Hygiene and Food Safety

Program Presentation

The increasing number of cases of food poisoning due to the improper handling or processing of food makes headline news these days.

Through the Hygiene and Food Safety Program, students will learn the necessary tools to understand and prevent potential food safety risks in the food manufacturing process.

Who is the programme for?

The proposed training methodology underlies a clear and ample curricular design, so that the Hygiene and Food Safety program may target professionals who work in positions related to health, or collective catering businesses or industries.

The Hygiene and Food Safety program is designed for:

  • People without a college degree who wish to specialize in the area of food safety.
  • Healthcare professionals from private businesses or industries who wish to consolidate their knowledge to apply it to their workplace
  • Postgraduate students who wish to specialize in topics of nutrition to improve their career opportunities.

Diploma

Successful completion of the Program will enable you to be awarded the degree in Hygiene and Food Safety.

After successfully completing the Program, the student will receive the degree as awarded by the University where they have enrolled.

Program Structure

The estimated duration of the Hygiene and Food Safety program is of 150 hours (15 credits)1.

Regarding the distribution of time, it is established that:

  • Since it is a distance learning program, not subject to face-to-face classes, there is no specific date of initiation, which is why the student can finalize the enrolment process at any time, as long as there are available spaces in the program.
  • Due to academic and educational reasons, this program has a minimum length of 3 months.
  • The maximum amount of time to finish this program is 6 months. In this time period, the student must have completed all the assessments of the program.

The credit structure of the Hygiene and Food Safety program is shown in the following table:

  CREDITSa LENGTHb HOURS
Subjects 15 6 150

a. The equivalence in credits may vary according to the university granting the degree 
b. Length in months

Objectives

General objective

  • To introduce not only the professional, but the consumer in general, to the necessary information on the handling of food, its preparation, conservation etc.,, to ensure food safety.

Specific objectives

  • To learn about the latest advancements and related research by international experts in hygiene and safety.
  • To become familiar with the types of food poisonings.
  • To learn how to guarantee food safety.
  • To transmit information about correct nutritional habits, as well as the negative consequences of not following them.
  • To share professional and personal experiences and knowledge through the Virtual Campus.

Career Opportunities

Some of the career opportunities of the Hygiene and Food Safety program are the following:

  • Doctors, pharmacists, physiotherapists, naturopaths, and other health professionals in the exercise of their trade, as a complement to their training and as a help in their daily work.
  • Teachers in programs of regulated and non-regulated education, health personnel, catering personnel, consumer information centers, chronic patients associations, schools, community centers, sport centers, etc.
  • Managers in mass catering companies: schools, catering, hotels, hospitals, nursing homes, etc.
  • Technical advisers in information search and product promotion programs to ensure the link between marketing, technology and research and development.
  • Salespersons in stores specialized in dietary products.
  • Salespersons in food businesses or pharmacies with a product range with specific nutritional characteristics.

Note: Professional practice is subject to each country’s legislations.

Study Plan

The Hygiene and Food Safety program is comprised of four subjects that are independent yet follow a coherent teaching sequence so that the student may follow a chronological study plan.

Each subject is divided into topics. The topics include printed materials that should be read before taking tests or writing papers, or any other activity. Subjects include off-site work that the student should complete according to the requirements as indicated in the Virtual Campus.

The subjects and corresonding credit hours are shown in the following table:

HYGIENE AND FOOD SAFETY
# SUBJECTS HOURS
  TOTAL 150
1 Food and food products 38
2 Microbiology and food hygiene 39
3 Food poisoning 35
4 Hazard analysis and critical control points 38

Note: The contents of the academic program may be subject to slight modifications, depending on the updates or the improvements made.

