Name: Advanced Food Technology
Price: 7750.00 ZAR
Availability: InStock

Advanced Food Technology

About Course

Model it, validate it, scale it and optimise it. This course covers food process technology at graduate-engineering depth.

Technical directors, senior process engineers and researchers face problems without textbook answers: validating aseptic processing of particulates, proving a novel process kills what it claims to kill, scaling a fermentation from flask to forty cubic metres, or cutting a plant’s energy use and carbon footprint. These call for transport phenomena, kinetics, statistics and sound validation design.

Advanced Food Technology is a 24-hour online course for postgraduate students, senior process engineers, technical directors and researchers. It assumes a degree in food technology, chemical engineering or a related field, with worked problems throughout.

What the course covers

Six modules: transport phenomena and process modelling; advanced thermal and aseptic process engineering; novel processing science and validation; bioprocess engineering, fermentation and cellular agriculture; structuring technologies such as extrusion, high-moisture texturisation and encapsulation; and process optimisation, digitalisation and sustainable engineering.

Each module closes with an applied activity, a knowledge check and a game: make the calls on a chunky soup aseptic line, match each technology to the way it kills microbes, and put a life cycle assessment study in the right order. Every lesson has a Listen to this lesson option. All activities, knowledge checks and games are compulsory and open in order.

The course ends with a capstone project and a proctored final assessment: 40 questions drawn at random, so every attempt is different. 60 minutes, 70 percent to pass, 3 attempts.

Your certificate

Pass the final assessment and you receive an ASC Food Safety Certificate of Achievement for Advanced Food Technology. It shows your name, the course, the completion date and a unique verification ID with a QR code, so an employer or auditor can check it online at ascfoodsafetytraining.com. You can download it from your dashboard as soon as you pass.

The course was developed by ASC Food Safety’s multidisciplinary team of industry professionals, led by Mthokozisi Nkosi, with contributions from specialists in brewing, dairy processing, meat processing and nutrition. It follows international references: Codex Alimentarius, ISO 22000 and WHO and FAO guidance.

Apply dimensionless analysis and transient heat and mass transfer solutions to predict temperature and moisture histories in foods
Design and critically evaluate thermal and aseptic processes for particulate foods, including target organism selection and deviation evaluation
Plan validation studies for novel processes using appropriate kinetics, surrogate organisms and worst-case conditions
Analyse fermentation kinetics, oxygen transfer and scale-up constraints for precision and biomass fermentation and cultivated meat
Relate extrusion, shear, printing and encapsulation process variables to the structure and function of food products
Use design of experiments, process analytical technology and data-driven models appropriately, recognising their limits
Evaluate energy integration, water reuse and life cycle assessment results to support sustainable engineering decisions

Course Content

Module 1: Transport Phenomena and Process Modelling
How heat, moisture and fluid elements move through foods and equipment, and how to model them honestly, from analytical series solutions to CFD.

Lesson 1: Learning Outcomes
Lesson 2: Unsteady-State Heat and Mass Transfer: Biot, Fourier and the Shape of a Profile
Lesson 3: Coupled Heat and Mass Transfer in Drying, Frying and Baking
Lesson 4: Residence Time Distribution and Numerical Modelling
Lesson 5: Calculation set: heating, drying and a tracer test
Module 1 knowledge check
Game: Dimensionless Speed Dating

Module 2: Advanced Thermal and Aseptic Process Engineering
The engineering behind commercially sterile continuous processes: particulates in holding tubes, volumetric heating, target organisms and the decisions a process authority must defend.

Module 3: Novel Processing Science and Validation
The physics and microbiology of high pressure, pulsed electric fields, UV-C, cold plasma and ultrasound, and how to prove that a novel process actually delivers its claimed lethality.

Module 4: Bioprocess Engineering, Fermentation and Cellular Agriculture
From Monod kinetics and kLa to downstream processing of precision-fermentation proteins, mycoprotein and a sober look at cultivated meat scale-up.

Module 5: Structuring Technologies
How mechanical energy, heat, shear and controlled deposition build food structure, from expanded snacks and fibrous plant proteins to printed foods and microcapsules.

Module 6: Process Optimisation, Digitalisation and Sustainable Engineering
Statistical experimentation, real-time measurement, data-driven models and the energy, water and life-cycle tools that shape a modern, lower-impact plant.

Course assessment and Feedback
The final assessment for the Advanced Food Technology.

Student Ratings & Reviews

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About Course

Model it, validate it, scale it and optimise it. This course covers food process technology at graduate-engineering depth.

What the course covers

Your certificate

What Will You Learn?

Course Content

Module 1: Transport Phenomena and Process Modelling How heat, moisture and fluid elements move through foods and equipment, and how to model them honestly, from analytical series solutions to CFD.

