Graduate Certificate in Shelf-Stable Food Production
-- ViewingNowGraduate 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.
7,755+
Students enrolled
GBP £ 140
GBP £ 202
Save 44% with our special offer
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โข 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.
โข Shelf-Stable Food Processing Techniques: Explore various methods for creating safe and stable food products, including thermal processing, aseptic processing, and non-thermal treatments.
โข 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.
โข Ingredient Selection and Formulation: Understand the role of ingredients in shelf-stable food production, focusing on functionality, safety, and regulatory considerations.
โข 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.
โข 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.
โข 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.
โข 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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