UF1280 Course: Final Conservation Treatments

In the field of the world of food industries it is necessary to know the different fields in the manufacture of canned vegetables, within the professional area preserves vegetable. Thus, this course is intended to provide the necessary knowledge for the final conservation treatments.

- Analyze pasteurization and sterilization treatments for canned vegetables and juices. - Analyze industrial cold application procedures and refrigeration, freezing and maintenance of products. - Identify the fermentation-madration, dehydration and drying processes of plant products, analyzing its main characteristics. - Identify sampling techniques, for the verification of the quality of raw materials and the elaborate meat.

It develops its activity in the Conservera industry, in small, medium and large companies, with very different organizational-technological levels. It is integrated into a work team with other people of the same or lower level of qualification, where it will develop individual and group tasks. It will depend organically on an intermediate command. In certain cases, of small industries, or in which manual operations still have relevance, it can exercise operators and depend on their exercise directly on the production manager.

This training is adjusted to the training itinerary of the UF1280 Final Conservation Treatments certifying having exceeded the different competence units included, and is aimed at the accreditation of the professional competences acquired through the work experience and the non -formal training, via which will opt for obtaining the corresponding certificate of professionalism, through the respective calls that are published Autonomous, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the management of the professional training system and establishes a permanent procedure for the accreditation of professional competences acquired by work experience or non -formal training).

This course is aimed at the professionals of the world of food industries specifically in manufacturing vegetable preserves, within the professional area canned vegetables, and to all those interested in acquiring knowledge related to the final conservation treatments.

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.