Food Science and Technology Course
4/5
This course equips you with essential food science and technology skills for developing legume-based snacks. You will gain expertise in formulation, processing, packaging, safety protocols, shelf-life extension, and regulatory compliance to produce safe, stable, high-protein products that align with clean-label and sustainability standards in the Kenyan market.

4.0 in the evaluation
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills in food science and technology to confidently design, process, and package durable, high-protein legume snacks. Master ingredient selection, functional additives, allergen management, preservation methods, shelf-life prediction, packaging solutions, safety systems, analytical techniques, and innovation strategies for quick launch of compliant, market-ready products suitable for Kenyan consumers.
Elevify advantages
Develop skills
- Master formulation to create clean-label legume snacks with ideal texture.
- Design shelf-life using hurdle technology, water activity control, and packaging for over 6 months stability.
- Implement safety and quality assurance with HACCP-style controls for biological, chemical, and physical hazards.
- Develop packaging strategies selecting sustainable, high-barrier systems for dry protein snacks.
- Conduct analytical testing including water activity, oxidation, and sensory evaluations to ensure product quality.
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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