Graduate Diploma in Food Processing and Post Harvest Management

– Empowering your journey from farm to market

Start Date

November 20, 2023


15 Weeks

Fees (Local)

10% Discount for Early Birds



Mode Of Study


About the Program

Program 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.

Program Highlights:

  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.

Course Modules

Introduction to Food Processing and Post-Harvest Management

1.1. Introduction to Food Processing

  1. Overview of the Food Processing Industry: Understanding the key aspects and components of the food processing industry.
  2. Importance of Food Preservation and Value Addition: Exploring the significance of preserving food and adding value to agricultural products through processing techniques.
  3. 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

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

Fruit and Vegetable Processing

2.1. Fruit Processing

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

2.2. Vegetable Processing

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

Grain and Cereal Processing

3.1. Grain Handling and Storage

  1. Safe Grain Storage Practices: Implementing safe practices for storing grains to prevent spoilage and maintain quality.
  2. Grain Drying and Milling: Understanding the processes of drying grains and milling them into various products.
  3. 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

  1. 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.
  2. Pasta and Noodle Production: Understanding the techniques involved in producing pasta and noodles from cereal products.
  3. Fortification of Cereal Products: Learning about the fortification processes to enhance the nutritional value of cereal-based products.

Meat and Poultry Processing

4.1. Meat Processing

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

4.2. Poultry Processing

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

Dairy and Dairy Product Processing

5.1. Dairy Processing

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

5.2. Dairy Product Manufacturing

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

6.1. Seafood Handling and Processing

  1. Safe Handling and Storage of Seafood: Understanding the proper methods for handling and storing seafood to maintain freshness and safety.
  2. Fish Processing Methods: Studying various techniques involved in processing different types of fish for commercial use.
  3. 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

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

Food Packaging and Preservation Technologies

7.1. Food Packaging

  1. Packaging Materials and Technologies: Exploring various materials and technologies used in food packaging, considering factors such as safety, durability, and preservation.
  2. Packaging Design and Labeling: Understanding the importance of attractive and informative packaging design, including labeling regulations and consumer awareness.
  3. 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

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

Post-Harvest Management of Specific Commodities

8.1. Commodity-Specific Post-Harvest Practices

  1. 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.
  2. 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

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

Food Quality Control, Standards, and Certifications

9.1. Food Quality Control Principles

  1. Understanding Food Quality Attributes: Exploring sensory, nutritional, and safety attributes that define food quality.
  2. Quality Control in Food Processing and Post-Harvest Handling: Implementing quality control measures during food processing and post-harvest stages.
  3. 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

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

9.3. Food Quality Standards

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

9.4. Certifications and Quality Assurance

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

9.5. Food Auditing and Inspection

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

9.6. Food Traceability and Recall Management

  1. Implementing Traceability Systems: Integrating traceability systems in food production for product tracking.
  2. Recall Procedures and Crisis Management: Developing recall procedures and crisis management strategies.
  3. Case Studies on Successful Recall Management: Studying successful cases related to recall management in the food industry.
Module 10
module 11
Capstone project

Plan Of Study

The program will be delivered through a combination of class lectures (in-class with option for virtual attendance), Group project activities, Case study analysis, Simulated Practical Sessions and

Career Pathway for Graduates of this Program

Career Paths for Graduates of the Diploma in Food Processing and Post Harvest Management

  1. Food Processing Manager: Oversee and manage the food processing operations, ensuring efficient production processes, quality control, and adherence to safety standards.
  2. Quality Control Supervisor: Monitor and maintain quality standards throughout the food processing stages, conduct inspections, and implement quality control procedures.
  3. Food Safety Officer: Specialize in ensuring food safety protocols, implementing regulations, and conducting inspections to guarantee the safety of processed food products.
  4. Product Development Specialist: Engage in creating new food products, improving existing ones, and conducting research to innovate and meet market demands.
  5. Food Packaging and Labeling Expert: Focus on designing effective and appealing packaging for food products, ensuring proper labeling, and complying with regulations.
  6. Entrepreneur in Food Processing: Establish and manage your food processing venture, creating and marketing your food products in the market.
  7. Research and Development Specialist: Contribute to the industry by conducting research, developing new processing techniques, and improving existing food products.
  8. Supply Chain Manager: Optimize the supply chain processes, ensuring the efficient flow of raw materials and finished products, and minimizing costs.

Final Award

Upon completion of the course, participants will earn a Diploma in Food Processing and Post Harvest Management program from the Nigerian College of Agribusiness. At convocation, graduating students will receive their Diploma parchment as well as their Transcript of academic records.

Course Fee

Local Participants

10% Discount for Early Birds

International Participants


Next Entry

November 20, 2023

Payment Details

Tuition Account

Beneficiary Bank: Zenith Bank Plc
Account Number: 1228461510
Account Name: Nigeria College of Agribusiness

Further Enquiries

Do you need any further assistance regarding this program, send an email to: or send chat with a program executive on WhatsApp via: 08109532513 (Nigeria), +2349129158989 (International)

Ready to Begin your application process? Click on “Apply Now” to access the application form