Food Processing And Technology 100 Hours Certificate Course
Course
Online
Description
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Type
Course
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Methodology
Online
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Start date
Different dates available
Food - we can't live without it. Therefore food production, advancements and improvements in the nutritional value of food, plus delivery and costs involved in the industry, are vitally important in a world becoming more populated by the minute.
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About this course
Understand where food comes from.
Explain spoilage and the effect of microbes on food.
Explain the basics of preserving food.
Explain the meaning of nutrition density and essential nutrients.
Explain the role nutrition has in the development of a new food product.
Explain the meaning of processed foods.
Explain types of preservatives and their role.
Explain the use of common food additives.
Explain different ways to process food using heat.
Explain different types of health claims and their purpose.
Explain warning and advisory statements and their purpose.
Understand the effect of health and other claims on the development and marketing of food products.
Explain how concepts are determined in conjunction with consumer needs, wants, and trends.
Explain the process of developing a new food product from concept to end-product.
Explain the options in packaging materials, and the decisions affecting packaging on a food and chemical level.
Discuss the importance of labelling, including nutrition labels, warning statements, and allergen statements.
Explain the importance of storage in the success of a food product.
Explore the legal, policy making and management considerations that impact food processing.
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Subjects
- Production
- Technology
Course programme
There are 9 lessons in this course:
1 Overview -Scope and Nature of Food Processing Industry
- Introduction
- Understanding Food Spoilage
- How Food can be Preserved
2 The Role of Nutrition in New Product Development
- Health, Food Development, and Processing
- Essential Nutrients and Nutrition
- Other Natural Additives
- Nutrient Potential Assessment
3 Chemical Processing, Preservatives, and Additives
- Defining Processed Foods
- Additives for Appearance
- Additives for Taste
- Food Contact Materials
4 Thermal Food Processing, Pasteurisation and Microwave Cooking
- Understanding Microbial Destruction
- Types of Heating
- Pasteurisation
- Reheating Food
- Heating For Serving
5 Managing Health Claims and Other Statements
- Health Claims vs. Nutrition Content Claims
- Health Claims and Development
- Warning and Advisory Statements
- Genetically Modified Foods
6 Developing New Food Products (including Marketing)
- Developing the Marketing Concept
- Consumer Buying Behaviour
- Stages of Developing a New Food Product
7 Packaging, Labelling and Storage
- Choosing Packaging Materials
- Types of Packing Materials
- Design Considerations in Packaging
- Labelling
- Storage
8 Legal, Policy and Management
- How Legal Requirements Impact Food Processing
- Food Production Management
- Differences Between Manufacturing and Production
- Entry of Products into Foreign Markets
9 Developing a New Product - Problem Based Learning (PBL) Project
- Working through food product development stages to design your own product
Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.
Food Processing And Technology 100 Hours Certificate Course