Become a successful nutritionist with transversal skills which allow you to, in addition to designing nutrition plans, guarantee the safety of these diets” 

The Master's Degree in Food Safety for Nutritionists is the most complete among those Master’s Degrees currently offered at universities because it is geared towards integral Food Safety for Nutritionists management. Therefore, it covers all the necessary aspects to achieve a complete specialization, demanded by professionals in the food sector.

The teachers of this Master's Degree are 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, traceability, and regulatory certification schemes in Food Safety for Nutritionists.

The Master's Degree in Food Safety for Nutritionists is based on a triple thematic structure: Quality, Food Safety for Nutritionists and Research and Development (R&D). In other words, it contains a scientific-technical part, a quality and safety management part and a third part, focused on research and development of innovation projects, supported by the guarantee of Food Safety for Nutritionists, quality assurance and sustainability in its production and the necessary Food Safety for Nutritionists at a global level.

This program has been designed to respond to the demand of diverse professional profiles and professional disciplines such as basic sciences, experimental sciences and engineering, social sciences and the field of new technologies. In addition, it is focused on understanding and learning technical, management and project execution competencies, as well as the development of skills required by a competitive, innovative and modern food sector.

Students of the Master's Degree in Food Safety for Nutritionists will complete their specialization with a comprehensive perspective and training, both in product processes and, globally, in the certification of Food Safety for Nutritionists in the food sector. We will start from primary production and food processing, applicable legislation and regulations, quality management to ensure Food Safety for Nutritionists, through to integration into research projects, in the development of new products, their coordination and implementation.

It is an educational project committed to training high quality professionals. A program devised by professionals specialized in each specific field who encounter new challenges every day. 

You will be supported by teachers who are experts in food legislation and quality and safety regulations who will guide you through the entire process’’

This Master's Degree in Food Safety for Nutritionists contains the most complete and up-to-date scientific program on the market. The most important features include:

• Practical cases studies are presented by experts in Food Safety 
• The graphic, schematic, and eminently practical contents with which they are created, provide scientific and practical information on the disciplines that are essential for professional practice
• Latest information on food safety
• Practical exercises where self-assessment can be used to improve learning
• Special emphasis on innovative methodologies in Food Safety
• 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 complete Master's Degree is the perfect opportunity to advance in your professional career and start to position yourself as a prestigious nutritionist” 

The teaching staff includes professionals from the field of Food Safety for Nutritionists, who bring their experience to this training 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 training programmed to train in real situations.

This program is designed around Problem-Based Learning, where the specialist must try to solve the different professional practice situations that arise during the course. For this purpose, the professional will be assisted by an innovative interactive video system created by renowned and experienced experts in Food Safety for Nutritionists with extensive experience. 

This specialization course will provide you with the necessary personal and professional skills to become an expert in Food Safety for Nutritionists"

Given that the course is online, you will be able to train wherever and whenever you want, balancing your personal and professional life"

The structure of the content has been designed by the best professionals in the sector, with extensive experience and recognized prestige in the profession, backed by the volume of cases reviewed, studied, and diagnosed, and with extensive knowledge of new technologies applied to Food Safety for Nutritionists. This team, aware of the relevance of training in this area, has designed the most complete and up-to-date compendium of contents and practical activities in the sector with the aim of providing nutritionists with the tools they need to carry out their daily practice successfully. 

This Master's Degree in Food Safety for Nutritionists contains the most complete and up-to-date program on the market” 

Module 1. Traceability of Raw Materials and Consumables

1.1. Basic Principles of Food Safety

1.1.1. Principle Objectives of Food Safety
1.1.2. Basic Concepts
1.1.3. Traceability Concept and Application in the Food Industry

1.2. General Hygiene Plan

1.2.1. Basic Concepts
1.2.2. Types of General Hygiene Plans

1.3. Primary Production of Foods of Animal Origin 

1.3.1. Basic Aspects and Animal Welfare
1.3.2. Breeding and Nutrition
1.3.3. Transporting Living Animals
1.3.4. Animal Slaughter

