This is the best Postgraduate certificate program in Bromatology and the only one that will help you propel your professional career to the fulfillment of your goals"

Nowadays, the study of food and its chemical composition has become an important science because it allows to know the nutritional value and the influence that food processing generates in its characteristics. In addition, this area also manages to address issues related to environmental sustainability during the food production process and the application of new technologies in the processing of the products of this industry. 

The program of the Postgraduate certificate in Food Bromatology is broad and includes important aspects such as the nutritional needs of the organism and the foods that can supply them. In addition, the student will achieve an advanced knowledge of the correct way to carry out an evaluation of bromatological elements, through the mastery of elements of nutritional value.   

In addition, the participants of this degree will learn the set of concepts that determine the composition of animal and vegetable products, especially dairy, meat, vegetables and fruits. In this way, the student will be able to build health promotion activities that integrate the benefits of each food according to its type. 

And all of this, thanks to the innovative Relearning methodology, which allows students to learn 100% online, making their schedules more flexible and allowing them to access the multimedia resources available 24 hours a day from any device connected to the Internet. In addition, your problem-solving skills will be strengthened, since you will analyze practical cases that will place you in simulations of real scenarios. 

Thanks to this program, you will be the best in your field and elevate your career to a higher level" 

This Postgraduate certificate in Food Bromatology 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 Bromatology
• 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 the self-assessment process can be carried out 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

TECH allows you to learn at your own pace and without the need to submit to rigid study schedules" 

The program’s teaching staff includes professionals from the sector who contribute their work experience to this training 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.   

Deepen your understanding of nutrient analysis and food characteristics from the comfort of your own home"

Gain an understanding of the nutritional value of foods such as milk and meat, in order to determine the best portions of these foods within a diet"

The contents that are part of the syllabus of this Postgraduate certificate have been developed by leading experts in Nutrition. In this way, students will be able to acquire the technical concepts that encompass the study of Bromatology, allowing them to build a broader vision of this field. This, through multimedia resources and case studies, will allow students to improve their professional skills in this field. 

A Postgraduate certificate that will allow you to know in depth the components and characteristics of each type of food"

Module 1. Bromatology 

1.1. Introduction to bromatology

1.1.1. Fields of action in bromatology. Evaluation in bromatology and information sources 
1.1.2. Historical Background 

1.1.2.1. Concept of food, nutrient and anti-nutritional substance  
1.1.2.2. Food and Nutrition 

1.1.3. Nutrients and Food. Types of Nutrients 

1.1.3.1. Nutritional needs of the human organism 
1.1.3.2. Food Classification 
1.1.3.4. Functional food 

1.2. Meat and Meat Derivatives 

1.2.1. The concept of meat Chemical composition and quality characteristics 

1.2.1.1. Nutritional value of meat 
1.2.1.2. Defects and alterations of the meat. Game meats  

1.2.2. Carcasses, meat parts, by-products and offal 

1.2.2.1. Channel: quality characteristics, classification 
1.2.2.2. Meat pieces: characteristics, commercial value. Adulterations 
1.2.2.3. Offal and by-products 

1.2.3. Meats preserved by cold. Chilled and frozen meat 

1.2.3.1. Minced meat. Business Presentations 
1.2.3.2. Influence of the preservation method on the characteristics of cold preserved meats

1.2.4. Meat products: raw fresh and raw marinated meat products 

1.2.4.1. Classification and ingredients 

1.2.5. Raw and cured sausages and salted meats 

1.2.5.1. Chemical composition and nutritional value. Alterations and defects 

1.2.6. Heat-treated meat products and other meat by-products 

1.2.6.1. Chemical composition and nutritional value. Alterations and defects 

1.3. Fish and fish by-products 

1.3.1. Classification and definition of fish 

1.3.1.1. Structure of fish muscle. Chemical composition and nutritional value 
1.3.1.2. Alterations, defects: estimation of degree of freshness 
1.3.1.3. Fish adulteration and fraud 

1.3.2. Classification and definition of crustaceans and mollusks 

1.3.2.1. Chemical composition and nutritional value 
1.3.2.2. Estimation of the degree of freshness 
1.3.2.3. Seafood alterations and adulterations 

1.3.3. Processed fish, crustaceans and mollusks products 

1.3.3.1. Refrigeration and freezing. Drying. Salting and maturation  
1.3.3.2. Smoking Marinated, pickled and pickling  
1.3.3.3. Canned fish products. Fish paste. Fish sauce 

1.3.4. Influence of processing on the composition and characteristics of derived products

1.4. Milk and Derivatives 

1.4.1. Milk Concept and Classification  

1.4.1.1. Physical-Chemical Features. Comparative study of the composition of different drinking milks
1.4.1.2. Nutritional value. Alterations and adulterations 

