Food Processing and Technology 100 Hours Certificate Course
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Food Processing and Technology 100 Hours Certificate Course
Food - we can't live without it. Therefore food production, advancements and improvements in the nutritional value of food, plus delivery and costs involved in the industry, are vitally important in a world becoming more populated by the minute. The food industry is a essential piece of the jigsaw in feeding the people of this great world of ours.
Keeping up to date about how to produce new products is just as important as is making products that have market value. This course will give you a solid foundation for developing those new products better, and minimising potential pitfalls along the way, ranging from product quality to health and business risks.
This course will be invaluable for those working, or wishing to work in the production, processing, marketing or preparation of food. This includes:
- Farmers who wish to value add to their produce through initiatives such as on-farm production of preserves, innovative branding and packaging, etc.
- Start up entrepreneurs producing food products on a small scale, perhaps selling through markets, local retailers or online mail order.
- Developing small enterprises, expanding their product range and business reach
- Students of agriculture, crop production, aquaculture, human nutrition, cooking, hospitality or related disciplines; as part of a certificate, diploma or post graduate education
- Food coaches, nutrition and health professionals
- Employees of factories, distribution companies, food retailers, catering services, restaurants, cafe's or any other businesses involved in producing and supplying food for human consumption.
Developing new food products is a complex process. It spans a variety of disciplines, including scientific research, marketing and design, and policy. Therefore, this course will also help:
- people considering a new product, from a corporate or farm-fresh perspective
- those wanting to improve their knowledge of where food comes from, and how it is made, to make better wellness decisions.
Please note: This course is suitable for all types of food production, whether it be for human, animal, aquaculture, fish and shellfish farming, birds etc. The lesson material will teach you the general principles of food processing and technology and then the course is targeted to your own industry, culture and geographical area, through set tasks and written assignments.
Learning Goals: Food Processing and Technology BSS301
- Understand where food comes from.
- Explain spoilage and the effect of microbes on food.
- Explain the basics of preserving food.
- Explain the meaning of nutrition density and essential nutrients.
- Explain the role nutrition has in the development of a new food product.
- Explain the meaning of processed foods.
- Explain types of preservatives and their role.
- Explain the use of common food additives.
- Explain different ways to process food using heat.
- Explain different types of health claims and their purpose.
- Explain warning and advisory statements and their purpose.
- Understand the effect of health and other claims on the development and marketing of food products.
- Explain how concepts are determined in conjunction with consumer needs, wants, and trends.
- Explain the process of developing a new food product from concept to end-product.
- Explain the options in packaging materials, and the decisions affecting packaging on a food and chemical level.
- Discuss the importance of labelling, including nutrition labels, warning statements, and allergen statements.
- Explain the importance of storage in the success of a food product.
- Explore the legal, policy making and management considerations that impact food processing.
Lesson Structure: Food Processing and Technology
There are 9 lessons in this course:
1 Overview -Scope and Nature of Food Processing Industry
- Understanding Food Spoilage
- How Food can be Preserved
2 The Role of Nutrition in New Product Development
- Health, Food Development, and Processing
- Essential Nutrients and Nutrition
- Other Natural Additives
- Nutrient Potential Assessment
3 Chemical Processing, Preservatives, and Additives
- Defining Processed Foods
- Additives for Appearance
- Additives for Taste
- Food Contact Materials
4 Thermal Food Processing, Pasteurisation and Microwave Cooking
- Understanding Microbial Destruction
- Types of Heating
- Reheating Food
- Heating For Serving
5 Managing Health Claims and Other Statements
- Health Claims vs. Nutrition Content Claims
- Health Claims and Development
- Warning and Advisory Statements
- Genetically Modified Foods
6 Developing New Food Products (including Marketing)
- Developing the Marketing Concept
- Consumer Buying Behaviour
- Stages of Developing a New Food Product
7 Packaging, Labelling and Storage
- Choosing Packaging Materials
- Types of Packing Materials
- Design Considerations in Packaging
8 Legal, Policy and Management
- How Legal Requirements Impact Food Processing
- Food Production Management
- Differences Between Manufacturing and Production
- Entry of Products into Foreign Markets
9 Developing a New Product - Problem Based Learning (PBL) Project
- Working through food product development stages to design your own product
Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.
