In this Hybrid professional master’s degree you will deal with real cases and problems that occur in the field of Veterinary Food Safety, to perfect your theoretical and practical skills"   

Veterinary Food Safety is a critical area in animal food production. The constant threat of food contamination and disease outbreaks represents significant risks that affect both public health and the reputation of the industry. In this context, the need for specialized professionals becomes essential. This program will provide students with the necessary tools and knowledge, avoiding negative consequences for public health and maintaining the integrity of the food industry. In addition, the hands-on material included in the program will enable professionals to identify, prevent, prevent and effectively manage the risks associated with the food industry.  

Throughout the curriculum of this Hybrid professional master’s degree, key aspects will be addressed, reinforcing the capacity of professionals in food safety management. The analysis of fundamentals, requirements, regulations and traceability tools in the food chain will be essential to ensure the quality and safety of products.   

Likewise, specialization in commercial platforms and IT tools will strengthen efficiency in process management. In addition, the formulation of processes to identify and ensure the safety of raw materials, processed foods and water quality will emphasize the importance of accountability in the production of safe food products.  

The methodology is distinguished by a theoretical-practical approach divided into two stages. During the first stage, which will be conducted in a 100% online format, participants will have access to the theoretical contents. Based on the Relearning method, the system will be focused on the repetition of key concepts to consolidate knowledge.  

In the second phase, the professional will continue their exhaustive update with a 3-week face-to-face and practical stay, during which they will test all the knowledge acquired. To this end, they will be under the personalized guidance of a tutor and specialists of the highest prestige.  

Make the most of this opportunity to surround yourself with expert professionals and learn from their work methodology"

This Hybrid professional master’s degree in Veterinary Food Safety contains the most complete and up-to-date scientific program on the market. The most important features include:

• Development of more than 100 case studies presented by professionals in the field of veterinary food safety and teachers with extensive experience in the sector
• Their graphic, schematic and practical contents provide essential information on those disciplines that are indispensable for professional practice
• Develop the relevant methodology for product conformity, taking into account the applicable requirements considered by the regulations and standards, to identify and define the responsibility of the different members of the food chain in terms of traceability, to specify the methods to evaluate the efficiency of a critical point and of the safety management plan, etc
• Comprehensive systematized action plans for food safety crises
• Analysis of the R&D&I system and the use of tools for planning, management, evaluation, protection of results and dissemination of food R&D&I
• Interactive learning system based on algorithms for decision making on the food safety situations posed 
• Practical guides on traceability control of food of animal origin 
• With a special emphasis on the development of the basics of good hygiene and traceability practices in the production of raw materials
• All of this will be complemented by 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
• Furthermore, you will be able to carry out a internship in one of the best companies

You will acquire skills through real cases and by solving complex situations in simulated learning environments” 

In this proposal for a Hybrid professional master’s degree, of a professionalizing nature and blended learning modality, the program is aimed at updating veterinary professionals who carry out their functions in the food industry sector, who require a high level of qualification. The contents are based on the latest scientific evidence, and oriented in a didactic way to integrate theoretical knowledge into veterinary practice, and the theoretical-practical elements will facilitate the updating of knowledge and allow decision making to improve the safety of the food chain.  

Thanks to multimedia content developed with the latest educational technology, professionals will enjoy a situated and contextual learning, i.e., a simulated environment that will provide immersive learning programmed to prepare professionals for real situations. This program is designed around Problem-Based Learning, whereby the physician must try to solve the different professional practice situations that arise during the course. For this purpose, the students will be assisted by an innovative interactive video system created by renowned and experienced experts. 

This Hybrid professional master’s degree allows you to expand your skills in simulated environments, which provide immersive learning programmed to specialize in real situations"

Get up to date through the Hybrid professional master’s degree in Veterinary Food Safety, in a practical way and adapted to your needs"

Throughout this curriculum, graduates will be immersed in an updated syllabus, where the latest methods in Food Safety will be addressed. Highlighting strategies for the digitization of protocols and documents related to the management of various processes of Food Quality and Safety. Through a practical and theoretical approach, students will acquire specialized knowledge that will allow them to face the emerging challenges in this field, taking advantage of the latest technologies. The structure of the program will guarantee a complete and updated training, guiding the participants towards the mastery of Food Safety in the Veterinary industry. 

