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Food and Technology Course

Food and Technology Course
from 4 to 360h flexible workload
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'll 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 setups.
  • 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 studies and ROI models to expand sustainable, sensor-equipped packaging 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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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