1.4. Primary Production of Animal By-Products Distribution of Raw Materials

1.4.1. Dairy Production
1.4.2. Poultry Production
1.4.3. Distribution of Raw Materials of Animal Origin

1.5. Primary Production of Foods of Plant Origin

1.5.1. Basic Aspects
1.5.2. Types of Vegetable Crops
1.5.3. Other Agricultural Products

1.6. Good Practices in Vegetable Production Use of Pesticides

1.6.1. Sources of Contamination of Plant-Based Foods
1.6.2. Transport of Raw Materials of Plant-Based Origin and Risk Prevention
1.6.3. Use of Pesticides

1.7. Water in the Agricultural Industry

1.7.1. Livestock
1.7.2. Agriculture
1.7.3. Aquaculture
1.7.4. Human Water Consumption in the Industry

1.8. Audits and Certification of Primary Production

1.8.1. Official Control Auditing Systems
1.8.2. Food Certifications

1.9. Foods of Differentiated Quality

1.9.1. Protected Designation of Origin (PDO)
1.9.2. Protected Geographical Indication (PGI)
1.9.3. Traditional Specialty Guaranteed (TSG)
1.9.4. Optional Quality Terms
1.9.5. Use of Plant Varieties and Animal Breeds
1.9.6. Ecological Agriculture and Livestock

1.10. The Food Industry and the Environment

1.10.1. Sustainable Development Goals (SDG)
1.10.2. Solutions Proposed by the Agri-Food Industry
1.10.3. Genetically Modified Organisms as a Pathway to Sustainable Development

Module 2. Analytical and Instrumental Techniques in the Quality Control of Processes and Products

2.1. Laboratory Types, Regulations and Standards

2.1.1. Reference Laboratories

2.1.1.1. European Reference Laboratories
2.1.1.2. National Reference Laboratories

2.1.2. Food Laboratories
2.1.3. Applicable Regulations and Standards of Laboratories (ISO/IEC 17025 Regulations)

2.1.3.1. General Requirements for the Competency of Laboratories
2.1.3.2. Equipment Testing and Calibration
2.1.3.3. Implementation and Validation of Analytical Methods

2.2. Official Control of the Agri-Food Chain

2.2.1. National Plan for the Official Control of the Food Chain 
2.2.2. Competent Authorities
2.2.3. Legal Support for Official Control

2.3. Official Methods of Food Analysis

2.3.1. Methods for the Analysis of Food for Animals
2.3.2. Methods of Water Analysis

2.3.2.1. Requirements for Analysis According to R.D. 140/2003
2.3.2.2. Sample Collection Frequency According to the Industry Type

2.3.3. Methods of Grain/Cereal Analysis
2.3.4. Analysis Methods of Fertilizers, Residues of Phytosanitary and Veterinary Products
2.3.5. Food Product Analysis Methods
2.3.6. Meat Product Analysis Methods
2.3.7. Fatty Material Analysis Methods
2.3.8. Dairy Product Analysis Methods
2.3.9. Wine, Juice and Musts Analysis Methods
2.3.10. Fish Product Analysis Methods

2.4. On-site Analysis Techniques in Fresh Food Reception, Processing and Finished Product

2.4.1. In Food Handling

2.4.1.1. Environment and Surfaces Analysis
2.4.1.2. Analysis of the Handler
2.4.1.3. Analysis of the Teams

2.4.2. Fresh Food and Final Product Analysis

2.4.2.1. Product Data Sheet
2.4.2.2. Visual Inspection
2.4.2.3. Color Charts
2.4.2.4. Organoleptic Evaluation According to Type of Food

2.4.3. Basic Physiochemical Analysis

2.4.3.1. Determination of Ripening Index in Fruit
2.4.3.2. Firmness
2.4.3.3. Degrees Brix 

2.5. Nutritional Analysis Techniques

2.5.1. Determination of Proteins
2.5.2. Determination of Carbohydrates
2.5.3. Determination of Fats
2.5.4. Determination of Organic Ash

