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Curso de Extensión Universitaria Conservación de Alimentos y Técnicas de Cocción, Vacío y Quinta Gama
Madrid, Spain
DURATION
2 months
LANGUAGES
Spanish
PACE
Full time
APPLICATION DEADLINE
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EARLIEST START DATE
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TUITION FEES
EUR 492 *
STUDY FORMAT
Distance Learning
* El precio para estudiantes no comunitarios no residentes es sólo aproximado ya que cada tarifa académica es diferente
Fast-track counseling
By contacting the school, you'll get access to free priority counselling for any study and application questions.Key Summary
About : This postgraduate course titled Curso de Extensión Universitaria Conservación de Alimentos y Técnicas de Cocción, Vacío y Quinta Gama focuses on food conservation and advanced cooking techniques. It provides practical knowledge essential for mastering preservation methods and culinary skills. Students will explore vacuum cooking and the *quinta gama* approach, enhancing their expertise in modern culinary practices.
Career Outcomes : Graduates can pursue careers in various culinary fields, including roles as food technologists, culinary consultants, and kitchen managers. Opportunities also exist in food production, product development, and quality control within the food industry.
Admissions
Curriculum
Unit 1. Industrial preservation techniques
- introduction to food microbiology
- Cold food preservation: freezing and refrigeration
- preservation of food by heat:
- Sterilization, pasteurization, blanching.
- Pasteurization processes. Htst process and uht process. Milk pasteurization and juice pasteurization.
- Sterilization, pasteurization, blanching.
- Pasteurization processes. Htst process and uht process. Milk pasteurization and juice pasteurization.
- Food preservation by drying and dehydration:
- Water activity.
- Hot air drying.
- Dry by contact with a hot surface.
- Drying equipment.
- Lyophilization.
- Freeze concentration.
- Evaporation.
- Water activity.
- Hot air drying.
- Dry by contact with a hot surface.
- Drying equipment.
- Lyophilization.
- Freeze concentration.
- Evaporation.
- conservation in vacuum, modified and controlled protective atmospheres:
- Types of protective atmospheres.
- Vacuum packed.
- Packaging in modified atmospheres.
- Storage in controlled atmospheres.
- Types of protective atmospheres.
- Vacuum packed.
- Packaging in modified atmospheres.
- Storage in controlled atmospheres.
- food preservation by irradiation: types of radiation. Interaction of ionizing radiation with matter. Dose concept. Applications in the food industry.
Unit 2. Preservation and preparation techniques in the kitchen
- conservation due to low temperatures: refrigeration, freezing and thawing in the kitchen.
- preservation at high temperatures: pasteurization and home canning.
- traditional conservation and cooking techniques:
- Desiccation.
- Marinades, marinades, smoked, spicy.
- Fermentations and sprouts.
- Food cooking: baking, cooking and frying.
- Desiccation.
- Marinades, marinades, smoked, spicy.
- Fermentations and sprouts.
- Food cooking: baking, cooking and frying.
- modern conservation and cooking techniques:
- Food additives
- Lyophilization
- Cooked under pressure and vacuum
- Food additives
- Lyophilization
- Cooked under pressure and vacuum
Subject 3. The technique of vacuum in the cooking of food
- sous vide process. Concept and utility.
- Direct vacuum. Concept, technique and types of food to which it is applied
- Indirect vacuum. Concept, technique and types of food to which it is applied
- Direct vacuum. Concept, technique and types of food to which it is applied
- Indirect vacuum. Concept, technique and types of food to which it is applied
- conservation and vacuum processes
- fifth range and food industrialization processes
- vacuum menu design
Subject 4. Sanitary hygiene regulations
- regulation (ce) no. 852/2004 of the european parliament and of the council of april 29, 2004 on the hygiene of food products. Basic concepts.
- law 17/2011, on food safety and nutrition. Basic concepts.
- regulation (eu) no. 1169/2011 on the information provided to the consumer. Basic concepts.
The University Extension Course on Food Preservation and Cooking Techniques, focusing on Vacuum and Fifth Range, offers 8 ECTS credits.