This Postgraduate certificate will allow you to contribute to the construction of plans for the prevention and control of Microbial Foodborne Diseases"

Food microbiology deals with the study of microorganisms that cause health problems to the body, so its field of study continues to be of great relevance to ensure the protection of public welfare. In addition, since these diseases are caused by the consumption of food in poor condition or with an incorrect handling process, the implementation of alternatives based on the knowledge offered by research in this area should be carried out by specialists.

With the above in mind, this Postgraduate certificateprogram is focused on students not only to gain profound knowledge related to the specificity of this field, but also to increase their professional skils, which will strengthen their strategic vision. In this way, students will acquire a complete perspective of the current demands and challenges of this sector. 

In addition, the study plan offers a wide range of knowledge related to Microbial Foodborne Diseases, including the main techniques used in microbiology, sterilization and asepsis, the different culture media and the preparation of samples for microscopic observation. The microbial alterations that occur in food, the factors that influence the alteration of microorganisms and the methods of preservation and control will also be analyzed. 

All of this is based on the innovative Relearning methodology, which allows this program to be taught 100% online, a benefit that will allow students to study from anywhere, have greater time flexibility and have access to multimedia resources 24 hours a day. In addition, they will enhance their skills and strengthen their problem-solving skills, since they will analyze practical cases that will place them in the simulation of a real environment.

If you want to stand out in your professional field, TECH will provide you with the best knowledge to be the best"

This Postgraduate certificate in Microbial Foodborne Diseases 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 Foodborne Microbial Diseases
• The graphic, schematic and eminently practical contents with which it is conceived gather scientific and practical information on those disciplines that are indispensable 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

Do you want to grow your career? This is the best opportunity to achieve it and become an expert in Foodborne Diseases"

The program’s teaching staff includes professionals from the field who contribute their work experience to this educational 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 education programmed to learn in real situations. 

This program is designed around Problem-Based Learning, whereby the professional must try to solve the different professional practice situations that arise during the course. For this purpose, students will be assisted by an innovative interactive video system created by renowned and experienced experts. 

From the comfort of your home and with the technological device of your choice, you will be able to expand your knowledge about Foodborne Diseases"

Salmonella is a disease that seriously affects elderly patients and with this program, you will be able to create strategies to help avoid this bacterium during food handling"

The best experts in Nutrition have structured the contents of the syllabus of this Postgraduate certificate program. Therefore, students will be able to acquire specialized and updated knowledge on how Microbial Diseases that can be transmitted by Food, in addition to knowing the factors that increase this situation and the proper way to avoid it. This, through the study of multimedia resources and the analysis of practical cases, will allow students to improve their professional skills.

Gain a deeper understanding of the most commonly used techniques to mitigate the risk of food contamination with this incredible study plan"

Module 1. Microbiology and Food Hygiene

1.1. Introduction to Food Microbiology

1.1.1. History of Food Microbiology
1.1.2. Microbial Diversity: Archaea and Bacteria
1.1.3. Phylogenetic Relationships Among Living Organisms
1.1.4. Microbial Classification and Nomenclature
1.1.5. Eukaryotic Microorganisms: Algae, Fungi and Protozoa
1.1.6. Virus

1.2. Introduction to Food Microbiology

1.2.1. Sterilization and Asepsis Methods
1.2.2. Culture Mediums: Liquid and Solid, Synthetic or Defined, Complex, Differential and Selective
1.2.3. Isolation of Pure Cultures
1.2.4. Microbial Growth in Discontinuous and Continuous Cultures
1.2.5. Influence of Environmental Factors on Growth
1.2.6. Optical Microscopy
1.2.7. Sample Preparation and Staining
1.2.8. Fluorescence Microscope 
1.2.9. Transmission and Scanning Electron Microscopy

1.3. Microbial Metabolism

1.3.1. Ways of Obtaining Energy
1.3.2. Phototrophic, Chemolithotrophic and Chemorganotrophic microorganisms.
1.3.3. Carbohydrate Catabolism
1.3.4. Degradation of Glucose to Pyruvate (Glycolysis, Pentose Phosphate Pathway and Entner-Doudoroff Pathway)
1.3.5. Lipid and Protein Catabolism
1.3.6. Fermentation
1.3.7. Types of Fermentation
1.3.8. Respiratory Metabolism: Aerobic Respiration and Anaerobic Respiration

1.4. Microbial Food Alterations

1.4.1. Microbial Ecology of Foods
1.4.2. Sources of Contamination of Vegetable Foods
1.4.3. Fecal Contamination and Cross Contamination
1.4.4. Factors Influencing Microbial Alteration
1.4.5. Microbial Metabolism in Food  
1.4.6. Alteration Control and Preservation Methods

1.5. Foodborne Diseases of Microbial Origin

1.5.1. Foodborne Infections: Transmission and Epidemiology
1.5.2. Salmonellosis
1.5.3. Typhoid and Paratyphoid Fever
1.5.4. Campylobacter Enteritis
1.5.5. Bacillary Dysentery
1.5.6. Diarrhea Caused by Virulent E. Coli Strains
1.5.7. Yersiniosis
1.5.8. Vibrio Infections

1.6. Diseases Caused by Foodborne Protozoa and Helminths

1.6.1. General Characteristics of Protozoa
1.6.2. Amoebic Dysentery
1.6.3. Giardiasis
1.6.4. Toxoplasmosis
1.6.5. Cryptosporidiosis
1.6.6. Microsporidiosis
1.6.7. Food-borne Helminths: Flatworms and Roundworms

1.7. Viruses, Prions and Other Foodborne Biohazards

1.7.1. General Properties of Viruses
1.7.2. Composition and Structure of the Virion: Capsid and Nucleic Acid
1.7.3. Virus Growth and Cultivation
1.7.4. Virus Life Cycle ( Lytic Cycle): Phases of Adsorption, Penetration, Gene Expression and Replication, and Release
1.7.5. Alternatives to the Lytic Cycle: Lysogeny in Bacteriophages, Latent Infections, Persistent Infections and Tumor Transformation in Animal Viruses
1.7.6. Viroids, Virusoids and Prions
1.7.7. Incidence of Foodborne Viruses
1.7.8. Characteristics of Foodborne Viruses
1.7.9. Hepatitis A
1.7.10. Rotavirus
1.7.11 Scombroid Poisoning

1.8. Microbiological Analysis of Food

1.8.1. Sampling and Sampling Techniques
1.8.2. Reference Values
1.8.3. Indicator Microorganisms
1.8.4. Microbiological Counts
1.8.5. Determination of Pathogenic Microorganisms
1.8.6. Rapid Detection Techniques in Food Microbiology
1.8.7. Molecular Techniques: Conventional PCR and Real-Time PCR
1.8.8. Immunological Techniques

1.9. Beneficial Microorganisms in Food

1.9.1. Food Fermentation: The Role of Microorganisms in the Production of Foodstuffs
1.9.2. Microorganisms as Food Supplements
1.9.3. Natural Preservatives
1.9.4. Biological Systems of Food Conservation
1.9.5. Probiotic Bacteria

1.10. Microbial Cell biological

1.10.1. General Characteristics of Eukaryotic and Prokaryotic Cells
1.10.2. The Prokaryotic Cell: Components Outside the Cell Wall: Glycocalyx and S-layer, Cell Wall, Plasma Membrane
1.10.3. Flagella, Bacterial Mobility and 

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