Executive Development Programme in Food Processing: Ingredient Technology
-- ViewingNowThe Executive Development Programme in Food Processing: Ingredient Technology certificate course is a comprehensive program designed to provide learners with critical skills in food ingredient technology. This course is crucial in the current industry scenario, where the demand for safe, high-quality, and nutritious food is escalating.
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โข Fundamentals of Ingredient Technology: An introduction to the basic concepts and principles of ingredient technology in food processing. This unit will cover the role of ingredients in food processing, their functions, and classification.
โข Raw Materials and Ingredient Sourcing: This unit will focus on the selection and sourcing of raw materials and ingredients, including quality control and assurance. It will cover the importance of supplier relationships and supply chain management.
โข Ingredient Functionality and Interactions: This unit will delve into the functionality of different ingredients and how they interact with each other during food processing. It will cover topics such as rheology, emulsification, and gelation.
โข Clean Label and Natural Ingredients: This unit will explore the growing trend towards clean label and natural ingredients in food processing. It will cover the regulatory landscape and the challenges and opportunities associated with using these ingredients.
โข Ingredient Safety and Regulations: This unit will cover the safety and regulatory aspects of using ingredients in food processing. It will cover food safety standards, labeling requirements, and regulatory compliance.
โข Emerging Ingredient Technologies: This unit will explore emerging ingredient technologies and their potential applications in food processing. It will cover topics such as plant-based ingredients, fermentation, and nanotechnology.
โข Sensory Evaluation and Consumer Preference: This unit will cover the sensory evaluation of food products and how to use consumer preference data to optimize ingredient formulations. It will cover topics such as descriptive analysis, discrimination testing, and acceptance testing.
โข Cost Management and Value Engineering: This unit will focus on cost management and value engineering in ingredient formulations. It will cover topics such as ingredient cost optimization, supplier negotiation, and production efficiency.
Note: The above-mentioned units are just a few of the essential topics that can be covered in an Executive Development Programme in Food Processing: Ingredient Technology. The
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