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?|
|Course Start||Begin your course at anytime.|
|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, plus final exam (N.B. Some courses have Final Project alternative).|
|Course Qualification (Study Option B)||Certificate of Attainment from ADL - Completed written assignments only - no final exam.|
|Comparative Credits Information||UK Course Credits: 10 - U.S. Credit Hours: 3 - when compared to regulated courses.|
|Course Duration and Deadlines||100 hours approx. Course hours given are a guide only. Work at your own pace with no assignment deadlines or completion date. 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 online classroom. They provide assistance with your course material, plus discuss, explain and give advice when needed.|
|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. Completing one or more of our courses for the service you have to offer, will give you the tools to 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. 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||Previous students have used their qualification to get into university. However each one will have its own entrance criteria and acceptance may also depend on your other qualifications and experience.|
|Designing Your Own Qualification||Bundle up your choice of related courses to form your own qualification. Choose from a Diploma (6 courses), Advanced Diploma (8 courses) and Higher Advanced Diploma (12 courses.|
|How Can I Enrol?||Online via eCommerce, by completing our Online Application Form, or by calling us on +44 (0) 1227 789 649. Lines open 9am till 5pm Monday to Friday, excluding Bank Holidays and between Christmas and New Year.|
|How Can I Get a Pro-forma Invoice for my Employer?||Contact us with details and we will email your employer an invoice. We will need: employer's name, address, telephone number, email address and contact name. We will also require your name, telephone number, email address, date of birth and the course and code you wish to enrol for.|
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