Become a successful nutritionist with transversal skills which allow you to, in addition to designing nutrition plans, guarantee the safety of these diets” 

The professional master’s degree in Food Safety for Nutritionists is the most complete among those Master’s Degrees currently offered at universities because it is geared towards integral Food Safety for Nutritionists management. Therefore, it covers all the necessary aspects to achieve a complete specialization, demanded by professionals in the food sector.

The teachers of this professional master’s degree 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, traceability, and regulatory certification schemes in Food Safety for Nutritionists.

The professional master’s degree in Food Safety for Nutritionists is based on a triple thematic structure: Quality, Food Safety for Nutritionists and Research and Development (R&D). In other words, it contains a scientific-technical part, a quality and safety management part and a third part, focused on research and development of innovation projects, supported by the guarantee of Food Safety for Nutritionists, quality assurance and sustainability in its production and the necessary Food Safety for Nutritionists at a global level.

This program has been designed to respond to the demand of diverse professional profiles and professional disciplines such as basic sciences, experimental sciences and engineering, social sciences and the field of new technologies. In addition, it is focused on understanding and learning technical, management and project execution competencies, as well as the development of skills required by a competitive, innovative and modern food sector.

Students of the professional master’s degree in Food Safety for Nutritionists will complete their specialization with a comprehensive perspective and training, both in product processes and, globally, in the certification of Food Safety for Nutritionists in the food sector. We will start from primary production and food processing, applicable legislation and regulations, quality management to ensure Food Safety for Nutritionists, through to integration into research projects, in the development of new products, their coordination and implementation.

It is an educational project committed to training high quality professionals. A program devised by professionals specialized in each specific field who encounter new challenges every day. 

You will be supported by teachers who are experts in food legislation and quality and safety regulations who will guide you through the entire process’’

This professional master’s degree in Food Safety for Nutritionists contains the most complete and up-to-date scientific program on the market. The most important features include:

• Practical cases studies are presented by experts in 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
• Latest information on food safety
• Practical exercises where self-assessment can be used to improve learning
• Special emphasis on innovative methodologies in Food Safety
• 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

This complete professional master’s degree is the perfect opportunity to advance in your professional career and start to position yourself as a prestigious nutritionist” 

The teaching staff includes professionals from the field of Food Safety for Nutritionists, who bring their experience to this training 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 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 created by renowned and experienced experts in Food Safety for Nutritionists with extensive experience. 

This specialization course will provide you with the necessary personal and professional skills to become an expert in Food Safety for Nutritionists"

Given that the course is online, you will be able to train wherever and whenever you want, balancing your personal and professional life"

The professional master’s degree in Food Safety for Nutritionists is aimed at facilitating the professional's performance with the latest advances in the sector. 

TECH offers you this professional master’s degree with the aim of helping you become a prestigious nutritionist on both a national and international level”

General objectives

• Develop the basis for good hygiene and traceability practices in the production of raw materials
• Specify the applicable regulations concerning primary animal production, as well as the internal audit and certification systems
• Recognize the consumer's right to purchase safe, healthy and wholesome food
• Define the sustainable development goals
• Examine the regulations and standards for food laboratories and define their role in food safety
• Analyze food safety regulations and standards applicable to raw materials and products in food laboratories
• Determine the requirements to be met by food analysis laboratories (ISO IEC 17025 Standard, applicable to the accreditation and certification of quality systems in laboratories)
• Analyze the fundamentals, requirements, regulations and main tools used in the traceability of the different points of the food chain
• Analyze the system for establishing a relationship between the food product and the origin of its components, the manufacturing process and distribution
• Evaluate food industry processes to identify those items that do not meet specific requirements to ensure food safety and consumer health
• Develop the basis for the application of the different phases of the traceability system in food sector companies
• Analyze the principles of food legislation, at national and international level, and its evolution up to the present day
• Analyze the competencies in food legislation to develop the corresponding functions in the food industry
• Evaluating food industry procedures and mechanisms of action
• Develop the basis for applying legislation to the development of food industry products
• Know the fundamentals of the most important food safety concepts
• Define the concept of risk and risk assessment
• Apply these principles to the development of a safety management plan
• Clarify the principles of the HACCP plan
• Define the principles of a certification process
• Develop the concept of best practice certification
• Analyze the main international certification models for food safety management in the food industry
• Analyze the advantages of digitalization in the currently established food safety and quality management processes
• Develop specialized knowledge of the different commercial platforms and internal IT tools for process management
• Define the importance of a migration process from a traditional to a digital system in Food Safety and Quality Management
• Establish strategies for the digitalization of protocols and documents related to the management of different Food Quality and Safety processes
• Determine the critical control points
• make the tools for the validation of CCPs available
• Analyze the concepts of process monitoring, verification and validation
• Improve the management of incidents, complaints and internal audits
• Establish R&D&I systems that enable the development of new foods and ingredients, especially in food safety issues, so that they can be addressed research, development and innovation in this field
• Develop knowledge that provides a basis or opportunity for the development and/or application of ideas, in a research context, including reflections on the responsibilities linked to the application of their developments
• Determine the functioning of R+D+I systems in the development of new products and processes in the food environment
• Analyze the R&D&I system and the use of tools for planning, management, evaluation, protection of results and dissemination of food R&D&I
• Develop knowledge that provides a basis or opportunity for the development and/or application of ideas, in a research context, including reflections on the responsibilities linked to the application of their developments

