MF0552_2 Reception and preparation of seeds and fatty materials

In the field of food industries, it is necessary to know the different fields of obtaining seeds of seeds and fats, within the professional area of oils and fats. Thus, this course is intended to provide the necessary knowledge for the reception and preparation of seeds and fatty materials.

- Relate the characteristics of the different types of oils and fats with the corresponding raw material, as well as its origin and origin. - Identify the first level preparation and maintenance requirements of seed reception and preparation equipment, to perform cleaning and tuning operations. - Apply the techniques of reception, storage, cleaning and preparation of seeds and fatty raw materials, operating with skill, precision and safety the necessary equipment in order to achieve the optimal performance and the required quality. - Describe and organize the pretreatment and pressed activities of the oleaginous seeds according to the prescriptions established in the procedure manuals. - Check that the seed reception and preparation process is carried out in a way that ensures the final characteristics of the lot. - Perform the tests tests (acidity, color, pH) to check the results of the samples taken during the production process. - Apply the necessary protection measures to guarantee safety during the process of receiving and preparation of seeds and fatty raw materials.

Companies of the Food Industry of extraction, obtaining and packaging of seed oils and obtaining edible fats. They are employed or their own workers who exercise their activity with technical autonomy in the functional areas of reception, extraction, production and packaging.

This formation adjusts to the training itinerary of the MF0552_2_2 Reception and preparation of seeds and fatty materials, certifying having exceeded the different competence units included in it, and is aimed at the accreditation of the professional competences acquired through the work experience and of the non -formal training, via which will opt for obtaining the corresponding certificate of professionalism, through the respective calls that they publish the different autonomous communities, 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 obtaining seeds of seeds and fats, within the professional area of oils and fats, and to all those people interested in acquiring knowledge related to the reception and preparation of seeds and fatty materials.

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.