from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This short course teaches you how to use new ways of processing, packing, and keeping food fresh for chilled plant-based lasagna, starting from small germs and rules to better MAP and special materials. You will learn to set up small tests, check safety, make texture and nutrition better, handle costs and dangers, and create a real plan that helps with quality, following rules, and keeping things green.
Elevify advantages
Develop skills
- Design MAP for shelf-life: balance water activity, pH, barriers, and cold storage control.
- Use HACCP, FSMA, and GMP for new processing and active packing methods.
- Improve plant-based lasagna: process steps, MAP, texture, and natural binders.
- Check PEF, HPP, and new heating for safety, quality, and cost effects.
- Plan small tests and return on investment to grow green, sensor-based packing systems.
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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