1.4.2. Classification of drinking milks 

1.4.2.1. Pasteurized, sterilized, UHT, and concentrated milks 
1.4.2.2. Influence of processing on its composition and characteristics
1.4.2.3. Alterations and defects. Modified milks  

1.4.3. Definition and Classification 

1.4.3.1. Types of fermented milks: fermented milks with yeast, with lactic bacteria and molds, with thermophilic lactic bacteria
1.4.3.2. Probiotic dairy products. Chemical composition and nutritional value 
1.4.3.3. Alterations and defects 

1.4.4. Cheeses Chemical composition and nutritional value 

1.4.4.1. Cottage cheese and cheese substitutes 
1.4.4.2. Alterations and defects 

1.4.5. Cream and butter 

1.4.5.1. Cream: definition, classification, chemical composition and nutritional value 
1.4.5.2. Butter: definition, classification, chemical composition and nutritional value
1.4.5.3. Alterations and defects 

1.4.6. Ice cream and dairy desserts   

1.4.6.1. Ice cream: definition, classification, production, chemical composition and nutritional value, ice creams
1.4.6.2. Dairy desserts

1.5. Eggs, egg products and fats of animal origin 

1.5.1.  Eggs and egg products 

1.5.1.1. Definition and Classification. Structure. Chemical Composition 
1.5.1.2. Nutritional value. Quality Parameters 

1.5.2. Edible fats and oils 

1.5.2.1. Definition and classification: of animal and vegetable origin 
1.5.2.2. Methods of production and extraction 
1.5.2.3. Chemical composition and nutritional value. Quality Control

1.6. Cereals and Derivatives 

1.6.1. Classification and definition of cereals 

1.6.1.1. Morphological and structural characteristics  

1.6.2.  Cereal by-products: flour, semolina and semolina  

1.6.2.1. Nutritional value of flours    

1.6.3. Processed grains and bread 

1.6.3.1. Bread: definition, types of bread and suitability of bread flour  
1.6.3.2. Composition and nutritional value 
1.6.3.3. Alterations and defects 

1.6.4. Pasta. Concept and Classification 

1.6.4.1. General characteristics of pasta: chemical composition and nutritional value of pasta 
1.6.4.2. Alterations and defects 

1.6.5. Common wheat products 

1.6.5.1. Concept and Classification  
1.6.5.2. Chemical composition and nutritional value 

1.7. Legumes and vegetables 

1.7.1. Legumes and by-products. Definition. Classification Structural features 

1.7.1.1. Chemical composition and nutritional value 
1.7.1.2. Analytical Determinations 

1.7.2. Vegetables: definition and classification. Structural features 

1.7.2.1. Chemical composition and nutritional value 

1.7.3. Tubers and derivatives: definition and classification. Features structural 

1.7.3.1. Chemical composition and nutritional value 

1.7.4. Vegetable by-products: frozen, dehydrated, concentrated, ground and sterilized products 

1.7.4.1. Composition and nutritional value 

1.7.5. Definition and classification of mushrooms 

1.7.5.1. Chemical composition and nutritional value 
1.7.5.2. Alterations and defects 

1.8. Fruits and Derivatives 

1.8.1. Fruits and definition. Structural features 

1.8.1.1. Classification and categorization. Chemical composition and nutritional value 
1.8.1.2. Fruit alterations 

1.8.2. Fruit derivatives: concentrated, frozen, dried, juices, jams, jellies, jams, compotes and candied fruits 

1.8.2.1. Composition and nutritional value 
1.8.2.3. Analytical determinations of fruits and derivatives 

1.8.3. Dried fruits and derivatives: concept and classification 

1.8.3.1. Composition and nutritional value  
1.8.3.2. Alterations and defects 

1.9. Water and beverages 

1.9.1. Water and ice. Concept: Classification. Bottled drinking water. Ice 

1.9.1.1. Physical-chemical and sensory characteristics of drinking waters 

1.9.2. Soft drinks: concepts and types. Characteristics and composition 

1.9.2.1. Processing technology 
1.9.2.2. Sports, fortified and nutraceutical beverages   

1.9.3. Fermented beverages 

1.9.3.1. Beer: definition, types, raw materials, chemical composition and nutritional value 
1.9.3.2. Defects and alterations 
1.9.3.3. Wine, cider and other fermented beverages: definition and types  
1.9.3.4. chemical composition and nutritional value
1.9.3.5. Defects and alterations

1.9.4. Spirits. Concept and types of distilled beveragesRaw materials

1.9.4.1. Composition of distilled beverages

1.10. New Food 

1.10.1. Introduction and general characteristics 
1.10.2. Processing techniques 
1.10.3. Examples: functional foods, transgenic foods, ultra-processed foods and novel foods and novel food  

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