Course Overview
The Food Science and Technology Training Course offers a comprehensive introduction to the principles and practices involved in food production, processing, and safety. This course will equip participants with the knowledge and skills required to address current challenges in food science, enhance food quality, and ensure safety across the food supply chain. The course combines theoretical insights with practical applications, including hands-on projects and case studies, to reinforce learning and enable participants to apply their knowledge in real-world scenarios.
Course Duration
5 Days
Target Audience
- Food technologists and scientists
- Quality assurance professionals
- Food production managers
- Agricultural extension workers
- Researchers and academics in food science
- Regulatory and compliance officers
- Anyone interested in advancing their knowledge in food science and technology
Organizational Impact
- Enhanced capacity to produce high-quality and safe food products, leading to improved consumer trust.
- Improved compliance with food safety regulations and standards.
- Increased efficiency in food processing and production, reducing waste and costs.
- Development of innovative food products that meet market demands and enhance competitiveness.
Personal Impact
- Gain a solid understanding of food science principles and technologies.
- Develop practical skills in food processing, preservation, and safety.
- Enhance problem-solving and critical-thinking abilities through real-life case studies.
- Boost career prospects in the food industry by acquiring specialized knowledge.
- Contribute effectively to food safety and quality assurance initiatives within your organization.
Course Level:
Course Objectives
By the end of this course, participants will be able to:
- Understand the fundamentals of food science and its importance in the food industry.
- Identify the processes involved in food production, preservation, and processing.
- Apply food safety and quality assurance practices to ensure compliance with regulations.
- Utilize food technology to improve food quality, shelf-life, and nutritional value.
- Analyze real-life case studies to develop problem-solving skills in food science.
Course Outline
Module 1: Introduction to Food Science and Technology
- Overview of Food Science: Definitions, Scope, and Importance
- Basic Concepts in Food Chemistry
- Food Microbiology and its Role in Food Safety
- Introduction to Food Processing Techniques
- Case Study/Project: Analyzing the Role of Microorganisms in Food Spoilage and Preservation
Module 2: Food Processing and Preservation Techniques
- Principles of Food Processing: Thermal and Non-Thermal Methods
- Food Preservation Methods: Traditional and Modern Approaches
- Impact of Processing on Nutritional Quality and Shelf-Life
- Technological Innovations in Food Processing
- Case Study/Project: Developing a Food Preservation Strategy for a Perishable Product
Module 3: Food Safety and Quality Assurance
- Understanding Food Safety Standards and Regulations (e.g., HACCP, ISO 22000)
- Implementing Quality Assurance Systems in Food Production
- Risk Assessment and Management in Food Safety
- Tools and Techniques for Monitoring Food Quality
- Case Study/Project: Designing a Food Safety Management System for a Food Processing Unit
Module 4: Food Technology and Innovation
- Role of Biotechnology in Food Production
- Advances in Food Packaging and Shelf-Life Extension
- Functional Foods and Nutraceuticals: Development and Applications
- Emerging Trends in Food Technology (e.g., Plant-Based Foods, Lab-Grown Meat)
- Case Study/Project: Innovating a New Functional Food Product for Health-Conscious Consumers
Module 5: Sustainable Food Production and Future Trends
- Sustainability in Food Production and Processing
- Reducing Food Waste through Technology and Innovation
- Ethical and Environmental Considerations in Food Technology
- Future Directions in Food Science and Technology
- Case Study/Project: Creating a Sustainable Food Production Plan for a Small-Scale Food Manufacturer
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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