You will have access to a curriculum designed by a reputable teaching staff, which will guarantee you exhaustive and rigorous learning” 

Module 1. Traceability of Raw Materials and Consumables 

1.1. Basic Principles of Food Safety 

1.1.1. Main 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 Animal Food Production 

1.3.1. Basic Aspects and Animal Welfare 
1.3.2. Breeding and Feeding 
1.3.3. Transport of Live Animals 
1.3.4. Animal Slaughter 

1.4. Primary Production of Animal Derivatives. Distribution of Raw Materials 

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

1.5. Primary Production of Plant-Based Foodstuffs 

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

1.6. Good Practices in Plant Production. Use of Phytosanitary Products 

1.6.1. Sources of Contamination of Vegetable Foods 
1.6.2. Transport of Raw Materials of Plant Origin and Risk Prevention 
1.6.3. Use of Phytosanitary Products 

1.7. Water in the Agri-Food Industry 

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

1.8. Audit and Certification of Primary Production 

1.8.1. Official Control Audit 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. Organic Agriculture and Livestock 

1.10. Food Industry and Environment 

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

Module 2. Analytical and Instrumental Techniques in Process and Product Quality Control 

2.1. Laboratory Types, Regulations and Standards 

2.1.1. Reference Laboratories 

2.1.1.1. European Reference Laboratory 
2.1.1.2. National Reference Laboratories 

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

2.1.3.1. General Requirements for Laboratory Competence 
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. PNCPA of the Agri-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 of Animal Feed Analysis 
2.3.2. Water Analysis Methods 

2.3.2.1. Analytical Requirements According to R.D. 140/2003 
2.3.2.2. Sampling Frequencies According to Type of Industry 

2.3.3. Methods of Analysis of Cereals 
2.3.4. Analysis methods for fertilizers, residues of phytosanitary and veterinary products 
2.3.5. Methods of Analysis of Food Products 
2.3.6. Methods of Analysis of Meat Products 
2.3.7. Fat Analysis Methods 
2.3.8. Methods of Analysis of Dairy Products 
2.3.9. Methods of Analysis of Wines, Juices and Musts 
2.3.10. Methods of Analysis of Fishery Products 

2.4. On-Site Analytical Techniques for Fresh Food Receiving, Processing and Finished Product 

2.4.1. In Food Handling 

2.4.1.1. Analysis of Environments and Surfaces 
2.4.1.2. Handler Analysis 
2.4.1.3. Equipment Analysis 

2.4.2. Analysis of Dresh Feed and Finished Product 

2.4.2.1. Product Data Sheets 
2.4.2.2. visual Inspection 
2.4.2.3. Color Charts 
2.4.2.4. Organoleptic Evaluation According to Food Type 

2.4.3. Basic Physicochemical Analysis 

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

2.5. Nutritional Analysis Techniques 

2.5.1. Protein Determination 
2.5.2. Determination of Carbohydrates 
2.5.3. Determination of Fats 
2.5.4. Ash Determination 

2.6. Microbiological and Physicochemical Food Analysis Techniques 

2.6.1. Preparation Techniques: Fundamentals, Instrumentation and Application in Food Processing 
2.6.2. Microbiological Analysis 

2.6.1.2. Handling and Treatment of Samples for Microbiological Analysis 

2.6.3. Basic Physicochemical Analysis 

2.6.3.1. Handling and Treatment of Samples for Physicochemical Analysis 

2.7. Instrumental Techniques in Food Analysis 

2.7.1. Characterization, Quality Indexes 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 Waste 
2.7.2.2. Heavy Metals 
2.7.2.3. Additives 

2.7.3. Analysis of Adulterant Substances in Foodstuffs 

2.7.3.1. Milk 
2.7.3.2. Wine 
2.7.3.3. Honey 

2.8. Analytical Techniques Used in GMOs and Novel Foods 

2.8.1. Concept 
2.8.2. Detection Techniques 

2.9. Emerging Analytical Techniques to Prevent Food Fraud 

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 Reporting 
2.10.1.2. Report to Customers and Suppliers 
2.10.1.3. Bromatological Expertise 

