Food Processing and Technology Course

Introduction

The food industry is a vital part of the world’s economy. Food products are necessary to life, and advancements in food technology can improve nutrient density and delivery, lower cost, and provide nourishment to communities all over the world.

Food is generally divided into two categories – processed or preserved, and fresh. While there development processes for fresh food, such as the development of new fruit strains, a significant amount of new food development is in the processed and packaged space. Sometimes, this is as simple as repackaging a fresh food, such as offering green beans in a ready-to-cook format. More often, though, it’s developing a more complex processed or packaged product that meets a consumer need. 
New product development is an important part of any food business, from a small family business through to large corporations.
Without products – and new products – to bring to market, business growth is more likely to stagnate. Most companies use a staged approach to product development. 

Being informed and knowledgeable about how to produce new products is just as crucial as is creating products that have market value. This course provides a foundation for developing those new products better, and minimizing all types of risks along the way from product quality risks to health and business risks.

Duration

10 Days

Target audience

Leaders, Supervisors, managers, and all employees in the hotel and hospitality industry

COURSE LEVEL:

Register for the course


Face to Face Schedules By Location
Nairobi Schedules:
Code Date Duration Location Fees
FPT023 6 Nov 2023 - 17 Nov 2023 10 days Nairobi, Kenya KES 150,000 | USD 2,200 Register
FPT023 4 Dec 2023 - 15 Dec 2023 10 days Nairobi, Kenya KES 150,000 | USD 2,200 Register
Kigali Schedules:
Mombasa Schedules:
Nakuru Schedules:
Kisumu Schedules:
Naivasha Schedules:
Virtual Trainer Led Schedules
Contact Us on (+254) 715 077 817 / (+254) 792 516 000 or email us [email protected] for a virtual schedule.
E-Learning

Contact Us on (+254) 715 077 817 / (+254) 792 516 000 or email us [email protected] for E-Learning course.


Course Objectives

At the end of this IRES training course, you will learn:

Learn how sensory analysis, food trends, and D values affect the development of a new food product.

  • Understand the five stages of food product creation, and how they affect marketing efforts
  • Explore policy, legalities, and the importance of health claims, warnings, and advisory statements
  • Apply your knowledge as you design your own food product with our problem-based learning project

Course Outline

Module 1; Scope and Nature of Food Processing Industry

  • Introduction
  • Understanding Food Spoilage
  • How Food can be Preserved
  • Food technology starts up techniques

Module 2; The Role of Nutrition in New Product Development

  • Health, Food Development, and Processing
  • Essential Nutrients and Nutrition
  • Other Natural Additives
  • Nutrient Potential Assessment

Module 3; Chemical Processing, Preservatives, and Additives

  • Defining Processed Foods
  • Additives for Appearance
  • Additives for Taste
  • Food Contact Materials

Module 4; Thermal Food Processing, Pasteurization and Microwave Cooking

  • Understanding Microbial Destruction
  • Types of Heating
  • Pasteurization
  • Reheating Food
  • Heating For Serving

Module 5; Managing Health Claims and Other Statements

  • Health Claims vs. Nutrition Content Claims
  • Health Claims and Development
  • Warning and Advisory Statements
  • Genetically Modified Foods

Module 6; Developing New Food Products (including Marketing)

  • Developing the Marketing Concept
  • Consumer Buying Behaviour
  • Stages of Developing a New Food Product

Module 7; Packaging, Labelling and Storage

  • Choosing Packaging Materials
  • Types of Packing Materials
  • Design Considerations in Packaging
  • Labelling
  • Storage

Module 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

Module 9; overview of quality laboratory production system

Module 10

  • Food laboratory standardized procedures
  • value addition and product development

Course Administration Details:

METHODOLOGY

The instructor led trainings are delivered using a blended learning approach and comprises of presentations, guided sessions of practical exercise, web based tutorials and group work. Our facilitators are seasoned industry experts with years of experience, working as professional 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 with an Indepth Research Institute (IRES) certificate.

TRAINING VENUE

The training is residential and will be held at IRES Training Centre. The course fee covers the course tuition, training materials, two break refreshments, lunch, and study visits.

All participants will additionally cater for their, travel expenses, visa application, insurance, and other personal expenses.

ACCOMMODATION

Accommodation is arranged upon request. For reservations contact the Training Officer.

Email:[email protected].  

Mob: +254 715 077 817

Tel: 020 211 3814

TAILOR- MADE

This training can also be customized for your institution upon request to a minimum of 4 participants. You can have it delivered in our training center or at a convenient location.

For further inquiries, please contact us on Tel: +254 715 077 817, +254 (020) 211 3814 or mail [email protected]

PAYMENT

Payment should be transferred to IRES account through bank before the course start date.

Send proof of payment to [email protected]


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