flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
This short course teaches you how to use modern processing, packaging, and shelf-life science for chilled plant-based lasagna, covering microbiology and regulatory controls to MAP optimisation and active materials. You will learn to set up pilot tests, check safety, enhance texture and nutrition, handle costs and risks, and create a practical implementation plan that meets quality, compliance, and sustainability aims.
Elevify advantages
Develop skills
- Design MAP shelf-life by balancing Aw, pH, hurdles, and cold-chain management.
- Apply HACCP, FSMA, and GMP to new processing and active packaging methods.
- Optimise plant-based lasagna through process flow, MAP, texture, and clean-label binders.
- Assess PEF, HPP, and advanced heating for their effects on safety, quality, and costs.
- Plan pilot projects and ROI models to expand sustainable, sensor-equipped packaging systems.
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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