Diploma in Food Processing and Post Harvest Management

Program Summary

Start Dates

Duration

Fees

Mode of Study

Course Overview

The Diploma in Food Processing and Post-Harvest Management is a specialized program designed to empower participants with the knowledge and practical skills needed to excel in the dynamic and crucial field of food processing and post-harvest management. This program is meticulously structured to cover a wide range of food products and commodities, ensuring that students gain a holistic understanding of the industry.

What You Will Achieve

1

Diverse Food Product Focus

Our program covers a wide spectrum of food products, ensuring that students are well-versed in the processing and post-harvest management of fruits, vegetables, grains, meats, dairy, seafood, and other commodities. This comprehensive approach equips graduates to excel in various sectors of the food industry.

2

Strong Focus on Food Quality Control and Safety

A dedicated module on food quality control, standards, and certifications equips students with the expertise to maintain and ensure the highest standards of food quality and safety. Graduates will understand the importance of adhering to regulatory standards and certifications in the food industry.

3

Market Analysis and Trends

Graduates will be well-prepared to identify market trends, assess consumer preferences, and make informed decisions to maximize economic returns in the food processing and post-harvest sector.

Program Curriculum

Module 1

Introduction to Food Processing and Post-Harvest Management

1.1 Introduction to Food Processing

Overview of the Food Processing Industry: Understanding the key aspects and components of the food processing industry.
Importance of Food Preservation and Value Addition: Exploring the significance of preserving food and adding value to agricultural products through processing techniques.
Food Safety and Quality Standards: Studying the essential standards and regulations related to food safety and quality in the processing industry.

1.2 Post-Harvest Management

Principles of Post-Harvest Handling and Management: Learning the fundamental principles involved in the handling and management of harvested crops and agricultural products.
Reducing Post-Harvest Losses: Exploring strategies and techniques to minimize losses that occur after harvesting, ensuring the maximum utilization of produce.
Sustainable Post-Harvest Practices: Understanding environmentally friendly and sustainable practices in post-harvest management, aligning with ecological and conservation principles.

Module 2

Fruit and Vegetable Processing

2.1 Fruit Processing

Harvesting and Handling of Fruits: Understanding the proper techniques for harvesting and handling various fruits to maintain their freshness and quality.
Fruit Processing Techniques: Exploring different fruit processing methods, including canning, drying, and freezing, to extend the shelf life and enhance usability.
Fruit Juice Extraction and Processing: Learning the processes involved in extracting fruit juices and further processing them into various products.

2.2 Vegetable Processing

Harvesting and Handling of Vegetables: Understanding the methods for harvesting and handling different vegetables to preserve their freshness and nutritional value.
Vegetable Processing Methods: Exploring techniques such as blanching, canning, and pickling for vegetable preservation and enhancing flavor.
Vegetable Dehydration and Packaging: Studying methods of dehydrating vegetables and appropriate packaging techniques for long-term storage.

Module 3

Grain and Cereal Processing

3.1 Grain Handling and Storage

Safe Grain Storage Practices: Implementing safe practices for storing grains to prevent spoilage and maintain quality.
Grain Drying and Milling: Understanding the processes of drying grains and milling them into various products.
Quality Control in Grain Handling: Implementing quality control measures during grain handling to ensure the end products meet the desired standards.

3.2 Cereal Processing

Processing of Cereals into Flour, Breakfast Cereals, and Snacks: Exploring the methods of processing cereals to create flour as well as breakfast cereals and snacks.
Pasta and Noodle Production: Understanding the techniques involved in producing pasta and noodles from cereal products.
Fortification of Cereal Products: Learning about the fortification processes to enhance the nutritional value of cereal-based products.

Module 4

Meat and Poultry Processing

4.1 Meat Processing

Slaughtering and Meat Cutting: Understanding the processes involved in the humane slaughter of animals and subsequent meat cutting techniques.
Meat Preservation Techniques: Exploring preservation methods such as smoking and curing to extend the shelf life of meat products.
Processing of Processed Meats: Studying the techniques used in processing various meat products like sausages and hams.

