Course in food biochemistry techniques

The growing demand and export of food due to market globalization has made food security an unavoidable requirement to meet for any company. The analysis techniques have become the ideal tool to be able to demonstrate the health of the food. That is why the main objective of this course is to guarantee the safety of the products by carrying out the appropriate laboratory technique based on the parameter to be measured: macronutrients, micronutrients, enzymes or other components. Inesem's teaching team will help you, through its long work and academic experience to achieve these objectives.

Know the structure and content of food in terms of moisture and composition. Identify the most appropriate technique based on the parameters to be analyzed. Define the ideal technique based on the analysis of enzymes, lipids, carbohydrates or other components.

Develop your professional career in the educational field, the health sector, of the quality and food security or responsible for related departments. It will provide you with knowledge for the performance or improvement of functions such as quality technician, consulting, advice to companies in the sector as well as knowledge for the functions of laboratory technician.

Accrediting degree

With this course in food biochemistry techniques you will acquire the most important knowledge in terms of the chemical and biochemical analysis of food in relation to the nutrient to diagnose. You will know the structure and content of the food in terms of their humidity and composition to differentiate the most appropriate technique based on the parameters to be measured and analyzed.

Aimed at graduates, diplomas or graduates as well as students of health sciences, pharmacy, chemicals, agronomists, industrial engineers, nutritionists, biologists, direct and intermediate controls related to the area of quality, safety and food analysis, as well as any person interested in the subject.

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.