A 100% online postgraduate diploma, flexible and with the most innovative content on Food Microbiological Risk Management”

Nowadays, there are many companies in the food industry that have quality certificates for their products, not only for the prestige it gives to the companies, but also for the compliance with the demanding regulations that must be applied throughout the whole process of elaboration and sale of a product.

However, the risk of finding bacteria or microorganisms in food that generate human illnesses continues to exist and is increasingly frequent due to globalization, contamination of natural resources or their scarcity. For this reason, properly managing these risks is key for the sector, which requires highly qualified professionals in this field. In this scenario, TECH has designed this postgraduate diploma in Food Microbiological Risk Management, where the Nutrition professionals will be able to make an advanced tour of the main products of the Food Industry and the relevance of hygiene.

A program taught exclusively online, where the specialist can delve into the beneficial effects of microorganisms, control systems and process optimization or proper management of traceability in the food chain. All this by means of video summaries, videos in detail or complementary readings that will favor the progression of the students in a degree, which is at the academic forefront.

The professionals are, therefore, facing an excellent opportunity to update their knowledge thanks to a university education that can be accessed 24 hours a day from a computer, tablet or cell phone with Internet connection. In addition, the Relearning system, based on the reiteration of content, will allow students to reduce the hours of study.  An ideal option for those who wish to combine a quality program with the most demanding responsibilities.

Access the most comprehensive and advanced knowledge on foodborne microbial diseases”

This postgraduate diploma in Food Microbiological Risk Management 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
• 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 access to a library of multimedia resources with which you can more easily delve into the development of new processes in the meat sector”

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 professionals 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 professionals must try to solve the different professional practice situations that are presented throughout the academic course. For this purpose, the students will be assisted by an innovative interactive video system created by renowned experts.

This course will allow you to keep abreast of the latest developments in the most commonly used techniques in food microbiology"

With this university qualification you will be able to know in depth the main requirements demanded by the ISO 22000 standard"

The university qualification syllabus has been designed with the objective of offering the nutrition professional the most recent information on Microbiological Risk Management of Foodstuffs. This knowledge will allow them to be up to date with the main mechanisms of food preservation, quality and safety criteria in the use of water or the most recent techniques used in microbiological analysis. The specialist team that is part of this program will be in charge of guiding students to successfully achieve these goals.

With this university program you will learn about the latest advances achieved in the optimization of processes and products in the food industry”

General Objectives

• Know the mechanisms of food preservation and know how to prevent microbial spoilage of food
• Know how to identify and differentiate the main elements causing foodborne pathologies: microorganisms, toxins, viruses and parasites
• Controlling and optimizing processes and products in the food industry Manufacturing and preserving foodstuffs
• Develop new processes and products
• Participate in the design, organization and management of different food services
• Collaborate in the implementation of quality systems

Specific Objectives

Module 1. Microbiology and Food Hygiene

• To know the main tranformative, pathogenic and beneficial microorganisms in food
• Establish the beneficial effects of microorganisms in the food field
• Identify and understand the most important elements of a microbiology laboratory
• Apply techniques for the detection of microorganisms in food

Module 2. Food Industry

• Understand the industrial processes of food processing and preservation, as well as packaging and storage technologies
• Discover the transformation and preservation processes particular to the main types of food industries
• Identify the process and product control and optimization systems applied to the main types of food industries
• Apply the knowledge of transformation and preservation processes to the development of new processes and products

Module 3. Quality and Food Safety Management

• 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
• Evaluate, control and manage aspects of traceability in the food supply chain
• Contribute towards consumer protection within the framework of food safety and quality

Thanks to this postgraduate diploma you will learn about the relevance of proper water management in the context of food safety”