Certificate in Plant-Based Food Product Shelf Life Extension
-- ViewingNowThe Certificate in Plant-Based Food Product Shelf Life Extension is a comprehensive course designed for professionals seeking to excel in the plant-based food industry. This course highlights the importance of shelf life extension, a critical aspect of food production that ensures product quality, safety, and customer satisfaction.
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GBP £ 140
GBP £ 202
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โข Introduction to Plant-Based Foods: Overview of plant-based food products, their benefits, and nutritional aspects. โข Food Preservation Fundamentals: Basics of food preservation techniques, principles, and factors affecting food shelf life. โข Plant-Based Food Preservation Techniques: In-depth examination of preservation methods for plant-based food products, including refrigeration, freezing, canning, and pasteurization. โข Modified Atmosphere Packaging (MAP): Exploration of MAP technology, materials, and applications for extending plant-based food product shelf life. โข Ohio State's High-Pressure Processing (HPP): Examination of HPP technology, benefits, and its impact on plant-based food product shelf life. โข Food Additives and Preservatives: Exploration of natural and synthetic additives, their functions, and effects on plant-based food product shelf life. โข Food Safety and Hygiene for Plant-Based Products: Overview of food safety guidelines, best practices, and regulations affecting plant-based food product shelf life. โข Sensory Evaluation and Quality Control: Methods for evaluating the sensory attributes and quality of plant-based food products to ensure optimal shelf life. โข Product Development and Formulation: Techniques for formulating plant-based food products with extended shelf life and commercialization potential.
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