Technology food and quality control

Core Courses

 Food microbiology: Understand the microorganisms that affect food, both beneficial (fermentation) and pathogenic (contamination). Essential to ensure food safety and product quality.

2. Food chemistry: Studies the chemical composition of foods and the reactions that occur during their processing and storage. This helps to develop new products and improve existing processes.

3. industrial agro foods Technology(1): Covers food processing processes. Understanding this technology is crucial to optimizing production, ensuring quality, and meeting health standards.

4. Food Toxicology: Analyses for toxic substances and contaminants in food. Understanding their impact on health ensures consumer safety and regulates industry practices.

5.        Analytical Techniques: Teaches scientific methods to analyze food quality, detect contaminants and assess safety. These skills are required to work in quality control laboratories.

6. Industrial agro foods Technology 2: Deepening Food Technology Knowledge. This module focuses on more advanced aspects and new innovations in the field of agri-food industries.

Advanced Topics

1- Food Hygiene and Safety: This module is essential for understanding the principles and practices that ensure safe food. It covers topics such as:

• Prevention of biological, chemical and physical contamination.

• The implementation of food safety management systems (such as HACCP).

• Current health regulations.

With this knowledge, professionals can better protect consumers, reduce the risk of food poisoning, and maintain high quality standards in food industries.

2.Applied statistics: This module is vital in the analysis of food-related data. It allows:

Understand and apply statistical methodologies to assess product quality, interpret safety and food quality assessment results. And help with evidence-based decision making.

3.Quality, Hygiene and HACCP: This module focuses on food quality assurance, hygiene standards, and management systems such as HACCP:

• Learn to identify hazards at each stage of the food chain.

• Implements procedures to minimize the risk of contamination.

• Ensures compliance with food safety regulations.

4.Human Nutrition: This module explores nutritional needs, food groups and the impact of food choices on health:

• Helps to understand the importance of nutrition in disease prevention.

• Contributes to the development of food products that meet consumers’ dietary needs.

• Educates on communicating nutritional advice to the public.

5.Food Process Engineering: Focuses on food processing techniques and food systems engineering:

• Studies manufacturing, preservation and processing processes.

• Embodies the application of scientific knowledge to optimize processing effects on food quality and safety.

• Prepares to solve technical problems in the food industry.

6.Conditionally, packaging and labelling: This module covers the practical aspects of food packaging:

• Covers types of packaging, their functionality (protection, preservation), and labelling regulations.

• Evaluates the impact of packaging on consumer perception and marketing.

• Helps to understand innovations in sustainable and eco-responsible packaging.

7.Additives, food contaminants: Study of substances added to foods and contaminants:

• Provides an understanding of the reasons for using additives (shelf life, flavour, colour) and the regulations surrounding them.

• Examines the effects of contaminants on health and food safety.

• Contributes to the formulation of safe products and in accordance with current legislation.