Specialist Course in Food Technology: Food Components and Processes

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Specialist Course in Food Technology: Food Components and Processes

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$306.00
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Duration

200 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

This is not just about learning, but also about accrediting your knowledge with the most important institutions in the sector:

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DEGREE issued by EUROINNOVA INTERNATIONAL ONLINE EDUCATION, member of the AEEN (Spanish Association of Business Schools) and recognized for academic excellence in online education by QS World University Rankings

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Learn from the best in your sector

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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).
Specialist Course in Food Technology: Food Components and Processes

Información adicional del Online COURSE

Specialist Course in Food Technology: Food Components and Processes

6 months de tutorización

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Course information

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Course information

Description
This course in Food Technology: Food Components and Processes offers you specialized training in the subject. Food technology constitutes the science in charge of studying and ensuring the physical, chemical and microbiological quality of food in each and every one of the stages involved in its production: processing, preparation and packaging.

Job opportunities

He develops his professional activity both independently and integrated into companies dedicated to food technology, particularly in carrying out activities linked to food preservation.

What does it prepare you for?

This course in Food Technology: Food Components and Processes will provide the student with all the skills and knowledge necessary to function in the labor market and apply work techniques linked to food technology.

Who is it addressed to?

This course in Food Technology: Food Components and Processes is aimed at professionals in the food sector, as well as anyone interested in acquiring the most up-to-date knowledge about the aforementioned sector.

Objectives

- Know the concepts of food, digestion and nutrition. - Identify the characteristics and structure of water, carbohydrates, proteins, lipids, enzymes, minerals and vitamins. - Have an approach to the historical context of technology in the agri-food sector. - Describe the similarities and differences of conservation: by cold, by heat, by chemical methods as well as other methods of food preservation. - Identify emerging conservation technologies.

Specialist Course in Food Technology: Food Components and Processes

$306.00