Name: Food Science for Industry Professionals
Price: 6850.00 ZAR
Availability: InStock

About Course

Shelf-life studies, allergen validation, challenge tests and sensory panels all rest on science. This course gives technical teams that science with the numbers worked out.

QA and R&D professionals are asked to defend decisions to auditors, retailers and regulators: why a product is safe at ambient temperature, why a clean is validated, why a sampling plan is fit for purpose. Those answers need applied science, sound statistics and a clear line back to Codex and ISO requirements.

Food Science for Industry Professionals is a 20-hour online course for QA and QC specialists, R&D technologists, and production and technical managers with a science degree or equivalent experience. It is practical and calculation-ready, with worked examples in every lesson.

What the course covers

Seven modules: water activity, glass transition and shelf-life science; ingredient functionality; applied and predictive microbiology, including D, z and F values and challenge testing; chemical hazards, allergens and food fraud; sensory and consumer science; the QA laboratory, from method validation to sampling plans and SPC; and food safety management and regulatory science.

Each module closes with a case study, a knowledge check and a game: respond to a positive Listeria swab on a slicer, trace a “dairy-free” spread that was not, and decide whether a fix tackles the cause. 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 Food Science for Industry Professionals. 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.

Predict product stability and set defensible shelf lives using water activity, sorption isotherms, glass transition data and Q10 or Arrhenius kinetics
Diagnose texture and stability failures by linking them to protein, starch, hydrocolloid, fat and emulsion mechanisms
Calculate D, z and F values, growth times and log reductions, and use predictive models and challenge tests appropriately
Assess and control mycotoxins, process contaminants, residues, allergens and food fraud using quantitative, risk-based tools
Design and interpret sensory discrimination, descriptive and consumer tests with correct statistics and safe shelf-life protocols
Evaluate laboratory methods, measurement uncertainty, sampling plans and control charts to make sound release decisions
Build and defend HACCP plans with validated critical limits within ISO 22000 and GFSI schemes, and lead incident, recall and CAPA processes

Course Content

Module 1: Water Activity, Glass Transition and Shelf-Life Science
How water activity, sorption behaviour and the glass transition govern stability, and how to turn that knowledge into hurdle designs and defensible shelf-life dates.

Lesson 1: Learning Outcomes
Lesson 2: Water Activity and Sorption Isotherms in Practice
Lesson 3: Glass Transition, State Diagrams and Stability Maps
Lesson 4: Hurdle Technology and Shelf-Life Studies
Lesson 5: Case study: a defensible date for a cup-soup sachet
Module 1 knowledge check
Game: Hot Cabinet or Long Wait?

Module 2: Applied Food Chemistry and Ingredient Functionality
The molecular mechanisms behind protein, starch, hydrocolloid, fat and emulsion behaviour, applied to formulation choices and troubleshooting.

Module 3: Applied and Predictive Food Microbiology
Quantitative microbiology for industry: growth kinetics, predictive models, thermal lethality, challenge testing, Listeria environmental monitoring and the difference between validation and verification.

Module 4: Chemical Hazards, Allergens and Food Fraud
Prevention-based control of mycotoxins, process contaminants, residues and heavy metals, quantitative allergen management, and food fraud and food defence.

Module 5: Sensory and Consumer Science for Product Work
Choosing, running and analysing sensory tests that support real product decisions, from ingredient swaps to shelf-life end-points.

Module 6: The QA Laboratory: Methods, Data and Sampling
What laboratory numbers really mean: proximate and rapid methods, method validation, measurement uncertainty, attributes sampling plans and statistical process control.

Module 7: Food Safety Management and Regulatory Science
From Codex risk analysis to the factory floor: HACCP with validated critical limits, ISO 22000 and GFSI schemes, and incident, recall and CAPA management.

Course assessment and Feedback
The final assessment for the Food Science for Industry Professionals.

Student Ratings & Reviews

No Review Yet

About Course

Shelf-life studies, allergen validation, challenge tests and sensory panels all rest on science. This course gives technical teams that science with the numbers worked out.

What the course covers

Your certificate

What Will You Learn?

Course Content

Module 1: Water Activity, Glass Transition and Shelf-Life Science How water activity, sorption behaviour and the glass transition govern stability, and how to turn that knowledge into hurdle designs and defensible shelf-life dates.

Lesson 1: Learning Outcomes

Lesson 2: Water Activity and Sorption Isotherms in Practice

Lesson 3: Glass Transition, State Diagrams and Stability Maps

Lesson 4: Hurdle Technology and Shelf-Life Studies

Lesson 5: Case study: a defensible date for a cup-soup sachet

Module 1 knowledge check

Game: Hot Cabinet or Long Wait?

Module 2: Applied Food Chemistry and Ingredient Functionality The molecular mechanisms behind protein, starch, hydrocolloid, fat and emulsion behaviour, applied to formulation choices and troubleshooting.

