MF0561_3 Analytical and sensory control of canned and plant juices

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 apply analytical and sensory control techniques of the preparation process and vegetable juices.

- Check the sampling of raw materials, of the intermediate and final product of the preserves and plant juices for the analytical control of the production process, as specified in the technical instructions. - Apply the instrumental quality control techniques, carrying out the appropriate physical and physical tests for raw materials, intermediate products, auxiliary materials and finished products in the elaboration of preserves and plant juices. - Apply microbiological analysis techniques in fruits, vegetables, preserves and plant juices, following analysis protocols. - Verify that the rules of good work practices are met in the laboratory of the Pelowmaker and Plant Juices, that the security measures are installed and the environmental protection measures related to the quality control are respected, describing any detected anomaly. - Characterize and apply the sensory and instrumental methods for the determination of the organoleptic characteristics of the canoe and plant juices. - Control and send the documentation of the tests and analysis in accordance with the operating procedures established for fruits, vegetables and 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 training is adjusted to the training itinerary of the MF0561_3 training and sensory control module of preserves and plant juices, certifying having overcome the different competition units included in it, and is aimed at the accreditation of the professional competences acquired through work experience and non -formal training, via which it will opt for obtaining the corresponding certificate of professionalism, through the respective Calls that 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 vegetable juices, within the professional area canned vegetables, and to all those interested in acquiring knowledge necessary to apply analytical and sensory control techniques of the process of preparing preserves and plant 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.