Food manufacturing can be defined as the series of processes that link raw products from farmers to food products for consumers. Raw fruits, vegetables, grains, meats, seafood and dairy products fresh from the supplier undergo a series of manufacturing processes to prepare products for sale to the public.
The Food Manufacturing Certificate Program provides a comprehensive overview of food science concepts, terminology, and the processing methods used in food production plants. In addition, the program will review food quality, hygiene, risk analysis, and good manufacturing concepts.
After completing the Food Manufacturing Certificate Program, students will be equipped with a basic understanding of the following:
Food terminology
Food science and nutrition
Food processing technologies
Food quality considerations
Food safety fundamentals
Hazards and risk management
Food manufacturing best practices
A basic understanding of general chemistry is recommended but not required.
Students will be assigned 5 homework assignments, and a final project for each course.
The Food Manufacturing Certificate Program is comprised of the following four(4) courses:
Food Chemistry
Food Chemistry is a course that course explains water, carbohydrates, lipids, proteins, vitamins and minerals in foods with reference to nutrition, quality and safety. It also explains how enzymes, food additives (i.e. pigments and flavors) and texture are changed or altered during food processing. Food Processing Food Processing is a course that explains how the use of additives can preserve foods. The course also provides an overview of the processing technologies used for food preservation. This includes procedures that are commonly used to process and preserve food on a commercial basis. Other topics include packaging, thermal processing, chilling storage, freezing and irradiation.
Food Processing
Food Processing is a course that explains how the use of additives can preserve foods. The course also provides an overview of the processing technologies used for food preservation. This includes procedures that are commonly used to process and preserve food on a commercial basis. Other topics include packaging, thermal processing, chilling storage, freezing and irradiation.
Hazards Analysis Critical Control Points (HACCP)
HACCP is an introductory course that provides a practical training program giving guidance on the implementation of HACCP principles and how they should be applied to USDA regulated food processing plants, soft drinks, fruit juices and bottled waters in a factory environment. In addition, this course will provide students with the most current rules, regulations and policies as they relate to HACCP principles and implementation.
Good Manufacturing Practices
(GMP) Good Manufacturing Practices are guidelines that provide a system of processes, procedures, and documentation to assure the product produced has the identity, strength, composition, quality, and purity that it is represented to possess. This course is an introduction to the principles and practices of Good Manufacturing Practices (GMP). Emphasis is on topics of common interest to all those involved with GMP-governed products, regardless of product type.
This course is Instructor-led and delivered through our award-winning online Learning Management System
