Free online courseDairy and Food Processing Technology: Preservation, Quality and Packaging

Course Description

Learn how dairy and food processing keeps products safe, nutritious, and appealing from farm to fork. Dairy and Food Processing Technology: Preservation, Quality and Packaging is a free online course that connects food science fundamentals with real-world processing decisions in nutrition and health contexts.

Explore what food and nutrients are, how nutritional value is assessed, and how storage conditions influence quality. Understand major preservation approaches, the role of temperature in stability, and how additives are used to support safety and shelf life while maintaining consumer expectations.

Build a clear foundation in quality concepts and emerging processing technologies, then move into the regulatory landscape with food laws, standards, hygiene practices, and essential controls used in industry.

Go deep into milk as a complex raw material by studying physico-chemical properties and key constituents. Follow detailed coverage of milk fat, proteins and amino acids, casein micelles, whey proteins, lactoferrin, carbohydrates, enzymes, and the factors that drive chemical and microbial spoilage.

Strengthen your understanding of dairy operations and packaging by learning pasteurization principles, thermal death time, effectiveness checks, homogenization, centrifugation, and market milk types. Expand into product processing with practical insight into cheese and ice cream manufacturing, mix calculations, cold-chain transportation, and modern packaging systems including modified atmosphere packaging.

Ideal for learners seeking a structured introduction to preservation, quality assurance, and packaging in dairy and food processing, with a strong focus on safety, standards, and applied technology.