Join our team of students and become the best in your profession to ensure food safety we consume"

The Industry 4.0 Digitalization Postgraduate diploma university in Quality and Safety Management from TECH Global University is the most complete among those offered in universities at this time because it is aimed at the comprehensive management of food safety. Thus, relevant concepts in food safety are developed, focusing on the production of raw materials of animal origin, and the differentiated quality seals are studied, as well as the audit and certification processes of food industries.

On 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 training provides a solid foundation, skills and abilities that will allow you to develop and implement a traceability plan in the different food industries of the sector.

In addition, the importance of the application of digital media and platforms in quality management systems in the food industry is described, with special emphasis on migration strategies from the traditional to the digital system.

The teachers of this Postgraduate Diploma university are 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, food safety/food integrity and traceability (food defense 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. All this is necessary to achieve a complete and specialized training, highly demanded by professionals in the 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.  

Don't miss the opportunity to study this Postgraduate Postgraduate Diploma with us. It's the perfect opportunity to advance your career"

This Postgraduate diploma in Digitizing Industry 4.0 in Quality and Safety Management  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 eminently practical contents with which they are created, provide scientific and practical information on the disciplines that are essential for professional practice
• News on Industry 4.0 Digitization in Quality and Safety Management for Nutritionists Safety
• Practical exercises where self-assessment can be used to improve learning
• Special emphasis on innovative methodologies in Industry 4.0 Digitalization 
• Theoretical lessons, questions to the expert, debate forums on controversial topics, and individual reflection work
• Content that is accessible from any fixed or portable device with an Internet connection 

This University Expert is the best investment you can make in selecting a refresher program to update your knowledge in Industry 4.0 Digitalization in Quality and Safety Management"

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 recognized and experienced experts in Integrated Food and Beverage Industry Safety Management.  

This training comes with the best didactic material, providing you with a contextual approach that will facilitate your learning"

Do you want to choose when and where to study?¿ Do you need training that you can combine with your job? This 100% online Expert offers you everything you are looking for in a training program"

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.

This Postgraduate diploma in Digitizing Industry 4.0 in Quality and Safety Management contains the most complete and up-to-date Scientist program on the market” 

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. Logistics and Batch Traceability

2.1. Introduction to Traceability

2.1.1. Background to the Traceability System
2.1.2. Traceability Concept 
2.1.3. Types of Traceability 
2.1.4. Information Systems 
2.1.5. Advantages of Traceability 

2.2. Legal Framework for Traceability. Part I 

2.2.1. Introduction 
2.2.2. Horizontal Legislation Related to Traceability 
2.2.3. Vertical Legislation Related to Traceability 

2.3. Legal Framework for Traceability. Part II 

2.3.1. Mandatory Application of the Traceability System 
2.3.2. Objectives of the Traceability System 
2.3.3. Legal Responsibilities 
2.3.4. Penalty Regime 

2.4. Implementation of the Traceability Plan 

2.4.1. Introduction 
2.4.2. Previous Stages 
2.4.3. Traceability Plan 
2.4.4. Product Identification System 
2.4.5. System Test Methods 

2.5. Product Identification Tools 

2.5.1. Hand Tools 
2.5.2. Automated Tools 

2.5.1.1. EAN Bar Code 
2.5.1.2. RFID/// EPC 

2.5.3. Records 

2.5.3.1. Registration Identification of Raw Materials and other Materials 
2.5.3.2. Registration of Food Processing 
2.5.3.3. Final Product Identification Record 
2.5.3.4. Recording of the Results of Checks Performed 
2.5.3.5. Record Keeping Period 

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

2.6.1. Incident Management Plan 
2.6.2. Manage Customer Complaints 

2.7. Supply Chain 

2.7.1. Definition 
2.7.2. Supply Chain Steps 
2.7.3. Supply Chain Trends 

2.8. Logistics 

2.8.1. The Logistical Process 
2.8.2. Supply Chain vs. Logistics 
2.8.3. Containers 
2.8.4. Packaging 

2.9. Modes and means of Transportation 

2.9.1. Transportation Concept 
2.9.2. Modes of Transport, Advantages and Disadvantages 

2.10. Food Product Logistics 

2.10.1. Cold Chain 
2.10.2. Perishable Products 
2.10.3. Non-Perishable Products    

Module 3. Digitization of the Quality Management System

3.1. Quality Standards and Risk Analysis in the Food Industry

3.1.1. Current Food Safety and Quality Standards 
3.1.2. Main Risk Factors in Food Products 

3.2. The "Age of digitization" and Its Influence on Global Food Safety Systems

3.2.1. Codex Alimentarius Global Food Safety Initiative 
3.2.2. Hazard Analysis and Critical Control Point (HACCP) 
3.2.3. ISO 22000 Standard 

3.3. Commercial Software for Food Safety Management

3.3.1. Use of Smart Devices 
3.3.2. Business Software for Specific Management Processes 

3.4. Establishment of Digital Platforms for the Integration of a Team Responsible for the Development of the HACCP Program 

3.4.1. Stage 1. Preparation and Planning 
3.4.2. Stage 2. Implementation of Prerequisite Programs for Hazards and Critical Control Points of the HACCP program 
3.4.3. Stage 3. Execution of the Plan 
3.4.4. Stage 4. HACCP Verification and Maintenance 

3.5. Digitization of Pre-requisite Programs (PPR) in the Food Industry - Migration from Traditional to Digital Systems 

3.5.1. Primary Production Processes

3.5.1.1. Good Hygiene Practices (GHP) 
3.5.1.2. Good Manufacturing Practices (GMP) 

3.5.2. Strategic Processes 
3.5.3. Operations Processes 
3.5.4. Supportive care Processes 

3.6. Platforms for Monitoring "Standard Operating Procedures (SOPs)" 

3.6.1. Training of Personnel in the Documentation of Specific SOPs 
3.6.2. Channels of Communication and Monitoring of SOP Documentation 

3.7. Protocols for Document Management and Communication Between Departments 

3.7.1. Traceability Document Management Procurement Protocols

3.7.1.2. Traceability of Raw Material Receipt Protocols 
3.7.1.3. Traceability of Warehouse Protocols 
3.7.1.4. Process Area Protocols 
3.7.1.5. Traceability of Hygiene Protocols 
3.7.1.6. Product Quality Protocols 

3.7.2. Implementation of Alternative Communication Channels 

3.7.2.1. Use of Storage Clouds and Restricted Access Folders 
3.7.2.2. Coding of Documents for Data Protection 

3.8. Digital Documentation and Protocols for Audits and Onspections 

3.8.1. Management of Internal Audits 
3.8.2. Record of Corrective Actions Application of the "Deming cycle’’ 
3.8.4. Management of Continuous Improvement Programs 

3.9. Strategies for Proper Risk Communication

3.9.1. Risk Management and Communication Protocols 
3.9.2. Effective Communication Strategies 
3.9.3. Public Information and Use of Social Networks 

3.10. Case Studies of Digitization and Its Advantages in Reducing Risks in the Food Industry

3.10.1. Food Safety Risks 
3.10.2. Food Fraud Risks 
3.10.3. Food Defense Risks 

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