Food Technology for the Non-Food Technologist (ONLINE)
It is crucial that employees involved in any facet of food processing understand the basic concepts around food technology.
By attending this course the delegate will be provided with a general overview of safety, quality and development – as well as production issues involved in the manufacturing of food and related products. The course will benefit employees who have had little or no training in food technology and will equip them with an overview of technologies used in the food industry.
Course Objectives
The course will provide participants with an understanding of the basic concepts relating to food technology. The course will equip the learner with:
- A basic knowledge of food processing techniques
- A simple understanding of safety, quality and development in a food manufacturing environment
- Knowledge regarding the limitations of different food manufacturing processes
- Skills relating to problem-solving activities
MODULE 1: Introduction to the food industry
- Welcome
- History
- Facts & Statistics
MODULE 2: Food safety challenges
- Overview of the supply chain
- Challenges faced by the industry
- Outbreaks
- Overview of food microbiology (incl. pathogens)
MODULE 3: Food quality
- Meat colour
- Enzymes
- Rancidity
- Enzymatic browning
MODULE 4: Packaging
- Why we need packaging
- Types of packaging
MODULE 5: Exploring various industries
- Brewing
- Canning
- Bakeries
- Fishing
MODULE 6: The effect of processing on microorganisms
- The Effect of Processing on Microorganisms
- Destroying processes
- Inhibitory processes
- Employees involved in food manufacturing
- Support staff
- Engineering staff
This course is presented in a learn-at-your-own pace format via online learner management system (LMS) and can commence at any time.