Este es el mejor programa para especializarte en Food Industries y el único que te permitirás aumentar tus expectativas profesionales” 

La producción y procesamiento de alimentos para el consumo humano forman parte de la Industria Alimentaria, la cual es un factor clave dentro del mercado. Por eso, este Postgraduate certificate busca capacitar a los futuros profesionales que se encargarán de las actividades propias de esta área, mediante el estudio de los elementos relacionados a los cereales, proteínas, vegetales y frutas y los procedimientos que se deben realizar con cada tipo en beneficio de la conservación de sus nutrientes.

Esto será posible gracias al increíble temario académico de la titulación, puesto que aborda un análisis abundante sobre la clasificación de cada producto de origen natural o animal y la forma correcta de evitar la contaminación de estos durante el proceso de manipulación. Asimismo, se proporcionará un conocimiento especializado en los mecanismos que permiten optimizar los procedimientos por los que la comida debe pasar antes de ser integrada al mercado.

De esta forma, los estudiantes lograrán potenciar sus competencias profesionales y obtener un dominio total de los conceptos particulares de esta industria, permitiéndoles mejorar sus métodos del trabajo y aplicar todo lo aprendido de manera inmediata dentro de un entorno laboral. Así, los alumnos lograrán cumplir con todas las exigencias actuales de este sector y formar parte activa de este.

Todo esto, gracias a la innovadora metodología Relearning, la cual permite que el estudiante pueda estudiar desde su casa y tener mayor flexibilidad horaria, debido a que tendrá acceso durante las 24 horas del día a los recursos multimedia que encontrará en el campus virtual. Además, logrará fortalecer sus competencias y aumentar su capacidad resolutiva, debido 
a que analizará casos prácticos que lo situarán en un escenario real. 

Sé el mejor en el ámbito profesional de las Food Industries y alcanza tus metas de la mano de este Postgraduate certificate”    

Este Postgraduate certificate en Food Industries contiene el programa científico más completo y actualizado del mercado. Sus características más destacadas son:

• El desarrollo de casos prácticos presentados por expertos en Industrias Alimentarias
• Los contenidos gráficos, esquemáticos y eminentemente prácticos con los que está concebido recogen una información científica y práctica sobre aquellas disciplinas indispensables para el ejercicio profesional
• Los ejercicios prácticos donde realizar el proceso de autoevaluación para mejorar el aprendizaje
• Su especial hincapié en metodologías innovadoras
• Las lecciones teóricas, preguntas al experto, foros de discusión de temas controvertidos y trabajos de reflexión individual
• La disponibilidad de acceso a los contenidos desde cualquier dispositivo fijo o portátil con conexión a internet 

Sin la necesidad de someterte a horarios rígidos y desde la comodidad de tu casa, ampliarás tus conocimientos sobre las Food Industries”   

El programa incluye en su cuadro docente a profesionales del sector que vierten en esta capacitación la experiencia de su trabajo, además de reconocidos especialistas de sociedades de referencia y universidades de prestigio.

Su contenido multimedia, elaborado con la última tecnología educativa, permitirá al profesional un aprendizaje situado y contextual, es decir, un entorno simulado que proporcionará una capacitación inmersiva programada para entrenarse ante situaciones reales.

El diseño de este programa se centra en el Aprendizaje Basado en Problemas, mediante el cual el profesional deberá tratar de resolver las distintas situaciones de práctica profesional que se le planteen a lo largo del curso académico. Para ello, contará con la ayuda de un novedoso sistema de vídeo interactivo realizado por reconocidos expertos.   

Con la aplicación del innovador método de Relearning en este Postgraduate certificate, mejorarás tu capacidad de retención y aplicación del conocimiento"

Conoce el contexto actual de las Food Industries y crea estrategias para optimizar los tiempos de producción dentro de ellas"

The study program of this Postgraduate certificate has been created by leading experts in the field of Food Industry, with the objective of ensures a quality education to students. In this way, students will be able to acquire a broad vision of the current state of the food market and gain in-depth knowledge about the kind of products that are most in demand by consumers. All this, through the study of multimedia resources and the analysis of practical cases, which will provide students with the best professional skills in this area. 

