At the end of the postgraduate certificate program you will have developed the skills to identify and select the most appropriate equipment to achieve food processing objectives, this knowledge will enable you to contribute significantly to the industry”

Today, the food industry is facing increasingly demanding challenges and requirements. The need to produce high quality foods, with adequate nutritional properties and processed with safe and efficient techniques, has become crucial. In this context, Pressing, Evaporation and Heat Transfer Operations are essential for the production of food products. The proper management of these operations allows obtaining products with specific characteristics, such as texture, flavor, aroma and nutritional value.

The food industry needs professionals trained in the management of Pressing, Evaporation and Heat Transfer Operations to ensure the production of high quality food and to comply with sanitary and food safety regulations. To this end, TECH has developed a postgraduate certificate program specialized in these fundamental techniques so that professionals acquire the necessary knowledge in the efficient management of these operations and to be able to apply them in the food industry.

During the program, topics such as the general principles of basic operations, heat transfer, evaporation, distillation and gas clarification will be covered. Dehydration and drying operations, as well as extraction operations. In addition, the design and development of new products and processes will be studied in depth, and the most innovative technologies in the sector will be explored.

The degree will be taught through a theoretical-practical methodology, in which students will have access to state-of-the-art technological tools and resources that will allow them to experience and apply the knowledge acquired in a real working environment. In addition, they will have the guidance and support of a highly qualified teaching team with extensive experience in the food industry and in training professionals in this field.

You will learn to analyze and propose new technologies that contribute to innovation in the food industry, this skill will allow you to stand out in the labor market and progress in your professional career”

This postgraduate certificate in Pressing, Evaporation and Heat Transfer Operations in 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 nutrition experts focused on Pressing, Evaporation and Heat Transfer Operations in the Food Industry
• 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

This program has multimedia resources that complement the theoretical and practical training of the students, allowing a better understanding and application of the concepts and techniques learned”

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.

The objective of the postgraduate certificate is to train professionals capable of applying the knowledge acquired to improve the quality of food products and optimize production processes"

Participants will learn about equipment selection and application, process optimization, troubleshooting and implementation of quality control systems"

The objective of this degree is to provide students with the skills and knowledge necessary to work in the field of food production and processing. Through this program, we seek to provide participants with solid training in the fundamental principles that govern the transformation stages, as well as in the basic operations of pressing, evaporation and heat transfer. In addition, the aim is to inform students so that they can design and develop new processes and products that meet the needs of the market, evaluating their degree of acceptability and establishing their production costs.

By completing the postgraduate certificate program you will obtain skills in the design and elaboration of new food processes and products, as well as in the optimization of the operating conditions of the equipment used”

General Objectives

• Acquire the ability to gather and interpret relevant data (usually within their area of study) to make judgments that include reflection on relevant issues in the food industry
• Acquire the ability to design and develop new processes and products to meet market needs in the different aspects involved such as evaluating the degree of acceptability of these products or establishing their production costs
• Understand and know how to describe the functions of the basic operations and the fundamental principles governing the processing steps, as well as their impact on the quality of the processed product
• Relate thermodynamic and kinetic variables to equipment design parameters to optimize operating conditions and their effect on foodstuffs

Specific Objectives

• Study and interpret reports and administrative files related to a product, in order to be able to give a reasoned answer to the question that arises
• Ability to know, understand and use the facilities of agri-food industries, their equipment and auxiliary machinery of the agri-food industry
• Ability to know, understand and use the principles of basic fundamentals and appropriate technological processes for food production, packaging and preservation
• Identify and understand the operation of the most commonly used equipment in food processing and know how to select the most appropriate equipment to achieve specific processing objectives
• Operate equipment and develop experimental tests to evaluate food processes and propose improvement activities
• Analyze and propose new technologies that could contribute to technological innovation in the food industry
• Recognize the importance of planning, development and control of processes in the food industry to obtain products of the desired quality

With this training you will be able to work in different areas of the food industry, such as research, production, quality control and project management. Don't miss the opportunity and sign up now!”