4 to 360 hours of flexible workload
valid certificate in your country
What Will I Learn?
Master how to select and apply additives to extend shelf life, control spoilage, and protect quality in frozen ready-to-eat lasagna. This practical course covers oxidation, texture stability, preservatives, antioxidants, hydrocolloids, and emulsifiers, plus HACCP integration, Brazilian and Codex regulations, labeling, risk communication, testing, and documentation so you can launch compliant, safe, great-tasting products with confidence.
Elevify Differentials
Develop Skills
- Design additive systems: build safer, longer-lasting frozen ready meals fast.
- Apply Brazilian and Codex rules: choose legal additives and label them clearly.
- Control oxidation and spoilage: use antioxidants to protect flavor and color.
- Optimize texture and stability: use emulsifiers and hydrocolloids in lasagna.
- Implement HACCP-based controls: verify dosing, shelf life, and documentation.
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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