Food Technology for Industry Professionals

Validated thermal processes, clean lines and reliable plant performance. This course gives process and production professionals the engineering, with every number checked.

A retort that runs cold, a CIP cycle that fails on a Monday morning, a new HPP line that needs validating: these are the problems that land on process technologists and production managers. Solving them needs mass and energy balances, lethality calculations, hygienic design and a clear view of how Codex expects processes to be validated.

Food Technology for Industry Professionals is a 20-hour online course for process technologists, production and engineering managers, and QA and NPD professionals with a technical degree or equivalent experience. Every lesson has worked examples you can reuse on your own plant.

What the course covers

Seven modules: process engineering fundamentals; thermal process design and validation; non-thermal and emerging technologies; freezing, drying and concentration; packaging technology and shelf-life engineering; hygienic design, cleaning and plant operations; and scale-up, technology transfer and digital manufacturing.

Each module closes with a practical activity, a knowledge check and a game: handle a retort temperature deviation, recover from a CIP failure, and judge a new technology from the brochure to the bottling line. 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 Technology 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.