from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This short course teaches you how to use modern processing, packaging, and shelf-life science for chilled plant-based lasagna, covering microbiology and regulatory controls to MAP optimisation and active materials. You will learn to set up pilot tests, check safety, enhance texture and nutrition, handle costs and risks, and create a practical implementation plan that meets quality, compliance, and sustainability aims.
Elevify advantages
Develop skills
- Design MAP shelf-life by balancing Aw, pH, hurdles, and cold-chain control.
- Apply HACCP, FSMA, and GMP to new processing and active packaging lines.
- Optimise plant-based lasagna through process flow, MAP, texture, and clean-label binders.
- Evaluate PEF, HPP, and advanced heating for their effects on safety, quality, and cost.
- Plan pilots and ROI models to scale sustainable, sensorised packaging systems.
Suggested summary
Before starting, you can change the chapters and 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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