Flexible online courses in the food industry
Current courses are:
- Food: from farm to fork (an overview of food production)
- Food: composition and analysis
- Food: preservation and packaging
- Food: microbiology and hygiene
Food: from farm to fork (an overview of food production)
The course gives a general picture of food, food production and the supply chain known as 'farm to fork'. The nature of food is outlined, and some food related safety issues (hazards) together with ways of controlling them are covered. Principles of processing, preservation and packaging with the implications for issues such as product integrity, safety and waste management are also introduced.
Go to the taster section to view a sample of the course material, do an activity and see a sample of the work-based activity.
Course fee: £495
Register for Food: from farm to fork
Food: composition and analysis
This course provides an introduction to the chemical composition of food, dealing with nutrients and non-nutrients. The general principles of food chemical analysis are described and the main techniques for food analysis are summarised. Following this the course examines some applications of food analysis along with examples of some of the pitfalls and problems that may arise in the use of food analysis.
Go to the taster section to view a sample of the course material, do an activity and see a sample of the work-based activity.
Course fee: £495
Register for Food: composition and analysis
Food: preservation and packaging
This course describes the purposes and methods of processing, preserving and packaging food, including newer technologies and which techniques to use for specific foods. It also covers the management of recycling, reuse and recovery of packaging waster for a given plant and the legislation applicable to packaging waste.
Go to the taster section to view a sample of the course material, do an activity and see a sample of the work-based activity.
Course fee: £495
Register for Food: preservation and packaging
Food: microbiology and hygiene
This course provides an overview of hygiene in food processing, potential contaminants and routes of entry into food using industrially relevant examples. It identifies potential sources of contamination during food processing, describes examples of possible microbial, physical and chemical contaminants and outlines the main stages of a hygiene programme in food processing.
Go to the taster section to view a sample of the course material, do an activity and see a sample of the work-based activity.
Course fee: £495