reactors, in steady state
• Be familiar with the most common types of reactors used in the food industry, and to be able to perform design calculations of the most typical ones
• Identify possible uses of the studied concept in kinetics and reactors, and decide on their specific application
• 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

Chemistry and the food industry have much more in common than you think and thanks to this program you will be able to integrate both in a professional manner”