
Universidad Rey Juan Carlos

Curso de Extensión Universitaria Conservación de Alimentos y Técnicas de Cocción, Vacío y Quinta Gama
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
Key Summary
About: The Curso de Extensión Universitaria en Conservación de Alimentos y Técnicas de Cocción, Vacío y Quinta Gama focuses on advanced food preservation techniques and modern cooking methods. This program covers vacuum cooking, preservation techniques, and introduces concepts of the *quinta gama*, or advanced food processing. It's designed for those looking to enhance their culinary skills and knowledge in food technology.
Career Outcomes: Graduates may pursue careers in gastronomy, food technology, food safety, and restaurant management. Opportunities include working as food preservation specialists, culinary instructors, or in food product development.
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.
- Food preservation by drying and dehydration:
- 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.
- 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.
- modern conservation and cooking techniques:
- 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
- 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.