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 principles, and quality control tools. Optimise safety, extend shelf life, and enhance product quality for professional food manufacturing operations in a Kenyan context.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This hands-on course equips you with practical skills to create safe, long-lasting products in pouches. From grasping soup matrix properties and unit operations to excelling in thermal processing and retort validation, you'll manage critical control points, quality checks, sanitation, and traceability. Meet international regulatory standards, labelling, and HACCP needs while confidently improving plant layouts, packaging, and risk management.
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 knowledge 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 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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