Learn foundational principles of food safety including HACCP, GMPs, sanitation, and global food safety frameworks.

Equip yourself with practical and theoretical knowledge on industrial hygiene and personal hygiene best practices.

Master hazard analysis, risk assessment, and control measures aligned with Codex and ISO 22000 standards.

Understand intentional contamination prevention strategies and food security risk mitigation.

Gain skills to plan, conduct, and report internal/external audits based on ISO/FSSC protocols.

U.S.-recognized training for managing food safety in foodservice environments (restaurants, kitchens, hotels).

Train-the-trainer course designed to certify professionals to deliver food safety programs effectively.

Prepare for regulatory, quality, and hygiene inspections at food facilities and processing units.

Basic safety handling and sanitation techniques for kitchen staff, line workers, and service employees.

Train in monitoring food safety plans and supervising hygiene practices in operational settings.

Explore food chemistry, processing, microbiology, and new product development technologies.

Learn about food-safe materials, shelf life optimization, and regulatory compliance in packaging.

Engineering principles for optimizing thermal processing, drying, refrigeration, and preservation.

Study microbes in food, testing protocols, contamination risks, and microbial control measures.

Comprehensive certification covering food R&D, quality control, regulatory, and consumer safety.

Focus on ideation, formulation, sensory analysis, and market compliance of food innovations.

Techniques in taste, aroma, texture analysis, and sensory evaluation panel setup.

Cutting-edge food science in flavor manipulation, gels, foams, and scientific cooking.

Training in cold chain management, canning, drying, fermentation, and advanced preservation.

Explore beverage formulation, pasteurization, carbonation, and beverage industry regulations.