1 \ Module 1 – General concepts
1 \ Module 1 – General concepts
1. Introduction.
2. Basic principles: carbohydrates.
3. Basic principles: lipids.
4. Basic principles: proteins.
2 \ Module 2 – Introduction to the Food Industry: 1 \ Module 1 – General concepts
1. The food industry.
2. Evolution of the food industry.
3 \ Module 3 – Food Manufacturing Technology: 1 \ Module 1 – General concepts
1. Meat sector and derivatives.
2. Characteristics of the meat and processes of the meat industry.
3. General aspects and fish processing.
4. Canned fish. Fishery by-products.
4 \ Module 4 – Contamination of food products: 1 \ Module 1 – General concepts
1. Chemical pollutants of natural and anthropogenic origin.
2. Chemical pollutants of plant origin.
3. Chemical contaminants in food processing.
4. Chemical contaminants derived from biocides.
5 \ Module 5 – Food analysis techniques: 1 \ Module 1 – General concepts
1. General principles.
2. Taking samples.
3. Typology of food analysis. Sensory analysis.
4. Water analysis.
6 \ Module 6 – Food Biotechnology
1. Biotechnology in the food industry.
2. Research in food.
7 \ Module 7 – Food Quality and Safety
1. Food safety. General concepts.
2. Hazard analysis system and critical control points (HACCP).
3. Food safety certification standards.
8 \ Module 8 – Scientific Research
1. Basic principles of scientific research.
2. Qualitative studies.
3. Quantitative studies.
4. Data analysis and interpretation methods.
