Program Overview

Program Overview

The Microbiología de Alimentos y su Relación con la Salud del Consumidor (Food Microbiology and its Relationship with Consumer Health) is a postgraduate diploma program designed for professionals seeking to enhance their knowledge in food microbiology.

Objectives

The program aims to deliver general and specific knowledge of food microbiology, enabling participants to evaluate potential microbiological hazards in food production and take measures to ensure food safety and functionality.

Contents

The program consists of six modules:

• Módulo I: Microbiología de los Alimentos, una Herramienta para la Inocuidad (Food Microbiology, a Tool for Food Safety)
  • Conceptos generales de microbiología y triada ecológica (General concepts of microbiology and ecological triad)
  • Principales mecanismos patogénicos (Main pathogenic mechanisms)
  • Origen y vías de contaminación de los alimentos (Origin and routes of food contamination)
  • Factores que afectan el crecimiento bacteriano (Factors affecting bacterial growth)
  • Sesión sincrónica (Synchronous session)
• Módulo II: Peligros Biológicos de los Alimentos (Biological Hazards of Food)
  • Unidad II.1: Patógenos bacterianos agentes de gastroenteritis (Unit II.1: Bacterial pathogens causing gastroenteritis)
  • Unidad II.2: Patógenos bacterianos agentes de intoxicación alimentaria (Unit II.2: Bacterial pathogens causing food intoxication)
  • Sesión sincrónica (Synchronous session)
• Módulo III: Relación Patógenos-Matriz Alimentaria (Relationship between Pathogens and Food Matrix)
  • E. coli 0157:H7 Carnes Rojas; Campylobacter jejuni Carnes de ave; Vibrio parahaemolyticus Pescados y mariscos; Listeria monocytogenes Lácteos (E. coli 0157:H7 in red meat; Campylobacter jejuni in poultry; Vibrio parahaemolyticus in fish and seafood; Listeria monocytogenes in dairy products)
  • Sesión sincrónica (Synchronous session)
  • Staphylococcus aureus Platos preparados; Salmonella Frutas y verduras (Staphylococcus aureus in prepared dishes; Salmonella in fruits and vegetables)
  • Videos de laboratorio (Laboratory videos)
  • Vida útil de los alimentos; Métodos de preservación de los alimentos (Shelf life of food; Food preservation methods)
  • Sesión sincrónica (Synchronous session)
• Módulo IV: Normativa y Legislación de Alimentos Nacional e Internacional (National and International Food Regulations and Legislation)
  • Codex Alimentarius
  • Reglamento sanitario de los alimentos (RSA) (Food Sanitation Regulations)
  • Interpretación de resultados microbiológicos (Interpretation of microbiological results)
  • Norma Chilena NCH 409. Calidad y muestreo de agua potable (Chilean Standard NCH 409. Water quality and sampling)
  • Norma Chilena NCH . Elaboración de alimentos Buenas Prácticas de Manufactura (Chilean Standard . Food manufacturing good practices)
  • Norma Chilena NCH . Sistema de análisis de peligros y puntos críticos de control HACCP (Chilean Standard . Hazard analysis and critical control points system)
  • Fraude alimentario (Food fraud)
  • Sesión sincrónica (Synchronous session)
• Módulo V: Herramientas Genómicas para la Identificación de Brotes de ETAs (Genomic Tools for the Identification of Foodborne Disease Outbreaks)
  • Introducción a técnicas de secuenciación de genomas bacterianos (Introduction to bacterial genome sequencing techniques)
  • Uso de tecnologías de secuenciación masiva para diagnóstico y epidemiología de ETAs (Use of massive sequencing technologies for diagnosis and epidemiology of foodborne diseases)
  • Sesión sincrónica (Synchronous session)
• Módulo VI: Microbiología y Probióticos (Microbiology and Probiotics)
  • Microorganismos usados como probióticos (Microorganisms used as probiotics)
  • Uso racional de los probióticos en salud (Rational use of probiotics in health)
  • Sesión sincrónica (Synchronous session)
• Trabajo Final (Final Project)

Evaluation

The program includes:

• Pruebas de opción múltiple al finalizar cada módulo (Multiple-choice tests at the end of each module)
• Participación en foros (Participation in forums)
• Seminarios bibliográficos (Bibliographic seminars)
• Elaboración de un tríptico informativo (Creation of an informative brochure)

Dedication

The program requires an estimated weekly dedication of 8 hours for participants.

