Food Additives Course
This course equips you with essential knowledge on food additives to create safer, longer-lasting frozen ready meals like lasagna. Delve into preservatives, antioxidants, stabilisers, emulsifiers, hydrocolloids for protecting flavour, texture, and colour. Master labelling, Brazilian and Codex regulations, HACCP integration, testing, and documentation to build consumer trust and ensure product compliance and quality.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain expertise in choosing and using food additives to boost shelf life, prevent spoilage, and maintain quality in frozen ready-to-eat lasagna. The course explores oxidation control, texture stability, preservatives, antioxidants, hydrocolloids, emulsifiers, HACCP principles, Brazilian and Codex standards, labelling requirements, risk communication, testing protocols, and documentation practices for producing safe, compliant, and delicious products confidently.
Elevify advantages
Develop skills
- Design effective additive systems for safer, extended-shelf-life frozen ready meals.
- Apply Brazilian and Codex regulations for selecting and labelling additives correctly.
- Control oxidation and spoilage using antioxidants to preserve flavour and colour.
- Optimise texture and stability with emulsifiers and hydrocolloids in lasagna products.
- Implement HACCP controls to verify dosing, shelf life testing, and documentation.
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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