Thanks to this 100% online postgraduate diploma, you will be able to combine your work with an education that brings you closer to the latest developments in the field of food Organoleptics”

The use of certain raw materials, the choice of additives or simply determining the long-term flavor of a food is determined by the results obtained through organoleptic evaluation. An analysis that makes the difference between the products that manufacturers launch on the market and those that the
consumer finally chooses.

The human senses are key in this choice, so the knowledge of the professional nutritionists is essential to advise with their knowledge to companies in the sector or to establish the most attractive and healthy nutritional programs for their patients. A double aspect highly valued in recent years, which require a constant updating of knowledge. That is why TECH has designed this postgraduate diploma in Evaluation of the Organoleptic Quality of Foods, which will provide you with
the latest information in this field.

To do this, the specialists have the most attractive and innovative content on the latest techniques used in food microbiology, microbiological analysis of food, the technological importance of water in industrial processes or advances in management systems, control and quality of products. The video summaries, detailed videos, diagrams or complementary readings will help students to enter in a much more dynamic way in this study plan developed by specialists in the field.

TECH offers the professional an opportunity to study a flexible university program that can be accessed at any time of the day from a computer or tablet with an Internet connection. In addition, the Relearning system will allow you to advance through the content in a much more natural way and even reduce the long hours of study.

TECH offers you the most advanced and innovative knowledge on the detection of fraud and adulteration of food products”

This postgraduate diploma in Evaluation of the Organoleptic Quality of Foods 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 Food Technology
• 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

Delve whenever you want, from your computer, into the latest scientific evidence on the benefits of microorganisms in food”

The program’s teaching staff includes professionals from the 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 professionals 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 professionals must try to solve the different professional practice situations that are presented throughout the academic course. For this purpose, the students will be assisted by an innovative interactive video system created by renowned experts.

An academic option with which you can delve into the current methods used for quality control and food authenticity"

A 100% online qualification that will take you in just 6 months to be up to date on Evaluation of the Organoleptic Quality of Foods"

During the 6 months of this postgraduate diploma, the Nutrition professionals will receive the most relevant and current knowledge on the Evaluation of the Organoleptic Quality of Foods. This will allow them to be updated on the latest scientific evidence on the use of microorganisms in the field of food, the most recent technological processes used in the analysis of products or progress in quality control. In order to achieve these goals, they also have specialists in the field, who will solve any doubts that may arise about the syllabus.

With this university qualification you will be aware of the latest techniques used for the evaluation and processing of foodstuffs”

General Objectives

• Know the mechanisms of food preservation and know how to prevent microbial spoilage of food
• Know how to identify and differentiate the main elements causing foodborne pathologies: microorganisms, toxins, viruses and parasites
• Understand the basis and principles of the methods used for quality control and authenticity of foods
• Identify the most important elements of a microbiology laboratory

Specific Objectives

Module 1. Microbiology and Food Hygiene

• To know the main tranformative, pathogenic and beneficial microorganisms in food
• Establish the beneficial effects of microorganisms in the food field
• Identify and understand the most important elements of a microbiology laboratory
• Apply techniques for the detection of microorganisms in food

Module 2. Food Biochemistry and Chemical

• Know, understand and use the principles of chemical and biochemical reactions of foods in an appropriate professional context
• Identify and use the principles of food components and their physicochemical, nutritional, functional and sensory properties
• Acquire skills and abilities in food analysis
• Ability to identify the problems associated with different foods and their processing, the different technological processes together with the transformations that the products may undergo during these processes

Module 3. Analysis and Quality Control

• 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 apply quality control and traceability mechanisms in the food chain
• Design and develop experimental tests to evaluate food and food processes

Thanks to this postgraduate diploma you will be up to date with the latest studies on the incorporation of additives to improve food texture”