Profile of Graduates

Graduates of the program will be trained in the knowledge of the importance of pathogens in the food industry from the perspective of consumer health, as well as the challenges and difficulties that this imposes on the industry. They will be able to identify microbiological hazards associated with different food matrices, as well as identify pathogens in these matrices. They will also be able to identify factors that regulate bacterial proliferation in food and strategies used for food preservation. Finally, they will be trained to understand the importance of risk analysis as a fundamental tool in food safety management and the beneficial applications of microorganisms in the food industry and consumer health.

Target Audience

The program is designed for professionals involved in food microbiology, including those who participate in food production and/or analysis, and professionals involved in food safety, such as food engineers, agronomists, veterinarians, nutritionists, biochemists, biotechnology engineers, doctors, and laboratory technicians.

Faculty

The program is taught by a team of experienced faculty members, including:

• Angélica Reyes J., Profesor Asociado. Bioquímico. Doctor en Nutrición y Alimentos (Associate Professor. Biochemist. Ph.D. in Nutrition and Food Science)
• Mario Caruffo, Profesional INTA, Coordinador Diploma. Médico Veterinario. Doctor en Ciencias Silvoagropecuarias y Veterinarias (INTA Professional, Diploma Coordinator. Veterinarian. Ph.D. in Agricultural and Veterinary Sciences)
• Paola Navarrete W., Profesor Asociado. Bioquímico. Doctor en Nutrición y Alimentos, Universidad de Chile (Associate Professor. Biochemist. Ph.D. in Nutrition and Food Science, University of Chile)
• Magaly Toro. Profesor Asistente. Médico Veterinario. Magister en Nutricion y Alimentos, U de Chile, PhD. Nutrition and Food Science, University of Maryland (Assistant Professor. Veterinarian. Master's in Nutrition and Food Science, University of Chile, Ph.D. in Nutrition and Food Science, University of Maryland)
• Ninoska Cordero M., Profesional INTA, Médico Veterinario, Magister en Nutrición y Alimentos saludables, Inocuidad de los Alimentos, HACCP y sistemas de gestión y certificación de alimentos (INTA Professional, Veterinarian, Master's in Healthy Nutrition and Food, Food Safety, HACCP, and food management and certification systems)
• Enrique Zúñiga L. Profesional INTA. Médico Veterinario. Magister en Nutrición y Alimentos Saludables. Inocuidad de los alimentos, HACCP y Sistemas de gestión y certificación de alimentos (INTA Professional. Veterinarian. Master's in Healthy Nutrition and Food. Food Safety, HACCP, and food management and certification systems)

Certification

The program leads to a Diploma de Postítulo a Distancia "Microbiología de Alimentos y su Relación con la Salud del Consumidor" (Postgraduate Diploma in Food Microbiology and its Relationship with Consumer Health), awarded by the Instituto de Nutrición y Tecnología de los Alimentos – INTA de la Universidad de Chile (Institute of Nutrition and Food Technology – INTA of the University of Chile).

Requirements

The program requires:

• Copia simple de Título profesional universitario o grado académico (Simple copy of university professional title or academic degree)
• Copia simple de la Cédula de Identidad o pasaporte (Simple copy of identity card or passport)

Duration

The program lasts 8 months, with a total of 320 hours and 12 credits.

Minimum Number of Students

The program requires a minimum of 10 students to start.

Start and End Dates

The program starts on March 12, 2026, and ends on December 6, 2026.

Tuition Fees

The tuition fee for the program is $1,500,000 CLP (approximately $1,719.75 USD). Discounts are available for certain groups, such as university employees, alumni, and public officials.