Food Packaging Certificate: Packaging and Preservation
Responding to the vital need for quality and safety in the evolving food sector, our inaugural course in the Food Packaging Certificate, focuses on cutting-edge packaging and preservation techniques to elevate industry standards and meet client demands.
What you will learn
Within this course, packaging requirements of different foods will be discussed. Different food products vary in composition, affecting spoilage type and shelf life differently. The ways packaging can be used to control deteriorative reactions throughout the supply chain will be discussed for a variety of products. We will also highlight many strategies used in industry as well as material selection. We have divided this course into modules based on the general food type, such as dairy or meat or low- and intermediate-moisture foods.
Course Objectives
Course Outline
1.0 Introduction
- 1.1Navigation(video)
- 1.2Glossary(pdf)
- 1.3Introduction to Packaging and Preservation(video)
- 1.4Low-Moisture & Intermediate-Moisture Foods(video)
- 1.5Atmospheric and Modified Atmosphere Packaging of Produce(video)
- 1.6Knowledge Check(quiz)
2.0 Meat and Flesh Foods
- 2.1Part 1: Pigments and Color(multimedia)
- 2.2Part 2: Spoilage(multimedia)
- 2.3Part 3: General Packaging(multimedia)
- 2.4Knowledge Check(quiz)
- 2.5Part 4: Red Meat(multimedia)
- 2.6Part 5: Poultry(multimedia)
- 2.7Part 6: Seafood(multimedia)
- 2.8Knowledge Check(quiz)
- 2.9Part 7: Introduction to Processed Meats(video)
- 2.10Part 8: Frozen Meat(multimedia)
- 2.11Part 9: Minimally Processed Meat(video)
- 2.12Knowledge Check(quiz)
- 2.13Part 10: Further Processed Meats (Restructured Meats)(multimedia)
- 2.14Part 11: Further Processed Meats (Deli and Ready-to-Eat Meats)(multimedia)
- 2.15Part 12: Further Processed Meats (Thermally Processed Meats)(multimedia)
- 2.16Part 13: Packaging of Processed Meat(multimedia)
- 2.17Knowledge Check(quiz)
- 2.18Part 14: Eggs(multimedia)
- 2.19Part 15: Egg Products(multimedia)
- 2.20Knowledge Check(quiz)
3.0 Cereal and Grain Products
- 3.1Bakery Products(multimedia)
- 3.2Stay Tuned!(pdf)
4.0 Retorted Food Products
- 4.1The Process(multimedia)
- 4.2Preservative Effect(multimedia)
- 4.3Knowledge Check(quiz)
- 4.4Metal Cans & Glass Packages(multimedia)
- 4.5Plastics & Cartons(multimedia)
- 4.6Knowledge Check(quiz)
5.0 Aseptic Packaging
- 5.1Integrity Testing(multimedia)
- 5.2Microbiological Validation(multimedia)
6.0 Dairy
- 6.1Part 1: Fluid Milk(video)
- 6.2Part 2: Cream(video)
- 6.3Part 3: Fermented Dairy Products(video)
- 6.4Knowledge Check(quiz)
- 6.5Part 4: Butter Products(video)
- 6.6Part 5: Natural Cheese(video)
- 6.7Part 6: Processed Cheese(video)
- 6.8Part 7: Dairy Powders(video)
- 6.9Knowledge Check(quiz)
- 6.10Part 8: Frozen Dairy Products (Varieties & Production)(video)
- 6.11Part 9: Frozen Dairy Products (Packaging & the Supply Chain)(video)
- 6.12Part 10: Frozen Dairy Products (Shelf Life & Quality)(video)
- 6.13Knowledge Check(quiz)
7.0 Bonus Content
- 7.1Webinar: Food Safety and Packaging (video)
- 7.2Let the Experts Speak - Leybold (video)
8.0 Packaging and Preservation Conclusion
- 8.1Final Exam: Packaging and Preservation(quiz)
- 8.2Survey(multimedia)
53 Lessons
18 Videos
15 Hours
Buy now$3993-Month Access
