Graduate Certificate in Shelf-Stable Food Production

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Graduate Certificate in Shelf-Stable Food Production: This course is crucial in the current food industry scenario, where there is an increasing demand for safe, nutritious, and long-lasting food products. The course focuses on the production of shelf-stable foods, which are essential for food security, emergency relief, and daily consumption.

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AboutThisCourse

The course is designed to equip learners with the latest knowledge and skills required to excel in this field. It covers topics such as food processing, packaging, preservation, and safety. With a hands-on approach, learners will gain practical experience in developing and producing shelf-stable foods. Upon completion, learners will be able to demonstrate a comprehensive understanding of the shelf-stable food production process and apply this knowledge to their current or future roles in the food industry. This course not only enhances learners' technical skills but also their problem-solving and critical thinking abilities, making them valuable assets to any organization.

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CourseDetails

• Food Safety Fundamentals: Introduction to food safety principles, regulations, and best practices specific to shelf-stable food production. Gain a solid foundation in HACCP, FSMA, and other essential food safety guidelines.

• Shelf-Stable Food Processing Techniques: Explore various methods for creating safe and stable food products, including thermal processing, aseptic processing, and non-thermal treatments.

• Packaging for Shelf-Stability: Study packaging materials, designs, and technologies that contribute to food stability and safety. Examine how packaging impacts product shelf life and quality.

• Ingredient Selection and Formulation: Understand the role of ingredients in shelf-stable food production, focusing on functionality, safety, and regulatory considerations.

• Quality Assurance and Control: Master quality assurance and control techniques, including sensory evaluation, statistical process control, and supplier management. Ensure consistent product quality and compliance.

• Food Preservation and Microbiology: Delve into the principles of food preservation, microbiology, and spoilage. Learn to control microbial growth and enzymatic reactions to extend shelf life.

• Product Development and Innovation: Develop new, innovative products that meet consumer demands for shelf-stable food options. Understand the product development process from concept to commercialization.

• Sustainability in Food Production: Examine sustainability practices in food production, with a focus on resource conservation, waste reduction, and energy efficiency in shelf-stable food manufacturing.

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EntryRequirements

  • BasicUnderstandingSubject
  • ProficiencyEnglish
  • ComputerInternetAccess
  • BasicComputerSkills
  • DedicationCompleteCourse

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  • ComplementaryFormalQualifications

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CourseFee

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FastTrack GBP £140
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AcceleratedLearningPath
  • ThreeFourHoursPerWeek
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StandardMode GBP £90
CompleteInTwoMonths
FlexibleLearningPace
  • TwoThreeHoursPerWeek
  • RegularCertificateDelivery
  • OpenEnrollmentStartAnytime
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  • DigitalCertificate
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GRADUATE CERTIFICATE IN SHELF-STABLE FOOD PRODUCTION
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London School of International Business (LSIB)
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05 May 2025
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