2.6. Microbiological and Physicochemical Food Analysis Techniques

2.6.1. Preparation Techniques: Fundamentals, Instruments and Application in Foods
2.6.2. Microbiological Analysis

2.6.1.2. Handling and Treatment of Samples for Microbiological Analysis

2.6.3. Physiochemical Analysis

2.6.3.1. Handling and Treatment of Samples for Physiochemical Analysis

2.7. Instrumental Techniques in Food Analysis

2.7.1. Characterization, Quality Indices and Product Conformity

2.7.1.1. Food Safety / Food Integrity

2.7.2. Analysis of Residues of Prohibited Substances in Food

2.7.2.1. Organic and Inorganic Residues
2.7.2.2. Heavy Metals
2.7.2.3. Additives

2.7.3. Analysis of Adulterant Substances in Food

2.7.3.1. Milk
2.7.3.2. Wine
2.7.3.3. Honey

2.8. Analytical Techniques Used in GMO and New Foods

2.8.1. Concept
2.8.2. Detection Techniques

2.9. Emerging Analytical Techniques to Avoid Fraud in Foodstuffs

2.9.1. Food Fraud
2.9.2. Food Authenticity

2.10. Issuance of Certificates of Analysis

2.10.1. In the Food Industry 

2.10.1.1. Internal Report
2.10.1.2. Report for Customers and Providers
2.10.1.3. Bromatological Expertise

2.10.2. In Reference Laboratories
2.10.3. In Food Laboratories
2.10.4. In Arbitration Laboratories
2.10.3. Reptiles

Module 3. Logistics and Batch Traceability 

3.1. Introduction to Traceability

3.1.1. Background of the Traceability System
3.1.2. Concept of Traceability
3.1.3. Types of Traceability
3.1.4. Information Systems
3.1.5. Advantages of Traceability

3.2. Legal Framework for Traceability Part I

3.2.1. Introduction
3.2.2. Horizontal Legislation Related to Traceability
3.2.3. Vertical Legislation Related to Traceability

3.3. Legal Framework for Traceability Part II

3.3.1. Obligatory Application of Traceability System
3.3.2. Objectives of the Traceability System
3.3.3. Legal Responsibility
3.3.4. Sanction Regime

3.4. Implementation of Traceability Plan

3.4.1. Introduction
3.4.2. Previous Stages
3.4.3. Traceability Plan 
3.4.4. Product Identification System
3.4.5. System Test Methods

3.5. Tools for Product Identification

3.5.1. Manual Tools
3.5.2. Automated Tools

3.5.1.1. EAN Barcodes
3.5.1.2. RFID// EPC

3.5.3. Records

3.5.3.1. Identification Records of Primary and Other Materials
3.5.3.2. Record of Food Processing
3.5.3.3. Record of Final Product Identification
3.5.3.4. Record of the Test Results
3.5.3.5. Record Keeping Period

3.6. Incident Management, Product Recall and Reclamation, and Customer Complaints

3.6.1. Incident Management Plan
3.6.2. Customer Complaint Management

3.7. Supply Chain

3.7.1. Definition
3.7.2. Stages of the Supply Chain
3.7.3. Trends in Supply Chains

3.8. Logistics

3.8.1. Logistical Processes
3.8.2. Supply Chain vs. Logistics
3.8.3. Containers
3.8.4. Packaging

3.9. Modes and Means of Transport

3.9.1. Concept of Transport
3.9.2. Modes of Transport, Advantages and Disadvantages

3.10. Logistics of Food Products

3.10.1. Cold Chain
3.10.2. Perishable Products
3.10.3. Non-Perishable Products

Module 4. Food Legislation and Quality and Safety Standards

4.1. Introduction

4.1.1. Legal Organization
4.1.2. Basic Concepts

4.1.2.1. Law
4.1.2.2. Legislation
4.1.2.3. Food Legislation
4.1.2.4. Standards
4.1.2.5. Royal Decree
4.1.2.6. Certifications etc.

