Overview
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Duration/Frequency:
16 hours / 2 days
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Mode of Training:
Facilitated Learning (F2F)
Course Objective
The course aims to introduce participants to minimal food processing techniques and novel technologies.
Participants will be able to apply the concept of sustainability in the food industry. Participants will be introduced to appropriate tools and apply these to improve food manufacturing processes in order to eliminate waste, decrease variation, enhance product quality and increase productivity.
More Information
Food manufacturers face numerous challenges from ever-changing economic, social and environmental conditions. With ingredient costs climbing and global climate change becoming a major issue, food producers must now address environmental concerns, social responsibility and economic viability when shaping their food processing techniques for the future. This module analyses the sustainability issues in food manufacturing including wastage reduction, productivity improvement and efficiency.
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