Food and Technology Course
4.6/5
This course equips you with essential food technology knowledge focused on plant-based lasagna. Explore shelf-life extension using MAP, innovative processing methods like PEF and HPP, smart active packaging, robust safety protocols including HACCP and FSMA, cost optimisation, and sustainability strategies to create safer, longer-lasting, premium chilled foods that meet market demands.

4.6 in the evaluation
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain practical skills in applying advanced food processing, packaging, and shelf-life techniques to chilled plant-based lasagna. Master microbiology, regulatory standards, MAP systems, active materials, pilot testing, safety validation, texture enhancement, nutrition improvement, cost management, risk assessment, and develop actionable plans for quality, compliance, and sustainability in food production.
Elevify advantages
Develop skills
- Design effective MAP systems balancing water activity, pH, hurdles, and cold chain management.
- Implement HACCP, FSMA, and GMP principles for innovative processing and active packaging.
- Optimise plant-based lasagna production covering process flows, MAP, texture, and natural binders.
- Assess PEF, HPP, and advanced heating technologies for safety, quality, and cost efficiency.
- Develop pilot plans and ROI models for scaling sustainable, sensor-equipped packaging solutions.
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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