4.2. International Food Legislation International Organizations

4.2.1. Food and Agriculture Organization of the United Nations (FAO)
4.2.2. World Health Organisation (WHO)
4.2.3. Codex Alimentarius Commission
4.2.4. World Trade Organization

4.3. European Food Legislation

4.3.1. European Food Legislation
4.3.2. White Book of Food Safety
4.3.3. Principles of Food Legislation
4.3.4. General Requirements of Food Legislation
4.3.5. Procedures
4.3.6. European Authority of Food Safety (EFSA)

4.4. Food Safety Management in a Company

4.4.1. Responsibilities
4.4.2. Authorization
4.4.3. Certifications

4.5. Horizontal Food Legislation Part 1

4.5.1. General Hygiene Regulations
4.5.2. Public Water Consumption
4.5.3. Official Control of Food Products

4.6. Horizontal Food Legislation Part 2

4.6.1. Storage, Conservation and Transport
4.6.2. Materials in Contact with Foodstuffs
4.6.3. Food Additives and Aromas
4.6.4. Contaminants in Food

4.7. Vertical Food Legislation: Plant-Based Products

4.7.1. Vegetables and By-Products
4.7.2. Fruit and By-Products
4.7.3. Grains/Cereals
4.7.4. Legumes
4.7.5. Edible Vegetable Oils
4.7.6. Edible Fats
4.7.7. Condiments and Spices

4.8. Vertical Food Legislation: Animal Products

4.8.1. Meat and Meat By-Products
4.8.2. Fish Products
4.8.3. Milk and Dairy Products
4.8.4. Eggs and By-Products

4.9. Vertical Food Legislation: Other Products

4.9.1. Stimulant Foods and Derivatives
4.9.2. Drinks
4.9.3. Ready Meals

Module 5. Food Safety Management

5.1. Food Safety Principles and Management

5.1.1. The Concept of Hazards
5.1.2. The Concept of Risk
5.1.3. Risk Evaluation
5.1.4. Food Safety and Management Based on Risk Assessment

5.2. Physical Hazards

5.2.1. Concepts and Considerations of Physical Hazards in Food
5.2.2. Physical Hazards Control Methods

5.3. Chemical Hazards

5.3.1. Concepts and Considerations of Chemical Hazards in Food
5.3.2. Chemical Hazards Naturally Present in Foods
5.3.3. Hazards Associated with Chemical Intentionally Added to Food
5.3.4. Chemical Hazards Incidentally or Unintentionally Added
5.3.5. Chemical Hazards Control Methods
5.3.6. Allergens in Food 
5.3.7. Allergen Control in the Food Industry

5.4. Biological Hazards

5.4.1. Concepts and Considerations of Biological Hazards in Food
5.4.2. Microbial Hazards
5.4.3. Non-Microbial Biological Hazards
5.4.4. Biological Hazards Control Methods

5.5. Good Manufacturing Practices Program (GMP)

5.5.1. Good Manufacturing Practices (GMP)
5.5.2. Background of GMP
5.5.3. Scope of GMP
5.5.4. GMPs in a Food Safety Management System

5.6. Standard Operating Procedure for Sanitation (SSOP)

5.6.1. Health Systems in the Food Industry
5.6.2. Scope of SSOP
5.6.3. Structure of SSOP
5.6.4. SSOP in a Food Safety Management System

5.7. The Hazard Analysis and Critical Control Point (HACCP) plan

5.7.1. Hazard Analysis and Critical Control Point (HACCP)
5.7.2. Background of HACCP
5.7.3. Prerequisites of HACCP
5.7.4. The 5 Preliminary Steps to HACCP Implementation

5.8. The 7 Steps for the Implementation of HACCP Plan

5.8.1. Risk Analysis
5.8.2. Identification of the Critical Control Points
5.8.3. Establishing Critical Limits
5.8.4. Establish the Monitoring Procedures
5.8.5. Implementation of Corrective Actions
5.8.6. Establish the Verification Procedures
5.8.7. Record Keeping and Documentation System

5.9. Evaluation of the Efficiency of a HACCP Plan

5.9.1. Evaluation of the Efficiency of CCP
5.9.2. General Evaluation of the Efficiency of HACCP Plan
5.9.3. Use and Management of Record to Evaluate the Efficiency of the HACCP Plan

5.10. Hazard and Critical Control Point Plan (HACCP) System Variants Based on Risk Systems

5.10.1. VACCP or Vulnerability Assessment and Critical Control Points (VACCP) Plan
5.10.2. TACCP or Vulnerability Assessment and Critical Control Points (Threat Assessment Critical Control Points)
5.10.3. Hazard Analysis and Risk-Based Preventive Controls (HARPC)

