This module equips learners with the knowledge, skills and attitudes to oversee the processing of fruit, vegetable, and related products in a food processing. It covers key aspects such as raw material selection, processing techniques, quality control, hygiene standards, and safety procedures. Learners will also explore sustainable practices and value addition to enhance product quality and shelf life. Practical sessions and case studies support the development of hands-on competencies required in modern food processing industries. 
- Teacher: Africain TUYAMBAZE