Freezing Techniques Course
This course teaches industrial freezing techniques for vegetables, covering processes from reception to cold storage. Participants learn blanching, IQF, cryogenic freezing methods, food safety protocols, quality control measures, and energy-efficient designs to improve product quality, extend shelf life, and enhance production line efficiency. Gain practical expertise in heat transfer, sanitation, packaging, and process optimisation for sustainable operations.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Acquire hands-on skills to design and operate vegetable freezing lines. Master blanching and cooling parameters, freezing method selection, heat transfer principles, and freezing rate calculations. Learn sanitation practices, allergen and microbial control, statistical process control for quality assurance, packaging standards, cold chain management, and optimisation strategies to ensure product consistency, extended shelf-life, safety, and sustainability.
Elevify advantages
Develop skills
- Design efficient freezing lines with optimal methods, layouts, and parameters.
- Control blanching processes by setting precise time-temperature combinations.
- Conduct frozen quality checks monitoring temperature, defects, and shelf-life.
- Ensure food safety through allergen control, microbial management, and zoning.
- Optimise cold chain logistics for consistent temperature and reliable distribution.
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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