Global Certificate in Food Preservation: Redefined

• Fundamentals of Food Preservation: An introduction to food preservation techniques, their history, and their importance in global food security.
• Safety and Sanitation in Food Preservation: Best practices for maintaining cleanliness, food safety, and reducing the risk of foodborne illness during food preservation.
• Thermal Processing Techniques: In-depth study of heat-based preservation methods, including canning, pasteurization, and sterilization.
• Non-Thermal Preservation Techniques: Exploration of alternative preservation methods, such as high-pressure processing, irradiation, and pulsed electric fields.
• Fermentation for Food Preservation: Examination of fermentation's role in food preservation, flavor enhancement, and probiotic benefits.
• Drying and Dehydration Methods: Study of the science behind drying and dehydration, including techniques like freeze-drying and vacuum-microwave drying.
• Preservation through Chemical and Physical Means: Investigation of chemical additives and physical barriers, such as salt, sugar, and edible coatings, in food preservation.
• Designing and Implementing a HACCP Plan: Practical guidance on developing a Hazard Analysis and Critical Control Points (HACCP) plan to ensure food safety and quality in preserved food products.
• Emerging Trends in Food Preservation: Overview of innovative technologies and trends shaping the future of food preservation, such as nanotechnology, biopreservation, and ohmic heating.