Food Processing Technology Course
This course teaches food processing technology for producing safe, shelf-stable tomato sauces. Participants learn formulation, pH and Brix control, thermal processing design, hygiene practices, glass jar packaging, and critical control points to ensure consistent, high-quality products that meet consumer trust and regulatory standards at small-plant scale.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain hands-on skills in creating safe, stable tomato-based sauces in glass jars. Master composition control including pH, Brix, and water activity, thermal process design, hot-fill techniques, hygiene, sanitation, packaging, shelf-life testing, and critical control points for compliant, high-quality small-scale production.
Elevify advantages
Develop skills
- Tomato sauce formulation: design pH, Brix and texture for safe, tasty products.
- Thermal processing setup: choose time-temperature for hot-fill glass jar safety.
- Food safety control: define CCPs, tests and records for shelf-stable sauces.
- Packaging and shelf life: select jars, hot-fill, cool and verify product stability.
- Plant hygiene routines: apply GMPs, sanitation and CIP for small food facilities.
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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