Program Overview

"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"">"University Microcredential in Food Conservation and Cooking Techniques, Vacuum and Fifth Range"## Basic Information### PresentationThe course is based on the study of food conservation and cooking techniques, including the techniques used at an industrial level and that will help the student to acquire the theoretical-scientific foundations on which the different techniques are based, which will allow them to improve the skills in the exercise of their profession, improving both the quality and safety of processed foods. The contents include basic contents of food microbiology, preservation techniques by cold, heat, drying and dehydration, as well as in protective vacuum, modified and controlled atmospheres. In addition, it includes culinary techniques for preserving and preparing food from the traditional to the avant-garde, with special emphasis on the vacuum technique.### ObjectivesMaster all the concepts derived from food preservation and preparation techniques used both at an industrial and culinary level, from the traditional to the avant-garde, with special emphasis on the use of the vacuum theory in its two aspects of preservation and cooking of food.- CO1: Food preservation.- CO2: Food dehydration processes.- CO3: Food and beverage manufacturing processes.- H1: Control freezing processes.- H2: Carry out food pasteurization processes.- H3: Research new cooking methods.## Programme### UNIT 1. INDUSTRIAL CONSERVATION TECHNIQUES- 1.1 Introduction to food microbiology- 1.2 Cold storage of food: freezing and refrigeration- 1.3 Preservation of food by heat: - Sterilization, pasteurization, blanching. - pasteurization processes. HTST process and UHT process. Pasteurization of milk and pasteurization of juice.- 1.4 Preservation of food by drying and dehydration: - water activity. - Hot air drying. - Drying by contact with a hot surface. - Drying equipment. - Lyophilization. - Freezing concentration. - Evaporation.- 1.5 Preservation in modified and controlled vacuum protective atmospheres: - Types of protective atmospheres. - Vacuum packed. - Packaged in modified atmospheres. - Storage in controlled atmospheres.- 1.6 Food preservation by irradiation: Types of radiation. Interaction of ionizing radiation with matter. Dose concept. Applications in the food industry.### UNIT 2. PRESERVATION AND PROCESSING TECHNIQUES IN THE KITCHEN- 2.1 Conservation by low temperatures: refrigeration, freezing and thawing in the kitchen.- 2.2 Preservation by high temperatures: pasteurization and homemade preserves.- 2.3 Traditional preservation and cooking techniques: - Desiccation. - Marinades, marinades, smoked, spiced. - Fermentations and sprouts. - Food cooking: baking, cooking and frying.- 2.4 Modern preservation and cooking techniques: - Food Additives - Lyophilization - Cooked under pressure and vacuum### UNIT 3. THE TECHNIQUE OF VACUUM IN THE COOKING OF FOOD- 3.1 Sous vide process. Concept and utility.- 3.2 Conservation and vacuum processes- 3.3 Fifth range and food industrialization processes- 3.4 empty menu design### UNIT 4. SANITARY HYGIENIC REGULATIONS- 4.1 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.- 4.2 Law 17/2011, on food security and nutrition. Basic concepts.- 4.3 Regulation (EU) No. 1169/2011 on the information provided to the consumer. Basic concepts.## Recipients### Access RequirementsThis course is intended for professionals in the world of gastronomy and business owners who want to acquire knowledge in the different techniques of food preservation and preparation, including vacuum techniques. It is also aimed at postgraduate students in food technology, nutrition, chemistry or biology.- No university degree is necessary.### Selection CriteriaIn the event that the number of applications exceeds the number of places offered, a selection will be made based on the following criteria:- 40% Graduates in management or business management or graduates in gastronomy, hospitality (intermediate/superior grade)- 40% Professional experience or practices related to the field of food- 20% Having carried out hygienic-sanitary studies for the HORECA channel- No. of Places: 25 (minimum 15)## Academic Management and Faculty### Academic Direction- Academic direction: Sonia Morante Zarcero.- University Professor.- Graduated in Chemistry and PhD in Sciences from the Rey Juan Carlos University.### Faculty- Dr. Laura Briones Gil. Profesora Titular de Universidad- Dr. Natalia Casado Navas Contracted PhD Professor.- Dr. María Isabel Sierra Alonso University Professor.- Dr. Sonia Morante Zarcero. Profesora Titular de Universidad- Dr. Cristina Pablos Carro.- Dr. Jesús Tapiador Cebrián Assistant Professor, PhD.- Blanca Mayandia Briones Associate Professor.- Angela Ruiz.- Alex Albinyana Brisa.## Duration and Development### Modality- Modality: Interactive- Number of credits: 6- Contact hours: 0- Place of delivery: URJC virtual classroom.- Opening hours: Monday and Tuesday, from 9 a.m. to 13 p.m.- Start and end date: April 7, 2026 May 26, 2026.## Reservation of Place and Enrollment### Pre-registration Period- Pre-registration period: until March 10, 2026- Enrollment deadline: From March 11 to 17, 2026- Title price: 492,00- Possibility of scholarship (if applicable): yes- Pre-registration: 0.## Documentation to Attach, Forms and Place of Delivery### DocumentationThe applicant will present all the scanned documentation, in the formats allowed through the link- Students with a degree obtained from a Spanish university or a Higher Education Institution belonging to another Member State of the European Higher Education Area that provides access to continuing education courses must submit the following documentation: - National Identity Document or equivalent - University degree of the studies that give access to the requested postgraduate degree. - Curriculum vitae - Responsible declaration of veracity of the data provided in digital format - Any other document required by the Academic Department of Continuing Education for acceptance.- Students with foreign qualifications must submit the following documentation: - Passport or Residence Card - Foreign Higher Education Degree (Graduate, Bachelor's Degree, Architect, Engineer, Doctor...) that gives access to continuing education studies. - Curriculum vitae - Responsible declaration of veracity of the data provided in digital format - Any other document required by the Academic Department of Continuing Education for acceptance.### MicrocredentialsMicrocredentials, intended for students with or without a previous official university degree.These courses allow for the certification of learning results linked to short-term training activities. Their duration must, in any case, be less than 15 ECTS credits. Successful completion of these courses through the corresponding assessment tests will entitle the student, where appropriate, to obtain a Certificate with the name of the respective course and will be included in the centralized Register of this type of qualification. In the event that they do not include assessment tests, a certificate of attendance will be obtained.