Postgraduate Certificate in Food Science Development
-- ViewingNowThe Postgraduate Certificate in Food Science Development is a comprehensive course that addresses the growing industry demand for professionals with specialized skills in food science and product development. This certificate program equips learners with essential competencies required to excel in this field, including food safety regulations, product development strategies, and sensory evaluation techniques.
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Here are the essential units for a Postgraduate Certificate in Food Science Development:
• Food Chemistry: An in-depth exploration of the chemical components of food, including carbohydrates, proteins, lipids, vitamins, and minerals, and how they interact with each other during food processing and storage. This unit will cover the primary keyword "food chemistry" and secondary keywords such as "food components" and "food processing".
• Food Microbiology: This unit will cover the principles of food microbiology, including the types of microorganisms that can contaminate food, their growth and survival in food, and the factors that affect their growth. The unit will also cover food preservation methods and their impact on microorganisms.
• Food Safety Management: This unit will cover the principles of food safety management, including hazard analysis and critical control points (HACCP), food safety regulations, and food safety audits. Students will learn how to develop and implement food safety management systems in food processing and manufacturing facilities.
• Food Processing and Preservation: This unit will cover the principles of food processing and preservation, including thermal processing, irradiation, high-pressure processing, and non-thermal processing techniques. Students will learn how these methods can be used to extend the shelf life of food, improve food safety, and maintain food quality.
• Food Analysis and Quality Control: This unit will cover the principles of food analysis and quality control, including methods for sensory evaluation, chemical analysis, and microbiological analysis of food. Students will learn how to use these methods to ensure the quality and safety of food products.
• Food Packaging: This unit will cover the principles of food packaging, including the materials used for food packaging, the design of food packages, and the impact of food packaging on food quality and safety. Students will learn how to develop and implement food packaging systems that meet regulatory requirements and consumer needs.
• Functional Foods and
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