Introduction
This course is designed to provide participants with a comprehensive understanding of food processing and preservation techniques. It covers the principles, methods, and best practices for extending the shelf life of food products while maintaining their quality and safety. Participants will learn about various food processing technologies, preservation methods, and their applications in different food industries.
Duration
5 Days
Target Audience
- Food scientists and technologists
- Production and processing staff
- Quality control managers
- Food safety officers
- Entrepreneurs and business owners in the food industry
- Students and researchers in food science
Personal Impact
- Gain in-depth knowledge of food processing and preservation techniques.
- Develop skills to apply various methods for extending the shelf life of food products.
- Enhance understanding of the impact of processing on food quality and safety.
- Improve ability to implement and manage food processing operations.
- Increase proficiency in evaluating and selecting appropriate preservation methods.
Organizational Impact
- Improved efficiency and effectiveness in food processing operations.
- Enhanced ability to maintain food quality and safety through effective preservation methods.
- Increased compliance with industry standards and regulations.
- Better management of food shelf life and reduction of food waste.
- Strengthened capacity to innovate and improve food product offerings.
Course Level:
Course Objectives
- Understand the fundamental principles of food processing and preservation.
- Apply various processing techniques to enhance food safety and quality.
- Implement effective preservation methods to extend the shelf life of food products.
- Evaluate the impact of different processing and preservation methods on food quality.
- Ensure compliance with industry standards and regulations related to food processing.
Modules
Module 1: Introduction to Food Processing
- Principles of Food Processing
- Overview of Food Processing Techniques
- Objectives and Benefits of Food Processing
- Key Factors Affecting Food Processing
- Case Study: Innovations in Food Processing Techniques
Module 2: Food Preservation Methods
- Traditional and Modern Preservation Techniques
- Thermal Preservation (e.g., Pasteurization, Sterilization)
- Non-Thermal Preservation (e.g., Freezing, Drying)
- Chemical Preservation (e.g., Additives, Preservatives)
- Case Study: Effectiveness of Different Preservation Methods in a Food Industry
Module 3: Processing Technologies and Equipment
- Overview of Processing Technologies (e.g., Homogenization, Filtration)
- Equipment and Machinery Used in Food Processing
- Design and Operation of Processing Plants
- Maintenance and Troubleshooting
- Case Study: Optimizing Equipment for Food Processing Efficiency
Module 4: Impact of Processing on Food Quality
- Effects of Processing on Nutritional Content and Safety
- Sensory Quality and Shelf Life of Processed Foods
- Quality Control and Assurance in Food Processing
- Case Study: Analyzing the Impact of Processing on Nutritional Value
Module 5: Regulatory Compliance and Best Practices
- Industry Standards and Regulations for Food Processing
- Developing and Implementing Food Safety Management Systems
- Best Practices in Food Processing and Preservation
- Continuous Improvement and Innovation in Food Processing
- Case Study: Successful Implementation of Regulatory Compliance in a Food Company
Related Courses
Course Administration Details:
Methodology
These instructor-led training sessions are delivered using a blended learning approach and include presentations, guided practical exercises, web-based tutorials, and group work. Our facilitators are seasoned industry experts with years of experience as professionals and trainers in these fields. All facilitation and course materials are offered in English. Participants should be reasonably proficient in the language.
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 Transfer
Accommodation and Airport Transfer 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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