Module II of the Certificate in Food Science and Processing Technology builds directly on Module I and moves from fundamentals to applied processing and quality management at KNEC Craft Certificate level. You work through unit operations and process calculations, pasteurisation, sterilisation and canning, then the technology of dairy, meat and poultry, oilseed, beverage and confectionery products. The course then covers packaging technology and labelling, quality control and sensory evaluation, HACCP and ISO 22000-based food safety management, plant sanitation and waste management, and product development, costing and entrepreneurship. It assumes Module I knowledge of food chemistry, microbiology, hygiene and preservation. The course covers the classroom theory only; practical skills need supervised laboratory and pilot-plant practice, and KNEC examinations are registered and taken separately.
9h13 lessonsVerifiable certificate
$222.00
Enroll now