About the program
This hands-on program will provide the students with practical knowledge and experience in food processing methods (e.g. pasteurization, filling and packaging), equipment adjustment and sanitation, and troubleshooting a complete production line. Through extensive pilot plant trials complemented with theory sessions, students will understand food manufacturing concepts such as line efficiency, productivity, yield, costing, quality, traceability, continuous improvement, lean manufacturing, preventative maintenance, leadership and teamwork. Students will gain in-depth knowledge of Good Manufacturing Practices and HACCP. The course includes the practical development of HACCP elements and understanding recall plans and traceability system components. Students will also perform cleaning and sanitation activities and learn about the chemistry of cleaning and sanitation agents, with an emphasis on environmental cleanliness failure in a food processing environment. Methods of detecting issues, correcting them, and developing an effective Cleaning and Sanitation Plan will be explored from a theoretical and practical point of view.
All courses must be completed during the 6 weeks when the program is offered
Note: Admission to the program is required prior to registration for courses.
- Current undergraduate or graduate student in a food science/technology/engineering program at an accredited university OR a graduate of a food technology/technician or biotechnology program from an accredited college
- Submit a completed Conestoga College Program Application Form.
- Submit proof of admission requirements.
- Final selection is made following an assessment of the admission requirements.
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- Operate complex food processing equipment including set-up, adjustment, cleaning and sanitation while integrating Food Safety concepts and Good Manufacturing Practices in operational conditions.
- Evaluate manufacturing elements such as line efficiency, productivity, yield and cost.
- Generate basic process flow diagrams based on food processing operations in the Pilot Plant.
- Evaluate the importance and interactions among the following concepts: lean manufacturing, statistical process control, quality, traceability, preventative maintenance and continuous improvement in a successful manufacturing business.
- Develop a HACCP Plan for a product designed and produced as part of the course, including written documentation.
- Conduct cleaning and sanitation procedures (e.g. CIP, COP, environmental) in the Pilot Plant including assessing their effectiveness.
- Assess the impact of Leadership and Teamwork, as well as Communication and other interpersonal interactions, in a manufacturing business
The College reserves the right to alter information including requirements and fees and to cancel at any time a program, course, or program major or option; to change the location and/or term in which a program or course is offered; to change the program curriculum as necessary to meet current competencies in the job market or for budgetary reasons; or to withdraw an offer of admission both prior to and after its acceptance by an applicant or student because of insufficient applications or registrations, over-acceptance of offers of admission, budgetary constraints, or for other such reasons. In the event the College exercises such a right, the College’s sole liability will be the return of monies paid by the applicant or student to the College.
Students actively registered in cohort delivered programs who take longer than the designed program length of time to complete their studies are accountable for completing any new or additional courses that may result due to changes in the program of study. Unless otherwise stated, students registered in non-cohort delivered programs must complete the program of study within seven years of being admitted to the program.