Lesson 1: Learning Outcomes

Lesson 2: Protein Functionality: Solubility, Gels, Emulsions and Foams

Lesson 3: Starch Gelatinisation, Retrogradation and Hydrocolloids

Lesson 4: Fat Crystallisation, Polymorphism and Emulsion Stability

Lesson 5: Troubleshooting clinic: four functionality failures

Module 2 knowledge check

Game: Pick the Right Tool from the Ingredient Cupboard

Module 3: Applied and Predictive Food Microbiology Quantitative microbiology for industry: growth kinetics, predictive models, thermal lethality, challenge testing, Listeria environmental monitoring and the difference between validation and verification.

Lesson 1: Learning Outcomes

Lesson 2: Growth Kinetics and Predictive Modelling

Lesson 3: D, z and F Values in Thermal Process Validation

Lesson 4: Challenge Tests, Listeria Monitoring, Validation and Verification

Lesson 5: Calculation set: lethality, growth and verification

Module 3 knowledge check

Game: Tuesday, 07:40: The Slicer Swab

Module 4: Chemical Hazards, Allergens and Food Fraud Prevention-based control of mycotoxins, process contaminants, residues and heavy metals, quantitative allergen management, and food fraud and food defence.

Lesson 1: Learning Outcomes

Lesson 2: Mycotoxins and Process Contaminants

Lesson 3: Allergen Management, Cleaning Validation and Reference Doses

Lesson 4: Residues, Heavy Metals, Food Fraud and Food Defence

Lesson 5: Case study: joined-up chemical, allergen and fraud controls

Module 4 knowledge check

Game: The ‘Dairy-Free’ Spread That Wasn’t

Module 5: Sensory and Consumer Science for Product Work Choosing, running and analysing sensory tests that support real product decisions, from ingredient swaps to shelf-life end-points.

Lesson 1: Learning Outcomes

Lesson 2: Discrimination Tests and Their Statistics

Lesson 3: Descriptive Analysis and Panel Management

Lesson 4: Consumer Tests, JAR Scales and Sensory Shelf-Life End-Points

Lesson 5: Sensory desk: three projects, one week

Module 5 knowledge check

Game: Booth Brain: Sensory Speed Round

Module 6: The QA Laboratory: Methods, Data and Sampling What laboratory numbers really mean: proximate and rapid methods, method validation, measurement uncertainty, attributes sampling plans and statistical process control.

Lesson 1: Learning Outcomes

Lesson 2: Proximate Analysis and Rapid Methods

Lesson 3: Method Validation and Measurement Uncertainty

Lesson 4: Sampling Plans and Statistical Process Control

Lesson 5: Laboratory health check: sampling, methods and SPC

Module 6 knowledge check

Game: Nitrogen Hunt: Run a Kjeldahl Protein Test

Module 7: Food Safety Management and Regulatory Science From Codex risk analysis to the factory floor: HACCP with validated critical limits, ISO 22000 and GFSI schemes, and incident, recall and CAPA management.

Lesson 1: Learning Outcomes

Lesson 2: Risk Analysis, ISO 22000 and GFSI Schemes

Lesson 3: HACCP in Depth: Validating Critical Limits

Lesson 4: Incidents, Recalls, Root Cause Analysis and CAPA

Lesson 5: Consultancy review: a HACCP plan under pressure

Module 7 knowledge check

Game: Fix It, Fix the Cause, or Future-Proof?

Course assessment and Feedback The final assessment for the Food Science for Industry Professionals.

Capstone project: Technical dossier for a chilled ready-to-eat pasta salad launch

Final assessment: Food Science for Industry Professionals (Proctored)

Student Ratings & Reviews

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Module 1: Water Activity, Glass Transition and Shelf-Life Science
How water activity, sorption behaviour and the glass transition govern stability, and how to turn that knowledge into hurdle designs and defensible shelf-life dates.

Module 2: Applied Food Chemistry and Ingredient Functionality
The molecular mechanisms behind protein, starch, hydrocolloid, fat and emulsion behaviour, applied to formulation choices and troubleshooting.

Module 3: Applied and Predictive Food Microbiology
Quantitative microbiology for industry: growth kinetics, predictive models, thermal lethality, challenge testing, Listeria environmental monitoring and the difference between validation and verification.

Module 4: Chemical Hazards, Allergens and Food Fraud
Prevention-based control of mycotoxins, process contaminants, residues and heavy metals, quantitative allergen management, and food fraud and food defence.

Module 5: Sensory and Consumer Science for Product Work
Choosing, running and analysing sensory tests that support real product decisions, from ingredient swaps to shelf-life end-points.

Module 6: The QA Laboratory: Methods, Data and Sampling
What laboratory numbers really mean: proximate and rapid methods, method validation, measurement uncertainty, attributes sampling plans and statistical process control.

Module 7: Food Safety Management and Regulatory Science
From Codex risk analysis to the factory floor: HACCP with validated critical limits, ISO 22000 and GFSI schemes, and incident, recall and CAPA management.

Course assessment and Feedback
The final assessment for the Food Science for Industry Professionals.