Module 6. Safety Certifications in the Food Industry

6.1. Principles of Certification

6.1.1. The Concept of Certification
6.1.2. Certifying Organisms
6.1.3. General Scheme of a Certification Process
6.1.4. Management of a Certification and Re-Certification Program
6.1.5. Management System Before and After Certification

6.2. Good Practices Certifications

6.2.1. Good Manufacturing Practices Certification (GMP)
6.2.2. The Case of GMP for Food Supplements
6.2.3. Certification of Good Practices for Primary Production
6.2.4. Other Good Practice Programs

6.3. ISO 17025 Certification

6.3.1. The ISO Standards Scheme
6.3.2. General Aspects of the ISO 17025 System
6.3.3. ISO 17025 Certification
6.3.4. The Role of ISO 17025 Certification in Food Safety Management

6.4. ISO 22000 Certification

6.4.1. Medical History
6.4.2. The Structure of ISO 22000 Standards
6.4.3. Scope of ISO 22000 Certification

6.5. GFSI Initiative, Global GAP and Global Markets Program

6.5.1. Global Food Safety Initiative (GFSI)
6.5.2. Structure of the Global GAP Program
6.5.3. Scope of Global GAP Certification
6.5.4. Structure of the Global Markets Program
6.5.5. Scope of Global Markets Program Certification
6.5.6. Relationship of the GAP and Global Markets with Other Certifications

6.6. Safe Quality Food (SQF) Certification

6.6.1. Structure of the SQF Program
6.6.2. Scope of SQF Certification
6.6.3. SQF Relationship with Other Certifications

6.7. British Retail Consortium (BRC) Certification

6.7.1. Structure of the BRC Program
6.7.2. Scope of BRC Certification
6.7.3. BRC Relationship with Other Certifications

6.8. IFS Certification

6.8.1. Structure of the IFS Program
6.8.2. Scope of IFS Certification
6.8.3. IFS Relationship with Other Certifications

6.9. Food Safety System Certification 22000 (FSSC 22000) 

6.9.1. Background of the FSSC 22000 Program
6.9.2. Structure of the FSSC 22000 Program
6.9.3. Scope of FSSC 22000 Certification

6.10. Food Defence Programs

6.10.1. Concept of Food Defence
6.10.2. Scope of Food Defence Programs
6.10.3. Tools and Programs to Implement a Food Defence Program

Module 7. Digitalization of Quality Management Systems

7.1. Quality Standards and Risk Assessment in the Food Industry

7.1.1. Current Quality Standards and Food Safety
7.1.2. Main Risk Factors in Food Products

7.2. The “Era of Digitalization” and its Influence in the Global Systems of Food Safety

7.2.1. Codex - Alimentarius Food Safety Global Initiative 
7.2.2. Hazard Analysis and Critical Control Points (HACCP)
7.2.3. ISO 22000 Standards

7.3. Commercial Software for Food Safety Management 

7.3.1. Use of Intelligent Devices
7.3.2. Commercial Software for Specific Management Processes

7.4. Establishing Digital Platforms for the Integration of a Team Responsible for the Development of the HACCP program

7.4.1. Stage 1. Preparation and Planning
7.4.2. Stage 2. Implementation of Prerequisite Programs for the HACCP Program
7.4.3. Stage 3. Execution of the Plan
7.4.4. Stage 4. Verification and Maintenance of the HACCP

7.5. Digitalization of Prerequisite Programs of the Food Industry - Migration from the Traditional System to the Digital

7.5.1. Primary Production Processes

7.5.1.1. Good Hygiene Practices (GHP)
7.5.1.2. Good Manufacturing Practices (GMP)

7.5.2. Strategic Processes
7.5.3. Operative Processes
7.5.4. Support Processes

7.6. Platforms for Monitoring "Standard Operating Procedures (SOPs)’’

7.6.1. Training of Personnel in the Documentation of Specific SOPs
7.6.2. Channels of Communication and Monitoring of the SOPs Documentation

