Course MF0767-3 Analytical and Sensory Control of Meat and Meat Products

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Course MF0767-3 Analytical and Sensory Control of Meat and Meat Products

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$207.00
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Duration

60 hours

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Credits

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Language

Spanish

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At the end of the course, you will obtain the accredited qualification

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CERTIFICATION of having passed the NON-FORMAL TRAINING that accredits the Units of Competence included in the Training Module MF0767_3 Analytical and sensory control of meat and meat products regulated in Royal Decree 646/2011, of May 9, which establishes the Professional Certificate INAI0109 Meat Industries. In accordance with the Instruction of March 22, 2022, which determines the admission criteria for the training provided by persons requesting participation in the evaluation and accreditation procedure of professional skills acquired through work experience or non-formal training routes. EUROINNOVA TRAINING S.L. It is a participating entity in the file of entities of the Sepe, Ministry of Labor and Social Economy.

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magdalena arias garcia

Graduated in Human Nutrition and Dietetics, with a Master's Degree in Personalized and Community Nutrition and a Professional Certificate in Teaching for Employment Training. He has extensive experience in the field of Clinical and Sports Nutrition, as well as in the implementation and delivery of specialized training aimed at different groups. In addition, it develops educational materials in the area of ​​nutrition and dietetics, based on scientific evidence and aimed at practical application in professional and training contexts.

Teaching experience:

Teacher in specialized training in nutrition: Design and implementation of training actions; Development of educational materials based on scientific evidence; Training adapted to different groups.

Professional experience:

Specialist in Clinical and Sports Nutrition: Nutritional advice in a clinical setting; Nutritional planning in sports.

Professional skills:

Clinical Nutrition; Sports Nutrition; Personalized and community nutrition; Design of nutrition training based on scientific evidence.

Languages:

Portuguese (B1).

Graduated in Human Nutrition and Dietetics, with a Master's Degree in Personalized and Community Nutrition and a Professional Certificate in Teaching for Employment Training. He has extensive experience in the field of Clinical and Sports Nutrition, as well as in the implementation and delivery of specialized training aimed at different groups. In addition, it develops educational materials in the area of ​​nutrition and dietetics, based on scientific evidence and aimed at practical application in professional and training contexts.

Teaching experience:

Teacher in specialized training in nutrition: Design and implementation of training actions; Development of educational materials based on scientific evidence; Training adapted to different groups.

Professional experience:

Specialist in Clinical and Sports Nutrition: Nutritional advice in a clinical setting; Nutritional planning in sports.

Professional skills:

Clinical Nutrition; Sports Nutrition; Personalized and community nutrition; Design of nutrition training based on scientific evidence.

Languages:

Portuguese (B1).

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Course information

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Course information

Description
In the field of meat industries, it is necessary to know the different fields of meat industries, within the professional meat area. Thus, this course aims to provide the necessary knowledge for the analytical and sensory control of meat and meat products.

Job opportunities

It carries out its activity in meat industries, in small, medium and large companies, as well as in regional and industrial slaughterhouses and in cutting plants. He joins a work team with other people of the same or lower level of qualification, carrying out tasks of supervision and control of the work of the operators of his production unit. He acts as a middle manager who organizes and directs the work of a group of people under his charge, and in turn depends on a higher-level technical manager from whom he receives instructions and to whom he reports.

What does it prepare you for?

This training conforms to the training itinerary of the Training Module MF0767_3 Analytical and sensory control of meat and meat products, certifying having passed the different Units of Competence included in it, and is aimed at the accreditation of the Professional Competencies acquired through work experience and non-formal training, through which you will opt to obtain the corresponding Certificate of Professionalism, through the respective calls published by the different Autonomous Communities, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the organization of the Vocational Training System and establishes a permanent procedure for the accreditation of professional skills acquired through work experience or non-formal training).

Who is it addressed to?

This course is aimed at professionals in the world of food industries, specifically in the meat industries, within the professional meat area, and at all those people interested in acquiring knowledge related to the analytical and sensory control of meat and meat products.

Objectives

- Check the correct sampling of meat and other raw materials and the intermediate and final product of the meat industry for the analytical control of the production process, as specified in the technical instructions. - Apply instrumental quality control techniques by carrying out the appropriate physical and physical-chemical tests for meat and other raw and auxiliary materials and meat products and preparations. - Apply microbiological analysis techniques and identification of parasites in carcasses, viscera, meat and meat products and preparations. - Verify that the standards of good work practices are met in the meat industry laboratory, that safety measures are installed and that environmental protection measures related to quality control are respected. - Characterize and apply sensory and instrumental methods for determining the organoleptic characteristics of meat products and preparations. - Control and submit the documentation of the tests and analyzes in accordance with the operating procedures established for meat and meat products and preparations.

Course MF0767-3 Analytical and Sensory Control of Meat and Meat Products

$207.00

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