Advanced Food Preservation Techniques Course
This course teaches advanced food preservation methods for refrigerated ready-to-eat meals. Participants learn high-pressure processing (HPP), modified atmosphere packaging (MAP), hurdle technology, critical control points (CCPs), shelf-life testing, and regulatory compliance. These skills enable designing safer processes, extending product shelf life, and safeguarding brand quality in contemporary food manufacturing environments. Ideal for professionals aiming to enhance food safety and stability.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in advanced preservation methods to prolong shelf life, manage pathogens, and maintain product quality from intake to packaging. The course addresses process flow design, critical control points (CCPs), high-pressure processing (HPP), modified atmosphere packaging (MAP), pH management, antimicrobial agents, shelf-life prediction models, validation procedures, and adherence to regulations, empowering confident production of safe, durable, high-quality refrigerated ready-to-eat meals.
Elevify advantages
Develop skills
- Design safe process flows by setting CCPs, limits, and corrective actions quickly.
- Apply HPP, MAP, and hurdle technologies to extend RTE shelf life while maintaining quality.
- Conduct shelf-life tests including microbiology, sensory, and aw assessments efficiently.
- Evaluate product risks by connecting chicken meal properties to major microbial hazards.
- Comply with regulations by aligning labels, shelf-life claims, and HACCP with safety standards.
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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