Do not miss this great opportunity and become a nutritionist capable of executing quality and food safety projects with this TECH Postgraduate certificate”

The program in Project Execution in Food Quality and Safety at TECH Global University is the most complete academic program available today on account of its focus on comprehensive food safety management. 

Food legislation is a highly relevant aspect prior to the commercialization of any product derived from the food industry. Therefore, the program offers students a broad body of knowledge of current regulations in food quality and safety, both national and international. Throughout the training, students will be introduced to legal instruments required to legislate in the food industry, applicable to both natural and processed products. 

As a result, they will gain in-depth knowledge of Food Legislation and the applicable standardization in food matters, including the legislative structure, so as to apply and advise in different companies in the industry. 

This Postgraduate certificate also covers R&D project development and implementation in the food industry. It defines the economic support systems used in projects, legal constraints and, especially, operational methodology in terms of planning, resource availability, control and monitoring. 

The adaptation to project work in the food environment is of great importance to carry out innovation, the development of new products or the improvement of food safety conditions and the use of food products and ingredients used. 

This Postgraduate certificate is taught by university professors and professionals from various disciplines in primary production, the use of analytical and instrumental techniques for quality control, the prevention of accidental and intentional contamination and fraud, food safety/food integrity and traceability (food defence and food fraud/food authenticity). They are experts in food legislation and regulations on quality and safety, validation of methodologies and processes, digitalization of quality management, new foods research and development and, finally, coordinating and executing R&D&I projects.  

This is a perfect opportunity to advance your career and establish yourself as a prestigious nutritionist”

This Postgraduate certificate in R&D&I Project Execution in Food Quality and Safety contains the most complete and up-to-date scientific program on the market. The most important features include:

• Case studies presented by experts in food safety in the area of nutrition
• 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
• The latest news on R&D&I Project Execution in Food Quality and Safety
• Practical exercises where self-assessment can be used to improve learning
• Its special emphasis on innovative methodologies in R&D&I Project Execution in Food Quality and Safety
• 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

This Postgraduate certificate is the best investment you can make when selecting a refresher program to update your knowledge of R&D&I Project Execution in Food Quality and Safety”

The teaching staff includes professionals who belong to the area of food safety in the area of nutrition, and who bring to this training program the experience of their work, as well as recognized 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 specialization 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 throughout the program. To that end, professionals will be assisted by a novel interactive video system created by recognized and extensively experienced experts in R&D&I Project Execution in Food Quality and Safety.  

This program comes with the best educational material, providing you with a contextual approach that will facilitate your learning"

This 100% online program will allow you to combine your studies with your professional work while increasing your knowledge in this field"

The content structure has been designed by the best professionals in the sector, with extensive experience and recognized prestige in the profession, backed by the volume of cases reviewed, studied and diagnosed, and with extensive knowledge of new technologies applied to food safety.

We have the most complete and up-to-date academic program in the market. We strive for excellence and for you to achieve it too" 

Module 1. Food Legislation and Quality and Safety Regulations

1.1. Introduction
1.2. International Food Legislation. International Organizations

1.2.1. Food and Agriculture Organization of the United Nations (FAO)
1.2.2. World Health Organisation (WHO)
1.2.3. Codex Alimentarius Commission
1.2.4. World Trade Organization

1.3. European Food Legislation

1.3.1. European Food Legislation
1.3.2. White Paper on Food Safety
1.3.3. Principles of Food Legislation
1.3.4. General Requirements of Food Legislation
1.3.5. Procedures
1.3.6. European Food Safety Authority (EFSA)

1.4. Food Safety Management in the company

1.4.1. Responsibilities
1.4.2. Authorization
1.4.3. Certifications

1.5. Horizontal Food Legislation Part 1

1.5.1. General Hygiene Regulations
1.5.2. Water for Public Consumption
1.5.3. Official Control of Foodstuffs

1.6. Horizontal Food Legislation Part 2

1.6.1. Storage, Preservation and Transportation
1.6.2. Materials in Contact with Food
1.6.3. Food Additives and Flavorings
1.6.4. Contaminants in Food

1.7. Vertical Food Legislation: Products of Plant Origin

1.7.1. Vegetables and By-Products
1.7.2. Fruits and Derivatives
1.7.3. Cereals
1.7.4. Legumes
1.7.5. Edible Vegetable Oils
1.7.6. Edible Fats
1.7.7. Seasonings and Spices

1.8. Vertical Food Legislation: Animal Products

1.8.1. Meat and Meat Derivatives
1.8.2. Fish Products
1.8.3. Milk and Dairy Products
1.8.4. Eggs and Egg Products

1.9. Vertical Food Legislation: Other Products

1.9.1. Stimulant Foods and Derivatives
1.9.2. Beverages
1.9.3. Prepared Dishes

Module 2. Development, Coordination and Execution of R&D&I Projects

2.1. Innovation and Competitiveness in the Food Industry

2.1.1. Analysis of the Food Sector
2.1.2. Innovation in Processes, Products and Management
2.1.3. Regulatory Conditions for the Marketing of Novel Foods

2.2. The R&D System

2.2.1. Public Investigation and Private Investigation
2.2.2. Regional and Local Business Support Plans
2.2.3. National R&D&I Plans
2.2.4. International Programs
2.2.5. Research Promotion Agencies

2.3. R+D+I Projects

2.3.1. R&D&I Aid Programs
2.3.2. Types of Projects
2.3.3. Types of Financing
2.3.4. Project Evaluation, Monitoring and Control

2.4. Scientific and Technological Production

2.4.1. Publication, Dissemination and Diffusion of Research Results
2.4.2. Basic Research/Applied Research
2.4.3. Private Sources of Information

2.5. Technology Transfer

2.5.1. Protection of Industrial Property. Patents
2.5.2. Regulatory Constraints on Transfers in the Food Sector
2.5.3. European Food Safety Authority (EFSA)
2.5.4. Food and Drug Administration (FDA)
2.5.5. National Organizations. Example: Spanish Agency for Food Safety and Nutrition (AESAN)

2.6. Planning of R&D&I Projects

2.6.1. Work Decomposition Scheme
2.6.2. Resource Allocation
2.6.3. Priority of Tasks
2.6.4. Gantt Chart Method
2.6.5. Digitally Supported Planning Methods and Systems

2.7. Documentary Development of R&D&I Projects

2.7.1. Prior Studies
2.7.2. Delivery of Progress Reports
2.7.3. Development of the Project Report

2.8. Project Execution

2.8.1. Checklist
2.8.2. Deliverables
2.8.3. Project Progress Control

2.9. Project Delivery and Validation

2.9.1. ISO Standards for the Management of R&D&I Projects
2.9.2. Completion of the Project Phase
2.9.3. Analysis of Results and Feasibility

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

2.10.1. Purchase Management
2.10.2. Supplier Validation
2.10.3. Project Validation and Verification

This program will allow you to advance in your career comfortably"