Master's Degree in Quality, Hygiene and Food Safety
IMF Smart Education
Key Information
Campus location
Online Spain
Languages
Spanish
Study format
Distance Learning
Duration
24 months
Pace
Full time
Tuition fees
EUR 850 / per year *
Application deadline
Request info
Earliest start date
Sep 2024
* Base Price: €8,500
Scholarships
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Introduction
The Agri-food sector offers great job opportunities, as it is one of the growth engines that contributes to the wealth and development of the Spanish economy.
A Master's Degree in Food Quality and Safety professionalizes and specializes graduates, offering them a wide range of professional opportunities in this highly diverse sector.
The main mission of the agri-food industry is to supply the population with safe and quality food, therefore guaranteeing food safety and improving nutrition, promoting healthy lifestyle habits and sustainable production and consumption are the main objectives. of the activity of all companies in the sector. In recent years, the agri-food sector has been one of the main pillars of the Spanish economy with a high contribution to GDP. This implies that the requirements demanded of products in relation to quality and food safety in national and international markets are increasingly higher and more demanding.
To achieve this, professionals with a high qualification in food safety are required in the different areas of the sector (primary, processing, purchasing, transport, distribution, etc.), as well as with an increasingly complete profile, with knowledge, skills and abilities. versatile in relation to production processes, food safety, the standards and laws that apply to them, as well as in the comprehensive management of various systems. Important in relation to food safety is the application of the prerequisites and the HACCP self-control system, and the different certifiable food safety schemes (ISO 22000, FSSC 22000, BRC, IFS, GLOBALGAP).
The most innovative Biotech & Pharma School
We welcome you to the IMF Smart Education School of Biotech & Pharma. Training at our school opens you up to a multidisciplinary world, full of scientific advances, which are projected into advanced solutions for health and well-being.
Drug development is a highly innovative process based on the latest pharmaceutical technology that is part of a medical-clinical environment. Guaranteeing the quality, safety and efficacy of the treatments is the objective of developers and manufacturers, which the health authorities impose through their regulatory powers.
If you have a degree or training in health sciences, or in any of the chemical, biological or technological fields that give them foundation, this school offers you an itinerary that will help shape or broaden your professional career. From pharmaceutical and cosmetic quality to drug registration tasks, from clinical research to standards and requirements for authorization.
Build or expand your professional future with a modular training that proposes a gradual training and updating itinerary. Our tutored online teachings based on content prepared by authentic experts offer you that opportunity
Ideal Students
Professionals linked to food, either through their academic training or professional experience, who want to acquire specialized knowledge in quality management and food safety, as well as in the technology of food production and processing from primary production to consumer.
Program Outcome
- In-depth knowledge about the nutrients present in food and nutritional requirements at different stages of life.
- In-depth knowledge of the conditions of alteration and contamination of the different food groups. Apply different conservation methods depending on their different characteristics.
- Ability to evaluate the information that the labeling that accompanies food products should contain, as well as its implications for food safety.
- Advanced knowledge in food hygiene concepts, preventive and corrective measures for their implementation and in the food industry. Application of current legislation and regulations on quality and food safety in Spain and Europe.
- Ability to identify, analyze in depth and evaluate potential risks in the different phases of the food chain. Application of the HACCP system, as well as the prerequisites.
- Specialized knowledge about the fundamental unit operations in the elaboration, transformation and conservation of food; fundamentals of the instrumentation and the most important variables of the processes; as well as the technical processes of some of the most important sectors in the food industry in Spain.
- In-depth knowledge and ability to design, develop and integrate ISO 9001 quality, environmental and occupational health management in a food company according to the different international food safety models; as well as international food safety standards (ISO 22000, FSSC 22000, IFS, BRC, GLOBALGAP).
- Specialized knowledge of other systems: differentiated quality (DOP, IGP, ETG, Organic Production), Halal or Kosher.
- Ability to carry out internal quality audits in food companies to evaluate the implementation of different quality and food safety systems or protocols.
- Director of agroindustrial projects or farms, innovating in agri-food products or in biotechnology projects applied to agricultural and livestock engineering.
- Quality Control Technician.
- Quality Control Technician, Hazard Analysis and Critical Control Points HACCP in Restoration services.
- Researcher in Quality Control and Analysis Laboratories or Trainer.
- Consultant for the implementation of Food Quality Standards (BRC, IFS, ISO 22000, etc.), HACCP as well as legal, scientific and technical advice.
- Food safety auditor.
Curriculum
Master's degree designed by a committee of experts made up of doctors and active professionals from leading companies in the field of food safety. Their experience supports the suitability of the studies and the skills that are acquired, either for incorporation into the world of work or for professional improvement in the sector.
The food
- Food and nutrition
- Food microbiology
- Food alteration and contamination
- Food allergies and intolerances
Food Conservation
- Food groups. Alteration and contamination of different food groups
- Food preservation
- Food labeling
Food Safety and Hygiene
- Food safety and hygiene
- Traceability
- Self-control system
Food Transformation and Preservation Operations
- Raw material preparation
- Call reduction
- Mixed
- Mechanical separation
- Fermentation
- Heat treatment
- Heat removal
- Non-thermal treatments
- Dehydration
- Concentration
- Packing
- Operations and auxiliary services
- Environmental impact of the food industry
Instrumentation for measurement and control of variables
- Measurement of variables
- Measurement and control instrumentation
- Process control
- Metrology and calibration
Technical Preparation Processes
- dairy industries
- meat industries
- Prepared vegetables
- Olive oil
- beer industry
- Wine making
- Packaged drinking waters
- Refreshing drinks
- Pasta preparation
- breakfast cereals
- Sea products
- Prepared meals
Fundamentals of Quality Management and Food Safety
- Quality management and food safety. Basic concepts and evolution
- Quality infrastructures
- Quality Management Systems. ISO 900
- Environmental quality management systems. ISO 1400 standard
- Occupational health and safety management systems at work. ISO 4500
- Statistics applied to quality
Models of Quality and Food Safety Management Systems
- Management system models applicable to the food sector
- Specific food safety regulations, standards and protocols. The GFSI
- HACCP+ ISO 900 self-control system
- BRC
- IFS
- GLOBALG.AP
- ISO 22000
- FSSC 22000
- Other certification schemes
- Other certification systems
- Annex: Towards a Spanish standard: SAL
Implementation, Documentation, Audit and Improvement of Management Systems
- Implementation of the management system
- The documentary support of the management system
- Management systems integration
- Management systems audit
- Continuous improvement and business excellence
- Tools for continuous improvement
Master's Thesis
The purpose of the Final Master's Project (TFM) is to individually assess the advanced knowledge and general skills of the degree acquired by the student through the completion of an original work, project, report or study. For the student it is also an unbeatable opportunity to apply the knowledge acquired by recreating the environment and conditions of the real work context.
English course
Basic, Preintermediate, Intermediate or Advanced The student can choose one of the four levels.
Impact and value of Big Data
- Project management standards
- Agile project management
- Regulatory and ethical aspects
- Data governance
Agile methodologies. Scrum
- What is Scrum and how to apply it
- The Scrum Framework
- Self-organized teams
- The role of clients and stakeholders
- Agile product and project management
- Development and continuous integration
- How to evolve towards an agile organization