Innovations in Safety, Quality, and Sustainability in Food Production
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About This Course
This professional training course aims to provide the knowledge on the need for greater innovation, quality assurance, and standardization in the food production systems. It emphasizes food quality control as the mechanism for the prevention of food-borne illness and food spoilage at the “farm-to-fork” level. Also, next generation food loss and waste reducing strategies are discussed at length for sustainable production and consumption.
What you'll learn
- Understand innovative food ingredients for food product development.
- Identify hazards as well as standard regulations and procedures in agriculture, aquaculture, livestock and food processing practices.
- Analyze hazards and risks associated with food and beverage production
- Apply the basis of safety issues in food supply chain systems.
- Understand and apply standard laboratory protocols to maintain the food quality.
- Identify food loss and waste in the food supply chain and methods to valorize them.
Syllabus
Module 1: Innovations in food quality ingredients
Module 2: Food Quality Management Systems (FQMS)
Module 3: Food Safety Management Systems (FSMS)
Module 4: Sustainable Food Waste Management throughout the Supply Chain