7.7. Protocols for Document Management and its Communication Between Departments

7.7.1. Traceability Documents Management

7.7.1.1. Sales Department Protocols
7.7.1.2. Traceability of Protocols in the Receipt of Raw Materials
7.7.1.3. Warehouse Protocols Traceability
7.7.1.4. Process Area Protocols
7.7.1.5. Hygiene Protocols Traceability
7.7.1.6. Product Quality Protocols 

7.7.2. Implementation of Alternative Communication Channels

7.7.2.1. Use of Cloud Storage and Restricted Access Folders
7.7.2.2. Codification of Documents for Data Protection

7.8. Documentation and Digital Protocols for Audits and Inspections

7.8.1. Internal Auditing Management 
7.8.2. Record of Corrective Actions
7.8.3. Application of the "Deming Cycle’’
7.8.4. Continuing Improvement Programs Management

7.9. Strategies for an Appropriate Communication of Risks

7.9.1. Risk Management and Communication Protocols
7.9.2. Strategies for Effective Communication
7.9.3. Public Information and Use of Social Media

7.10. Case Studies of Digitization and its Advantages in Reducing Risks in the Food Industry

7.10.1. Food Safety Risks
7.10.2. Food Fraud Risks
7.10.3. Food Defence Risks

Module 8. Validation of New Methodologies and Processes

8.1. Critical Control Points

8.1.1. Significant Hazards
8.1.2. Prerequisite Programs
8.1.3. Critical Control Point Management Chart

8.2. Verification of a Self-Control System

8.2.1. Internal Audits
8.2.2. Revision of Historical Records and Trends
8.2.3. Customer Complaints
8.2.4. Detection of Internal Incidences

8.3. Monitoring, Validation and Verification of Control Points

8.3.1. Monitoring Techniques
8.3.2. Control Validation
8.3.3. Verification of Efficiency

8.4. Validation of Processes and Methods

8.4.1. Documentation Support
8.4.2. Validation of Analysis Techniques
8.4.3. Plan of Validation Sample
8.4.4. Method Bias and Accuracy
8.4.5. Determine Uncertainty

8.5. Validation Methods

8.5.1. Stages of Validation Methods
8.5.2. Types of Validation Processes, Focuses
8.5.3. Validation Reports, Summary of Data Collected

8.6. Incident and Deviation Management

8.6.1. Staff Training
8.6.2. Description of the Problem
8.6.3. Determining the Root Cause
8.6.4. Corrective and Preventative Actions
8.6.5. Verification of Efficiency

8.7. Analysis of Causes and its Methods

8.7.1. Analysis of Causes: Qualitative Methods

8.7.1.1. Root Cause
8.7.1.2. Why
8.7.1.3. Cause and Effect
8.7.1.4. Ishikawa Diagram

8.7.2. Analysis of Causes: Quantitative Methods

8.7.2.1. Data Collection Model
8.7.2.2. Pareto Chart
8.7.2.3. Dispersion Graphs
8.7.2.4. Histograms

8.8. Managing Complaints

8.8.1. Complaints Data Collection
8.8.2. Investigation and Action Taken
8.8.3. Preparation of Technical Report 
8.8.4. Analysis of Complaints Trends

8.9. Internal Audits of the Self-Control System

8.9.1. Competent Auditors
8.9.2. Program and Audit Plan
8.9.3. Scope of the Audit
8.9.4. Reference Documents

8.10. Internal Auditing Execution

8.10.1. Opening Meeting
8.10.2. System Assessment
8.10.3. Deviations from Internal Audits
8.10.4. Closing Meeting
8.10.5. Evaluation and Monitoring of the Effectiveness of Closing Deviations

Module 9. R&D&i of New Food and Ingredients

9.1. New Trends in the Elaboration of Food Products

9.1.1. Functional Food Design Aimed at Improving the Specific Physiological Functions
9.1.2. Innovation and New Trends in the Design of Functional and Nutraceutical Foods

9.2. Technology and Tools for Isolating, Enriching and Purifying the Functional Ingredients From the Different Starting Materials

