Agri-Food Engineer Course
Gain expertise as an agri-food engineer specialising in tomato-based products. Design safe, low-sodium sauces, optimise thermal processing, implement HACCP systems, perform essential lab tests, and enhance plant sustainability, quality control, and shelf-life in practical production settings.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to engineer safer, low-sodium tomato sauces that preserve flavour, stability, and regulatory compliance. Master pH, Brix, water activity, and microbiological analysis; develop HACCP frameworks; refine thermal treatments; and determine shelf-life. Delve into efficient facility designs, sanitary equipment selection, and sustainable practices to minimise waste, lower energy use, and elevate processing efficiency.
Elevify advantages
Develop skills
- Lab testing and data management: conduct pH, Brix, acidity, water activity tests and respond promptly to results.
- HACCP and food safety planning: develop critical control points, SSOPs, and compliant labelling for sauces.
- Thermal processing design: establish safe time-temperature parameters and validate pasteurisation processes.
- Low-sodium product formulation: develop stable and flavoursome tomato sauces with reduced salt content.
- Sustainable plant operations: reduce waste, conserve energy, and optimise water usage in food processing.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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