Discover the basics of cereal grains and how flours are characterized, thanks to the multimedia content on this topic" 

Module 1. Food Industry

1.1. Cereals and by-products I

1.1.1. Cereals: production and consumption

1.1.1.1. Classification of cereals
1.1.1.2. Current state of research and industry situation

1.1.2. Cereal grain basics

1.1.2.1. Methods and equipment for the characterization of flours and doughs
1.1.2.2. Rheological properties during kneading, proofing and baking

1.1.3. Cereal products: Ingredients, additives and adjuvants, their classification and effects

1.2. Cereals and by-products II

1.2.1. Baking process: stages, changes produced and equipment used
1.2.2. Instrumental, sensory and nutritional characterization of cereal-derived products from cereals
1.2.3. Application of cold in bakery. Frozen precooked breads. Process and product quality
1.2.4. Gluten-free products derived from cereals. Formulation, process and quality characteristics
1.2.5. Food pastes. Ingredients and process. Types of pastes
1.2.6. Innovation in bakery products. Trends in product design

1.3. Milk and dairy products. Eggs and egg products I

1.3.1. Hygienic-sanitary milk quality

1.3.1.1. Source and levels of contamination. Initial and contaminating microbiota
1.3.1.2. Presence of chemical contaminants: residues and pollutants
1.3.1.3. Influence of hygiene in the milk production and marketing chain

1.3.2. Dairy production. Milk synthesis

1.3.2.1. Factors influencing milk composition: extrinsic and intrinsic factors
1.3.2.2. Milking: good process practices

1.3.3. On-farm milk pretreatment: filtration, refrigeration and alternative preservation methods
1.3.4. Treatments in the dairy industry: clarification and bactofugation, skimming, standardization, homogenization, deaeration, Pasteurization, Definition, Procedures, Treatment temperatures and limiting factors

1.3.4.1. Types of pasteurizers. Packaging. Quality Control Sterilization. Definition
1.3.4.2. Methods: conventional, UHT, other systems. Packaging. Quality control Manufacturing defects
1.3.4.3. Types of pasteurized and sterilized milk. Milk selection. Milkshakes and flavored milks. Mixing process. Enriched milks. Enrichment process
1.3.4.4. Evaporated milk. Condensed milk

1.3.5. Preservation and packaging systems
1.3.6. Quality control of powdered milk
1.3.7. Milk packaging and quality control systems

1.4. Milk and dairy products. Eggs and egg products I

1.4.1. Dairy Derivatives. Creams and Butters
1.4.2. Elaboration process. Continuous manufacturing methods. Packaging and preservation. Manufacturing defects and alterations
1.4.3. Fermented milks: Yogurt. Milk preparatory treatments. Manufacturing processes and systems

1.4.3.1. Types of yogurt. Problems in the elaboration. Quality Control
1.4.3.2. BIO products and other acidophilic milks

1.4.4. Cheese making technology: preparatory milk treatments

1.4.4.1. Obtaining curd: syneresis. Pressed. Salado
1.4.4.2. Water activity in cheese. Brine control and conservation
1.4.4.3. Cheese ripening: agents involved. Factors that determine maturation Effects of contaminating biota
1.4.4.4. Toxicological problems of cheese

1.4.5. Additives and antifungal treatments
1.4.6. Ice cream. Features. Types of ice cream. Elaboration processes
1.4.7. Eggs and egg products

1.4.7.1. Fresh egg: processing of fresh egg as a raw material for the production of egg products
1.4.7.2. Egg products: liquids, frozen and dehydrated