9.2.1. Chemical Properties
9.2.2. Sensory Properties

9.3. Procedures and Equipment for the Incorporation of Functional Ingredients of a Base Food

9.3.1. Formulation of Functional Foods According to Their Chemical and Sensory Properties, Caloric Value, etc.
9.3.2. Stabilizing Bioactive Ingredients Through the Formulation 
9.3.3. Dosages

9.4. Research in Gastronomy

9.4.1. Texture
9.4.2. Consistency and Flavor Thickeners Used in Nouvelle Cuisine
9.4.3. Gelification Agents
9.4.4. Emulsions

9.5. Innovation and New Trends in the Design of Functional and Nutraceutical Foods

9.5.1. Functional Food Design Aimed at Improving the Specific Physiological Functions
9.5.2. Practical Applications of the Design of Functional Foods

9.6. Specific Formulation of Bioactive Compounds

9.6.1. Transformation of Flavonoids in the Formulation of Functional Foods
9.6.2. Bioavailability Studies of Phenolic Compounds
9.6.3. Antioxidants in the Formulation of Functional Foods
9.6.4. Preservation of the Antioxidant Stability in the Design of Functional Foods

9.7. Design of Foods Low in Sugar and Fat

9.7.1. Development of Low-Sugar Products 
9.7.2. Low-Fat Products
9.7.3. Strategies for the Synthesis of Structured Lipids

9.8. Processes for the Development of New Food Ingredients

9.8.1. Advanced Processes for Obtaining Food Ingredients with an Industrial Application Micronization and Microencapsulation Technologies
9.8.2. Supercritical and Clean Technologies
9.8.3. Enzymatic Technology for the Production of New Food Ingredients
9.8.4. Biotechnological Production of New Food Ingredients

9.9. Plant-Based and Animal Origin New Food Ingredients 

9.9.1. R&D&I Development Trends in New Ingredients
9.9.2. Applications of Plant-Based Ingredients
9.9.3. Applications of Anima-Origin Ingredients

9.10. Research and Improvement of Labeling and Preservation Systems

9.10.1. Labeling Requirements
9.10.2. New Preservation Systems
9.10.3. Validation of Health Claims

Module 10. Development, Coordination and Execution of R+D+I Projects

10.1. Innovation and Competition in the International Field

10.1.1. Food Sector Analysis
10.1.2. Innovation in Processes, Products and Management
10.1.3. Regulatory Conditions for the Marketing of New Foods

10.2. The R&D System

10.2.1. Public Research and Private Research
10.2.2. Regional Plans and Local Business Support Plans
10.2.3. National R&D&I Plans
10.2.4. International Programs
10.2.5. Research Promotion Organisms

10.3. R+D+I Projects

10.3.1. R+D+I Support Programs
10.3.2. Types of Projects
10.3.3. Types of Funding
10.3.4. Evaluation, Monitoring and Control of the Project

10.4. Scientific and Technological Production

10.4.1. Publication, Dissemination and Diffusion of Research Results
10.4.2. Basic and Applied Research
10.4.3. Private Sources of Information

10.5. Technology Transfer

10.5.1. Protection of Industrial Property Patents
10.5.2. Regulatory Constraints on Transfers in the Food Sector
10.5.3. European Food Safety Authority (EFSA)
10.5.4. Food and Drug Administration (FDA)
10.5.5. National Organisms Example: Spanish Consumer Agency Food Safety and Nutrition (AESAN)

10.6. R+D+I Project Planning

10.6.1. Work Decomposition Scheme
10.6.2. Resource Allocation
10.6.3. Priority of Tasks
10.6.4. Gantt Diagram Method
10.6.5. Planning Systems and Method with Digital Support

10.7. R&D&I Project Development Documentation

10.7.1. Prior Studies
10.7.2. Delivery of Progress Reports
10.7.3. Development of the Project Report

10.8. Project Execution

10.8.1. Checklist
10.8.2. Submittals
10.8.3. Control of the Project Evolution

10.9. Submitting Projects and Validation

10.9.1. ISO Standard in Management of R+D+I Projects
10.9.2. Finalizing the Project Phase
10.9.3. Results and Viability Analysis

10.10. R&D&I Project Implementation

10.10.1. Purchase Management
10.10.2. Supplier Validation
10.10.3. Validation and Verification of the Project

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