This microcredential defines two expected learning outcomes. Each of them will enable the acquisition of two welldefined competencies aligned with ESCO, the European multilingual classification of skills, competencies, qualifications, and occupations. ESCO identifies and classifies the skills, competencies, qualifications, and occupations relevant to the EU labor market as well as EU education and training.
Understanding and comparing, by applying criteria to optimize resource use and reduce waste generation, the mechanisms of action of the main techniques for receiving, preparing, size reduction, mixing, and shaping of materials.
Description: The student will be able to analyze and evaluate the processes involved in receiving, preparing, size reduction, mixing, and shaping of materials in the food industry. They will apply technical and environmental criteria to optimize resource use and minimize waste generation, comparing different techniques and selecting the most suitable ones according to the needs of the production process.
Understanding and comparing, by applying criteria to optimize resource use and reduce waste generation, the mechanisms of action of the main separation and product processing techniques.
Description: The student will be able to analyze and evaluate the main separation and product processing techniques in the food industry. They will apply efficiency and sustainability criteria to select the most appropriate technologies, optimizing resource use and reducing waste generation. Additionally, they will compare the mechanisms of action of each technique, considering its impact on product quality and process efficiency.
Understanding and comparing, by applying criteria to optimize resource use and reduce waste generation, the mechanisms of action of the main thermal processing, heat concentration, and heat removal processing techniques.
Description: The student will be able to analyze and evaluate the main thermal processing, heat concentration, and heat removal processing techniques in the food industry. They will apply energy efficiency and sustainability criteria to optimize resource use and minimize waste generation. Additionally, they will compare the mechanisms of action of each technique, considering its impact on product quality and process safety.
Understanding and comparing, by applying criteria to optimize resource use and reduce waste generation, the mechanisms of action of the main post-processing operations and auxiliary processes techniques.
Description: The student will be able to analyze and evaluate the main post-processing techniques and auxiliary processes in the food industry. They will apply sustainability and efficiency criteria to select the most appropriate technologies, optimizing resource use and minimizing waste generation. Additionally, they will compare the mechanisms of action of each technique, considering its impact on product quality, preservation, and safety.