MF0570_3 course Analytical and sensory control of edible oils and fats

In the field of food industries it is necessary to know the different fields of oil industries and edible fats, within the professional area of oils and fats. Thus, this course is intended to provide the necessary knowledge to apply analytical and sensory control techniques of the process of elaboration of olive oil, seed oils and edible fats.

- Check the correct sampling for physical-chemical analytical control of the production process, raw materials, auxiliary materials, semi-finished products and final product, as specified in the technical instructions of the oil industry and edible fats. - Apply quality control techniques by carrying out the appropriate physical and physical tests for raw materials, intermediate products, auxiliary materials and finished products in the processing of edible oils and fats. - Control and send the documentation of physical-chemical tests and analysis in accordance with the established operational procedures. - Verify that the rules of good work practices are met in the physical-chemical analysis laboratory, safety measures are installed and environmental protection measures related to quality analysis and control. - Check the correct sampling for organoleptic control of raw materials, semi -finished product and final product in the oil and edible fat industry, as specified in the technical instructions. - Apply quality control techniques by carrying out the appropriate sensory analysis for raw materials, intermediate products and finished products in the oil and edible fat industry. - Control and send the documentation of organoleptic tests and analysis in accordance with established operational procedures. - Verify that good work practices are met in the Organoleptic Analysis Laboratory, safety measures are installed and environmental protection measures related to tasting and quality control. - Characterize and apply the sensory methods for the determination of the organoleptic characteristics of olive oils, plant oils, margarines and other edible oils and fats.

It develops its activity in companies, both small and medium or large. Extraction, obtaining and packaging industries of olive oils, oleaginous seeds and obtaining edible fats. They are employed or their own workers who exercise their activity in management, management and supervision in functional areas of reception, extraction, production and packaging.

This formation conforms to the training itinerary of the MF0570_3 Training Unit. 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 the oil industries and edible fats, within the professional area of oils and fats, and to all those people interested in the elaboration of margarines, seed vegetable oils and, other edible oils and fats.

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.