Executive Development Programme in Food Tech & Preservation
-- ViewingNowThe Executive Development Programme in Food Tech & Preservation is a certificate course designed to empower professionals with the latest advancements in food technology and preservation techniques. This program is crucial in an era where food safety and sustainability are at the forefront of industry and consumer concerns.
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โข Fundamentals of Food Technology: An introductory unit covering the basics of food technology, including food science, food processing, and food safety.
โข Innovations in Food Tech: This unit explores the latest innovations and trends in food technology, including new processing methods, food packaging, and food safety technologies.
โข Preservation Techniques in Food Tech: This unit covers various food preservation techniques, such as canning, freezing, drying, and irradiation, and their impact on food quality and safety.
โข Food Additives and Ingredients: This unit examines the use of additives and ingredients in food technology, including their functions, safety, and regulations.
โข Sustainable Food Preservation: This unit explores sustainable food preservation methods, such as fermentation, pickling, and jamming, and their role in reducing food waste and promoting local food systems.
โข Food Packaging and Labeling: This unit covers the principles of food packaging and labeling, including packaging materials, design, and regulatory requirements.
โข Food Quality Assurance and Control: This unit examines the concepts and practices of food quality assurance and control, including HACCP, statistical process control, and quality management systems.
โข Food Tech Entrepreneurship: This unit explores the entrepreneurial aspects of food technology, including innovation, product development, marketing, and business strategy.
โข Ethics and Governance in Food Tech: This unit examines the ethical and governance issues related to food technology, including food safety, consumer rights, and environmental sustainability.
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