FOOD SAFETY AND QUALITY MANAGEMENT

Dear student,  this module will help you to establish quality standards and food safety programs in the work area, take correction and corrective action in response to quality and food safety non-compliance and maintain and improve quality and food safety in the work area.  Let's dive in and explore the world of standards and possibility to continuous improvement in food industries.

FOOD ENGINEERING AND UNIT OPERATIONS

⮚The study of process engineering is an attempt to combine all forms of physical processing into a small number of basic operations, which are called unit operations.
⮚Food processes may seem bewildering in their diversity, but careful analysis will show that these complicated and differing processes can be broken down into a small number of unit operations.
⮚For example, consider heating of which innumerable instances occur in every food industry. There are many reasons for heating and cooling - for example, the baking of bread, the freezing of meat, and the frying of yam slices in oils.
⮚But in process engineering, the prime considerations are firstly, the extent of the heating or cooling that is required and secondly, the conditions under which this must be accomplished. Thus, this physical process qualifies to be called a unit operation.

Food Plant Technical Drawing

This module describes knowledge, skills, and attitude required for food plant design and drawing. It is intended for learners who have successfully completed the Advanced level diploma in Food Processing or its equivalent and pursuing Bachelor of Technology in Food Technology. Upon completion of this module, learners will be able to interpret concept of design and drawing, apply design and drawing techniques, and analyze technical drawing. Furthermore, the graduate will be able to work effectively with construction engineers to build food plants and processes which are suitable, sustainable, and reliable. Thus, qualified learners can exercise autonomy and initiative in some activities at a professional level and take significant managerial or supervisory responsibility for the work of others in defined areas of work.

Technical drawing is the language through which ideas in food engineering become practical, efficient, and safe production systems.

FOOD PROCESSING PREMISES DESIGN

Welcome to the Module: Food Plant Premise Design

Dear Students,

Welcome to Food Plant Premise Design! In this module, you will explore the principles and practices behind designing efficient, safe, and sustainable food processing facilities. We will focus on how layout, workflow, hygiene, equipment placement, and regulatory standards come together to ensure food safety, quality, and productivity.

By engaging with this course, you will develop the knowledge and skills needed to design food plant premises that meet both industry requirements and consumer expectations. This module blends technical concepts with practical applications, preparing you to contribute to the modern food industry through innovative and compliant facility designs.

We are excited to begin this journey with you and look forward to your active participation and creativity. Together, let’s design spaces that make safe and quality food production possible!

Food Engineering and Unit Operations

The purpose of the module on Food Engineering is to provide students with a comprehensive understanding of the principles, processes, and technologies involved in the production, processing, and preservation of food. This module aims to equip students with the knowledge and skills necessary to design, operate, and optimize various unit operations and equipment used in the food industry.

Food Defense Management System

This course introduces students to the principles, strategies, and regulatory frameworks of Food Defense, with a focus on developing and managing systems that protect the food supply chain from intentional contamination, adulteration, and other acts of food terrorism. It emphasizes the importance of proactive measures in safeguarding public health, maintaining consumer confidence, and ensuring compliance with national and international standards. Students will gain a strong foundation in risk assessment methods, vulnerability identification, mitigation strategies, regulatory requirements (e.g., 21 CFR 121, FSMA, PAS 96), and auditing practices in food defense. Through case studies, real-world scenarios, and group discussions, students will learn how to design, implement, monitor, and improve a Food Defense Management System (FDMS) aligned with industry best practices.

Business Management

FOOD DEFENSE MANAGEMENT SYSTEMS_Mus_2025-2026

This module describes the skills, knowledge and attitude required to evaluate food defense management system. It is intended for learners who have successfully completed advanced diploma in food processing. At the end of this module, learners will be able to prepare food defense plan, to Implement defense management system and as well as to evaluate food defense management system. Qualified learners deemed competent to this competency may work alone or with others on routine tasks in food processing industries dealing with processing of different products, performing a range of tasks related to food processing. He performs managerial responsibility for the work and he can take also supervision in different areas of work.

FOOD PLANT MANAGEMENT_Mus_2025-2026

This module describes the knowledge, skills, and attitudes required for managing a food processing plant. Upon completion of this module, the learners will be able to plan food plant activities, coordinate food plant activities, manage food laboratory activities, and apply knowledge of waste management in food plant.

Food Product Development

This module takes you behind the scenes of food innovation. From identifying consumer needs to testing flavors, packaging, and marketing, you’ll learn the full process of turning ideas into real food products. By the end, you’ll be able to design and launch a product that meets consumer expectations and stands out in the market.