Management

Academic Administration

  • Dr. Maurizio Battino. Director of the Health and Nutrition Area of the Ibero-american University Foundation. Biochemical investigator and professor at the Scuola di Specializzazione in Scienza dell'Alimentazione.
  • Dr. Javier González Gallego. Professor of Physiology at the University of León.
  • Dr. Fernando Mönckeberg Barros. Dean of the Faculty of Science at the Diego Portales University (Chile). President of the Corporation for Child Nutrition (COCN).
  • Dr. Adolfo Chávez. President of the Latin American Association of Nutrition. Head of the Department of Applied Nutrition and Nutritional Education of the National Institute of Medical Sciences and Nutrition (NIMSandN) Salvador Zubirán (Mexico).
  • Dr. Antonio Gálvez del Postigo Ruiz. Professor of Microbiology at the Department of Health Sciences at the University of Jaen.
  • Dra. Esther Fuentes Marhuenda. Professor of the Miguel Hernández de Elche University.
  • Prof. Enrico Bertoli. Biochemical Professor and Director of the Scuola di Specializzazione in Scienza dell'Alimentazione.
  • Dra. Luzmila Troncoso Corzo. Dean of the Faculty of Nutrition and Dietetics from the South Scientific University (Peru).

General Academic Coordination

  • Dra.(c) Irma Domínguez Azpíroz. International Coordinator.

