Agri-Food Engineer Course
This course equips participants to excel as agri-food engineers specializing in tomato-based products. Learners will design safe, low-sodium sauces, optimize thermal processing, implement HACCP systems, perform essential lab tests, and enhance plant sustainability, quality control, and shelf-life in production settings.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain hands-on expertise in creating safer, low-sodium tomato sauces that preserve flavor, stability, and regulatory compliance. Master pH, Brix, water activity, and microbiological analysis; develop HACCP plans; refine thermal processing; determine shelf-life; and implement efficient plant designs, hygienic equipment, and sustainable practices to minimize waste, reduce energy use, and elevate process efficiency.
Elevify advantages
Develop skills
- Lab testing and data control: conduct pH, Brix, acidity, and water activity tests and respond quickly to results.
- HACCP and food safety planning: develop critical control points, sanitation standard operating procedures, and compliant labels for sauces.
- Thermal process design: establish safe time-temperature parameters and validate pasteurization processes.
- Low-sodium formulation: develop stable and flavorful tomato sauces with reduced salt content.
- Sustainable plant operations: reduce waste, conserve energy, and optimize water usage in 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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