A WHO SHOULD
This master's degree is aimed at graduates in chemistry, biology, pharmacy, veterinary science, food technology, agronomists or any university degree related to the field of food.
The objective of Master Food Safety It is to provide students with a deep, current and complete view of all aspects of safety and quality in the food industry.
1,500 hours. 90 hours of virtual classes, 20 hours of virtual tutorials, 950 hours of personal work and 440 hours devoted to the preparation of the Final Project.
For the duration of the course, each student will have access through the Virtual Campus, to all relevant documentation to the areas scheduled. It all contents of study and supporting materials necessary for the proper development of the course is included.
Each student will carry out various practical work related to the main areas of the course to be subsequently evaluated by the Program Manager.
PROGRAM OF CONTENTS
The Master program is structured in Food Safety in ten large blocks in order to cover all necessary aspects for complete formation of the student.
1. General concepts of food security, such as:
Definitions and evolution of food security.
Influential factors on food security.
Food risk analysis.
2. A system of hazard analysis and critical control points (HACCP), broken down into:
Principles and Guidelines HACCP.
3. Principles and Guidelines HACCP various sectors of the food industry:
Prepared foods sector.
4. Quality standards based on ISO standards most commonly used in the food industry.
Introduction to quality standards.
ISO 9001: 2015 applied to the food industry.
2005: ISO 22000.
FSSC 22000 standard.
5. Implementation of quality standards for various food sectors:
Prepared foods sector.
6. certification standards of quality and food safety IFS field:
Standard International Food Standard.
IFS Logistic standard.
Global Markets IFS Food standard.
Standard IFS Wholesale / Cash & Carry.
7. Standards BRC, GLOBALGAP and FDA, industry protection against bioterrorism.
BRC Global Standards.
BRC Storage and Distribution.
Rules and regulations of the FDA.
8. The food safety legislation.
The main regulations in the European Union.
The legislative bodies in the European Union.
Major European food safety regulations.
The main types of Spanish regulations.
Spanish legislative bodies.
The main Spanish regulations on food safety.
The food safety legislation in other non-EU countries.
9. Ensuring food safety from the Health Administration. Alert management and food crises:
Official control developments in Europe.
Food safety agencies.
General health food registration.
Official inspections of control.
10. Food security and new advances in technology in the food industry:
New food technologies.
Innovation in food packaging
Rapid methods for food analysis.
PROFESSIONAL CAREER ASSISTANCE
Within the educational philosophy of CESIF and as a training supplement, CESIF ON LINE offers its students after satisfactory completion of their training period, the possibility of having the services of a Professional Career Assistance (specialized in Online Job Search Consultant) which periodically send each student those job offers that fit your profile and are considered attractive for the development of his career.
In companies such as:
Food analysis laboratories.
Food companies (producers, distribution chains, catering, communities, catering)
Tasks such as:
Quality and food safety.
R & D.