Foundations of Food Processing: Production, Brewing, and Milling

Food processing is the backbone of the global food supply, bridging raw agriculture and the meals on our tables. Whether you want to work in large-scale manufacturing or start an artisan food business, understanding the core science and safety standards is essential to success. This text-only course provides a comprehensive introduction to the food processing industry. You will build a solid foundation in food safety protocols, quality control, and standard manufacturing procedures, while also exploring specialized artisan processes such as commercial brewing and flour milling. What you'll learn: - Understand foundational food chemistry, preservation methods, and processing terminology - Apply strict food safety practices, including HACCP principles and hygiene standards - Configure and monitor standard food production machinery and quality control systems - Practice the step-by-step processes of commercial flour milling and grain processing - Learn the science of fermentation and the key stages of artisan beer brewing - Adapt production workflows to meet modern sustainability and waste-reduction standards You will start with the absolute basics of food safety, hygiene, and industry regulations before moving into the mechanics of food preservation and large-scale manufacturing. From there, the written modules guide you through specialized artisan techniques, focusing on the processing steps for grains and fermented beverages. This course is designed for beginners looking to enter the food manufacturing industry, aspiring artisan producers, or anyone curious about how our food is made. No prior experience in food science or processing is required. Start reading today to build the essential skills needed for a rewarding career in food production.