Learning Outcomes

At the end of this course and assessment you would be able to answer/discuss the below questions with a lot more clarity and confidence.

  1. What is Pasteurisation process? How can we assess the business value of Pasteurisation process? 
  2. What is Appertisation? How can we assess the business value of Appertisation process? 
  3. What is Aseptic packaging? How can we assess the business value of Aseptic packaging? 
  4. What is Irradiation? How can we assess the business value of Irradiation process?
  5. What is High-Pressure-Processing (HPP)? How can we access the business value of HPP?
  6. What are the advantages of chilling?
  7. What are the advantages of freezing?
  8. For what type of value propositions is chemical preservation advantageous?
  9. What applications would natural food preservatives have?
  10. For what type of applications is Modified Atmosphere Packaging (MAP) useful?
  11. For what type of applications is Vacuum Packaging (MAP) useful?
  12. For what type of applications is Sous- Vide useful?
  13. What methods are useful to control water activity in foods?
  14. What methods are useful to control Microbiological activity in foods?
  15. What are the different type of drying? What are the applications for each? 

The lessons and the assessment is powered by Agribusiness Academy experts & Content Team.