Specific objectives

Module 1. Traceability of Raw Materials and Consumables

• Establish the basic principles of food safety
• Compile the reference databases on applicable food safety regulations
• Develop relevant aspects in the production of food of animal origin and its derivatives
• Establish the basis for animal welfare from breeding to slaughter
• Examine the types of vegetable crops and the regulations applicable to each of them
• Specify the mechanisms for internal auditing and certification of primary production 
• Analyze foods of differentiated quality and the certification system for these products
• Assess the impact of the agri-food industry on the environment
• Examine the contribution of this industry to the sustainable development goals

Module 2. Analytical and Instrumental Techniques in the Quality Control of Processes and Products

• Establish the quality characteristics to be met by raw materials, intermediate and finished products according to their origin, prior to their laboratory analysis
• Develop the relevant methodology for product conformity, taking into account the applicable requirements considered by the regulations and standards
• Define the most appropriate methodology for food quality assessment: Integrity analysis and characterization, including the detection of biotic or abiotic food contaminants that may pose a health risk to consumers
• Describe food sampling depending on source, use and characteristics or specifications
  Identify and recognize the analytical techniques used in food and carry out adequate quality control
• Describe the main agri-food contaminants and learn about the application of analytical techniques by observing the sector to which they belong
• Outline the process for identifying and ensuring the safety of raw materials, processed foods and the suitability of water in the production of safe products for food and feed

Module 3. Logistics and Batch Traceability

• Define the background of logistics and traceability
• Examine the different types of traceability and scope of application
• Analyze the principles, requirements and measures of food legislation in the context of traceability
• Establish the scope of application of traceability in its mandatory nature
• Analyze the different traceability and batch identification systems
• Identify and define the responsibility of the different actors in the food chain in terms of traceability
• Describe the structure and implementation of a traceability plan
• Identify and discover the main tools for the identification of batches
• Establish procedures for locating, immobilizing and recalling products in case of incidents
• Identify, analyze and explain the logistics process at each point of the food chain

Module 4. Food Legislation and Quality and Safety Standards

• Define the fundamentals of the food law
• Describe and develop the main international, European and national organizations in the field of food safety, as well as determine their competencies
• Describe the principles, requirements and measures of food legislation
• Explain the European legislative framework regulating the food industry
• Identify and define the responsibility of the participants in the food chain
• Classify the types of liability and offenses in the field of food safety

Module 5. Food Safety Management

• Analyze the main types of hazards associated with food
• Evaluate and apply the principle of risk and risk analysis in food safety
• Identify the prerequisites and previous steps for the implementation of a safety management plan
• Establish the main hazards associated with food according to their physical, chemical or biological nature, and some of the methods used for their control
• Apply these principles to the development of a safety management plan
• Specify the methods to evaluate the efficiency of a critical point and of the safety management plan

Module 6. Safety Certifications in the Food Industry

• Establish the general requirements for certification
• Identify the different types of Good Practices (GxP) required in a food safety management system and their certification
• Develop the structure of the international ISO and ISO 17025 standards
• Define the characteristics, structure and scope of the main global food safety certification systems

Module 7. Digitalization of Quality Management Systems    

• Examine the quality standards and food norms in force for the digitization of the different international reference bodies
• Identify the main commercial software and internal IT strategies that enable the management of specific food safety and quality processes
• Establish appropriate strategies for the transfer of traditional quality management processes to digital platforms
• Define the key points of the digitization process of a Hazard Analysis and Critical Control Point (HACCP) program
• Analyze alternatives for the implementation of prerequisite programs (PPR), HACCP plans and monitoring of standardized operating programs (SOP)
• Analyze the most appropriate protocols and strategies for digitization in risk communication
• Develop mechanisms for digitalizing the management of internal audits, recording corrective actions and monitoring continuous improvement programs

Module 8. Validation of New Methodologies and Processes

• Know the main differences between control points and critical control points
• Develop prerequisite programs and management charts to ensure food safety
• Apply internal audits, complaints or internal incidents as tools for the validation of control processes
• Review process validation methods
• Differentiate and specify the differences between monitoring, verification and validation activities within the HACCP system
• Demonstrate resolution capability with root cause analysis and implementation of corrective actions for complaint or nonconformity management
• Assess the management of internal audits as a tool for improving the HACCP plan

Module 9. R&D&i of New Food and Ingredients

• Establish new trends in food technologies that give rise to the development of a line of research and implementation of new products in the market
• Establish the fundamentals of the most innovative technologies that require research and development work to understand their potential for use in the production of new foods and ingredients
• Design research and development protocols for the incorporation of functional ingredients to a base food, taking into account its techno-functional properties, as well as the technological process involved in its elaboration
• Establish new trends in food technologies that give rise to the development of a line of research and implementation of new products in the market
• Apply research and development methodologies to evaluate the functionality, bioavailability and bioaccessibility of novel foods and ingredients

Module 10. Development, Coordination and Execution of R+D+I Projects

• Establish R+D+I systems that enable the development of new foods and ingredients, especially in food safety issues, so that they can be addressed in research, development and innovation in this field of new foods and ingredients
• Compile the sources of financing for R&D&I activities in the development of new food products that allow different innovation strategies in the food industry to be addressed
• Analyze the forms of access to public and private sources of information in the scientific-technical, economic and legal fields for the planning of an R+D+I project
• Develop methodologies for project planning and management, control reporting and results monitoring
• Evaluate the technology transfer systems that allow the transfer of R&D&I results to the productive environment
• Analyze the implementation of projects once their documentation stage has been completed

A unique specialization program that will allow you to acquire advanced training in this field”