Undergraduate Certificate in Shelf-Life Determination for Dairy Products
-- ViewingNowThe 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.
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• 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.
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- ThreeFourHoursPerWeek
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