MF0559_3 processes in the canned and plant juices industry

In the field of food industries, it is necessary to know the different fields of canned industries and vegetable juices, within the canned vegetable area. Thus, with this course it is intended to provide the necessary knowledge to develop the processes and determine the operational procedures for the production of preserves and plant juices.

- Analyze the processes that are carried out at the reception of plant raw materials, as well as their influence on the results obtained in the preserves industry and plant juices - Analyze the characteristics and properties of plant raw materials, auxiliaries, ongoing and finished products, indicating its influence on the processes of the preserved industry. - Identify and develop the industrial processes of reception and preparation of canned, taking into account the operations, machines and distribution of production plants. - Analyze the packaging and packaging processes used in the preserves industry and plant juices relating them to the product and their destination. - Describe the alterations of the canning and vegetable juices, considering the original causes, the derived consequences and the corresponding prevention measures. - Analyze and elaborate technical documentation related to the product and the manufacturing process of preserves and plant juices.

Food industry companies dedicated to the manufacture of preserves and/or juices. They are employed workers employed in large or medium-sized companies, or on their own, directing a small-median industry. They exercise their activity in management, management and supervision in functional areas of reception, extraction, production and packaging.

This formation is adjusted to the training itinerary of the MF0559_3 process module in the canned can They are publishing 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 preserves industries and plant juices, within the professional area of vegetable preserves, and to all those interested in acquiring knowledge necessary to develop the processes and determine the operational procedures for the production of preserves and vegetable juices.

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.