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

Module 3. Logistics and Batch Traceability 

3.1. Introduction to Traceability 

3.1.1. Background to the Traceability System 
3.1.2. Traceability Concept 
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. Mandatory Application of the Traceability System 
3.3.2. Objectives of the Traceability System 
3.3.3. Legal Responsibilities BORRAR 
3.3.4. Penalty Regime 

3.4. Implementation of the 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. Product Identification Tools 

3.5.1. Hand Tools 
3.5.2. Automated Tools 

3.5.1.1 EAN Bar Code 
3.5.1.2 RFID/// EPC 

3.5.3. Records 

3.5.3.1. Registration Identification of Raw Materials and other Materials 
3.5.3.2. Registration of Food Processing 
3.5.3.3. Final Product Identification Record 
3.5.3.4. Recording of the Results of Checks Performed 
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. Manage Customer Complaints 

3.7. Supply Chain 

3.7.1. Definition 
3.7.2. Supply Chain Steps 
3.7.3. Supply Chain Trends 

3.8. Logistics 

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

3.9. Modes and means of Transportation 

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

3.10. Food Product Logistics 

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. Standard 
4.1.2.5. Royal Decree 
4.1.2.6. Certifications 

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 Paper on 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 Food Safety Authority (EFSA) 

4.4. Spanish Food Legislation 

4.4.1. Skills 
4.4.2. Organizations 

4.5. Food Safety Management in the company 

4.5.1. Responsibilities 
4.5.2. Authorization 
4.5.3. Certifications 

4.6. Horizontal Food Legislation. Part 1 

4.6.1. General Hygiene Regulations 
4.6.2. Water for Public Consumption 
4.6.3. Official Control of Foodstuffs 

4.7. Horizontal Food Legislation. Part 2 

4.7.1. Storage, Preservation and Transportation 
4.7.2. Materials in Contact with Food 
4.7.3. Food Additives and Flavorings 
4.7.4. Contaminants in Food 

4.8. Horizontal Food Legislation. Products of Plant Origin 

4.8.1. Vegetables and By-Products 
4.8.2. Fruits and Derivatives 
4.8.3. Cereals 
4.8.4. LegumesL 
4.8.5. Edible Vegetable Oils 
4.8.6. Edible Fats 
4.8.7. Seasonings and Spices 

1.9. Horizontal Food Legislation. Products of Animals. Origin 

4.9.1. Meat and Meat Derivatives 
4.9.2. Fish Products 
4.9.3. Milk and Dairy Products 
4.9.4. Eggs and Egg Products 

4.10. Horizontal Food Legislation. Other Products

4.10.1. Stimulant Foods and Derivatives 
4.10.2. Beverages 
4.10.3. Prepared Dishes 

Module 5. Food Safety Management 

5.1. Food Safety Principles and Management 

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

5.2. Physical Dangers 

5.2.1. Concepts and Considerations on Physical Hazards in Foods 
5.2.2. Physical Hazard Control Methods 

5.3. Chemical Hazards 

5.3.1. Concepts and Considerations on Chemical Hazards in Foods 
5.3.2. Chemical Hazards Naturally Occurring in Food 
5.3.3. Hazards Associated with Chemicals Intentionally Added to Foods 
5.3.4. Incidentally or Unintentionally Added Chemical Hazards 
5.3.5. Chemical Hazard 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 Foods 
5.4.2. Microbial Hazards 
5.4.3. Non-Microbial Biological Hazards 
5.4.4. Biological Hazard Control Methods 

