An International Short Course in: Food Processing, Packaging, and Value-Addition


Course Dates: July 7 – 12, 2013

Organized by:
Michigan State University College of Agriculture and Natural Resources Department of Food and Human Nutrition in collaboration with the World Technology Access Program

Brochure (.pdf)
Registration Form (.doc) or Online Registration
Application Deadline
Registration Fee
Course Fee

Contact Information

Cooperating Departments and Units:

  • Institute of International Agriculture
  • Department of Food Science and Human Nutrition
  • Department of Crop Sciences/Horticulture
  • Department of Biosystems & Agricultural Engineering
  • School of Packaging
  • Michigan State University Extension
  • Michigan Department of Agriculture
  • United States Department of Agriculture

Course Rationale

The value-added food processing sector is one of the largest manufacturing sectors in developed countries. However, in most developing countries, bulk of food produced is consumed fresh. The lack of value-added food processing operations not only limit marketability and food availability in the off-season but also contribute to significant postharvest losses, at times amounting to as much as 40% or more. In many cases, simple and low-cost processing and packaging technologies can improve the shelf life and storage quality of food considerably. In addition, the use of appropriate technology can also preserve many of the health-promoting compounds, such as phyto-chemicals including antioxidants.

Value-added operations not only add value to the food but also improve convenience, marketability, and nutritional status of consumers.

The main focus of the course is on plant-based commodities; however, value-added processing of dairy, meat, and poultry will also be covered.

All participants, whether policy makers, planners, or research and extension staff, can equally benefit from this unique training course that covers many aspects of value-added technologies.

Course Description

The program will provide an in-depth introduction to Value-added Processing Technologies. In addition to learning about processing technologies for value-added ventures, participants will also gain knowledge about related topics, such as postharvest technology, product development, sensory evaluation techniques, food packaging, processing and nutritional quality, functional foods, nutraceuticals, and value-added entrepreneurship.

A comprehensive information packet and course materials will be provided to the participants. This will include copies of the lecture notes, key papers, electronic sources and key websites, and hard copy of power point presentations.

Participants will have an opportunity to visit some state of the art research and development facilities in postharvest technology, food science, packaging, and Biosystems and agricultural engineering.

The knowledge, information, and experience gained through this course will help participants contribute toward the planning and development of value-added ventures to enhance food supply and marketability for maximizing revenues of the farmers and processors.

Course Components

  • Good Agricultural Practices (GAPs)
  • Postharvest Technology
  • Introduction to Value-added Food Processing
  • Units operations in Value-added Processing
  • Processing/Preservation Technologies:
    • Fresh-cut or Minimally Processed Foods
    • Canning Preservation
    • Dehydration / Drying Technology
    • Extrusion Processing Technology
    • Freezing Technology
    • Aseptic Processing
    • Innovative Processing Technologies
  • Sanitation & Quality Assurance
  • Product Development Basics
  • Sensory Evaluation Techniques
  • Food Packaging Fundamentals
  • Processing and Nutritional Quality
  • Food & Nutrition Extension Education
  • Functional Foods and Nutraceuticals
  • Food Toxicology and Allergens
  • Environmental Hazards and Waste Management
  • Value-added Ventures & Entrepreneurship

Application deadline: June 15, 2013

Registration Fee: $250 (Non-Refundable)
Course Fee *: $3,250
Course Fee includes instruction fee, information packages, local travel, meals and Lodging. (* Course Fee non-refundable after July 1, 2013)

Please make checks payable to Michigan State University.

For more information contact:

Dr. M. Siddiq
Dept. of Food Science & Human Nutrition
Michigan State University
East Lansing, MI 48824 (USA)
Phone: (517) 355-8474 x 151
Fax: (517) 353-8963
E-mail: siddiq@msu.edu

OR

Dr. Karim M. Maredia
College of Agriculture and Natural Resources
Michigan State University
Plant and Soil Sciences
1066 Bogue St. Room 416
East Lansing, MI 48824 (USA)
Phone: (517) 353-5262
Fax: (517) 432-1982
E-mail: kmaredia@msu.edu

MSU is an affirmative-action, equal opportunity institution.