This is the best academic program to specialize in the application of technological elements to the handling of Meat Derivatives. Don't miss this opportunity and enroll now"

Nowadays, within the Food Industry there are technologies that allow handling Meat and Meat Derivatives with greater precaution and this is due to the fact that the consumption habits of the population are evolving to eat healthier diets. For this reason, it is necessary to have specialized professionals in this field and with this postgraduate certificate students will be among the best.

With the syllabus of this program, the student will obtain a broad knowledge of the structural bases of striated muscle and its transformation into meat, based on the study of its structure. We will also delve into the characteristics suitable for the ripening process and the enzymes involved in this activity, in order to reinforce the importance of these procedures in quality control.

In this way, students will be able to perfect their skills and increase their professional competencies, which will allow them to master meat food preservation technologies and scientific techniques to protect them from any type of contamination with greater ease.

All this, thanks to the innovative Relearning methodology, which allows students to study from home and have greater time flexibility, since they will have access 24 hours a day to the multimedia resources they will find 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 will provide you with the necessary tools and knowledge to excel in the food industry, especially in meat products"

This postgraduate certificate in Science and Technology of Meat and Meat Derivatives 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 Meat and Meat Derivatives Science and Technology
• 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

Acquire practical skills, theoretical knowledge and learn the most important concepts to integrate the benefits of science with those of nutrition"

The program’s teaching staff includes professionals from 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. This will be done with the help of an innovative system of interactive videos made by renowned experts.

Discover all the benefits TECH has prepared to help you achieve your goals"

Because this program is developed in an online format, you will be able to accommodate your study schedule with greater flexibility”

The primary purpose of this educational program is to familiarize students with the latest developments in the Food Industry, providing them with an in-depth understanding of the elements that science brings to the preservation of meat in all its presentations and the implementation of technologies to treat them. In this way, students will be trained to carry out effective strategies to mitigate the risks of contamination during meat production. All this will be achieved through the study of multimedia content that will strengthen students' skills in this area.

Take advantage of the technological advances that exist in meat food processing and integrate your knowledge to achieve optimal results in this process"

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

Specific Objectives

• Identify and classify the physical, chemical and microbiological agents that cause food spoilage and select the most appropriate strategies for their prevention and control
• Identify and assess the physicochemical, sensory and nutritional characteristics of foods, their influence on processing and on the quality of the final product
• To elaborate, transform and preserve food considering quality and safety standards, integrating environmental management in these processes
• To formulate new foods by choosing the ingredients and additives, as well as the most appropriate treatments to obtain safe, nutritious and attractive products for the consumer
• Analyze the quality and estimate the shelf life of each of these foods according to their properties and storage conditions
• Contribute to the development of new processes and products in the field of meat, fish and fish by-products

Thanks to the Relearning methodology, you will update your knowledge in meat science and technology"