Food Technology, Safety and Quality Certificate
AAPS’ Food Technology, Safety and Quality programs have been developed to give students a strong working knowledge of food processing, food quality assurance, food safety, and food inspection. These courses incorporate specialized knowledge and skills required to implement the fundamental principles of quality assurance in the food industry.
AAPS combines theory with a hands-on training approach to provide students with the foundational knowledge required to develop, implement, and maintain food safety programs. Using tools such as GMPs and HACCP, students will know how to ensure that products comply with national and international safety and quality standards. This program is also designed to be beneficial for ongoing career development in the food and beverage industry.
Food Handler Certificate: Recognized by all health units in Ontario, the food handling program has been developed in partnership with the Toronto Board of Health to cover the general principles of appropriate food handling.
Food Safety (GMPs, HACCP, BRC/SQF): Learn about various food hazards and factors affecting food product safety. There will be focus on the HACCP program, and the concepts of the SQF and BRC programs and their certification procedures.
Food Facility Audit: This course teaches how auditing services are used in the food processing industry to meet the needs of domestic and global markets.
Introduction to Food Processing: Examine food processing techniques, as well as numerous unit operations in food processing like thermal processing, irradiation, blanching, and more.
Introduction to Food Microbiology: Study food microbiology with focus on microbial ecologies from agricultural and marine sources. Learn about emerging food pathogens and their influence on the safety of the food supply, and rapid methods of detection of foodborne microorganisms in a lab.
Food Plant Sanitation: This course covers the modern hygienic practices and requirements for sanitation programs in food processing facilities.
Principles of QA/QC in the Food Industry: Gain an understanding of continuous improvement, total quality management (TQM) and other theories of quality. Also study the various aspects of food facilities audits and inspection, supply quality programs, shelf life, and sampling.
Introduction to Food Chemistry: Examine the molecular behaviour of basic constituents common to food products such as water, carbohydrates, proteins and lipids.
Introduction to Food Processing: Study several different unit operations in food processing, including thermal processing, irradiation, blanching, pasteurization, fermentation, filtration and more.
Introduction to Food Microbiology: Learn about microbial ecologies from agricultural and marine sources to emerging food pathogens and their influence on food supply safety. Also, discover rapid methods of detection of foodborne microorganisms in a lab.
Food Facility Audit: Learn how auditing services are used in the food processing industry based on domestic and international market requirements, and how they play an important role in verifying proper food safety and quality practices in manufacturing facilities.
Food Sciences and Technology
Food Product Development: This course examines the process of food product development and techniques used to measure shelf life, stability, and more.
Food Science: Learn about the physical, chemical and enzymatic properties that influence foods during handling and processing.
Food Regulations: Gain a basic understanding of Canadian food laws and how they apply across the food industry.
Introduction to Food Chemistry: Study the molecular structure and behaviour of the basic constituents common to food products such as water, carbohydrates, proteins and lipids.
Introduction to Food Processing: Learn about various unit operations in food processing such as thermal processing, irradiation, blanching, pasteurization, fermentation, filtration and more.