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Course Description

When developing a new food product, packaging and processing decisions can have a huge impact on its quality and safety. Most innovators first focus on achieving the quality attributes that will attract consumers to their product, such as taste, nutritional value, appearance, and texture. Yet different processing and packaging methods can also improve product safety and customer experience and extend shelf life. In this lesson, you will explore methods of food processing and food packaging, then consider how they affect and inform one another. Along with comparing the advantages and limitations of thermal and non-thermal processing technologies, you will examine packaging as a whole system. You will focus on identifying processing and packaging that preserves quality and safety over the shelf life of many distinct food product categories. For the best experience, complete all three lessons in this series in order: Food Processing and Packaging: Identify Your Food Product's Classification; Explore Processing and Packaging Options; and Consider Business Criteria.

Benefits to the Learner

  • Explore methods of food processing and food packaging, then consider how they affect and inform one another
  • Compare the advantages and limitations of thermal and non-thermal processing technologies and examine packaging as a whole system
  • Identify processing and packaging that preserves quality and safety over the shelf life of many distinct food product categories
  • Assess the technical feasibility and limitations of processing and packaging options for a defined food product protocept
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Type
self-paced (non-instructor led)
Dates
Mar 30, 2021 to Dec 31, 2030
Total Number of Hours
1.0
Course Fee(s)
Regular Price $0.00
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