Food Processing and Safety

Food Processing and Safety

Type and function of food additives. Chemical and biochemical reactions during processing influence food quality. Preservation techniques; food analysis and monitoring. Introduction to legislation on food safety.
Course Objectives

At the end of the course, participants are able to:

1. Recognize type and function of food additives
2. Illustrate the effect of chemical changes during food processing on food quality, nutrient composition and safety.
3. Explain the importance of safe storage and handling.
4. Describe food analysis and monitoring in relation to legislation on food safety.


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