Undergraduate Certificate in Shelf-Life Determination for Dairy Products
-- viewing nowThe Undergraduate Certificate in Shelf-Life Determination for Dairy Products is a comprehensive course designed to equip learners with critical skills in determining the shelf life of dairy products. This course is crucial in the food industry where ensuring the safety and quality of dairy products is paramount.
6,766+
Students enrolled
GBP £ 140
GBP £ 202
Save 44% with our special offer
About this course
100% online
Learn from anywhere
Shareable certificate
Add to your LinkedIn profile
2 months to complete
at 2-3 hours a week
Start anytime
No waiting period
Course Details
• Dairy Product Composition: Understanding the composition of dairy products, including milk, cheese, and yogurt, and how it affects shelf life.
• Microbiology of Dairy Products: An overview of the microbiological aspects of dairy products, including pathogens, spoilage organisms, and their growth characteristics.
• Shelf-Life Evaluation Methods: Techniques for determining the shelf life of dairy products, including sensory evaluation, microbiological analysis, and chemical testing.
• Factors Affecting Shelf Life: An examination of the factors that can impact the shelf life of dairy products, such as temperature, packaging, and product formulation.
• Preservation Techniques: Strategies for extending the shelf life of dairy products, including pasteurization, refrigeration, and the use of preservatives.
• Regulations and Standards: Overview of the regulations and standards that apply to dairy products, including those related to shelf life determination.
• Case Studies in Shelf-Life Determination: Analysis of real-world examples of shelf-life determination for dairy products, including common challenges and best practices.
• Quality Assurance in Dairy Production: An overview of quality assurance programs and practices in the dairy industry, including their role in ensuring product safety and shelf life.
• Dairy Product Distribution and Storage: Examination of the distribution and storage practices for dairy products, including their impact on shelf life and safety.
• Hazard Analysis and Critical Control Points (HACCP) in Dairy Production: Introduction to HACCP and its application in the dairy industry, including its role in ensuring product safety and shelf life.
Please note that the order and number of units in the curriculum may vary based on the specific requirements of the program.
Career Path
Entry Requirements
- Basic understanding of the subject matter
- Proficiency in English language
- Computer and internet access
- Basic computer skills
- Dedication to complete the course
No prior formal qualifications required. Course designed for accessibility.
Course Status
This course provides practical knowledge and skills for professional development. It is:
- Not accredited by a recognized body
- Not regulated by an authorized institution
- Complementary to formal qualifications
You'll receive a certificate of completion upon successfully finishing the course.
Why people choose us for their career
Loading reviews...
Frequently Asked Questions
Course fee
- 3-4 hours per week
- Early certificate delivery
- Open enrollment - start anytime
- 2-3 hours per week
- Regular certificate delivery
- Open enrollment - start anytime
- Full course access
- Digital certificate
- Course materials
Get course information
Earn a career certificate