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  2. Microcredencial en Waste Management for the Food Industry
Rama de Ingeniería y Arquitectura

Microcredencial en Waste Management for the Food Industry

Ingenieria y Arquitectura
Icono del Area del estudio
Créditos

Créditos totales

2 Créditos obligatorios

Créditos optativos

Número de plazas
15
Contacta
Lugares de impartición

Online

Organizado por la Facultad de Ciencias y Tecnologías Químicas de Ciudad Real

Responsables del título

CARMEN MARÍA FERNÁNDEZ MARCHANTE (directora)

MANUEL ANDRÉS RODRIGO RODRIGO (director)

ENGRACIA LACASA FERNÁNDEZ (secretaria)

Modalidad

Online

Precios

2 ECTS x 50€/ECTS = 100 €

Composición

Independiente

Información General

The microcredential course "Waste Management in the Food Industry" offers a comprehensive approach to the identification, characterization, and treatment of waste generated in the agri-food sector. It analyzes the main treatment and recovery technologies, as well as strategies for waste minimization through stock management optimization and improvements in manufacturing processes. Furthermore, specific methods to reduce waste in various subsectors such as meat and poultry, fish and seafood, fruits and vegetables, vegetable oils and fats, dairy products, flours, pasta, animal feed, bakery, confectionery, and sugar are studied. Participants will acquire tools to assess and apply waste reduction techniques, contributing to more efficient and sustainable production.

The course’s focus on specific learning outcomes ensures that participants develop the skills necessary for waste identification, characterization, and treatment, as well as applying waste minimization and recovery strategies. The issuance of the microcredential will be contingent upon a positive assessment of the knowledge and competencies acquired, ensuring rigorous and applied training. Additionally, the microcredential offering will respond to the reskilling needs of the adult population and productive sectors, facilitating their updates in collaboration with administrations and social entities. It will also guarantee access for groups in situations of social vulnerability and with specific educational needs, promoting their integration into the labor market. Thus, this course contributes to the improvement of employability, competitiveness, and sustainability in the food industry.

This microcredential defines three expected learning outcomes. Each will allow participants to acquire three welldefined competencies aligned with ESCO, the European multilingual classification of skills, competencies, qualifications, and occupations, which identifies and classifies the relevant skills, competencies, qualifications, and occupations for the EU labor market, as well as EU education and training.

Learning Outcome 1. Identify and classify types of agri-food industrial waste for proper management.

• Description: The student will be able to identify and classify the different types of waste generated in various food industries, analyzing their characteristics to implement efficient and sustainable management, ensuring compliance with regulations, and optimizing recycling and waste reduction processes.

• Related ESCO competencies:

◦ Store classified waste: http://data.europa.eu/esco/skill/5efdcf3b-9c19-4b1c-ac41-7347493da37d

◦ Promote sustainability: http://data.europa.eu/esco/skill/469e19ed-a0bd-445a-ae2d-4ba9430e296b

◦ Corporate sustainability: http://data.europa.eu/esco/skill/f5bf985b-ac78-4d23-881a-18a359234528

Learning Outcome 2. Minimize and prevent waste generation in production processes.

• Description: The student will be able to introduce basic concepts of waste minimization and prevention, optimize inventory management, and apply changes in production processes to reduce waste generation and promote sustainable practices in the industry.

• Related ESCO competencies:

◦ Collect industrial waste: http://data.europa.eu/esco/skill/28bc5334-5372-4bd6-8458-c2b516dd6104

◦ Separate waste: http://data.europa.eu/esco/skill/110d7aa3-e44e-4cce-a927-8d4de615f3d9

◦ Eliminate food waste: http://data.europa.eu/esco/skill/dacaebb5-5d85-4f3e-9adb-7c82b4f53189

Learning Outcome 3. Manage waste in food and beverage preparation and encourage its recovery.

• Description: The student will be able to manage the waste generated in food and beverage preparation, promoting the recovery of valuable resources and applying sustainable practices to reduce environmental impact and optimize resource use.

• Related ESCO competencies:

◦ Waste management: http://data.europa.eu/esco/skill/40f65a56-ccbe-4601-9f32-1cc6cdd24f28

◦ Bioeconomy: http://data.europa.eu/esco/skill/609d6bb4-db16-4578-87fc-57b11a701cc2

◦ Circular economy: http://data.europa.eu/esco/skill/22c45bf7-e52b-475f-847b-c32a87f65a5d

  • Professionals in sustainability across different types of industries, especially those related to the agricultural and food sectors.
  • Students in vocational training at both middle and higher levels, as well as university students in fields related to sustainability, particularly those with degrees in industrial, chemical, and food environmental sciences and engineering.