4.2 Poultry Processing

Poultry Slaughter and Processing: Learning the procedures for slaughtering poultry and the subsequent processing methods.
Value Addition in Poultry Products: Exploring methods to add value to poultry products through processing and packaging.
Quality Control and Safety in Poultry Processing: Implementing quality control measures to ensure the safety and quality of poultry products during processing.

Module 5

Dairy and Dairy Product Processing

5.1 Dairy Processing

Milk Collection and Transportation: Understanding the processes involved in collecting and transporting milk from farms to processing facilities.
Pasteurization and Homogenization: Studying the techniques of pasteurizing and homogenizing milk to ensure its safety and consistency.
Dairy By-products and Their Processing: Exploring the processing methods for dairy by-products and their various applications.

5.2 Dairy Product Manufacturing

Cheese and Yogurt Production: Learning the processes for manufacturing cheese and yogurt, including fermentation and curing techniques.
Ice Cream and Butter Manufacturing: Understanding the production methods for ice cream and butter, including freezing and churning processes.
Dairy Product Packaging and Marketing: Exploring packaging techniques and marketing strategies for various dairy products.

Module 6

Seafood Handling and Processing

6.1 Seafood Handling and processing

Safe Handling and Storage of Seafood: Understanding the proper methods for handling and storing seafood to maintain freshness and safety.
Fish Processing Methods: Studying various techniques involved in processing different types of fish for commercial use.
Quality Assurance in Seafood Processing: Implementing quality assurance measures to ensure the overall quality of processed seafood products.

6.2 Value Addition in Seafood Products

Value-Added Seafood Products: Exploring methods to add value to seafood products through processes like smoking, canning, and freezing.
Seafood Safety Standards: Understanding and adhering to safety standards and regulations in the production of value-added seafood products.
Sustainable Seafood Practices: Implementing sustainable practices in seafood processing to promote environmental conservation and responsible fishing.

Module 7

Food Packaging and Preservation Technologies

7.1 Food Packaging

Packaging Materials and Technologies: Exploring various materials and technologies used in food packaging, considering factors such as safety, durability, and preservation.
Packaging Design and Labeling: Understanding the importance of attractive and informative packaging design, including labeling regulations and consumer awareness.
Sustainable and Eco-Friendly Packaging: Implementing sustainable practices in packaging, including the use of eco-friendly materials and minimizing environmental impact.

7.2 Food Preservation Techniques

Food Preservation Methods: Studying traditional preservation techniques such as pasteurization, canning, and freezing, ensuring the safety and longevity of food products.
Emerging Food Preservation Technologies: Exploring advanced methods like High-Pressure Processing (HPP) and Modified Atmosphere Packaging (MAP) to enhance food preservation and quality.
Extending Shelf Life and Maintaining Product Quality: Understanding strategies to extend the shelf life of products while preserving their nutritional value and overall quality.

Module 8

Post-Harvest Management of Specific Commodities

8.1 Commodity-Specific Post-Harvest Practices

Detailed Post-Harvest Handling for Specific Crops: Exploring specific post-harvest practices tailored for crops such as grains, fruits, and vegetables to maintain freshness and quality.
Pest and Disease Management During Storage: Implementing strategies to manage pests and diseases effectively during the storage period, ensuring the preservation of commodities.

8.2 Commodity Value Chain Analysis

Analyzing Commodity Value Chains for Efficiency: Studying the entire value chain of commodities to identify areas of efficiency and areas that require improvement.
Market Trends and Opportunities for Specific Commodities: Researching current market trends and exploring opportunities specific to various commodities, enabling informed decision-making.
Developing Strategies for Improving Post-Harvest Processes: Formulating effective strategies to enhance post-harvest processes, addressing challenges and optimizing efficiency.

Module 9

Food Quality Control, Standards, and Certifications

9.1 Food Quality Controls

Understanding Food Quality Attributes: Exploring sensory, nutritional, and safety attributes that define food quality.
Quality Control in Food Processing and Post-Harvest Handling: Implementing quality control measures during food processing and post-harvest stages.
Importance of Quality Assurance in Food Production: Emphasizing the significance of quality assurance in ensuring high-quality food production.

