Certificate in Food Processing and Quality Management

Description

Course Modules:

1. Introduction to Food Processing

   • Principles of food preservation

   • Thermal and non-thermal processing techniques

   • Emerging technologies in food processing

2. Food Quality Assurance & Control

   • Quality standards (ISO, HACCP, GMP, FSSC 22000)

   • Microbiological and chemical safety in food

   • Sensory evaluation and shelf-life testing

3. Food Safety & Regulations

   • National and international food laws (FSSAI, FDA, Codex Alimentarius)

   • Food labeling and compliance

   • Risk assessment and management

4. Packaging and Storage Technologies

   • Sustainable packaging solutions

   • Cold chain management

   • Preventing post-harvest losses

5. Practical Training / Case Studies

   • Hands-on lab sessions (if in-person)

   • Industry visits or virtual simulations

   • Quality control documentation and audits

Learning Outcomes:

• Understand food processing techniques and their impact on quality.

• Implement quality management systems (QMS) in food production.

• Comply with food safety regulations and industry best practices.

• Analyze and troubleshoot quality issues in food manufacturing.

Who Should Enroll?

• Food science/technology students

• Quality control professionals in the food industry

• Entrepreneurs in food processing startups

• Regulatory affairs officers

Certification:

Upon successful completion, participants receive a Certificate in Food Processing and Quality Management, recognized by industry partners.

Career Opportunities:

• Food Quality Analyst

• Production Supervisor (Food Industry)

• Food Safety Auditor

• R&D Technician in Food Processing

Prerequisites:

• Basic science background (recommended but not mandatory).

• No prior experience required (beginner-friendly).

Fee Structure: Varies by institution (scholarships/installments may be available).