Global Certificate in Dairy Product Quality Control
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โข Dairy Science Fundamentals: Understanding the basics of dairy science, including milk composition, production, and processing.
โข Milk Quality Analysis: Techniques for analyzing milk quality, including chemical, physical, and microbiological tests.
โข Dairy Product Testing: Methods for testing the quality of dairy products, including sensory evaluation, nutritional analysis, and contamination testing.
โข Hazard Analysis and Critical Control Points (HACCP): Analyzing and controlling biological, chemical, and physical hazards in the dairy production process.
โข Quality Assurance and Control Systems: Implementing and managing quality assurance and control systems in dairy production facilities.
โข Regulations and Standards for Dairy Products: Understanding national and international regulations and standards for dairy product quality control.
โข Dairy Product Preservation and Packaging: Techniques for preserving and packaging dairy products to maintain quality and extend shelf life.
โข Dairy Product Microbiology: Understanding the microbiological aspects of dairy products, including pathogens, spoilage organisms, and fermentation.
โข Good Manufacturing Practices (GMP): Implementing and maintaining good manufacturing practices in dairy production facilities.
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