Master in Quesería + University degree

In the field of food industry, it is necessary to know the different fields of the cheese shop, within the professional area of dairy. Thus, with this master in cheese, it is intended to provide the necessary knowledge to carry out the basic cheese elaboration processes.

- Perform the tasks of reception, selection, conservation and internal distribution of milk and dairy raw materials. - Analyze and systematize sampling techniques and physical-chemical and organoleptic analysis for the verification of quality and parameters established in milk and other raw materials. - Identify the requirements and carry out first level preparation and maintenance operations of the discharge, reception and storage equipment of milk and other raw materials. - Conduct the process of receiving and storage of milk from central panels or control room in automated or computerized reception facilities. - Identify and apply the general rules for prevention of occupational hazards and occupational health applied to the operations of reception and storage of milk and other raw materials. - Analyze the risks and consequences on the environment derived from the activities carried out during the reception and storage of milk and other raw materials. -Describe the different maturation processes and methods according to the type of cheese to be developed -Realize the necessary operations to obtain the maturation of the cheeses by controlling the appropriate parameters for each type of cheese -Make the packaging operations of the different types of cheeses achieving the quality and ideal characteristics -Realize the labeling and packaging operations of the necessary cheeses for the expedition and transport of them

Food industry / cheese.

This Master in Quesería is aimed at the professionals of the world of food industries, specifically in cheese, within the professional area of dairy, and to all those people interested in acquiring knowledge related to the basic processes of cheese elaboration.

This master in cheese prepares you to acquire specific knowledge within the area developing in the student some capacities to develop professionally in the sector, and more specifically in cheese.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.