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Technologies Applied to Food Quality and Safety

From 2 to 4 July 2014 will be held in San Lorenzo de El Escorial The Technologies Applied to Food Quality and Safety Course in the Summer Courses of the Complutense University.

June 25th, 2014

 

VISAVET BRUKER Campus MoncloaThe main objective of this proposal is to provide the general public, businesses and governments how the application of new technologies in the area of food and agriculture is allowing an improvement in the quality and safety of the food we consume. For today's consumers, the quality of the food coming into homes and restoration is a crucial aspect, not only for the possibility that contaminants or pathogens act as a vehicle food (food security), but because every day there is a greater concern for what swallowed, looking for foods that are healthy, safe and healthy. The food industry must therefore respond to that demand the use of new techniques consumidor.La for fraud prevention, detection of substances that cause food allergies and intolerances, as well as analysis of the pathogens that have a higher risk to the consumer, will be the theme of this course.

 

This course is organized by the Agri-Food and Health Cluster of CEI Campus Moncloa, whose main objective is the sustainable production of safe, healthy and wholesome food.

 

This course assist Bruker Española S.A.

 

Directors:

Margarita Ruiz Altisent. Universidad Politécnica de Madrid

Lucas Domínguez Rodríguez. Universidad Complutense de Madrid

 


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Technologies Applied to Food Quality and Safety