Food Additives Course
Dive into food additives for creating safer, longer-lasting frozen meals. Master preservatives, antioxidants, stabilisers, emulsifiers, and hydrocolloids understand labelling, Brazilian and Codex regulations, HACCP integration and apply practical techniques in lasagna formulation to safeguard flavour, texture, colour, and build consumer confidence in your products.

from 4 to 360h flexible workload
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. This hands-on course explores oxidation control, texture stability, preservatives, antioxidants, hydrocolloids, emulsifiers, HACCP principles, Brazilian and Codex standards, labelling requirements, risk communication, testing protocols, and documentation for producing safe, compliant, delicious products confidently.
Elevify advantages
Develop skills
- Design effective additive systems for safer, longer-shelf-life frozen ready meals.
- Apply Brazilian and Codex regulations to select and label additives correctly.
- Control oxidation and spoilage using antioxidants to preserve flavour and colour.
- Optimise texture and stability with emulsifiers and hydrocolloids in lasagna.
- Implement HACCP controls to verify dosing, shelf life, and documentation.
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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