Master of Permanent Training in Engineering and Food Quality Control + 60 ECTS Credits

The growing character of the specialization of the agri -food industry in our country is undeniable, as well as the importance of this industry within the current business fabric. Given the innovative, resolutive and demanding character of this, professionals are needed to address the food and food safety areas with solid training bases. That is why the main objective that this master's degree in engineering and food quality control tries to be the rigorous preparation of the student to know how to face their future professional challenges related to consulting and advice on food matters, being able to guarantee the traceability of products as well as its microbiological safety.

- Train for the training of specialists who exercise their professional work in the field of quality control. - Guarantee and control compliance with agro-food quality and safety regulations. - Control the parameters and analytical laboratory results by using criteria of current regulations. - Identify the microorganisms present in food or machinery through the application of analytical techniques. - Know the APPCC system and its phases, process traceability and criteria for good food manipulation. - Deepen in regulations, legislation and security and hygiene plans for mandatory by the company. - Train for the correct implementation of a quality management system in a company and regulations in this regard.

The work outputs offered by the Master in Engineering and Control of Food Quality enable professionally for the performance of tasks in the area of food quality and safety. It provides knowledge for the performance of functions such as Quality Technician, Consulting and Advice to companies in the sector, as well as Laboratory Technician functions.

The Master in Engineering and Food Quality Control aims to train students in the most important aspects of food quality. Responding to all issues related to quality control from the point of view of hygienic-sanitary hazards that may occur in any of the industrial stages, respecting the conditions of preparation and conservation.

Directed university graduates of the Health Sciences Branch, doctors, nurses, pharmacists, nutritionists, chemicals, agronomists, managers and intermediate controls of quality and safety areas as well as all those who are interested in specializing in the area of food quality control.

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.