1.5. Vegetable products I

1.5.1. Physiology and postharvest technology. Introduction
1.5.2. Fruit and vegetable production, the need for postharvest conservation
1.5.3. Respiration: respiratory metabolism and its influence on postharvest preservation and deterioration of vegetables
1.5.4. Ethylene: synthesis and metabolism. Involvement of ethylene in the regulation of fruit ripening
1.5.5. Fruit ripening: The maturation process, generalities and its control

1.5.5.1. Climacteric and non-climacteric ripening
1.5.5.2. Compositional changes: physiological and biochemical changes during ripening and preservation of fruits and vegetables

1.6. Vegetable Products II

1.6.1. Principle of fruit and vegetable preservation through the control of environmental gases. Mode of action and its applications in the preservation of fruits and vegetables
1.6.2. Refrigerated storage. Temperature control in the preservation of fruits and vegetables

1.6.2.1. Technological methods and applications
1.6.2.2. Cold damage and its control

1.6.3. Transpiration: control of water loss in fruit and vegetable preservation

1.6.3.1. Physical Principles. Control systems

1.6.4. Postharvest pathology: main deteriorations and rots during fruit and vegetable preservation. Control systems and methods
1.6.5. IV Range Products

1.6.5.1. Physiology of plant products: handling and preservation technologies

1.7. Vegetable Products III

1.7.1. Preparation of canned vegetables: Overview of a typical canning line for vegetables

1.7.1.1. Examples of the main types of canned vegetables and pulses
1.7.1.2. New products of vegetable origin: cold soups
1.7.1.3. Overview of a typical fruit packaging line

1.7.2. Juice and nectar processing: juice extraction and juice treatments

1.7.2.1. Aseptic processing, storage and packaging systems
1.7.2.2. Examples of production lines for the main types of juices
1.7.2.3. Production and preservation of semi-finished products: cremogenated products

1.7.3. Production of jams, jellies and jams: production and packaging process

1.7.3.1. Examples of characteristic processing lines
1.7.3.2. Additives used in the manufacture of jams and marmalades

1.8. Alcoholic beverages and oils

1.8.1. Alcoholic beverages: Wine. Elaboration process

1.8.1.1. Beer: brewing process. Types
1.8.1.2. Spirits and liquors: Manufacturing processes and types

1.8.2. Oils and fats: Introduction

1.8.2.1. Olive oil: Olive oil extraction system
1.8.2.2. Oilseed oils. Extraction

1.8.3. Animal fats: Refining of fats and oils

1.9. Meat and meat by-products

1.9.1. Meat industry: Production and consumption
1.9.2. Classification and functional properties of muscle proteins: Myofibrillar, sarcoplasmic and stromal proteins

1.9.2.1. Muscle-to-meat conversion: porcine stress syndrome

1.9.3. Maturation of meat. factors affecting the quality of meat for direct consumption and industrialization
1.9.4. Curing chemistry: ingredients, additives and curing aids

1.9.4.1. Industrial curing processes: dry and wet curing processes
1.9.4.2. Nitrite alternatives

1.9.5. Raw and raw marinated meat products: fundamentals and problems of preservation. Characteristics of raw materials

1.9.5.1. Types of products. Manufacturing operations
1.9.5.2. Alterations and defects

1.9.6. Cooked sausages and cooked hams: basic principles of meat emulsion preparation. Characteristics and selection of raw materials

1.9.6.1. Technological manufacturing operations. Industrial systems
1.9.6.2. Alterations and defects

1.10. Seafood

1.10.1. Fish and seafood. Features of technological interest
1.10.2. Main industrial fishing and shellfishing gears

1.10.2.1. Unit operations in fish technology
1.10.2.2. Cold storage of fish

1.10.3. Salting, pickling, drying and smoking: technological aspects of manufacture

1.10.3.1. Characteristics of the final product. Performance

1.10.4. Marketing

A Postgraduate certificate program that will help you stand out in the field of Excellence and Grow your professional career"