Description

Learner Profile:

For experienced managers and food business owners, and is focused on developing enhanced competencies in key skills areas such as food safety, innovation, sustainability, digitalisation and process improvement. Through participation in this programme learners will gain knowledge in the development of VACCP and TACCP systems and their application in a food manufacturing environment. Participants will be introduced to the new product development process and the evaluation of appropriate food production systems. In addition, learners will evaluate process improvement strategies and the tools to drive performance and sustainability targets.

What you will get:

• Discuss and deploy the functions of the VACCP and TACCP team; the principles of hazard analysis and the process for performing an analysis for a VACCP and TACCP study. 
• Apply the concepts of Lean Thinking and Six Sigma, demonstrating a knowledge of the principles of lean thinking, value creation, data analysis/visualisation and process optimisation. 
• Describe the process of innovation and product development from concept to full scale production and evaluate the selection of appropriate food production operations in the design of food production systems to satisfy shelf-life, food quality and safety requirements. 
• Demonstrate an understanding of the key topics of sustainability and the benefits of Origin Green certification. 
• Display an understanding of the main features and challenges of emerging technologies developed in the digital agri-food sector and the implementation of Industry 4.0.