Transforming agricultural products into edible form is at the heart of food processing and technology. So, if you’ve ever thought about becoming a food technologist or designing your own food product, this course is ideal for you.
Certificate of Food Processing & Technology is an online professional development program that will provide you with the skills and knowledge required to design a food product from concept to deployment.
In this food technology course, you will learn about food trends, the five stages of food creation and how they impact marketing strategy. You will also explore the importance of nutrient density and essential nutrients in developing a new food product.
You will also learn about food production management, policy and legalities important in packaging and labelling for health claims, warnings and advisory statements, and navigating foreign markets.
On completion of this course, you will have a foundational understanding of food technology and processing to design your own product.
Unit - Food Processing and Technology
Unit 1 – Overview -Scope and Nature of Food Processing Industry
Where does food come from?
Improve the taste or texture of food
· History of food preservation
Understanding food spoilage
· Food microbiology
How food can be preserved
· Microbes and the causes of food spoilage
pH, water, oxygen, structure of food
· Reducing food spoilage by microorganisms
· Food spoilage by enzymes
· Measures to reduce food spoilage catalysed by enzymes
· Food-borne disease
· Food-borne infections
· Prevention of food borne infections
· Food intoxication
· How food can be preserved
· Chemical preservatives
Unit 2 – The Role of Nutrition in New Product Development
The primary purpose of food = nutrition
Health, food development, and processing
Amino acids, fatty acids, vitamins and minerals
· Fortification and enrichment processes
· Nutrient density matters in food production
Food products promoting human health
Food products which appear to promote human health
Other natural additives
Nutrient potential assessment
Unit 3 – Chemical Processing, Preservatives, and Additives
Defining Processed Foods
· Types of physical processing
· Types of chemical processing
· Preserving and artificial Preservatives
Natural Preservatives Matter
Other food additives
· Additives for appearance
· Food Colouring
· Thickeners and Stabilisers
· Trans Fats
Additives for Taste
Table of artificial colour additives.
Natural and naturally-derived sweeteners
High Fructose Corn Syrup
· Monosodium L-Glutamate
· Additives from storage, packaging, and plastics
Unit 4 – Thermal Food Processing, Pasteurisation and Microwave Cooking
Understanding Microbial Destruction
What is the d value?
Types of heating
Heating and cooking equipment
Microwave cooking and heating
Types of pasteurisation
Pasteurisation of different foods
Fruit juice pasteurisation
Heating for serving
Unit 5 – Managing health claims and other statements
The functions of food products
Health claims vs. nutrition content claims
What is a health claim?
General level health claims
Examples of general health claims include:
Table of food standards Australia and New Zealand
Specific or high-level health claims
Examples of high-level health claims:
Health claims and development
Health claims in research and development
Regulating health claims
How are health claims assessed?
Slimming and weight loss claims
Warning and advisory statements
Examples of ingredients requiring advisory statements:
Genetically modified foods
Voluntary gm-free statements
Supplements and therapeutic goods
Unit 6 – Developing New Food Products (including Marketing)
Developing the marketing concept
What is a consumer?
Why study the consumer?
Consumer buying behaviour
Stages of developing a new food product
Decide, is where you decide on a concept and assess its feasibility
Research to focus our idea and work out why it is unique
Refine our product
What is a sensory experience?
Develop final prototype
Finalise the details of formula, packaging, and how distribution
Unit 7 – Packaging, Labelling and Storage
Choosing packaging materials
Packaging by volume or weight
Food contact materials
Inert packaging and reactive packaging
Types of packing materials
Dry pack, wet pack, and vacuum pack
Design considerations in packaging
Requirements and policy
Clear list of ingredients
Health warnings and advisory statements
Country of origin
Unit 8 – Legal, Policy and Management
Policy making – scientific research
How legal requirements impact food processing
Safe food handling
Weights and measures
Trade practices and fair trading (including signage)
Product labelling (misleading and false advertising
Price based methods
Food production management
Risk management strategies
The importance of planning in the business
The planning process
Implementing the plan
Improving business productivity
Differences between manufacturing and production
Entry of products into foreign markets
Licensing and franchising
Unit 9 – Developing a New Product – Problem Based Learning (PBL) Project
When you study with Australian Online Courses you will be assessed using a competency-based training method. Competency-based training focuses on a learner’s ability to receive, respond to and process information to achieve a competency result. As such, skills-based and knowledge assessments are geared towards attainment to meet industry-defined standards.
Assessment will be comprised of written assignments and exercises, including short answer questions, reports, essays, research projects and reflective tasks. There are no examinations or due dates for assessment. As a result, you can complete training in your own time and at your own pace with the assistance of unlimited tutor support.
Why Choose Australian Online Courses?
Professional development that is widely recognised and respected;
Improve your employment opportunities;
Study online, anywhere via our elearning system;
High-quality professional development programs written by industry experts;
No entry requirements;
All course materials provided online – no textbooks to buy;
Unlimited tutor support;
Easy to understand course content;
We offer twelve (12) months’ access, with extensions available upon application (fees apply);
Certificate of Attainment/Completion issued for your CV (hard copy provided); and
Course may be tax deductible; see your tax advisor.
How long will it take to complete this course?
The approximate study hours for this course is 50 hours. We offer twelve (12) months’ access, with extensions available upon application (fees apply).
Can I purchase optional printed materials?
While printed materials are not available for purchase, PDF copies are available for download and self-printing for this program.
When can I start this course?
You can start within 60 minutes during business hours when you enrol and pay in full with a credit card!
Credit card: Within 60 mins during business hours.
BPAY: Within 1-2 working days.
Internet Banking: Within 1-2 working days.
Cheque/Money Order: Upon receipt of mailed cheque.
Will I receive a certificate upon completion of this course?
Yes! You will receive a Certificate of Attainment upon successful completion of your assessment.
Do I need to attend classes or undertake any work placements?
No. All courses are delivered online via our e-learning system and there are no work placement requirements in this course.
What support can I expect from Australian Online Courses?
Unlimited tutor support is available throughout your studies via email during business hours Monday to Friday. Our Administrative team are available Monday to Friday via email, live chat and telephone.
I am an international student. Can I enrol into this course?
Yes! We accept enrolments from individuals both within Australia and internationally; location is no barrier to entry into our programs.