It appropriates the concepts related to the HACCP System and applies its benefits in order to improve risk analysis and have greater control over food production processes"

This program in HACCP System Implementation is a unique opportunity for students to acquire specialized knowledge in the field of food production and processing, as well as the particularities that each type of food has at the time of its handling. With this in mind, participants will explore the technical fundamentals of conducting a good Hazard Analysis within the food production chain in order to ensure food safety and quality.

This will be possible thanks to the complete syllabus of the program, which will provide the definition of the concepts related to the composition of each kind of food of vegetable and animal origin, with the objective of recognizing the risks to which they can be subjected and the application of the appropriate technique to mitigate them. In addition, food safety will be studied in depth, which will be based on the recognition of the critical points of the production chain, as these will allow the student to integrate the appropriate strategies to prevent accidents or bad handling practices.

This program is offered through the innovative Relearning methodology, which allows 100% online study, giving students the flexibility to learn 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 simulated situations in a realistic environment.

A program designed for those professionals who are looking to achieve success within the Food Industry”

This postgraduate certificate in HACCP System Implementation 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 HACCP System Implementation
• 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

Once you complete this program, you will be able to open up new job opportunities and increase your economic expectations"

The program’s teaching staff includes professionals from the 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. For this purpose, the student will be assisted by an innovative interactive video system created by renowned experts.

Learning at your own pace is a reality thanks to the methodology of this program. Start now and be part of the professionals of the future"

Ensure your professional success by enrolling in this postgraduate certificate and stand out in the Food Industry"

The main objective of this educational program is to provide students with the latest developments in the Food Industry, equipping them with an in-depth knowledge of the practical aspects of carrying out HACCP System Implementation within the food production chain. In this way, students will be prepared to design and integrate the elements of this method to mitigate risks and have greater control over the process. All this will be achieved through the study of multimedia content that will strengthen the skills of the participants.

The best multimedia content and the most innovative learning methodology on the market are waiting to help you grow professionally. Start now!”

General Objectives

• Recognize the levels of organization of prokaryotic and eukaryotic microorganisms, as well as relate their main structures to their function
• Understand the basis of microbial pathogenicity, and the defense mechanisms of the human body against existing pathogens

• Identify the main techniques and strategies for the inhibition, destruction or elimination of microbial populations
• Know and interrelate the main mechanisms of genetic exchange in microorganisms and their application in food biotechnology

Specific Objectives

• Control and optimize processes and products in the food industry. Food manufacturing and preservation
• Develop new processes and products
• Know the industrial processes of food transformation and preservation, as well as packaging and storage technologies
• Discover the particular transformation and preservation processes of the main types of food industries
• Identify process and product control and optimization systems applied to the main types of food industries
• Apply knowledge of transformation and conservation processes to the development of new processes and products
• Identify and interpret the requirements of the food safety management standard (UNE EN ISO 22000) for its subsequent application and evaluation in food chain operators
• Develop, implement, evaluate and maintain appropriate hygiene practices, food safety and risk control systems
• Participate in the design, organization and management of different food services
• Collaborate in the implementation of quality systems
• Evaluate, control and manage aspects of traceability in the food supply chain
• Contribute towards consumer protection within the framework of food safety and quality

Reinforce the concepts necessary to identify and manage food risks, thanks to the innovative Relearning methodology"