Teaching staff and Authors

  • Dr. Adolfo Chávez. President of the Latin American Association of Nutrition. Head of the Department of Applied Nutrition and Nutritional Education of the National Institute of Medical Sciences and Nutrition (NIMSandN) Salvador Zubirán (Mexico).
  • Dr. Javier Gonzalez Gallego. Professor of Physiology at the University of León. Director of the Institute of Biomedicine at the University of León.
  • Dr. Emilio Martinez of Vitoria. Director of the Institute of Nutrition and Food Technology at the University of Granada. Professor of Physiology and Professor of the School of Nutrition at the University of Granada.
  • Dr. Enrique Roche Collado. Professor in the Area of Nutrition and Food Science from the Miguel Hernández University. Deputy Director of the Institute of Bioengineering from the Miguel Hernández University.
  • Dr. Rafael Tojo Sierra. Professor of Pediatrics at the University of Santiago de Compostela.
  • Dr. Jordi Salas Salvadó. Professor of Nutrition and Food Science at the Rovira i Virgili University (Reus - Tarragona)
  • Dr. Guillermo Rodriguez Navarrete. Doctor of Pharmacy and Nutrition. Professor at the Ibero-American International University.
  • Dr. Rosa Solà Alberich. Professor of Medicine at the University Rovira i Virgili. Vice-Chancellor for Research and Relations with Health Institutions in the University Rovira i Virgili.
  • Dr. Magdalena Lopez Frías. Professor of Physiology University of Granada. Researcher at the Research Institute of Nutrition and Food Technology "Jose Mataix Verdú ".
  • Dr. Elena Garcia Garcia. Doctorate in Pharmacy from the University of Granada. A Bachelor's Degree in Food Science and Technology at the University of Murcia. Professor in the Area of Nutrition and Food Science from the Miguel Hernández University.
  • Dr. Margarita Sanchez Campos. Professor of Physiology and director of the School of Nutrition at the University of Granada.
  • Dr. Ascensión Marcos Sanchez. Research Professor of the Higher Council of Scientific Research (HCSR). Director of the Immunonutrition Group from the Department of Metabolism and Nutrition of the Frío Institute of the HCSR.
  • Dr. Maurizio Battino. Director of the Area of Health and Nutrition at the Ibero-American University Foundation. Researcher and Professor of Biochemistry at the Scuola di Specializzazione in Scienza dell'Alimentazione.
  • Dr. Jose Mataix Verdu (EPD). Professor of Physiology at the University of Granada.
  • Dr. Alfredo Entrala Bueno. Faculty Dean of Health Sciences. Director of the Department of Pathophysiology of Alfonso X El Sabio University.
  • Dr. Alfredo Martínez Hernández. Director of the Institute of Food Science at the University of Navarra.
  • Dr. Antonio M. Gálvez de Postigo Ruiz. Professor of Microbiology at the Department of Health Sciences at the University of Jaen.
  • Dr. Antonio Marco Chóver. Vice-president of the European Council for Medical Plurality (ECMP). Member of the Head Team of the International Society of Proteomic Studies (Brussels).
  • Dr. Iciar Astiasaran Anchia. Director of the Institute of Food Science and Dean of the Faculty of Pharmacy of the University of Navarra.
  • Dr. Carlos Iglesias Rosado. Head of the Department of Nutrition at the Universidad Alfonso X El Sabio.
  • Dr. Virginia Motilva. Researcher and Professor in the Faculty of Pharmacy of the University of Seville.
  • Dr. Elena Talero Barrientos. Researcher and Professor in the Faculty of Pharmacy of the University of Seville.
  • Dr. Antonio Ayala Gómez. Lecturer and Professor in the Department of Biochemistry and Molecular Biology from the University of Seville.
  • Dr. Mercedes Cano Garcia. Professor in the Department of Physiology at the University of Seville.
  • Dr. M. Carmen Garcia Grill. Lecturer and Professor in the Department of Food Science at the University of Seville.
  • Dr. María Ángeles Fernández Arche. Professor in the Department of Pharmacology at the University of Seville.
  • Dr. Jose Miguel Alvarez Suarez. Doctor in Food and Health. Professor of Toxicology, Pharmacology and Food Science of the Department of Veterinary Medicine.
  • Dr. Fermín Sanchez Medina Contreras. Professor of Biochemistry and Molecular Biology of the Institute of Nutrition and Food Technology at the University of Granada.
  • Dr. Fernando Gil González. Professor of Toxicology. Professor of the School of Nutrition at the University of Granada.
  • Dr. Francisco J. Perez Cano. Doctor of Pharmacy from the University of Barcelona. Lecturer at the University of Barcelona.
  • Dr. Gonzalo Morandé Lavin. Head of the Psychiatry and Psychology Service Unit at the Children's University Hospital Niño Jesús.
  • Dr. Jose Jesus Ruiz Joyanes. Medical Doctor and Surgeon. Master's degree in Biological Medicine, Anti-Aging Medicine and Aesthetic Medicine.
  • Dr. Jose Maldonado Lozano. Professor of Pediatrics at the University of Granada.
  • Dr. Llopis Juan Gonzalez. Professor of Physiology. Researcher at the Research Institute of Nutrition and Food Technology "Jose Mataix Verdú".
  • Dr. Juan Manuel Morillo. Doctor of Dentistry by the Complutense University of Madrid. Professor at the Department of Basic Sciences at the School of Nursing and Physical Therapy San Juan de Dios of the Pontificia Comillas University of Madrid.
  • Dr. Luis Garcia Torres. Professor of Physiology at the University of Granada. Professor of the University Institute of Neurosciences Research "Federico Oloriz".
  • Dr. Manuel Ramirez Sánchez. Professor of Physiology at the University of Jaen.
  • Dr. Marcos Mazzuka Petitta. Doctor in Medicine and Surgery from the La Sapienza University. Coordinator of Postgraduate Studies in Medicine at the University of the East.
