INTRODUCTION
Food loss and waste have many negative economic and environmental impacts. Economically, they represent a wasted investment that can reduce farmers’ incomes and increase consumers’ expenses. Environmentally, food loss and waste inflict a host of impacts, including unnecessary greenhouse gas emissions and inefficiently used water and land, which in turn can lead to diminished natural ecosystems and the services they provide.
While the number of food insecure population remains unacceptably high, massive quantities of food are lost due to spoilage and infestations on the journey to consumers. However, one of the major ways of strengthening food security is by reducing these losses. It is of high importance in the effort to combat hunger, raise income and improve food security and livelihoods. This workshop is designed to shed light on postharvest losses and strategies to reduce them.
Interventions in PHL reduction are seen as an important component of the efforts of many agencies to reduce food insecurity. PHL is increasingly being recognized as part of an integrated approach to realizing agriculture’s full potential to meet the world’s increasing food and energy needs.
DURATION
5 days
WHO SHOULD ATTEND?
This course is intended for various actors in the Agriculture Extension (Agricultural extension officers, senior agricultural officials and policy makers) working with communities, in governments, funding agencies, Research organizations and non-government organizations among others for Agriculture support activities and other development programmes.
Course Level:
LEARNING OBJECTIVES
By the end of the course, learners will be able to:
- Understand various concepts in relation to food losses and control.
- Understand the importance of attentive harvest, packing, storage and transportation to providing quality product.
- Understand how food management practices affect post-harvest condition.
- Understand how food safety practices begin in the field and carry through harvest & post-harvest handling.
- Reduce losses (both physical and in market value) between harvest and consumption.
- Protect food safety and learn appropriate handling technology for a given produce taking into consideration the available technology of the locality or country.
TOPICS TO BE COVERED
- Basic concepts
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- Food waste
- Food loss
- Food waste and loss
- Food quality loss or waste
- Physical loss
- Economic loss
- Causes of post-harvest losses
- Primary Causes
- Secondary Causes
- Methods of post-harvest loss and waste minimization
- Drying techniques
- Packaging and protective storage
- Refrigeration and cooling
- Use of chemicals
- Biological controls
- Canning
- Irradiation
- Freezing
- Pasteurization
- Sterile filtration
- Implications of reducing food loss and waste on
- Food availability
- Food safety and security and livelihoods
- Food prices
Related Courses
Course Administration Details:
METHODOLOGY
The instructor-led trainings are delivered using a blended learning approach and comprise presentations, guided sessions of practical exercise, web-based tutorials, and group work. Our facilitators are seasoned industry experts with years of experience, working as professionals and trainers in these fields. All facilitation and course materials will be offered in English. The participants should be reasonably proficient in English.
ACCREDITATION
Upon successful completion of this training, participants will be issued an Indepth Research Institute (IRES) certificate certified by the National Industrial Training Authority (NITA).
TRAINING VENUE
The training will be held at IRES Training Centre. The course fee covers the course tuition, training materials, two break refreshments, and lunch. All participants will additionally cater to their travel expenses, visa application, insurance, and other personal expenses.
ACCOMMODATION AND AIRPORT PICKUP
Accommodation and airport pickup are arranged upon request. For reservations contact the Training Officer.
- Email: [email protected]
- Phone: +254715 077 817
TAILOR-MADE
This training can also be customized to suit the needs of your institution upon request. You can have it delivered in our IRES Training Centre or at a convenient location. For further inquiries, please contact us on:
- Email: [email protected]
- Phone: +254715 077 817
PAYMENT
Payment should be transferred to the IRES account through a bank on or before the start of the course. Send proof of payment to [email protected]
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