Program Overview
The Food Safety and Hygiene program equips professionals with the knowledge and skills to identify and control foodborne diseases. It covers microorganisms, parasites, toxins, hygienic food handling measures, and the implementation of the HACCP system, integrating these measures into mass catering. The program is designed for university graduates and professionals seeking professional development in food safety and hygiene.
Program Outline
Degree Overview:
The Food Safety and Hygiene program is designed to address the public health issue of foodborne diseases, which result from the presence of bacteria, viruses, parasites, and toxins in food due to poor hygiene and handling practices. The program focuses on microorganisms, parasites, and toxins causing foodborne illnesses, hygienic food handling measures, and implementation of the Hazard Analysis and Critical Control Points (HACCP) system to ensure food safety. It also analyzes how these measures are integrated into mass catering. Specific objectives include analyzing microorganisms, parasites, and toxins responsible for foodborne diseases; recognizing factors favoring microbiological growth and providing tools to avoid contamination; distinguishing stages and phases of HACCP plan design; and integrating hygienic measures with prevention and control systems in mass catering. The program leads to a degree in Food Safety and Hygiene issued by the university where the student is enrolled.
Outline:
The program consists of 15 credits and is structured into five subjects, each with a specific credit allocation:
Hazard Analysis and Critical Control Points (HACCP) (3 credits):
This module covers the stages and phases of HACCP plan design in food companies with diverse activities.
Mass Catering (3 credits):
This module integrates hygienic measures with prevention and control systems within the organization and planning of mass catering companies. The program duration is estimated between 6 and 9 months, depending on the student's dedication. Successful completion requires passing all evaluated activities and the final project (if applicable).
Teaching:
The program uses an integrative methodology combining knowledge and skills acquisition through integrative exercises and project practices. The teaching staff includes a range of experts with doctorates and masters degrees in relevant fields such as Biochemistry, Veterinary Sciences, Nutrigenomics, Food Technology, and Biomedicine. Specific faculty members listed include Dr. Maurizio Antonio Battino, Dr. Irma Domínguez Azpíroz, Dr. (c) Anna Marín, Dr. Miguel Ángel Pavón, Dr. Andrea Arreguín, Dr. Angélica Quintero Flórez, Dr. Clara Colina Coca, Dr. Isabel Martorell, Dr. Priscilla Almeida, M. Cristina Lafuente, M. Graciel·la Porta Ferraz, M. Mónica Chamorro, Mg. Laura Martín, Mg. María Eugenia Delvaux, Lic. Alba Llorens Hidalgo, Lic. Sonia Jiménez Rodríguez, and José Ignacio Gil de Sola Díaz. Their affiliations include various universities and institutions.
Careers:
Upon completion, graduates can pursue careers in:
- Social catering companies (hospitals, nursing homes, schools, company lunchrooms).
- Commercial catering (restaurants, bars).
- Food industry companies with direct food contact (transportation, storage, preparation, packaging, distribution, sales).
- Food analysis laboratories.
- Food safety system certification and auditing companies.
- Educational institutions (face-to-face or e-learning) offering programs related to food handling, hygiene, safety, and catering. Note: The practice of these professions is regulated by each country's legislation.
Other:
FUNIBER offers FUNIBER Training Scholarships. The program is available online. The program is aimed at university graduates seeking professional development and professionals without university degrees with a personal or professional interest in foodborne diseases and prevention strategies.
