With this 100% online and flexible postgraduate certificate you will be able to keep up to date with the latest developments in Functional Food Design”

Dairy products enriched with vitamins, minerals, omega-3 or probiotics that seek to generate positive effects on the intestinal flora are some of the functional foods that can be found more frequently on the market today. The scientific evidence supporting the benefits of these components has gained the support not only of the food industry, but also of consumers themselves, who are increasingly demanding products that generate health benefits.

In this sense, the sector, in coordination with other disciplines, promotes the design of this type of food, which is already part of people's daily diet. A global trend, which has been growing since the 1980s and is booming today. For this reason, TECH has decided to create this postgraduate certificate in Functional Food Design, aimed primarily at nutrition professionals seeking to update their knowledge in this field.

Thus, this institution offers a program where, in just 6 months, the specialist will be able to deepen in the innovations made from food technology or in the nutritional adaptation to people suffering from heart disease, digestive system or suffer from food consumption disorders. In addition, video summaries of each topic, in-depth videos or case study simulations will bring you closer to the most appropriate diet for pregnant women, infants or adolescents.

In this way, this academic institution offers the professional the option of pursuing a university degree conveniently, whenever and wherever he/she wishes. All you need is an electronic device (computer, tablet or cell phone) with an internet connection to access the content hosted on the virtual platform at any time. Likewise, the Relearning system will allow you to reduce the long hours of study so frequent in other methodologies. It is also an ideal academic option for those who wish to combine their professional and personal responsibilities with a postgraduate certificate.

A postgraduate certificate, whose didactic material will allow you to delve into the latest culinary techniques”

This postgraduate certificate in Functional Food Design 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
• 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

The case studies in this program will bring you closer to the relevance of heat treatment calculations in the canning industry”

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 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.   

Thanks to this postgraduate certificate you will be up to date in Food Science and Technology”

An academic option that will guide you for 6 months through the progress in food design and its daily use in pregnant women, infants or adolescents”

The nutrition professional who immerses himself in this university degree will easily deepen through the library of multimedia resources in the design of nutritional plans according to the characteristics of each person and through the use of the latest functional products. This will allow you to keep abreast of current trends in this field, as well as the latest developments in the technology used by the food industry.

You have 450 hours of innovative and current knowledge on Functional Food Design”

General Objectives

• Ability to know, understand and control processes in the agri-food industry. Modeling and optimization of food processes
• Develop menu planning for groups and design and interpret food surveys
• Manage and propose collective catering services and propose food programs suitable for different groups, ensuring the quality and food safety of the food managed and providing adequate training to the personnel involved
• Establish culinary treatments that guarantee an acceptable standards of quality  for cooked dishes
• Establish working and food handling conditions in the preparation of cooked dishes

Specific Objectives 

Module 1. Food technology

• Know, understand and use the principles of the basic fundamentals and technological processes suitable for the production, packaging and preservation of foodstuffs
• Evaluate the impact of processing on food properties
• Determine the suitability of technological advances for food and process innovation in the food industry
• Ability to know, understand and use the facilities of agri-food industries, their equipment and auxiliary machinery of the agri-food industry

Module 2. Nutrition and dietetics

• Innovate and design new processes and products that meet market needs in different aspects such as assessing the degree of acceptability of such products, establishing their production costs and environmental risks
• Ability to intervene in health promotion activities, at the individual and collective level, contributing to the nutritional education of the population
• 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
• Calculate and establish healthy dietary guidelines to assess the nutritional status of individuals and groups

Module 3. Food technology 

• Build background knowledge for the study of specific food production technologies
• Establish the influence of processing systems on the design of manufacturing industries
• Analyze factors influencing efficiency in food production
• Know the basic aspects of specific food processing technologies according to the initial raw material and the resulting product

A postgraduate certificate that will allow you to comfortably learn about the technologies used in food processing from your Tablet or cell phone”