The course is aimed mainly at graduates or graduates related to health or life sciences (graduates in Medicine, Pharmacy, Biology, Engineering, etc.), and also professionals related to the pharmaceutical or food industry, or the sector catering (managers and heads of schools, catering, etc.).
If you are interested in this training and want to know all the details about its content and operation, you can do so by sending an email to the course coordinators (Ana Mª García, Diego A. Moreno)
The classic concept of nutrition is currently being replaced by a new concept in which food must not only meet nutritional needs but also promote health and well-being and reduce the risk of disease. To offer society these new demands, it is essential to know the latest advances and trends in food technology and food safety.
The student must be able to acquire the basic notions of food technology for the development of new food products, as well as the necessary knowledge to help prevent, control and reduce the risk of contamination, in this case biotic, in the course of food production and processing, by identifying critical control points, from the reception of raw materials, to the place of sale, and to their consumption.
The Course program consists of nine Didactic Units grouped into three modules. Negative interactions between microorganisms and food are explained in Module I, while positive interactions are covered in Module II. Module III is applied to food quality and safety.
Module I: Microorganisms and Food: Negative Interactions
1. Microbial ecology of food.
2. Microbial alterations in food.
3. Foodborne diseases of microbial origin.
Module II: Microorganisms and Food: Positive Interactions
4. Biotechnological use of microorganisms in the production of food products.
5. Genetically modified organisms.
Module III: Quality control and guarantee; food safety
7. Quality control. Classic analysis methods and rapid methods. Microbiological quality criteria.
8. Quality assurance. Hazard analysis and critical control points (HACCP).
9. Food safety. Risks evaluation. Labeling and traceability.
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