Post-Harvest Management and Food Processing Training Course

Module 1: Introduction to Post-Harvest Management and Food Processing

• Definition and importance of post-harvest management.
• Causes and magnitude of post-harvest losses globally.
• Introduction to food processing: Principles and benefits.
• Overview of the food supply chain and critical control points.
• Sustainable post-harvest and processing practices.
• Practical session: Identifying common post-harvest losses in different agricultural commodities and discussing their economic impact.

Module 2: Principles of Post-Harvest Handling and Storage

• Harvesting techniques for various crops (timing, methods).
• Pre-cooling and cleaning operations.
• Sorting, grading, and standardization of produce.
• Principles of effective storage: Temperature, humidity, ventilation control.
• Different storage methods: Cold storage, controlled atmosphere storage, dry storage.
• Practical session: Demonstrating proper harvesting and pre-cooling techniques for selected fresh produce items.

Module 3: Food Preservation Technologies

• Thermal processing: Pasteurization, sterilization, blanching.
• Drying technologies: Solar drying, hot air drying, freeze-drying.
• Fermentation: Principles and common fermented food products.
• Chemical preservation: Use of salts, sugars, acids, and preservatives.
• Non-thermal processing: High-pressure processing, pulsed electric fields (overview).
• Practical session: Performing a small-scale drying experiment for a fruit or vegetable, comparing different drying methods.

Module 4: Food Quality Control and Safety

• Understanding food quality parameters (sensory, nutritional, physical).
• Introduction to food safety hazards: Biological, chemical, physical.
• Principles of HACCP (Hazard Analysis and Critical Control Points).
• Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP).
• Basic microbiological testing and sampling for food safety.
• Practical session: Conducting basic quality checks (e.g., Brix, pH) on food samples and discussing critical control points for a specific food product.

Module 5: Processing of Grains and Cereals

• Post-harvest handling of grains: Threshing, winnowing, cleaning.
• Drying and storage of grains to prevent spoilage.
• Milling processes for various cereals (e.g., flour production).
• Production of fortified cereals and composite flours.
• Quality assessment of grains and cereal products.
• Practical session: Demonstrating simple grain cleaning and milling techniques, and evaluating the quality of the processed grain.

Module 6: Processing of Fruits and Vegetables

• Washing, peeling, and cutting operations for fruits and vegetables.
• Production of juices, purees, and concentrates.
• Canning and bottling of fruits and vegetables.
• Freezing of fruits and vegetables.
• Production of jams, jellies, and marmalades.
• Practical session: Preparing a fruit juice or a vegetable puree, focusing on hygiene and basic preservation steps.

Module 7: Processing of Dairy and Meat Products

• Principles of milk handling and pasteurization.
• Production of fermented dairy products: Yogurt, cheese.
• Basic meat processing techniques: Curing, smoking, drying.
• Production of sausages and other processed meat products.
• Hygiene and safety considerations in dairy and meat processing.
• Practical session: (Demonstration/Small-scale activity) Observing the process of making yogurt or a simple cured meat product, emphasizing hygiene.

Module 8: Packaging and Labeling of Food Products

• Functions of food packaging: Protection, preservation, information.
• Types of packaging materials: Plastics, glass, metal, paper.
• Modified Atmosphere Packaging (MAP) and vacuum packaging.
• Designing effective and compliant food labels.
• Shelf life determination and product traceability.
• Practical session: Designing a basic label for a processed food product, ensuring it meets regulatory requirements and attractiveness.

Module 9: Food Waste Reduction and Value Addition

• Strategies for reducing food waste at different stages of the supply chain.
• Converting food waste into valuable by-products (e.g., animal feed, compost, bio-energy).
• Concepts of value addition: Enhancing product utility, quality, and market appeal.
• Identifying opportunities for new product development from underutilized produce.
• Case studies of successful value addition initiatives.
• Practical session: Brainstorming value-added product ideas from a specific raw material and discussing potential processing methods.

Module 10: Food Business Development and Regulations

• Steps in setting up a small-scale food processing business.
• Market assessment and product positioning.
• Introduction to food safety regulations and standards (local and international).
• Licensing and registration requirements for food businesses.
• Basic marketing and distribution strategies for processed foods.
• Practical session: Developing a simple business plan outline for a new processed food product, considering market, processing, and regulatory aspects.

Requirements:

·       Participants should be reasonably proficient in English.

·       Applicants must live up to Armstrong Global Institute admission criteria.

Terms and Conditions

1. Discounts: Organizations sponsoring Four Participants will have the 5th attend Free

2. What is catered for by the Course Fees: Fees cater for all requirements for the training – Learning materials, Lunches, Teas, Snacks and Certification. All participants will additionally cater for their travel and accommodation expenses, visa application, insurance, and other personal expenses.

3. Certificate Awarded: Participants are awarded Certificates of Participation at the end of the training.

4. The program content shown here is for guidance purposes only. Our continuous course improvement process may lead to changes in topics and course structure.

5. Approval of Course: Our Programs are NITA Approved. Participating organizations can therefore claim reimbursement on fees paid in accordance with NITA Rules.

Booking for Training

Simply send an email to the Training Officer on training@armstrongglobalinstitute.com and we will send you a registration form. We advise you to book early to avoid missing a seat to this training.

Or call us on +254720272325 / +254725012095 / +254724452588

Payment Options

We provide 3 payment options, choose one for your convenience, and kindly make payments at least 5 days before the Training start date to reserve your seat:

1. Groups of 5 People and Above – Cheque Payments to: Armstrong Global Training & Development Center Limited should be paid in advance, 5 days to the training.

2. Invoice: We can send a bill directly to you or your company.

3. Deposit directly into Bank Account (Account details provided upon request)

Cancellation Policy

1. Payment for all courses includes a registration fee, which is non-refundable, and equals 15% of the total sum of the course fee.

2. Participants may cancel attendance 14 days or more prior to the training commencement date.

3. No refunds will be made 14 days or less before the training commencement date. However, participants who are unable to attend may opt to attend a similar training course at a later date or send a substitute participant provided the participation criteria have been met.

Tailor Made Courses

This training course can also be customized for your institution upon request for a minimum of 5 participants. You can have it conducted at our Training Centre or at a convenient location. For further inquiries, please contact us on Tel: +254720272325 / +254725012095 / +254724452588 or Email training@armstrongglobalinstitute.com

Accommodation and Airport Transfer

Accommodation and Airport Transfer is arranged upon request and at extra cost. For reservations contact the Training Officer on Email: training@armstrongglobalinstitute.com or on Tel: +254720272325 / +254725012095 / +254724452588