Specialize in the development of new foods and ingredients with this complete postgraduate diploma that TECH has designed for the nutritionist of the future” 

This program in New Food Product Development in R&D&I Projects is specially designed for students to learn the most relevant and innovative concepts in the creation of foods, focusing on the production of newly created products.  

Quality control of processes and products is essential to ensure food safety and to guarantee Good Manufacturing and Elaboration Practices (GMP) in the processes carried out in the food industry. For this reason, this program gives students the tools that guarantee food safety, which are mandatory and under the responsibility of the producers, either by controls of the food industry's own laboratories or by outsourcing the service to food and reference laboratories for the control of raw materials and products.

This program presents R&D&I systems in the development of new foods and ingredients in different sectors of the food industry that require new technologies, new processes and food safety systems that are increasingly specific and adapted to the features of new foods. In addition, the current research and development systems in the design and use of new ingredients are also presented, with special emphasis on the importance of preserving the food safety of these ingredients and of the foods in which they are used. 

This New Food Product Development in R&D&I Projects is taught by university professors and professionals from various disciplines in primary production, the use of analytical and instrumental techniques for quality control, the prevention of accidental and intentional contamination and fraud, food safety/food integrity and traceability (food defence and food fraud/food authenticity). They are experts in food legislation and regulations on quality and safety, validation of methodologies and processes, digitalization of quality management, new foods research and development and, finally, coordinating and executing R&D&I projects.  

This is an exceptional educational project, committed to enhancing nutritionist skills. A program designed by professionals specialized in each of the subjects associated with food creation. 

As a nutritionist you can collaborate in the creation of foods that improve the metabolism of citizens with nutritional deficiencies” 

This postgraduate diploma in New Food Product Development in R&D&I Projects contains the most complete and up-to-date scientific program on the market. The most important features of the program include: 

• The development of case studies presented by experts in food safety at the nutritional level
• 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
• The latest developments in new food product development in R&D&I projects
• Practical exercises where self-assessment can be used to improve learning
• Its special emphasis on innovative methodologies in new food product development in R&D&I projects 
• 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

This postgraduate diploma is ideal to expand your knowledge in New Food Product Development in R&D&I Projects " 

The teaching staff includes professionals in New Food Product Development in R&D&I Projects , who bring their experience to this specialization program, as well as renowned specialists from leading societies and prestigious universities. 

The 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 immersive education programmed to learn in real situations. 

This program is designed around Problem-Based Learning, whereby the professional must try to solve the different professional practice situations that arise throughout the program. To that end, professionals will be assisted by an innovative, interactive video system made by recognized and extensively experienced experts in New Food Product Development in R&D&I Projects .  

Specialize in a field you always dreamed of, digitally and at any time of the day: This program adapts to you"

You will create new ingredients that will complete the diets you design for each case"

This program in New Food Product Development in R&D&I Projects provides the latest advances in the industry to our students in the proposed curriculum. TECH provides the most complete theoretical and practical contents of the sector, established by experts in food innovation. Likewise, during the course of this program, the main interventions of specialists in the area of food safety will be addressed to provide greater safety in the development of new consumable products. This allows students to improve and enhance their skills in a booming sector with the guarantee of performing the protocols as effectively and safely as possible. 

The latest advances in the food industry at your fingertips, one click away” 

General Objectives

• Examine the regulations and standards for food laboratories and define their role in food safety
• Analyze food safety regulations and standards applicable to raw materials and products in food laboratories
• Determine the requirements to be met by food analysis laboratories (ISO IEC 17025 Standard, applicable to the accreditation and certification of quality systems in laboratories)
• Recognize the consumer's right to acquire safe, healthy and innocuous food from the agrifood chain, both nationally and internationally
• Analyze the principles of food legislation, at national and international level, and its evolution up to the present day
• Analyze the competencies in food legislation to develop the corresponding functions in the food industry
• Evaluating food industry procedures and mechanisms of action
• Develop the basis for applying legislation to the development of food industry products
• Establish R&D&I systems that enable the development of new foods and ingredients, especially in food safety issues, so that they can address research, development and innovation in this field 
• Develop knowledge that provides a basis or opportunity for the development and/or application of ideas, in a research context, including reflections on the responsibilities linked to the application of their developments

Specific Objectives

Module 1. Analytical and Instrumental Techniques in Process and Product Quality Control

• Establish the quality characteristics to be met by raw materials, intermediate and finished products according to their origin, prior to their laboratory analysis
• Develop the relevant methodology for product conformity, taking into account the applicable requirements considered by the regulations and standards
• Define the most appropriate methodology for food quality assessment: integrity analysis and characterization, including the detection of biotic or abiotic food contaminants that may pose a health risk to consumers
• Describe food sampling depending on source, use and characteristics or specifications
• Identify and recognize the analytical techniques used in food and conduct adequate quality control 
• Describe the main agri-food contaminants and learn about the application of analytical techniques by observing the sector in question 
• Outline the process for identifying and ensuring the safety of raw materials, processed foods and the suitability of water in the production of safe products for food and feed

Module 2. Food Legislation and Quality and Safety Standards 

• Define the fundamentals of food law
• Describe and develop the main international, European and national organizations in the field of food safety, as well as determine their competencies
• Analyze the food safety policy in the European and Spanish frameworks 
• Describe the principles, requirements and measures of food legislation
• Explain the European legislative framework regulating the food industry
• Identify and define the responsibility of the participants in the food chain
• Classify the types of liability and offenses in the field of food safety
• Develop the criteria for horizontal legislation in Spain
• Develop vertical legislation criteria in Spain

Module 3. R&D&I of Novel Foods and Ingredients 

• Establish new trends in food technologies that give rise to the development of a line of research and implementation of new products in the market 
• Establish the fundamentals of the most innovative technologies that require research and development work to understand their potential for use in the production of new foods and ingredients
• Design research and development protocols for the incorporation of functional ingredients to base foods, while observing techno-functional properties, as well as the technological process involved in production 
• Compile new trends in food technologies that will lead to the development of a line of research and implementation of new products in the market
• Apply research and development methodologies to evaluate the functionality, bioavailability and bioaccessibility of novel foods and ingredients 

A path to achieve knowledge and professional growth that will propel you towards a greater level of competitiveness in the employment market”