Objectives

To understand the basis of food biotechnology.

To relate food with genetics.

To learn about functional foods.

To apply biotechnology in food.

Master the basics of food hygiene.

Evaluate culinary techniques and nutrition.

Content

Methodology

Entre el material entregado en este curso se adjunta un documento llamado Guía del Alumno dónde aparece un horario de tutorías telefónicas y una dirección de e-mail dónde podrá enviar sus consultas, dudas y ejercicios. La metodología a seguir es ir avanzando a lo largo del itinerario de aprendizaje online, que cuenta con una serie de temas y ejercicios. Para su evaluación, el alumno/a deberá completar todos los ejercicios propuestos en el curso. La titulación será remitida al alumno/a por correo una vez se haya comprobado que ha completado el itinerario de aprendizaje satisfactoriamente.

What does it prepare you for?

The Food Biotechnology Program prepares you to understand the fundamentals of biotechnology and its application in the food industry. You will address how genetics influences food and the relevance of functional and fortified foods. You will be trained to apply food hygiene and handling techniques, as well as preservation methods that maintain the nutritional value of foods. Additionally, you will recognize foods that cause allergies and intolerances, contributing to food safety.

Who is it aimed at?

The Food Biotechnology Program is aimed at professionals and technicians in the food sector, and students interested in food handling, innovation and safety. It covers topics such as genetic influence on food, development of functional foods, culinary techniques, food preservation and safety, with special emphasis on hygienic aspects and proper handling to prevent allergies and intolerances. Ideal for expanding practical knowledge in this vital sector.

Career opportunities

Graduates of the Food Biotechnology Program can specialize in developing functional and fortified foods, ensuring food safety and managing hygienic processes. Their training includes conservation techniques and food allergy management, opening doors in R&D, quality control and nutritional counseling.