Food Processing and Preservation

Food processing is process of transformation of raw ingredients into food by the means of physical and chemical means. It is the process of producing raw food ingredients into marketable food products which can be easily prepared and used by the consumers.

Food preservation includes preventing the growth of bacteria, fungi or other micro-organisms as well as retarding the oxidation of fats that cause rancidity thus promoting longer shelf life and reduced hazard from eating the food.

Upon graduating, a craft certificate graduate in food processing and preservation technology can work as:

• A technician in food processing industry
• Maintenance technician in a food processing industry
• Middle level management supervisor
• Food quality and preservation officer in a food industry

The potential employers

• Food processing and preservation industries
• National and county government ministries concerned with food security
• Government parastatals such as national cereal and produce board, Kebs

Objectives of Food Processing and Preservation

The main objective of the food processing and preservation certificate course is to equip the trainee with knowledge, practical skills and attitudes to work in the food processing industry.

The course is designed to enable the trainee to utilize locally available resources to process specific food products. Upon completion, the trainee will be qualified to work in food processing industries in production capacity, to carry out research, or venture into entrepreneurship in the food industry.

Specifically, it is expected that at the end of the course, the trainee should be able to:

• Operate common types of food processing equipment and machinery.
• Choose appropriate raw materials and equipment for processing.
• Apply the principles of food processing in industry.
• Have a good foundation for further training in food processing industry