A postgraduate certificate program for those professionals who wish to go beyond their limits and specialize in Analysis and Control of Food Quality"

This postgraduate certificate in Analysis and Control of Food Quality is a unique educational opportunity for those professionals who wish to acquire specialized knowledge in this field. This is because the focus of the syllabus covers topics of vital importance, providing the student with the essential concepts on risk assessment and proper treatment of food. 

From a solid introduction on the aspects that must be taken into account to ensure an efficient quality control process, the student will learn about safety standards and the attributes of each type of product, with the objective of carrying out risk assessments and promoting strategies to solve them. In addition, participants will receive an update on the statistical methods used in this procedure, as well as the traceability chain for greater control over the process. 

In this way, students will broaden their technical and practical knowledge about risk factors and their mitigation through Analysis and Control, which will strengthen their professional skills and they will have a better command of them to apply them immediately in the food industry. 

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.

Take advantage of this opportunity and train at the world's largest online university"  

This postgraduate certificate in Analysis and Control of Food Quality 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 Analysis and Control of Food Quality
• 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 the self-assessment process can be carried out 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

Access to the best job offers in the food industry and increase your economic and increase your economic expectations, thanks to this degree"

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. For this purpose, the student will be assisted by an innovative interactive video system created by renowned experts.   

Learn at your own pace and without the need to submit to rigid study schedules"

Deepen your understanding of risk assessment concepts and master them to perfection for application in a real-world environment”

The main objective of this academic program is to provide students with a broad knowledge of the elements that must be taken into account when applying analysis and control processes in order to guarantee food quality. In this way, the student will enhance their skills in the evaluation of risk factors and to avoid product of risk factors and to avoid product damage, through the study of multimedia resources.

100% online, you will master the control processes of meats and their derivatives, through the recognition of the risk factors of this type of products"

General Objectives

• Acquire basic knowledge of epidemiology and prophylaxis
• To know and distinguish the physicochemical parameters that affect microbial growth in foods
• Identify the differential nature of acellular organisms (viruses, viroids and prions) in terms of their structure and mode of replication, with respect to eukaryotic and prokaryotic cell models 

Specific Objectives

• Recognize food components and their physicochemical, nutritional, functional and sensory properties
• Acquire and apply skills and abilities in food analysis during professional practice.  
• Develop and implement quality control and traceability mechanisms in the food chain
• Design and develop experimental tests to evaluate food and food processes
• To know and understand the bases and principles of the methods used for quality control and food authenticity

TECH will help you achieve your goals by providing you with the best multimedia resources and training you to become a specialist in Food Analysis and Control"