Competence to design and apply control systems for ensuring hygiene and quality of dairy products. Deepen the knowledge of the principles and applications of tha risk analysis and the predictive microbiology. Deepen the methodological expertise in the analysis of milk and dairy microbiology and micro-organisms (identification / typing) used in the dairy industry.
Apply their knowledge in order to prevent, control or manage the presence / activity of microorganisms in dairy processes. Assess the adequacy of a sampling plan for microbiological analysis, interpret and manage the analytical data. Estimating the survival / development of an organism in a dairy matrix through software modeling of biological phenomena. Manage starter cultures.