Agri-Food Engineer Course
Gain expertise as an agri-food engineer specialising in tomato products: create safe low-sodium sauces, refine thermal processes, implement HACCP systems, perform essential lab analyses, and enhance plant sustainability, quality control, and shelf-life in practical production settings.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to engineer safer, reduced-sodium tomato sauces that retain flavour, stability, and regulatory compliance. Master pH, Brix, water activity, and microbial testing; develop HACCP plans; optimise heat treatments; and determine shelf-life. Delve into efficient factory layouts, sanitary equipment selection, and sustainable practices to minimise waste, lower energy use, and elevate processing efficiency.
Elevify advantages
Develop skills
- Lab testing and data management: conduct pH, Brix, acidity, water activity tests and respond promptly.
- HACCP and food safety planning: develop critical control points, SSOPs, and compliant labelling for sauces.
- Thermal processing design: establish safe time-temperature parameters and validate pasteurisation.
- Low-sodium product formulation: develop stable, flavoursome tomato sauces with less salt.
- Sustainable plant operations: reduce waste, conserve energy, and optimise water use in processing.
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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