Certificate in Food Labeling and Product Innovation

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The Certificate in Food Labeling and Product Innovation is a comprehensive course that empowers learners with critical skills in food labeling and product development. In an era where consumer awareness and safety are paramount, this course is of vital importance for food industry professionals.

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This program addresses the growing industry demand for experts who can navigate complex food labeling regulations while fostering product innovation. By combining the latest regulatory insights with practical skills in new product development, it equips learners with a unique blend of competencies. Throughout the course, learners will develop a deep understanding of food labeling requirements, consumer trends, and product development strategies. As a result, they will be able to drive career advancement in various food industry roles, including product development, quality assurance, and regulatory affairs.

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โ€ข
โ€ข Food Labeling Regulations and Compliance
โ€ข Product Development Process in Food Industry
โ€ข Designing Effective Food Labels
โ€ข Nutrition Facts and Ingredient Listing
โ€ข Food Allergen Labeling
โ€ข Claims and Marketing on Food Packaging
โ€ข Food Safety and Traceability in Product Innovation
โ€ข Case Studies in Food Labeling and Product Innovation
โ€ข Trends and Future Directions in Food Labeling

่Œไธš้“่ทฏ

*Product Developer (35%):* As a product developer in the food industry, you'll be responsible for creating new and innovative food products, or improving existing ones, to meet consumer needs and preferences. *Regulatory Affairs Specialist (25%):* Regulatory affairs specialists ensure that food products comply with all relevant laws and regulations. They liaise with government agencies, prepare regulatory submissions, and keep the company informed of regulatory changes. *Quality Assurance Manager (20%):* Quality assurance managers are responsible for maintaining and improving the quality of food products. They develop and implement quality assurance programs, monitor production processes, and ensure that the final product meets the required standards. *Food Scientist (15%):* Food scientists conduct research to develop new food products, improve food processing techniques, and ensure food safety. They may also work on projects related to nutrition, food chemistry, and microbiology. *Sensory Analyst (5%):* Sensory analysts evaluate the sensory qualities of food products, such as taste, aroma, and texture. They design and conduct sensory evaluations, analyze data, and provide recommendations for product development and improvement.

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็คบไพ‹่ฏไนฆ่ƒŒๆ™ฏ
CERTIFICATE IN FOOD LABELING AND PRODUCT INNOVATION
ๆŽˆไบˆ็ป™
ๅญฆไน ่€…ๅง“ๅ
ๅทฒๅฎŒๆˆ่ฏพ็จ‹็š„ไบบ
London School of International Business (LSIB)
ๆŽˆไบˆๆ—ฅๆœŸ
05 May 2025
ๅŒบๅ—้“พID๏ผš s-1-a-2-m-3-p-4-l-5-e
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