Agri-Food Engineer Course
Gain expertise as an Agri-Food Engineer specialising in tomato products: create safe low-sodium sauces, refine thermal treatments, implement HACCP systems, perform essential laboratory analyses, and enhance factory sustainability, quality control, and product shelf-life in practical manufacturing settings.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Agri-Food Engineering Course equips participants with hands-on expertise to formulate safer, reduced-sodium tomato sauces that preserve flavour, ensure stability, and meet regulations. Key areas include mastering pH, Brix degrees, water activity, and microbial assessments; constructing HACCP frameworks; refining heat processing methods; determining shelf-life durations; and implementing efficient factory designs, sanitary machinery, plus eco-friendly practices to minimise waste, lower energy use, and elevate production efficiency.
Elevify advantages
Develop skills
- Lab testing and data management: conduct pH, Brix, acidity, water activity tests and respond quickly to findings.
- HACCP and food safety planning: develop critical control points, sanitation standard operating procedures, and compliant labelling for sauces.
- Thermal processing optimisation: establish safe time-temperature parameters and validate pasteurisation processes.
- Low-sodium product formulation: develop stable and flavoursome tomato sauces using less salt.
- Sustainable factory operations: reduce waste, conserve energy, and optimise water usage in food processing.
Suggested summary
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