Introduction

In a rapidly evolving global food landscape, traditional food preservation methods are increasingly augmented by cutting-edge technologies that promise extended shelf life, enhanced nutritional value, superior sensory qualities, and, most critically, heightened food safety. Mastering Innovative Techniques in Food Preservation and Safety is absolutely critical for food scientists, product developers, quality assurance professionals, and production managers seeking to embrace advanced methodologies, reduce food waste, meet escalating consumer demands for fresh-like products, and comply with modern food safety regulations. This essential training course is designed to equip R&D personnel, food technologists, process engineers, laboratory analysts, food safety officers, and technical directors with the specialized knowledge and practical skills required for understanding novel preservation principles (e.g., non-thermal processing, hurdle technology, active packaging), evaluating their impact on microbial inactivation and shelf life, implementing advanced food safety controls, optimizing process parameters for quality retention, and integrating these innovative techniques into a robust food safety management system. Participants will gain a comprehensive understanding of the scientific basis behind emerging preservation technologies, the nuances of their industrial application, the challenges of scaling up new processes, and the critical role of these innovations in shaping the future of safe and sustainable food supply. This program emphasizes scientific innovation, adherence to international food safety standards, and real-world scenarios pertinent to leveraging modern preservation for superior product quality and enhanced safety.

Target Audience

• Food Scientists & Technologists
• Research & Development (R&D) Professionals
• Process & Production Engineers
• Quality Assurance (QA) & Food Safety Managers
• Laboratory Analysts & Microbiologists
• Product Developers
• Technical Directors in Food Manufacturing
• Academics & Researchers in Food Science

Course Objectives

• Master the fundamental principles and applications of various innovative food preservation techniques.
• Learn sophisticated techniques for evaluating the efficacy of novel preservation methods on microbial inactivation.
• Develop proficiency in understanding the impact of innovative processing on food quality attributes (sensory, nutritional).
• Understand advanced strategies for applying non-thermal processing methods (e.g., HPP, PEF, cold plasma) to different food products.
• Explore best practices in utilizing hurdle technology to achieve multi-target preservation and enhanced safety.
• Grasp advanced techniques for implementing active and intelligent packaging solutions for extended shelf life and safety monitoring.
• Learn about robust approaches to optimizing process parameters for new preservation technologies to ensure safety and quality.
• Identify the critical role of regulatory acceptance and consumer perception for novel preserved foods.
• Develop skills in designing and validating new preservation processes for commercial application.
• Understand the integration of innovative preservation techniques into comprehensive food safety management systems.
• Formulate strategies for continuous research, development, and adoption of future preservation technologies.

Duration

5 Days

Course Outline

Module 1. Introduction to Food Preservation Innovation

• Overview of traditional preservation methods and their limitations
• Drivers for innovative preservation: consumer demand, sustainability, food waste reduction
• The concept of "minimal processing" and "fresh-like" products
• Principles of microbial inactivation and spoilage mechanisms
• Global trends and the future of food preservation

Module 2. Non-Thermal Processing Technologies (Part 1)

• Module on High-Pressure Processing (HPP): Principles, equipment, applications (juices, meats, seafood), advantages (quality retention), and limitations.
• Module on Pulsed Electric Fields (PEF): Mechanism of microbial inactivation, equipment, applications (liquid foods), benefits, and challenges.
• Module on Pulsed Light Technology (PL): Principles, surface decontamination, applications (produce, packaging), and effectiveness.
• Module on Cold Plasma Technology: Generation, antimicrobial effects, applications (surface treatment, gases), and future prospects.
• Module on Ultrasonic Processing: Principles of sonication, applications in extraction, emulsification, and microbial reduction.

Module 3. Non-Thermal Processing Technologies (Part 2)

• Module on Membrane Separation Technologies: Microfiltration, ultrafiltration, nanofiltration, reverse osmosis for liquid food processing and purification.
• Module on Irradiation (Ionizing Radiation): Principles of radiation, dose, applications (spices, meats, produce), safety, and regulatory aspects.
• Module on Oscillating Magnetic Fields (OMF): Principles, potential applications in microbial inactivation and enzyme denaturation.
• Module on Ohmic Heating: Principles of electrical resistance heating, rapid heating, applications (particulates, viscous fluids), and advantages.
• Module on Electrodialysis: Principles for demineralization and concentration in food processing.

Module 4. Hurdle Technology & Combined Methods

• Defining hurdle technology: combination of preservation factors to inhibit microbial growth
• Synergistic effects of combining different hurdles (e.g., pH, water activity, temperature, preservatives)
• Designing effective hurdle systems for specific food products
• Examples of industrial applications of hurdle technology (e.g., sauces, processed meats)
• Benefits of hurdle technology for safety, quality, and shelf life

Module 5. Advanced Packaging for Preservation & Safety

• Module on Active Packaging: Oxygen scavengers, moisture absorbers, antimicrobial emitters, and their mechanisms.
• Module on Intelligent Packaging: Time-temperature indicators, freshness indicators, gas sensors for real-time monitoring.
• Module on Modified Atmosphere Packaging (MAP): Principles of gas mixtures (CO2, N2, O2), applications for different foods, and gas permeability.
• Module on Edible Coatings & Films: Materials, application methods, and their role in moisture, gas, and solute barrier properties.
• Module on Biodegradable & Sustainable Packaging: Innovations in eco-friendly packaging materials.

Module 6. Process Validation & Food Safety Integration

• Developing validation protocols for innovative preservation processes
• Microbiological challenge studies for new technologies
• Establishing critical control points (CCPs) and operational prerequisite programs (OPRPs) for novel processes
• Integrating innovative preservation into HACCP and broader Food Safety Management Systems (FSMS)
• Regulatory considerations for novel food processing technologies

Module 7. Quality, Shelf Life & Future Outlook

• Impact of innovative preservation on sensory attributes (color, flavor, texture)
• Nutrient retention and bioavailability in new processed foods
• Shelf-life testing methodologies for products preserved by innovative techniques
• Consumer acceptance and perception of novel preservation technologies
• Emerging research areas, digitalization, and future directions in food preservation and safety

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.