9.2 Food Safety Standards and Regulations

Overview of Food Safety Regulations: Understanding local and international food safety regulations governing the industry.
Compliance with Food Safety Standards: Adhering to standards such as HACCP and ISO 22000 to ensure food safety.
Food Labeling and Allergen Management: Managing food labeling and addressing allergen concerns in compliance with regulations.

9.3 Food Quality Standards

Setting and Maintaining Food Quality Standards: Establishing and upholding standards to ensure consistent food quality.
Role of Organizations: Exploring the role of entities like Codex Alimentarius and FDA in setting industry standards.
Quality Control Testing and Analysis: Conducting rigorous testing and analysis to maintain food quality standards.

9.4 Certifications and Quality Assurance

Introduction to Food Quality Certifications: Understanding certifications such as organic and fair trade and their significance.
The Process of Obtaining and Maintaining Certifications: Steps involved in obtaining and sustaining certifications for food products.
Benefits of Certification: Exploring the advantages certifications offer to food products and businesses.

9.5 Food Auditing and Inspection

Conducting Internal and External Audits: Procedures for internal and external audits to ensure quality compliance.
Regulatory Inspections and Compliance: Meeting regulatory standards through inspections and compliance measures.
Corrective Actions and Continuous Improvement: Implementing corrective actions and strategies for continuous improvement.

9.6 Food Traceability and Recall Management

Implementing Traceability Systems: Integrating traceability systems in food production for product tracking.
Recall Procedures and Crisis Management: Developing recall procedures and crisis management strategies.
Case Studies on Successful Recall Management: Studying successful cases related to recall management in the food industry.

Who should study this course?

This Diploma in Food Processing and Post-Harvest Management course is ideal for candidates with a background in agriculture, food science, in wildlife, conservation and environmental science, or for someone from a data science background who wishes to enter one of these subject areas.

For domestic UK students, this course offers a significant opportunity to acquire advanced skills in data science – identified by the UK government as critical for future economic growth and innovation. Students can position themselves at the forefront of national efforts to strengthen the country’s digital competencies. The programme enables UK students to directly contribute to and benefit from strategic initiatives in data skills, enhancing their career prospects in a rapidly expanding job market while supporting the UK’s ambition to remain a global leader in these pivotal industries.

International students will find this programme beneficial due to the global surge in demand for data skills and the United Kingdom’s leadership in these fields. The course offers the opportunity to gain cutting-edge skills and expand career horizons on an international scale, making it an attractive option for those wishing to study in the UK.

Why Study at the Nigerian College of Agribusiness?

No other institution in Africa offers such a comprehensive approach to agribusiness and development sector education as the Nigerian College of Agribusiness. We provide a unique blend of academic rigor, practical expertise, and industry connections. Here, you will learn from experienced faculty members who are experts in their fields and deeply engaged with the latest advancements in their industries.

We leverage interdisciplinary knowledge and the latest research to enhance our programs, ensuring they are relevant and impactful. At NCA, you will continuously engage with thought leaders who are constantly shaping the dynamics of their industries and after graduation, you will be a life-long member of a vibrant alumni community that continually foster cross-disciplinary learning and networking.

Admission Criteria

We seek highly motivated individuals who have demonstrated the potential to excel in a rigorous, integrated program. The admission requirements for the Professional Diploma in Development Finance are as follows:

University Degree: Applicants must hold an undergraduate degree from an institution recognized by the Nigerian College of Agribusiness.
Interview Assessment: Candidates must demonstrate satisfactory performance in an online interview assessment, showcasing their readiness for the program’s challenges.
English Proficiency: A strong command of the English language is essential, as it is the medium of instruction and communication.
Digital Competency: Applicants should possess solid skills in internet navigation and online learning tools, ensuring they can effectively participate in the program’s online format.

Tuition Fees

Local Students: N300,000

International Students: $400

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Contact Us

Nigeria

Head, Professional Programs Nigerian College of Agribusiness

+234 902 3789 104

[email protected]

South Africa Representative

Destiny Smart
Durban, South Africa

+27844117039

Uganda Representative

Mark Andrew
Kampala, Uganda

+256 701 9777 11

Zimbabwe Representative

Biriwasha Masimba
Harare, Zimbabawe

+263 77 446 2007

South Sudan Representative

Cinya Robert Rufino
Juba, South Sudan