  • Dr. Nabil Benomar Elbakali. Professor of Microbiology at the University of Jaen.
  • Dr. Narcis Gusi. Doctor in Physiological Adaptations for Exercise by the University of Barcelona. Professor of Didactics of Plastic Musical Expression and Body from the University of Extremadura.
  • Dr. Pedro Bullón. President of the Conference of Dean Faculties of Dentistry in Spain. Professor of the Dentistry Faculty. University of Seville.
  • Dr. Santiago de la Rosa Iglesias. Chairman of the Committee on Herbal Medicine of the illustrious College of Physicians of Madrid (ICOMEM).
  • Dr. Assumpció Roset Elias. Doctorate in Pharmacy. Coordinator of the Health Education Program for the School of Education Department of the Generalitat de Catalunya.
  • Dr. Elena Ortega Morente. Professor of Microbiology at the University of Jaen.
  • Dr. Esther Fuentes Marhuenda. A tenured faculty member in the area of Nutrition and Food Science of the University Miguel Hernández.
  • Dr. Hikmate Abriouel Hayani. Doctorate in Sciences. Contracted Research Staff (Ramón y Cajal program) at the University of Jaen.
  • Dr. Isabel Prieto Gómez. Professor of Physiology at the University of Jaen.
  • Dr. Magdalena Martínez Cañamero. Professor of Microbiology at the University of Jaen.
  • Dr. Margarida Castell Escuer. Professor of Physiology, University of Barcelona.
  • Dr. Margarita Sanchez Campos. Professor of Physiology. Deputy Director of the School of Nutrition at the University of Granada.
  • Dr. Mercedes Barrionuevo Diaz. Professor of Physiology. Professor of the School of Nutrition at the University of Granada.
  • Dr. Miriam Muñoz de Chávez (EPD). Applied Nutrition and Nutritional Education Department of the National Institute of Medical Sciences and Nutrition (NIMSandN) Salvador Zubiran.
  • Dr. Pilar Sanchez Collado. Doctorate in Pharmacy. Professor at the Department of Biomedical Sciences at the University of León.
  • Dr. Rosario Lucas López. Professor of Microbiology at the University of Jaen.
  • Dr. Rosaura Leis Trabazo. Professor of Pediatrics at the University of Santiago de Compostela.
  • Dr. Rosella Mazzuka de Marta. Teaching of the Universidad Santa María (Venezuela). Member of the CMAA, SITEC of Italy, SOVENIA and DAW of Venezuela, LINCA of Mexico and AVA of Barcelona.
  • Esther de la Paz. Secretary of the Commission of Consultant Herbalists of ICOMEM.
  • Dr. Jesus Antonio Meléndez Martinez. Researcher and Professor in the Department of Nutrition and Food Science, toxicology and Forensic Medicine at the University of Seville.
  • Dr. Belén Gordillo Arrobas. Researcher and Professor of the Department of Nutrition and Food Science, Toxicology and Forensic Medicine at the University of Seville.
  • Dr. María Jesús Cejudo Bastante. Professor in the Department of Nutrition and Food Science, Toxicology and Forensic Medicine at the University of Seville.
  • Dr. Luisa Escudero Gilete. Professor in the Department of Nutrition and Food Science, Toxicology and Forensic Medicine at the University of Seville.
  • Dr. (c) Jose Alberto Frade-Martins Parraça. Doctoral Candidate associated with the Department of Physiology at the University of Extremadura.
  • Dr. (c) Marilyn Montejo Berrios. Doctoral Candidate in Education. Professor at the South Scientific University. Collaborator of the Technical of the Dietary Course in the South Scientific University.
  • Dr. (c) Irma Dominguez Azpiroz. Doctoral Candidate in Education. International Master in Applied Nutrition and Dietetics from the University of León. Master's Degree in Physical Activity: Training and Sports Management by UNINI. Certified in Nutrition and Dietetics by the Univ. of Navarre.
  • Dr. (c) Sandra Sumalla Cano. Doctoral Candidate in Projects. International Master in Applied Nutrition and Dietetics from the University Rovira i Virgili. Master's Degree in Physical Activity: Training and Sports Management by UNINI. A Bachelor's Degree in Food Science and Technology from the University of Barcelona. Certified in Human Nutrition and Dietetics from the University of Barcelona-CESNID.
  • Dr. (c) Anna Marin Bachs. Doctoral Candidate in Education. International Masters in Nutrition and Dietetics from the University of León. Certified in Human Nutrition and Dietetics from the University of Barcelona-CESNID.
  • Dr. (c) Iñaki Elio Pascual. Doctorate Candidate in Projects. Master's degree in Nutrition and Metabolism. University of Barcelona. Dietitian-Nutritionist from the Dietetics and Nutrition Clinic Unit of the Bellvitge University Hospital.
  • Dr. (c) Sandra Jarrin Motte. Doctoral Candidate in education by UNINI. Master in Biologico-Naturistas studies by the University of León. Bachelor's degree in Nutrition and Dietetics from the South Scientific University.
  • Dr. (c) Lili Zavala Ciudad. Doctoral Candidate. Master in Technology and Food Control. Bachelor's degree in Nutrition and Dietetics from the South Scientific University.
  • Dr. (c) Joan Trabal. Master's degree in Nutrition and Metabolism at the University of Barcelona. Dietitian-Nutritionist from the Hospital Clinic of Barcelona.
  • Dr. (c) Ricardo Jorge Guedes de Almeida. Doctoral student in education. Bachelor's Degree in Nursing.

FUNIBER Training Scholarships

The Iberoamerican University Foundation (FUNIBER) allocates periodically an extraordinary economic item for FUNIBER Training Scholarships.

To apply, please fill out the information request form that appears in the web of FUNIBER or contact directly the Foundation’s headquarters in your country that will inform you if you need to provide some additional information.

Once the documentation is received, the Evaluation Committee will determine your application's eligibility for the FUNIBER Training Scholarship.