Course Overview
The Food Processing and Technology Training Course is a comprehensive 10-day program designed to provide participants with an in-depth understanding of the principles, methods, and innovations in food processing and technology. This course will cover various aspects of food processing, including raw material handling, preservation techniques, food safety, quality control, and the latest technological advancements in the industry. Participants will engage in practical sessions, case studies, and real-life projects to ensure they can apply the knowledge gained in real-world scenarios.
Course Duration
10 Days
Target Audience
- Food scientists and technologists
- Quality assurance professionals
- Production managers in food processing plants
- R&D personnel in the food industry
- Agricultural engineers
- Entrepreneurs interested in the food processing industry
- Students and professionals looking to enhance their knowledge in food processing and technology
Organizational Impact
- Improved food processing practices leading to higher quality products and reduced waste.
- Enhanced compliance with food safety and quality standards, minimizing the risk of product recalls.
- Increased efficiency in food processing operations, resulting in cost savings.
- Development of innovative products that meet consumer demands and open new market opportunities.
- Strengthened capacity for R&D and process improvement within the organization.
Personal Impact
- Increased knowledge and skills in food processing and technology.
- Enhanced ability to implement food safety and quality control measures.
- Improved problem-solving and decision-making skills in food processing operations.
- Greater confidence in managing and leading food processing projects.
- Ability to innovate and contribute to product development and process improvement.
Course Level:
Course Objectives
- To provide participants with a thorough understanding of the key concepts and methods in food processing.
- To enhance knowledge of food safety standards and quality control measures in food processing.
- To introduce participants to the latest technological advancements in the food processing industry.
- To enable participants to apply food preservation techniques to extend the shelf life of products.
- To equip participants with the skills necessary to manage food processing operations effectively.
- To foster the ability to innovate and improve food processing methods for better product quality and efficiency.
Course Outline:
Module 1: Introduction to Food Processing
- Overview of food processing and its importance
- Types of food processing methods
- Role of food processing in food security and safety
- Case Study/Project: Analysis of a local food processing industry
Module 2: Raw Material Handling and Preparation
- Selection and sourcing of raw materials
- Pre-processing techniques (cleaning, grading, sorting)
- Impact of raw material quality on final product
- Case Study/Project: Designing a raw material handling system for a specific product
Module 3: Food Preservation Techniques
- Traditional and modern preservation methods
- Principles of thermal processing, refrigeration, and freezing
- Use of additives and preservatives
- Case Study/Project: Developing a preservation plan for a perishable product
Module 4: Food Safety and Hygiene in Processing
- Food safety standards and regulations
- HACCP (Hazard Analysis and Critical Control Points) principles
- Hygiene practices in food processing
- Case Study/Project: Implementing a HACCP plan for a food processing facility
Module 5: Quality Control and Assurance
- Quality control methods in food processing
- Sensory evaluation techniques
- Statistical process control in food processing
- Case Study/Project: Designing a quality control program for a specific food product
Module 6: Food Processing Equipment and Machinery
- Types of equipment used in food processing
- Selection and maintenance of food processing machinery
- Automation and technology in food processing
- Case Study/Project: Evaluating and selecting equipment for a new processing line
Module 7: Packaging Technology and Material
- Role of packaging in food preservation and marketing
- Types of packaging materials and their properties
- Innovations in food packaging technology
- Case Study/Project: Designing a packaging solution for a new food product
Module 8: Advanced Food Processing Technologies
- High-pressure processing, irradiation, and other advanced techniques
- Use of enzymes and biotechnology in food processing
- Nanotechnology in food processing
- Case Study/Project: Applying an advanced technology to improve an existing food product
Module 9: Sustainable Food Processing
- Environmental impact of food processing
- Waste management and by-product utilization
- Energy efficiency in food processing
- Case Study/Project: Developing a sustainability plan for a food processing plant
Module 10: Innovation and Future Trends in Food Processing
- Emerging trends in food processing and technology
- The role of R&D in food processing innovation
- The future of food processing: challenges and opportunities
- Case Study/Project: Creating a proposal for an innovative food processing method or product
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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