The International Union of Food Science and Technology (IUFoST) is developing a distance learning programme that is aimed at supporting entrepreneurs and workers operating in the Food Manufacturing Industry. To date six modules have been developed.
Dehydration and Drying
Practical Human Nutrition
Shelf life and Food Losses
Each module consists of well defined sections which are learnt through a manual, assignments and exams all supported by a mentor.
I would like to take on the mentoring of readers of this blog who might be interested to follow modules. There is no cost so you just need to contact me to get signed up and follow the process that will be described on the website. The material starts out very simply and clearly so anyone involved in food processing would be able to easily master it and benefit from increasing their knowledge.
So why not contact me by using this link either to register and receive details of how to proceed or to request further information.
This 450 page book is a comprehensive online manual for the entrepreneur in the meat processing business. Besides assisting him to run his business, the book is so comprehensive that its sure to assist in ideas for expansion.
The table of contents reproduced below show the scope of the manual which is well illustrated and seems to be written in a clear and simple manner.
TABLE OF CONTENTS
Foreword, Acknowledgement, Authors
Meat, fat and other edible carcass parts
Principles of meat processing Technology
Selection and grading of raw materials for meat processing
Seasonings used in meat processing
Heat treatment of meat products
Categories of processed meat products
Fresh processed meat products
Raw-cooked meat products
Precooked-cooked meat products
Cured meat cuts
Processed products made of chicken meat
Meat products with high levels of extenders and fillers
Traditional / ethnic meat products
Simple meat processing under basic conditions
Packaging of fresh and processed meat
Canning / sterilization of meat products
Handling and maintenance of tools and core equipment
Simple test methods for meat products
Meat processing hygiene
Cleaning and sanitation in meat plants
Annex I recipes for processed meat products
Annex II glossary
This looks like a really good download! which you can source from here.
The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particu (more…)
Reviews of the Second Edition: “Interesting, logical and concise. A good introduction for students of nutrition, food science and technology, catering or agriculture.” —Food Manufacture”… a well-written and authoritative r (more…)