Food Packaging Training Courses and Workshops

Schools providing training courses, certificates, diplomas or degree programs of Food Packaging




Total 55 training courses and degree programs available around the world.

Food Processing and Packaging (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Centennial College
Training Center(s)/Venue(s): Toronto, Canada
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This program is developed in partnership with Corbrook and Centennial College to provide educational opportunity and college experience for marginalized persons with developmental disabilities. The program will focus on self-management, understanding basic budgeting, working and living safely and job searching opportunities. Upon completion of the program, graduates will have achieved the basic skill sets that would enable them to contribute to society through employment in the food related industry, such as food preparation, processing, and packaging.

This one-year, two-semester certificate program will give you the skills and confidence you need to find a great job in the exciting food and hospitality industry.

Benefits
•Stimulating, inclusive and supportive environment to help you achieve your educational and vocational goals
•Engaging instructors who have real world experience in hospitality
•In-class study combined with practical, hands-on learning in a state-of-the-art training facility
•Valuable work experience through i... [Read More]

Food Technology (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Fisheries and Marine Institute
Training Center(s)/Venue(s): St. Johns, Canada
  V


Food technology is the application of food science to the selection, preservation, processing, packaging, distribution and use of safe, nutritious and wholesome food. Develop new food products, technologies and processes.

Protect the food supply with your knowledge of food security, recalls and traceability. Respond to the global food crisis with your unbeatable hands-on experience and knowledge of chemistry, microbiology, engineering and business.

Our graduates now occupy some of the most senior positions in Canada&,#146,s food industry - you can join them.?
Program Structure

This four-year program consists of eight semesters, a technical session and two work term placements.
First year: Two academic terms
Second year: Two academic terms followed by a work term
Third year: Two academic terms followed by technical session and a second work term
Fourth year: Two academic terms

What You&,#146,ll Need

You must meet the Marine Institute&,#146,s Application and Admission Regulations ... [Read More]

Quality Control in the Food Industry (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Fisheries and Marine Institute
Training Center(s)/Venue(s): St. Johns, Canada
  V


This three day course is designed for participants working in the food industry to gain an understanding of the role of Quality Control personnel in an effective Quality Assurance program.

Course Topics

Audit Principles
Corrective/Preventative Action System 6.0 Customer Contact
Process Specifications
Product Specifications
Quality and the Food Industry
Quality Concepts
Quality Costs

MarketSafe Workshop

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Assiniboine Community College
Training Center(s)/Venue(s): Brandon, Dauphin, Canada
  V

This workshop focuses on the safety and security of the food product sold outside of regulated food service establishments. ACC partners with the Farmers?Markets Association of Manitoba (FMAM) and Manitoba Health and Healthy Living to provide this one-day workshop.

Workshops are held in various Manitoba locations. Topics include food-borne illness, risk, packaging, transporting and hygiene.

Food Safety for Packaging

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Olds College
Training Center(s)/Venue(s): Olds, Canada
  V

Designed for packaging producers and suppliers to food companies who wish to develop and implement a HACCP program, this training will provide an overview of HACCP and its application along the packaging supply chain. With a focus on packaging-related food safety hazards and concerns, topics include Codex 7 principles of HACCP, prerequisite programs, and HACCP plan development. HACCP models for packaging materials (i.e. rigid plastics, cartons, cut and stack labels, composite cans) will be shared. At the end of the program, you will be able to:

Discuss the importance of HACCP in managing food safety along the packaging supply chain
Describe the principles of HACCP
Identify packaging-related food safety hazards
Understand prerequisite programs and GMPs
Outline steps to HACCP plan development
Develop and implement your HACCP plan
Discuss regulations that apply to food packaging manufacturing

Preserving Pickles

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Portland Community College Community Education
Training Center(s)/Venue(s): Portland, United States

Pickles are popular again! This class covers safe procedures for pickling vegetables, including the difference between fermented and fresh-pack pickles, as well as selecting and preparing ingredients. We&,#146,ll fresh-pack pickles in class.

Preserving Tomatoes, Sauces and Salsas

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Portland Community College Community Education
Training Center(s)/Venue(s): Portland, United States

Tomatoes are the most commonly preserved produce item. This class covers options for preserving plain tomatoes, tomato sauce and juice, as well as the &,quot,Laws of Salsa.&,quot, We&,#146,ll make and compare a variety of salsas in class.

Preserving Fruit: Water Canning

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Portland Community College Community Education
Training Center(s)/Venue(s): Portland, United States

Step one! Come learn the basics of food preservation using a water bath. We&,#146,ll talk about preserving fruits and fruit products such as applesauce, jams, jellies and pie filling. Then we&,#146,ll make jam and pie filling using Oregon&,#146,s bounty.

Preserving Veggies and Meat: Pressure Canning and Drying

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Portland Community College Community Education
Training Center(s)/Venue(s): Portland, United States

Learn the safe and simple process of pressure canning veggies and meats, including fish. We&,#146,ll talk about how to use and care for your pressure canner, and we&,#146,ll learn tips making high-quality, nutritious dried foods.

Food Production Management

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Des Moines Area Community College
Training Center(s)/Venue(s): Ankeny, Boone, Carroll, Des Moines, Newton, United States

Total production needs, equipment layout, work methods, food storage, food preparation, service, sanitation and use of computers in food service.

Food Manufacture

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: RMIT Training
Training Center(s)/Venue(s): Melbourne, Australia
  V

This course gives students an appreciation of the physical processes involved in food manufacture and their integration in the context of a food factory. It will illustrate the physical processes involved in converting raw materials into a final product which will leave the factory tor distribution. Examples include raw material receipt, storage, handling and cleaning, the various operations&,requiring of size reduction, mixing, concentration forming through to the various packaging operations to the stage of palletisation and storage awaiting distribution. Although this course will focus upon the operations which have not been covered in depth in Food Preservation it will also seek to integrate these preservation processes into an overall factory context.Complementing the lecture program will be a practical program which will demonstrate via laboratory experiments the necessity for some of the operations and the effects of varying processing parameters on product attributes.&,Students will be taken on conducted tours of food factories with a view to not only observe ... [Read More]

Advanced Food Processing Technologies

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: RMIT Training
Training Center(s)/Venue(s): Melbourne, Australia
  V

This course expands on the basic principles and unit operations covered in ONPS2326-Food Processing Technologies and develops them into more applied situations where processes will be designed for the production of a particular type of food product. The learning activities in this course will include Thermal Technologies in Food Processing, Non-thermal Processing Technologies, Minimal Processing Technologies, Packaging Technology, Applications of Nanotechnology in food processing, and Pilot plant exercises and plant visit(s).

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