Food Processing and Technology Course
Gain expertise in food processing and technology for producing safe, shelf-stable foods. This course covers thermal processing, retort systems, pouch design, food microbiology, HACCP protocols, and quality control tools. Optimise safety measures, extend shelf life, and enhance product quality for professional food manufacturing environments.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Acquire hands-on skills to create safe, long-lasting products in pouches. Master soup matrix properties, unit operations, thermal processing, and retort validation. Handle critical control points, quality checks, sanitation, and traceability while complying with U.S. regulations, labelling standards, and HACCP guidelines. Confidently improve plant layouts, packaging choices, and risk management strategies.
Elevify advantages
Develop skills
- Design safe retort processes by setting F0 values, mapping cold spots, and validating lethality quickly.
- Optimise unit operations including blanching, mixing, filling, and sealing pouches for superior quality.
- Implement robust food safety systems with HACCP, CCP monitoring, and effective corrective actions.
- Apply food microbiology principles to control spores, key pathogens, and shelf-life risks.
- Select appropriate packaging solutions like retort pouches, test barrier properties, and ensure seal strength.
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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