Once again, we sponsor the Master’s Degree in Food Safety, a reference in the food industry.
Once again, the Official College of Veterinarians of Madrid launches the Master in Food Safety, which has our support as a sponsor along with companies such as Danone, Puleva or EMCESA.
During the 9 months of duration, the students of the MSA will acquire a comprehensive vision of the field of food safety and quality in a complete training program that combines theoretical and practical classes, as well as visits to companies and professional internships.
The 20th edition of the Master’s Degree in Food Safety (MSA) of the Official College of Veterinarians of Madrid, in collaboration with the Spanish Agency for Food Safety and Nutrition, the Faculty of Veterinary Medicine of the Complutense University of Madrid and the Ministry of Health of the Community of Madrid, began on September 25.
This comprehensive training program, which once again this year will count on our participation as sponsors, offers students a comprehensive view of the field of food safety and quality.
The official opening event of the course took place at the collegiate headquarters of the president of COLVEMA and director of the master, Felipe Vilas, who was accompanied by Elena Andradas, director general of Public Health of the Ministry of Health of the Community of Madrid, Isabel Peña-Rey, director of the AESAN, and Consuelo Serres, dean of the Faculty of Veterinary Medicine of the Complutense University of Madrid.
During the ceremony, the president of COLVEMA commented that “the agri-food sector is the second in contribution to GDP after tourism, a strong and dynamic sector, so it is essential to prepare in terms of export and import of products, topics that are included in the agenda of the Master and that companies demand“. This, added to the approval of the latest regulations on food safety in the European Union, means that food industry entrepreneurs demand professionals who are properly trained and qualified in areas such as food safety and quality.
Theoretical and practical training
In this sense, the MSA offers a complete training program to provide the necessary knowledge in areas as relevant as the management and implementation of self-control systems based on Hazard Analysis and Critical Control Points (HACCP), the latest trends in cleaning and disinfection, traceability, or pest and water control.
During 9 months, professionals from food companies and the Public Administration related to the food sector, as well as all those professionals who want to develop their professional career in this industry, combine practical and theoretical classes taught by a first class teaching staff.
The MSA also puts special focus on internships in companies that are carried out in a wide range of the most significant companies in the food sector. During the opening event of the master’s degree, the president of COLVEMA thanked the collaboration of more than 40 leading companies in the food sector that allow it to be a master’s degree with a strong practical character.
In addition, Vilas commented that “nearly 80% of the almost 600 students from previous editions have been able to enter the labor market“. This data supports the good results of this master’s degree and reveals the demand for professionals trained in the area of food quality and safety.
Our commitment to food safety
As an engineering company specialized in the food industry, we have a strong commitment to food safety and quality. We believe that engineering can be the best ally to ensure the safety of food products by providing technical and technological solutions to address challenges in food production, processing and distribution.
In our food engineering projects we try to implement the latest climate control technologies in storage to help extend the shelf life of food and maintain its quality. This is the case of the comprehensive reform project of the Lácteas Toledo plant that we carried out between 2014 and 2016, to provide it with modern technologies for refrigerated storage, as well as specific areas for the manufacture and packaging of different types of cheese, an order preparation area and other facilities for staff and offices.
New technologies and industrialization make it possible to increase efficiency in food production, improve preservation and extend the shelf life of products, which helps to reduce food loss and waste.
This is the case, for example, of the project to build the Helados Casty plant in Talavera de la Reina, which we also provided with the facilities and technologies necessary for the production of high quality ice cream. This project included an area for the reception and unloading of raw materials, as well as specific areas for the manufacture, handling and packaging of the final product. As it could not be otherwise, the management of cooling systems played a very important role in this project.