Lesson 1: Learning Outcomes

Lesson 2: Unsteady-State Heat and Mass Transfer: Biot, Fourier and the Shape of a Profile

Lesson 3: Coupled Heat and Mass Transfer in Drying, Frying and Baking

Lesson 4: Residence Time Distribution and Numerical Modelling

Lesson 5: Calculation set: heating, drying and a tracer test

Module 1 knowledge check

Game: Dimensionless Speed Dating

Module 2: Advanced Thermal and Aseptic Process Engineering The engineering behind commercially sterile continuous processes: particulates in holding tubes, volumetric heating, target organisms and the decisions a process authority must defend.

Lesson 1: Learning Outcomes

Lesson 2: Aseptic Processing of Particulate Foods: Fastest Particles and Holding Tube Design

Lesson 3: Volumetric Heating and Time-Temperature Integrators

Lesson 4: Target Organisms, the Process Authority and Deviation Evaluation

Lesson 5: Process authority desk: a holding-tube temperature excursion

Module 2 knowledge check

Game: Chunky Soup, Sticky Decisions

Module 3: Novel Processing Science and Validation The physics and microbiology of high pressure, pulsed electric fields, UV-C, cold plasma and ultrasound, and how to prove that a novel process actually delivers its claimed lethality.

Lesson 1: Learning Outcomes

Lesson 2: High Pressure Processing: Thermodynamics, Compression Heating and PATS

Lesson 3: Pulsed Electric Fields and UV-C: Fields, Photons and Energy Delivery

Lesson 4: Cold Plasma, Ultrasound and the Science of Validation

Lesson 5: Validation plan for a high pressure processed cold-pressed juice

Module 3 knowledge check

Game: How Does It Kill? The Mechanism Line-Up

Module 4: Bioprocess Engineering, Fermentation and Cellular Agriculture From Monod kinetics and kLa to downstream processing of precision-fermentation proteins, mycoprotein and a sober look at cultivated meat scale-up.

Lesson 1: Learning Outcomes

Lesson 2: Fermentation Kinetics and Bioreactor Oxygen Transfer

Lesson 3: Scale-Up, Downstream Processing and Biomass Fermentation

Lesson 4: Cultivated Meat: Cells, Media, Scaffolds and the Scale-Up Evidence

Lesson 5: Scale-up review: 50 L to 40 m³ for a secreted dairy protein

Module 4 knowledge check

Game: From Flask to Forty Cubic Metres

Module 5: Structuring Technologies How mechanical energy, heat, shear and controlled deposition build food structure, from expanded snacks and fibrous plant proteins to printed foods and microcapsules.

Lesson 1: Learning Outcomes

Lesson 2: Extrusion Science: Specific Mechanical Energy, Dies and Expansion

Lesson 3: Fibrous Structures: High-Moisture Extrusion, Cooling Dies and Shear Cells

Lesson 4: 3D Food Printing and Encapsulation

Lesson 5: Extrusion troubleshooting clinic

Module 5 knowledge check

Game: Structure or Stretch? The Extrusion and Encapsulation Speed Round

Module 6: Process Optimisation, Digitalisation and Sustainable Engineering Statistical experimentation, real-time measurement, data-driven models and the energy, water and life-cycle tools that shape a modern, lower-impact plant.

Lesson 1: Learning Outcomes

Lesson 2: Design of Experiments and Response Surface Methodology

Lesson 3: Process Analytical Technology, Soft Sensors, Machine Learning and Digital Twins

Lesson 4: Energy Integration, Water Reuse and Life Cycle Assessment

Lesson 5: The heat pump proposal: engineering and carbon appraisal

Module 6 knowledge check

Game: Life Cycle of an LCA: Put the Study in Order

Course assessment and Feedback The final assessment for the Advanced Food Technology.

Capstone project: Technical feasibility and validation dossier for a new process line

Final assessment: Advanced Food Technology (Proctored)

Student Ratings & Reviews

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ASC Main Website

Module 1: Transport Phenomena and Process Modelling
How heat, moisture and fluid elements move through foods and equipment, and how to model them honestly, from analytical series solutions to CFD.

Module 2: Advanced Thermal and Aseptic Process Engineering
The engineering behind commercially sterile continuous processes: particulates in holding tubes, volumetric heating, target organisms and the decisions a process authority must defend.

Module 3: Novel Processing Science and Validation
The physics and microbiology of high pressure, pulsed electric fields, UV-C, cold plasma and ultrasound, and how to prove that a novel process actually delivers its claimed lethality.

Module 4: Bioprocess Engineering, Fermentation and Cellular Agriculture
From Monod kinetics and kLa to downstream processing of precision-fermentation proteins, mycoprotein and a sober look at cultivated meat scale-up.

Module 5: Structuring Technologies
How mechanical energy, heat, shear and controlled deposition build food structure, from expanded snacks and fibrous plant proteins to printed foods and microcapsules.

Module 6: Process Optimisation, Digitalisation and Sustainable Engineering
Statistical experimentation, real-time measurement, data-driven models and the energy, water and life-cycle tools that shape a modern, lower-impact plant.

Course assessment and Feedback
The final assessment for the Advanced Food Technology.