The best multimedia content and a curriculum fully adapted to the needs of the market will be key to your growth in the dairy industry"

With technological and scientific advances and the changing demands of consumers, food safety challenges have increased and responding to them must be an exercise carried out by professionals. For this reason, TECH provides this postgraduate certificate that is focused on providing its students with the most important concepts about the handling of dairy foods with technologies and the integration of scientific terms in this process.

In this way, students will not only deepen their knowledge in this particular field, but will also increase their skills to apply everything they have learned in an advanced way. This will be possible, based on a study plan that has been designed from the demands that exist within the milk production market, which includes the chemical formulas of the composition of this food and the reactions that it has when subjected to certain spaces.

In addition, the student will learn in depth about the technologies that allow the proper handling of products derived from milk, in order to implement them in a professional environment and thus ensure their quality.With this, the student will be fully qualified to be part of this industry and provide their knowledge to improve treatment processes.

All this, thanks to the innovative Relearning methodology, which allows students to study from home and have greater time flexibility, because they will have access 24 hours a day to the multimedia resources found in the online campus. In addition, you will be able to strengthen your competencies and increase your ability to solve problems, since you will analyze practical cases that will place you in a real scenario.

A postgraduate certificate that gives you the necessary tools to access the best job offers in the sector"

This postgraduate certificate in Science and Technology of Milk and Derivative Products 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 Science and Technology of Milk and Derivative Products
• The graphic, schematic and eminently practical contents of the program provide scientific and practical information on those 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

Learning at your own pace and being in full control of your study time are two benefits this program offers”

The program's teaching staff includes professionals from the sector who bring to this training the experience of their work, as well as renowned specialists from prestigious reference societies and 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. For this purpose, the student will be assisted by an innovative interactive video system created by renowned experts.

Take advantage of the multimedia resources offered by TECH to achieve interactive and stimulating learning"

Access the most up-to-date, high-quality materials to take your career to the next level"

The main objective of this educational program is to introduce students to the latest developments in the Food Industry, providing them with an in-depth understanding of how science contributes to the preservation of dairy products and the implementation of technologies for their treatment. In this way, students will be prepared to develop effective strategies to reduce the risks of contamination during the production of these foods. All this will be achieved through the study of multimedia content that will strengthen students' skills in this area.

Expand your career opportunities by gaining expertise in dairy processing"

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 composition of food
• Analyze new technologies and their contribution to the food production process

Specific Objectives

• Describe the phases and components of milk from the physical and chemical points of view, inferring their relationship with the technological aptitudes, as well as the most important factors of variation of milk composition
• Identify and describe the operations of obtaining, collecting and transporting milk, and explain how the way they are carried out affects the quality of the raw material that reaches the industry
• Know and understand the operation of the equipment and installations used in the dairy industry for the technological treatment and packaging of milk, and for the production of different dairy products
• Design and plan the sampling of milk and dairy products, and to perform basic compositional, physicochemical and microbiological analysis

Get ready to be part of a promising future in the dairy industry with this postgraduate certificate"