5.5. Good Manufacturing Practices Program (GMP) 

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

5.6. Standard Operating Procedure for Sanitation (SSOP) 

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

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

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

5.8. The 7 Steps of Hazard and Critical Control Point (HACCP) Plan Implementation 

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

5.9 Evaluation of the Efficiency of the Hazard and Critical Control Point Plan (HACCP) System

5.9.1. Evaluation of the Efficiency of a CCP 
5.9.2. Overall Evaluation of the Efficiency of the HACCP Plan 
5.9.3. Use and Management of Records 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. Vulnerability Assessment and Critical Control Points (VACCP) Plan 
5.10.2. TACCP or Threat Assessment Critical Control Points (Threat Assessment Critical Control Points) 
5.10.3. HARPC or Hazard Analysis & Risk-Based Preventive Controls (HARPC) 

Module 6. Food Safety Certifications for the Food Industry 

6.1. Principles of Certification 

6.1.1. The Certification Concept 
6.1.2. The Certifying Agencies 
6.1.3. General Outline 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 Practice Certifications 

6.2.1. Good Manufacturing Practice (GMP) certification 
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 (GxP) 

6.3. ISO 17025 Certification 

6.3.1. The ISO Standards Scheme 
6.3.2. ISO 17025 System Overview 
6.3.3. ISO 17025 Certification 
6.3.4. CThe Role of ISO 17025 Certification in Food Safety Management 

6.4. ISO 22000 Certification 

6.4.1. Background 
6.4.2. Structure of the ISO 22000 Standard 
6.4.3. Scope of ISO 22000 Certification 

6.5.  GFSI Initiative and the Global GAP and Global Markets Program 

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

6.6.  SQF Certification (Safe Quality Food) 

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

6.7.  BRC Certification (British Retail Consortium) 

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

6.8.  IFS Certification 

6.8.1. IFS Program Structure 
6.8.2. Scope of IFS Certification 
6.8.3. Relation between IFS and Other Certification 

6.9. Food Safety System Certification 22000 (FSSC 22000) 

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

6.10. Food Defense Programs 

6.10.1. The Concept of Food Defense 
6.10.2. Scope of a Food Defense Program 
6.10.3. Tools and Programs for Implementing a Food Defense Program 

Module 7. Digitization of the Quality Management System 

7.1 Quality Standards and Risk Analysis in the Food Industry 

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

7.2. The "Age of Digitization" and Its Influence on Global Food Safety Systems 

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

7.3. Commercial Software for Food Safety Management 

7.3.1. Use of Smart Devices 
7.3.2. Business Software for Specific Management Processes 

7.4. Establishment of 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 Hazards and Critical Control Points of the HACCP program 
7.4.3. Stage 3. Execution of the Plan 
7.4.4. Stage 4. HACCP Verification and Maintenance 

7.5. Digitization of Pre-requisite Programs (PPR) in the Food Industry - From Traditional to Digital Systems 

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. Operational 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 SOP Documentation 

7.7. Protocols for Document Management and Communication Between Departments 

7.7.1. Traceability Document Management 

7.7.1.1. Procurement Protocols 
7.7.1.2. Traceability of Raw Material Receipt Protocols 
7.7.1.3. Traceability of Warehouse Protocols 
7.7.1.4. Process Area Protocols 
7.7.1.5. Traceability of Hygiene Protocols 
7.7.1.6. Product Quality Protocols 

7.7.2. Implementation of Alternative Communication Channels 

7.7.2.1. Use of Storage Clouds and Restricted Access Folders 
7.7.2.2. Coding of Documents for Data Protection 

7.8. Digital Documentation and Protocols for Audits and Onspections 

7.8.1. Management of Internal Audits 
7.8.2. Record of Corrective Actions 
7.8.3. Application of the "Deming cycle 
7.8.4. Management of Continuous Improvement Programs 

7.9. Strategies for Proper Risk Communication 

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

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 Defense 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. Review of Historical Records and Trends 
8.2.3. Customer Complaints 
8.2.4. Detection of Internal Incidents 

8.3. Monitoring, Validation and Verification of Control Points 

8.3.1. Surveillance or Monitoring Techniques 
8.3.2. Validation of Controls 
8.3.3. Efficiency Verification 

8.4. Validation of Processes and Methods 

8.4.1. Documentary Support 
8.4.2. Validation of Analytical Techniques 
8.4.3. Validation Sampling Plan 
8.4.4. Method Bias and Accuracy 
8.4.5. Determining Uncertainty 

