Introduction

The burgeoning global market for plant-based and novel foods, driven by consumer demand for sustainability, health, and ethical choices, presents exciting innovations but also introduces unique and evolving food safety challenges that demand specialized expertise. Mastering Food Safety for Plant-Based and Novel Foods is absolutely critical for food manufacturers, startups, R&D teams, quality assurance professionals, and regulatory bodies involved in this rapidly expanding sector, seeking to ensure product safety, manage emerging risks, and comply with developing regulatory frameworks. This essential training course is designed to equip food scientists, product developers, quality managers, regulatory affairs specialists, production supervisors, and food safety auditors with the specialized knowledge and practical skills required for understanding unique microbial and chemical hazards in plant-based ingredients, implementing effective allergen management for complex formulations, addressing novel processing risks, ensuring robust traceability for new supply chains, and navigating the specific regulatory approvals for novel food ingredients. Participants will gain a comprehensive understanding of the distinct vulnerabilities within the plant-based and novel food ecosystem, the nuances of managing alternative protein sources, the challenges of ensuring product stability and shelf-life, and the critical role of proactive risk assessment in delivering safe and innovative products to market. This program emphasizes scientific principles, emerging best practices, and real-world case studies pertinent to the cutting-edge of food innovation, empowering you to confidently lead food safety initiatives in this dynamic space.

Target Audience

• Food Scientists & Product Developers
• Quality Assurance (QA) & Quality Control (QC) Managers
• Food Safety Managers & Supervisors
• Research & Development (R&D) Teams
• Start-up Founders in Plant-Based/Novel Food Sector
• Regulatory Affairs & Compliance Officers
• Production & Operations Managers of Plant-Based Foods
• Food Safety Auditors & Consultants

Course Objectives

• Master the unique food safety hazards and risks associated with plant-based ingredients and novel foods.
• Learn sophisticated techniques for hazard analysis and critical control point (HACCP) application to complex plant-based formulations.
• Develop proficiency in managing allergen risks in multi-ingredient plant-based products and shared facilities.
• Understand advanced strategies for controlling microbial growth and spoilage in novel food matrices.
• Explore best practices in sourcing, processing, and validating the safety of new protein sources and ingredients.
• Grasp advanced techniques for ensuring traceability and supply chain integrity for diverse, global plant-based raw materials.
• Learn about robust approaches to packaging solutions and shelf-life validation for plant-based and novel foods.
• Identify the critical role of sensory evaluation and consumer acceptance in the safety and quality of new products.
• Develop skills in navigating the specific regulatory approval processes for novel food ingredients and products.
• Understand the evolving global landscape of plant-based and novel food regulations and industry standards.
• Formulate strategies for proactive risk assessment and continuous improvement in this innovative food sector.

Duration

5 Days

Course Outline

Module 1. Introduction to Plant-Based & Novel Foods

• Defining plant-based foods, alternative proteins, and novel food categories
• Market trends, consumer drivers, and future outlook for these sectors
• Unique food safety considerations compared to traditional food products
• Regulatory definitions and classifications for novel foods (e.g., EU Novel Food Regulation, FDA GRAS)
• Common ingredients and processing methods in plant-based and novel food production

Module 2. Unique Hazards in Plant-Based & Novel Foods

• Microbial hazards: spores, pathogens specific to plant matrices, fermentation risks
• Chemical hazards: naturally occurring toxins (e.g., mycotoxins, antinutrients), processing contaminants
• Physical hazards unique to plant-based raw materials (e.g., foreign matter from agriculture)
• Understanding the role of water activity and pH in plant-based food safety
• Risks associated with cellular agriculture and precision fermentation

Module 3. Allergen Management in Complex Formulations

• Identifying major allergens in plant-based ingredients (e.g., soy, nuts, gluten, legumes)
• Preventing allergen cross-contact in multi-ingredient products and shared production lines
• Effective cleaning and sanitation for allergen removal
• Allergen labeling requirements for plant-based products
• Strategies for managing "free-from" claims accurately

Module 4. Processing Technologies & Safety Controls

• Food safety implications of novel processing techniques (e.g., extrusion, high-pressure processing, fermentation)
• Thermal processing validation for plant-based products
• Controlling microbial growth during fermentation and culturing of novel proteins
• Sanitation considerations for specialized processing equipment
• Challenges in achieving microbial stability in plant-based products

Module 5. Raw Material Sourcing & Supply Chain Integrity

• Risks associated with diverse and potentially global sourcing of plant-based ingredients
• Supplier approval programs for novel ingredients and raw materials
• Importance of robust traceability systems from farm to finished product
• Preventing adulteration and fraud in alternative protein supply chains
• Managing storage conditions for sensitive plant-based raw materials

Module 6. Regulatory Pathways & Compliance

• Specific regulatory frameworks for novel foods in key markets (e.g., EFSA, FDA)
• Navigating GRAS (Generally Recognized As Safe) notifications and novel food applications
• Labeling requirements unique to plant-based and novel foods
• Claims substantiation (e.g., "vegan," "sustainable," "non-GMO")
• International standards and harmonization efforts for these emerging categories

Module 7. Quality Assurance & Post-Market Surveillance

• Shelf-life validation and stability testing for plant-based and novel foods
• Packaging considerations for product integrity and safety
• Sensory evaluation techniques for quality and consumer acceptance
• Monitoring consumer complaints and post-market surveillance for emerging issues
• Building a proactive food safety culture in innovative food companies

Training Approach

This course will be delivered by our skilled trainers who have vast knowledge and experience as expert professionals in the fields. The course is taught in English and through a mix of theory, practical activities, group discussion and case studies. Course manuals and additional training materials will be provided to the participants upon completion of the training.

Tailor-Made Course

This course can also be tailor-made to meet organization requirement. For further inquiries, please contact us on: Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Training Venue

The training will be held at our Skills for Africa Training Institute Training Centre. We also offer training for a group at requested location all over the world. The course fee covers the course tuition, training materials, two break refreshments, and buffet lunch.

Visa application, travel expenses, airport transfers, dinners, accommodation, insurance, and other personal expenses are catered by the participant

Certification

Participants will be issued with Skills for Africa Training Institute certificate upon completion of this course.

Airport Pickup and Accommodation

Airport pickup and accommodation is arranged upon request. For booking contact our Training Coordinator through Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Terms of Payment: Unless otherwise agreed between the two parties’ payment of the course fee should be done 10 working days before commencement of the training.