Agri-Food Engineer Course
This course equips participants with essential skills for agri-food engineering focused on tomato-based products. Learners will design safe, low-sodium sauces that retain taste and stability, implement HACCP systems, conduct critical lab tests like pH and water activity, optimise thermal processes for shelf-life, and apply sustainable practices to enhance plant efficiency, quality control, and environmental performance in production settings.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on expertise in agri-food engineering for tomato sauces: master low-sodium formulations that preserve flavour and stability, perform key lab analyses including pH, Brix, water activity, and microbiology, develop robust HACCP plans, design effective thermal processing, establish shelf-life protocols, and implement sustainable plant designs with hygienic equipment to minimise waste, conserve energy, and ensure regulatory compliance.
Elevify advantages
Develop skills
- Lab testing and data management: conduct pH, Brix, acidity, water activity tests and respond quickly 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: develop stable and flavourful tomato sauces with reduced salt content.
- Sustainable plant operations: reduce waste, conserve energy, and optimise water usage in food processing.
Suggested summary
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