Course curriculum

    1. Navigation

    2. Glossary

    3. Introduction to Packaging and Preservation

    4. Low-Moisture & Intermediate-Moisture Foods

    5. Atmospheric and Modified Atmosphere Packaging of Produce

    6. Knowledge Check

    1. Part 1: Pigments and Color

    2. Part 2: Spoilage

    3. Part 3: General Packaging

      FREE PREVIEW

    4. Knowledge Check

    5. Part 4: Red Meat

    6. Part 5: Poultry

    7. Part 6: Seafood

    8. Knowledge Check

    9. Part 7: Introduction to Processed Meats

    10. Part 8: Frozen Meat

    11. Part 9: Minimally Processed Meat

    12. Knowledge Check

    13. Part 10: Further Processed Meats (Restructured Meats)

    14. Part 11: Further Processed Meats (Deli and Ready-to-Eat Meats)

    15. Part 12: Further Processed Meats (Thermally Processed Meats)

    16. Part 13: Packaging of Processed Meat

    17. Knowledge Check

    18. Part 14: Eggs

    19. Part 15: Egg Products

    20. Knowledge Check

    1. Bakery Products

    2. Stay Tuned!

    1. The Process

    2. Preservative Effect

    3. Knowledge Check

    4. Metal Cans & Glass Packages

    5. Plastics & Cartons

    6. Knowledge Check

    1. Integrity Testing

    2. Microbiological Validation

    1. Part 1: Fluid Milk

      FREE PREVIEW

    2. Part 2: Cream

    3. Part 3: Fermented Dairy Products

    4. Knowledge Check

    5. Part 4: Butter Products

    6. Part 5: Natural Cheese

    7. Part 6: Processed Cheese

    8. Part 7: Dairy Powders

    9. Knowledge Check

    10. Part 8: Frozen Dairy Products (Varieties & Production)

    11. Part 9: Frozen Dairy Products (Packaging & the Supply Chain)

    12. Part 10: Frozen Dairy Products (Shelf Life & Quality)

    13. Knowledge Check

About this course

  • $399.00
  • 52 lessons
  • 6 hours of video content

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