Professional Certificate in Tempeh: Quality Control

Name: Professional Certificate in Tempeh: Quality Control
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The Professional Certificate in Tempeh: Quality Control is a comprehensive course designed to equip learners with critical skills in tempeh production, focusing on quality control and assurance. This course is crucial in the current food industry, where consumers demand high-quality, safe, and sustainable protein sources.

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AboutThisCourse

Tempeh, a traditional fermented soy food from Indonesia, has gained global popularity due to its nutritional benefits, unique taste, and texture. The course covers essential topics such as fermentation technology, raw materials evaluation, microbiological analysis, and sensory evaluation, ensuring that learners gain a deep understanding of the entire production process. By completing this course, learners will be able to demonstrate proficiency in quality control and assurance in tempeh production, enhancing their employability and career advancement opportunities. The course is relevant for food industry professionals, researchers, entrepreneurs, and students interested in tempeh and fermented foods.

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CourseDetails

• Tempeh production process overview
• Raw materials inspection and selection
• Hygienic production practices for tempeh
• Quality control testing methods for tempeh
• Microbiological analysis of tempeh
• Tempeh sensory evaluation and taste testing
• Handling and storage of finished tempeh products
• Tempeh shelf-life determination and expiration dates
• Quality assurance and control documentation for tempeh production

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EntryRequirements

BasicUnderstandingSubject
ProficiencyEnglish
ComputerInternetAccess
BasicComputerSkills
DedicationCompleteCourse

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NotRegulatedAuthorized
ComplementaryFormalQualifications

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FastTrack GBP £140

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AcceleratedLearningPath

ThreeFourHoursPerWeek
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StandardMode GBP £90

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FlexibleLearningPace

TwoThreeHoursPerWeek
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PROFESSIONAL CERTIFICATE IN TEMPEH: QUALITY CONTROL

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London School of International Business (LSIB)

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05 May 2025

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