Food Processing & Preservation Certification

Module 1: Introduction to Food Processing

• Food processing concepts
• Purpose of food processing
• Processing industry overview
• Types of processed foods
• Processing stages
• Food processing operations

Module 2: Fundamentals of Food Preservation

• Food preservation concepts
• Importance of preservation
• Preservation principles
• Shelf-life concepts
• Factors affecting food stability
• Common preservation methods

Module 3: Food Composition and Properties

• Major food components
• Water in foods
• Carbohydrates
• Proteins
• Fats and oils
• Vitamins and minerals

Module 4: Food Deterioration and Spoilage

• Causes of food spoilage
• Microbial spoilage
• Chemical deterioration
• Physical deterioration
• Enzymatic changes
• Spoilage prevention

Module 5: Food Handling and Preparation

• Raw material handling
• Sorting
• Grading
• Washing and cleaning
• Peeling and cutting
• Preparation for processing

Module 6: Thermal Processing

• Principles of heat processing
• Blanching
• Pasteurisation
• Sterilisation
• Cooking processes
• Heat treatment selection

Module 7: Canning and Bottling

• Canning principles
• Product preparation
• Container filling
• Exhausting and sealing
• Heat processing
• Storage of canned foods

Module 8: Refrigeration

• Refrigeration principles
• Chilled food storage
• Temperature management
• Cooling methods
• Refrigerated distribution
• Quality maintenance

Module 9: Freezing and Frozen Foods

• Freezing principles
• Freezing methods
• Freezing rate
• Frozen food quality
• Thawing
• Frozen storage

Module 10: Drying and Dehydration

• Drying principles
• Sun and solar drying
• Hot-air drying
• Spray drying
• Freeze drying
• Dried product storage

Module 11: Fermentation

• Fermentation principles
• Role of microorganisms
• Fermented dairy products
• Fermented vegetables
• Cereal-based fermentation
• Process control

Module 12: Preservation Using Sugar, Salt, and Acids

• Sugar preservation
• Salt preservation
• Pickling
• Acidification
• Jams and preserves
• Combined preservation methods

Module 13: Fruits and Vegetable Processing

• Raw material selection
• Fruit processing
• Vegetable processing
• Juice and pulp processing
• Preservation techniques
• Product storage

Module 14: Cereals and Pulse Processing

• Grain cleaning
• Milling
• Cereal processing
• Pulse processing
• Processed grain products
• Storage practices

Module 15: Milk and Dairy Processing

• Milk handling
• Pasteurisation
• Homogenisation
• Dairy product processing
• Fermented dairy products
• Cold storage

Module 16: Meat, Poultry, and Fish Processing

• Raw material handling
• Chilling and freezing
• Processing techniques
• Preservation methods
• Packaging
• Storage management

Module 17: Food Packaging

• Functions of packaging
• Packaging materials
• Flexible and rigid packaging
• Vacuum packaging
• Modified atmosphere packaging
• Packaging selection

Module 18: Food Storage and Warehousing

• Storage principles
• Temperature and humidity
• Dry storage
• Cold storage
• Inventory management
• Storage loss prevention

Module 19: Hygiene and Sanitation

• Personal hygiene
• Equipment cleanliness
• Cleaning procedures
• Sanitation practices
• Cross-contamination prevention
• Workplace hygiene

Module 20: Food Quality Management

• Food quality concepts
• Quality attributes
• Sensory evaluation
• Process monitoring
• Quality checks
• Product consistency

Module 21: Emerging Food Processing Technologies

• High-pressure processing
• Pulsed electric fields
• Irradiation concepts
• Advanced drying technologies
• Smart packaging
• Automation in food processing

Module 22: Food Processing Operations and Product Development

• Process selection
• Raw material planning
• Processing workflow
• Packaging decisions
• Shelf-life considerations
• New product development fundamentals