Food processing technology and preservation for security and safety

Target Group:

 

Asia:

Afghanistan, Bangladesh, Bhutan, Cambodia, Indonesia, Iran, Jordan, Kyrgyzstan, Lao PDR, Malaysia, Maldives, Myanmar,  Nepal, Oman, Pakistan, Palestine, Philippines, Sri Lanka, Vietnam, Tajikistan, Timor-Leste, Uzbekistan, Yemen, and Thailand

 

Africa:

Angola, Benin, Botswana, Burkina Faso, Burundi, Cameroon, Congo, Djibouti, Egypt, Eritrea, Ethiopia, Gabon, Ghana, Guinea, Lesotho, Libya, Malawi, Mali, Mauritania, Mauritius, Morocco, Namibia, Rwanda, South Sudan,Sudan, Swaziland, Togo, Tunisia, Zambia, Zimbabwe

 

Pacific:

Cook Island, Fiji, Marshalls Island, Nauru, Palau, Papua New Guinea,Vanuatu, Solomon Island, Tonga, Tuvalu

 

Member Countries:

FEALAC, OAS and CARICOM

Education level:

Equivalent to a bachelor degree of science or have at least 1 year of related work experience

Lecturer:

School of Agro-Industry

Duration:

3 Weeks

Application deadline:

1 October 2020

 

Class start:

10 Jan 2021

Class end:

31 Jan 2021

Tuition cost:

50,000 THB/person (excluding meal and traveling)

Class size:

15-20 participants

Contact:  

School of Agro-Industry

Mae Fah Luang University

333 Moo 1, Thasud

Chiang Rai, Thailand, 57100

Tel: (66 53) 916738, Fax: (66 53) 916738

E-mail: nattaya.kon@remove-thismfu.ac.th

Thailand is an agricultural country and is well known as the kitchen of the world. In the last decades, Thailand has successfully implemented The Sufficiency Economy Philosophy and New Theory for agricultural land management, initiated by King Bhumibol Adulyadej, which are aimed to reduce hungers and encourage happiness to all levels of population especially the farmers who can earn more income with less expenses.  However, elevation of population and the reduced amount of cultivated area have challenged the global issue of sufficiency of foods and human welfare. Postharvest losses are a major factor in food shortages around the world. Therefore, the comprehensive approach of food processing for postharvest losses reduction is always important.

School of Agro-Industry, Mae Fah Luang University is located in Chiang Rai, the northern most province of Thailand, which the weather is suitable to cultivate various types of fruits and vegetables and also known as land of tea and coffee. The province is settled near the border of various countries i.e. Loa PDR, Mynmar and China, in which the Agricultural border trade is significant for Chiang Rai economics. Furthermore, being located in the appropriate geography making Chiang Rai the location of Doi Tung development project founded by Princess Mother, HRH Srinagarindra. This Royal project is established to be a development center of food chain management for Thai people.

To serve the local and national organizations, School of Agro-Industry has emphasized on research and development in food processing and food safety and effectively transferring the knowledge in order to reduce postharvest loss as well as create value of agricultural produce hence increasing income for the agriculture sectors. Moreover, the safety of products produced is intensely of our concern. Therefore, our course offers a three-week program including the principles of conventional and novel food processing, food microbiology, food chemistry and analysis as well as food safety management such as GMP, HACCP and Risk assessment. The hands-on experiences are designed for capacity building through case study, practicing, workshops and field visits, enable the application and implementation of the knowledge gain from the course to home country of participants. 

  • Core modules:
    • Food processing (novel and conventional methods)
    • Food microbiology (conventional and rapid methods for microbial detection)
    • Food chemistry and analysis
    • Good Manufacturing Practice (GMP)
    • Hazard Analysis and Critical Control Points (HACCP)
    • Risk Assessment in Food Industries
  • Special modules:
    • Food processing of selected agricultural raw materials such as vegetables, tropical fruits, and rice (Lecture and workshop)
    • High pressure processing, microwave assisted drying (Lecture and workshop)
    • Food microbiology, Food chemistry and analysis (Lecture and practicing)
    • Lecture and workshop on GMP, HACCP and risk assessment
    • Field trips are provided in order to support the knowledge learnt from lectures. Participants will visit the research institute, private business farms and companies, the Royal project in the Northern region of Thailand.
    • Experience learnt from lecture and field trips will be discussed among Participants. Their proposal of knowledge application to their home countries will be developed accordingly.