8.5. Validation Methods 

8.5.1. Method Validation Stages 
8.5.2. Types of Validation Processes, Approaches 
8.5.3. Validation Reports, Summary of Data Obtained 

8.6. Incident and Deviation Management 

8.6.1. Formation of the Work Team 
8.6.2. Description of the Problem 
8.6.3. Root Cause Determination 
8.6.4. Corrective and Preventive Actions 
8.6.5. Efficiency Verification 

8.7. Root Cause Analysis and Its Methods 

8.7.1. Cause Analysis: Qualitative Methods 

8.7.1.1. Tree Causes Root 
8.7.1.2. Why 
8.7.1.3. Cause Effect 
8.7.1.4. Ishikawa Diagram 

8.7.2. Cause Analysis: Quantitative Methods 

8.7.2.1. Data Collection Data Model 
8.7.2.2. Pareto Chart 
8.7.2.3. Scatter Plots 
8.7.2.4. Histograms 

8.8. Claims Management 

8.8.1. Claim Data Collection 
8.8.2. Investigation and Action 
8.8.3. Preparation of Technical Report 
8.8.4. Claims Trend Analysis 

8.9. Internal Audits of the Self-Control System 

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

8.10. Execution of Internal Audits 

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

Module 9. R&D&I of Novel Foods and Ingredients I+D+i 

9.1. New Trends in Food Product Processing 

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

9.2. Technologies and Tools for Isolation, Enrichment, and Purification of Functional Ingredients from Different Starting Materials 

9.2.1. Chemical Properties 
9.2.2. Sensory Properties 

9.3. Procedures and Equipment for the Incorporation of Functional Ingredients into the Base Feed 

9.3.1. Formulation of Functional Foods According to Their Chemical and Sensory Properties, Caloric Value, etc
9.3.2. Stabilization of Bioactive Ingredients from Formulation 
9.3.3. Dosage 

9.4. Gastronomy Research 

9.4.1. Texture
9.4.2. Viscosity and Flavor. Thickeners Used in Nouvelle Cuisine 
9.4.3. Gelling Agents 
9.4.4. Emulsions 

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

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

9.6. Specific Formulation of Bioactive Compounds 

9.6.1. Flavonoid Transformation 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 Antioxidant Stability in Functional Food Design 

9.7. Design of Low-Sugar and Low-Fat Products 

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 to Obtain Food Ingredients with Industrial Application: Micronization and Microencapsulation Technologies 
9.8.2. Supercritical and Clean Technologies 
9.8.3. Enzymatic Technology for the Production of Novel Food Ingredients 
9.8.4. Biotechnological Production of Novel Food Ingredients 

9.9. New Food Ingredients of Plant and Animal Origin 

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

9.10. Research and Improvement of Labeling and Preservation Systems 

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

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

10.1. Innovation and Competitiveness in the Food Industry 

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

10.2. The R&D System 

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

10.3. R+D+I Projects 

10.3.1. R&D&I Aid Programs 
10.3.2. Types of Projects 
10.3.3. Types of Financing 
10.3.4. Project Evaluation, Monitoring and Control 

10.4. Scientific and Technological Production 

10.4.1. Publication, Dissemination and Diffusion of Research Results 
10.4.2. Basic Research/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 Organizations. Example: Spanish Agency for Food Safety and Nutrition (AESAN) 

10.6. Planning of R&D&I Projects 

10.6.1. Work Decomposition Scheme 
10.6.2. Resource Allocation 
10.6.3. Priority of Tasks 
10.6.4. Gantt Chart Method 
10.6.5. Digitally Supported Planning Methods and Systems 

10.7. Documentary Development of R&D&I Projects 

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. Deliverables 
10.8.3. Project Progress Control 

10.9. Project Delivery and Validation 

10.9.1. ISO Standards for the Management of R&D&I Projects 
10.9.2. Completion of the Project Phase 
10.9.3. Analysis of Results and Feasibility 

10.10. Implementation of R&D&I Projects Developed by the Company 

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

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