With this 100% online postgraduate diploma you will be up to date in Enzymology and Business Management”

In recent years, the food industry has been able to exploit the enormous potential of the use of certain enzymes, whether of plant, animal or microbial origin, in the preparation of its products. This has boosted enzymology, improved food conversation, as well as the emergence of nutraceutical or functional products. A panorama of innovation, where there is a proliferation of studies aimed at improving health through the use of enzymes in food.

Thus, the new biotechnological processes, the novel applications of enzymes in the production of additives and their use in the food sector oblige the nutrition professional to constantly update his knowledge. That is why TECH has created this postgraduate diploma in Enzymology Applied to the Food Industry, which offers the latest information in this field, thanks to the contributions made by specialists in this field.

A 100% online program, which will allow students to delve into the fundamentals of chemical engineering, delve into the latest advances in enzyme technology or the development of new processes and products in the field of meat, fish and their derivatives. All of this is complemented by video summaries of each topic, detailed videos, case study simulations or essential readings that you can access 24 hours a day.

The professional is thus facing an excellent opportunity to be up to date in enzymology through a flexible university degree, whose content can be easily viewed from any device with an internet connection. In addition, students have the Relearning system, used by TECH, which will allow them to reduce the long hours of study and move through the syllabus of this postgraduate diploma in a much more agile way.

Get the most recent and relevant information on Enzymology Applied to the Food Industry with this degree”

This postgraduate diploma in Enzymology Applied to the Food Industry 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 Food 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

You have an extensive resource library with which you can consult the latest information on food shelf life estimation calculations at any time”

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.

Thanks to this postgraduate diploma you will be able to learn about the latest advances in the development of new processes and products in the field of meat, fish and their derivatives”

Access the latest information on the environment, quality and the use of enzymes whenever you want, from your computer or tablet”

The structure of this postgraduate diploma has been designed so that the professional obtains the most advanced and comprehensive professional obtains the most advanced and exhaustive knowledge update on Enzymology Applied to the Food Industry. This will allow you to be up to date in the design and laboratory protocols to determine the enzymatic activity of commercial preparations or the formulation of new foods by choosing ingredients and additives. In order to achieve these goals, students will have specialists in this field to guide them and resolve any doubts that may arise regarding the content of the syllabus.

In only 6 months you will be up to date on the use of enzymes in food processing and preservation while maintaining the quality standards required by current regulations”

General Objectives

• Confidently handle the basic concepts of chemical kinetics applied to reactors in the food industry, definitions and nomenclature
• Pose and solve kinetic rate equations for the most common cases in batch and continuous reactors, in steady state
• Be familiar with the most common types of reactors used in the food industry, and to be able to perform design calculations of the most typical ones
• Identify possible uses of the studied concept in kinetics and reactors, and decide on their specific application
• Develop appropriate criteria for deciding on the validity of the results obtained
• Develop the ability to work in a group

Specific Objectives

Module 1. Chemical Engineering Fundamentals

• Ability to classify processes into discontinuous, semi-continuous and continuous, and to differentiate whether an operation is performed in a steady or non-steady state
• Interpret and elaborate flow diagrams from a process description
• Study and perform unit changes in magnitudes and equations
• Propose and solve matter and energy balances in systems with and without chemical reaction, in steady state and non-steady state, as well as in processes related to the food industry
• Address the mechanical energy balance, and apply it to simple cases of fluid flow through pipes
• Explore some of the most commonly used pressure measurement elements
• Apply the concepts and knowledge acquired to solve problems related to the food industry
• Correctly classify and apply tabulated data, graphs, nomograms, as well as literature related to the subject matter

Module 2. Enzymatic Technology

• Understand and correctly use the basic enzyme kinetics and the main parameters that regulate the activity of commercial enzymes in the different processes of the food industry
• Learn to design and adapt laboratory protocols to determine the enzymatic activity of commercial preparations
• Learn to design and plan food manufacturing processes including the use of enzymes in certain stages of the production process
• Learn how to write a professional report

Module 3. Science and Technology of meat, fish and fish products

• 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

A degree that will allow you to update your knowledge of chemical engineering and reactor design for the food industry”