Food Processing

Food Processing Course

Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans. In order to meet the sensory quality, safety, nutrition, health, economy, and novelty demanded of food products by consumers, it is necessary to improve food processing operations. Food processing has moved on from being a craft to a modern technology.

The program is composed of three fundamentals/learning accelerators:

  1. Live sessions to attend, learn new methods, tools tips and participate by practicing sharing and providing your insights
  2. Homework and tasks in between modules: where you will be requested to reflect your learnings, try them, and think where you could further apply in the future, including what can you change in your daily work.
  3. Individual or team project: Apply what you learn. Complete an assignment designed by your program director.

 

OBJECTIVES

  • Providing knowledge of basic concepts in wastewater treatment
  • Basic principles in wastewater treatment

Techno-economic calculations for the construction of a wastewater plant

Duration

A 24 hours course with 4 modules. A course relevant for groups. Individual can not join in to the course, only group.
Platform
Frontal course in Israel
Language
English
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Food Processing
Perfect
for

This course covers principles of operation and design of industrial equipment, used in the processing, storage, and packaging of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, etc.
The course provides solutions to farmers, consultants, directors of regional offices responsible for the agricultural sector and agriculture trainers who are doing the training for themselves or organizations, businesses who want to put all their management team through the training, so they all work in the same way, develop a common language, share common challenges and acquire similar same skills set.

Farmers

Consultants

Directors of Regional Offices Responsible for The Agricultural Sector & Agriculture Trainers

360°
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Discovery Program
Top Academic Experience
Two-Weeks Academic Program in Israel, Frontal Classes & Workshops.
360° Coverage
Advanced Classrooms, Hotels and Meals Are All Covered – All You Need is to Pack Your Suitcase.
Exclusive Program
Expert Lecturers and Key-Position Holders with Special Lectures and a Professional Tour Day.
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Discover Israel
During the Program, You Will Enjoy Three Tour Days, Exploring the Holy Land’s Historic Sites.
Our
expert

Mr. Nahum Katz

Mr. Nahum Katz has over 30 years of experience in various Senior/Executive positions, segments, and industries worldwide. A wide range of skills, knowledge and experience providing a substantial and unique contribution to organizations, management, and individuals.
Nahum Katz is an expert provider of the right solutions in the area of agriculture.

topics

General principles of manufacturing process

  • Manufacturing processes: batch, Semi-batch and continuous
  • Mass-balance calculations

Non-conversion operations

  • Food raw materials: physical, functional, and geometric properties
  • Cleaning of raw materials: cleaning methods and contaminations
  • Sorting and grading of foods: weight, size, shape, buoyancy, photometry sorting

Food conversion operations

  • Size reduction and screening of solids: equipment, modes of operation. Disintegration of materials: slicing, dicing, shredding, pulping
  • Mixing and emulsification
  • Filtration and membrane separation: principles, design features and general

Preservation operations

  • Heat processing: Microbiological considerations.
    Methods of heat sterilization in containers.

Pasteurization by heat processing

  • Non-thermal processing and Hurdle technologies
  • Evaporation: evaporation principles and equipment
  • Dehydration: water in food, drying (contact, radiation, sublimation)

Food storage

  • Freezing: freezing/thawing
  • Food storage: storage conditions and packaging (materials, filing, closing, and sealing equipment)