The course is aimed at professionals in the food industry, and undergraduate or postgraduate students in science (Veterinary, Food Science and Technology, Biotechnology, etc.). It is also intended for FP technicians (dietetics, clinical laboratory, etc.). The course addresses the latest advances and trends in food technology and safety.

goals

• Acquire knowledge about technology and food safety.
• Know how to apply GMP and HACCP in the food industry.
• Become familiar with national and European legislation and regulations.
• Recognize the importance of technology and food safety in the development of healthy and safe foods.

Agenda

1. Microbial ecology of foods
2. Microbial alterations of foods
3. Diseases of microbial origin transmitted by
4. Biotechnological use of microorganisms in the production of food products
5. Genetically modified organisms
6. Bioconvation and biocontrol
7. Quality control. Classic analysis methods and rapid methods. Microbiological quality criterion
8. QUALITY GUARANTEE. Hazard analysis and critical control points (APPCC)
9. Food safety. Risk assessment. Labeling and traceability

The course is taught by a doctor in Microbiology with extensive teaching and research experience in food science and technology and human nutrition and dietetics. An accessible and enjoyable syllabus is offered for all levels of training.

If you want to know more details about the course you can send an email to Ana M. García (ana.garcia.ruiz@upm.es).