In this course you will learn to....
- Distinguish between unprocessed, minimally processed, and processed food products
- Explain the difference between a natural preservative and a chemical preservative.
- Explain how food spoilage by enzymes works.
- Discuss the importance of essential nutrients.
- Explain recommended dietary intakes (RDIs).
- Explain nutrition density and how it affects food product development.
- Explain the differences between chemical and physical processing.
- Define pastuerisation and explain why it is important.
- Explain Z values and their importance.
- Construct a case study for using a specific health claim for a food product.
- Explain the difference between warning and advisory statements in your area.
- Discuss why some localities regulate the use of the word diet and slimming/weight loss claims.
- Explain how studying consumer behaviour influences development of a new food product.
- Perform a sensory analysis on a product of your choice.
- Discuss factors contributing to the shelf life of a product.
- Explain the difference between manufacturing and production.
- Design your own food product.
This course complements our nutrition and hospitality courses and relates strongly to food production (Horticulture and Agriculture), self sufficiency, and the food industry.
|How Do Our Tuition Fees Compare?||Full time classroom based Further Education Courses - Approx. £5,000 per year - Part-time classroom based Adult Education Courses - Approx. £7.00 per hour - N.B. classroom tuition means you learn at the pace of the class. One-to-one private tuition - from £15.00 per hour - ADL one-to-one tution fees - From £340 per 100 Hour Course = Average of £3.40 per hour - N.B. one-to-one tuition is tailored to your own individual learning availability and pace.|
|Course Start||Begin your learning at any time.|
|Course Prerequisite||None - Our course levels are an indication of the depth of learning you should receive. They do not describe the level of difficulty.|
|Course Qualification (Study Option A)||Endorsed Qualification from TQUK - Training Qualifications UK, an Ofqual Approved Awarding Organisation - Completed written assignments and final evaluation per course/module to be taken.|
|Course Qualification (Study Option B)||Certificate of Attainment from ADL - Completed written assignments only - no final evaluation.|
|Comparative Credits Information||UK Course Credits: 10 - U.S. Credit Hours: 3 - when compared to regulated courses.|
|Course Duration and Deadlines||Course hours given are a guide only. You will be encouraged to work at your own pace to learn as much as you can, with no assignment deadlines or end date by which you must complete your course by. You are in control!|
|Study Support||Personal tutor/mentor support from industry relevant professionals throughout your whole course. Mentors are contactable by e-mail, telephone and through the Moodle online classroom. They provide assistance with your course material, plus discuss, explain and give advice when needed. They will also mark and grade your assignments, plus provide constructive and helpful feedback vital to your success.|
|Suitability for Self Employment and Small Businesses||Our courses are ideal for sole traders and small business owners and their staff. Customer confidence in what you can do will determine how successful you are in getting clients. Doing the job right using the correct knowledge and skills, leads to repeat business and referrals to friends, family and work colleagues. Completing one or more of our courses for the service you have to offer, will give you the tools to achieve this and grow your business.|
|Recognition of Your Course By Employers||We aim to achieve the correct balance between your qualification being recognised and providing you with the in-depth learning, to empower you to succeed. If you can demonstrate that you have the level of knowledge and transferable skills necessary to an employer, you should stand out from someone who has only received a superficial understanding of what's required - Select study option A when enrolling, so an employer can check the status of the awarding organisation for your qualification on the Ofqual Register.|
|Recognition of Your Course By Universities||As you will see on our Testimonials page, previous students have used their qualification from us to get into university. However each one will have its own entrance criteria and acceptance may also depend on your other qualifications and experience. We can approach up to three universities on your behalf with details of our course before you enrol, so you will know whether it will be accepted as part of their application process. Please complete our contact form and we will begin the process.|
|Designing Your Own Qualification||Bundle up your choice of related courses to form your own qualification. Our Advanced Certificates (4 courses), Diplomas (6 courses), Advanced Diplomas (8 courses) and Higher Advanced Diplomas (12 courses), are used to differentiate between the in-depth knowledge and skills you will acquire in your chosen area of study. e.g. Advanced Certificate in Turf Care Management, which includes individual courses: Turf Care, Sports Turf Care, Turf Repair and Renovation and Turf Grasses.|
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