Undergraduate Diploma in Nutrition and Food Services
Created by RESOLUTION C.S. No. 195/2020
Academic coordination: Chemical Engineer Liliana de Luise
Technical secretary: Mr. Jorge Baigorri
:: RATIONALE:
The United Nations Organization (UN), through its own specialized institutions such as the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), establishes that Food Security exists when all people, at all times, have moment, physical, social and economic access to sufficient, safe and nutritious food that meets their daily energy needs and food preferences to lead an active and healthy life.
Of the conditions necessary to achieve access as a basic human right, the quality and safety of food present one of the challenges that can be achieved most effectively if there is a determined articulation between the public sector and the technical field. In this regard, our society has the means to satisfactorily address these factors, although there is still extensive educational work and training of human resources pending.
In this sense, it is an interdisciplinary proposal that will contribute to the training of service or professional personnel - who work in areas that provide food services - strengths to promote more efficient public health policies and actions that tend to improve the conditions of food safety and reduce possible foodborne illnesses. Through ongoing training, surveillance and auditing of food quality, we will contribute to generating more food education for both the general population and the actors involved in the entire food production process.
In relation to the different actors that work in the agri-food chain, it is necessary that they have knowledge of the measures to be implemented, avoid food contamination, contribute to avoiding losses and ultimately act favorably for the economy of the companies and the health of consumers, being a key link in the circuit to guarantee food safety.
:: GOALS:
- Provide the necessary tools to recognize the correct ways of handling food for its proper preparation, conservation, consumption and transportation.
- Promote understanding of the processes and awareness of the responsibility associated with food handling for a large number of consumers, as occurs in any food establishment or industry.
- Raise awareness and train the handler on the bases of Hygiene and Food Safety Standards within the chain
- Professionalize food production practices
:: MODE: In-person
:: RECIPIENTS:
Staff, kitchen managers and managers and food service professionals in restaurants, hotels, bars, supermarkets, and quick service kitchens.
Centralized kitchen service personnel, institutional catering and events.
Instructors and food service consulting professionals.
::PROGRAM:
1. Nutrition and Public Health (25 hours)
Food and Nutritional Security (FNS): Right to food. Political units (International Organizations, national, provincial and municipal State). Geopolitics and food. Global, national and regional situation of food insecurity.
Nutrition and Public Health: Public Health and Nutrition. Demographic transition and nutrition: changes and continuities. Nutritional intervention in public health. Nutritional, food and global approach: dietary patterns.
2. Introduction to Food Chemistry (10 hours)
Constituent elements of foodIntrinsic and extrinsic factors of food that influence contamination.
3. Food microbiology (20 hours)
Conditions necessary for the development of microorganisms.
Microbial growth factors.
Useful and harmful microorganisms.
4. Processes in Food Production (15 hours)
Purchase and receipt of raw materials: Purchase of safe food. Food specifications. Reception and inspection of food. Technical sheet for receiving food.
Types of food preservation: Food preservation methods. Storage of refrigerated and frozen products.
Food defrosting methods.
5. Food Legislation (20 hours)
Current legislation.
Codex. Mercosur Standard. Argentine food code. Hazard Analysis and Critical Control Points (HACCP)
6. Internship in food services (40 hours)
Monitoring, control and verification of production lines in a Centralized Kitchen and Food Industry.
The practices will consist of observations, guided tours, instrument control, preparation of reports on the production lines with detection of critical points -PC2- and critical control points -PC1-, and proposals for decision-making in the event of abnormalities that arise during the process.
The internships will be developed in companies and various gastronomic service organizations. To this end, agreements will be signed and the necessary insurance will be contracted to guarantee the internship, which will be accompanied and supervised by the diploma's teachers.
:: REPORTS: diplo2-cei@unr.edu.ar / diplonutricionysaludpublica@unr.edu.ar
Attached files: