Graduate Certificate in Predicting Food Shelf-Life
-- ViewingNowThe Graduate Certificate in Predicting Food Shelf-Life is a comprehensive course that provides learners with critical skills in food science and technology. This program focuses on the importance of predicting food shelf-life, ensuring food safety, and reducing food waste.
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โข Fundamentals of Food Preservation: An introduction to the principles and techniques used to extend the shelf life of various food products, including temperature control, modified atmosphere packaging, and chemical preservatives.
โข Food Microbiology: An overview of the microorganisms that can affect food quality and safety, including bacteria, yeasts, and molds, as well as the factors that influence their growth and survival.
โข Food Chemistry: An exploration of the chemical reactions that occur in food during storage and how they can impact shelf life, including oxidation, hydrolysis, and non-enzymatic browning.
โข Analytical Techniques in Food Science: An introduction to the laboratory methods used to measure food quality and safety, including microbiological testing, chemical analysis, and sensory evaluation.
โข Mathematical Models for Predicting Food Shelf Life: An examination of the statistical and computational models used to predict the shelf life of food products based on factors such as temperature, humidity, and microbial load.
โข Challenges and Opportunities in Food Preservation: A discussion of the current trends and future directions in food preservation research, including the development of new preservation techniques, the reduction of food waste, and the challenges posed by climate change and globalization.
โข Regulatory Framework for Food Preservation: An overview of the legal and regulatory requirements for food preservation, including food safety standards, labeling regulations, and good manufacturing practices.
โข Case Studies in Food Preservation: An analysis of real-world examples of successful and unsuccessful food preservation strategies, including the role of innovation, consumer acceptance, and market forces.
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