Agri-Food Engineer Course
Acquire expertise as an Agri-Food Engineer specialising in tomato-based products: formulate safe low-sodium sauces, optimise thermal processing, implement HACCP systems, perform essential laboratory analyses, and enhance plant sustainability, quality control, and shelf-life within actual production settings.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This Agri-Food Engineering Course equips participants with hands-on expertise to formulate safer, reduced-sodium tomato sauces that preserve flavour, stability, and regulatory compliance. Key topics include pH, Brix, water activity, and microbiological analysis; developing HACCP frameworks; refining thermal treatments; determining shelf-life; and implementing efficient factory designs, hygienic machinery, 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, and water activity tests and respond promptly to results.
- HACCP and food safety planning: develop critical control points, sanitation standard operating procedures, and compliant labelling for sauces.
- Thermal processing design: establish safe time-temperature parameters and validate pasteurisation processes.
- Low-sodium product formulation: produce 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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