COURSE OVERVIEW
HE1652 : Food Quality and Labelling

OVERVIEW
COURSE TITLE | : | HE1652 : Food Quality and Labelling |
COURSE DATE | : | May 18 - May 22 2025 |
DURATION | : | 5 Days |
INSTRUCTOR | : | Dr. Rawda El-Sheikh |
VENUE | : | Dubai, UAE |
COURSE FEE | : | $ 5500 |
Register For Course Outline |
Course Description
Food quality is often determined by its organoleptic characteristics, such as taste, aroma, and appearance, as well as its nutritional value, with food safety practices that reduce pathogens and other hazards being essential in setting standards. A food's origin and branding also influence consumer perceptions of its quality. One of the most important ways to communicate food information to consumers is through food labels, which include tags, brands, marks, and other descriptive details. These labels, which may be written, printed, or attached to food containers, provide essential information such as ingredients, quality, and nutritional value, helping to promote the product's sale.
This course is designed to provide participants with a good working knowledge of Food Quality and Labelling. It covers the food quality and labelling; the basic labeling requirement, exemptions and product naming; and the ingredients declaration including allergen labelling.
During this interactive course, participants will learn the quantitative ingredient declaration (QUID) including the date, storage, use and origin marking; the EC Regulation on Nutrition and Health Claims; analyzing GM and the organic and product specific labeling and nutrition labeling; and the proper nutrition labeling, price indications, trade mark, health/identification mark and information sourcing.
link to course overview PDF
This course is designed to provide participants with a good working knowledge of Food Quality and Labelling. It covers the food quality and labelling; the basic labeling requirement, exemptions and product naming; and the ingredients declaration including allergen labelling.
During this interactive course, participants will learn the quantitative ingredient declaration (QUID) including the date, storage, use and origin marking; the EC Regulation on Nutrition and Health Claims; analyzing GM and the organic and product specific labeling and nutrition labeling; and the proper nutrition labeling, price indications, trade mark, health/identification mark and information sourcing.
TRAINING METHODOLOGY
This interactive training course includes the following training methodologies:
LecturesPractical Workshops & Work Presentations
Hands-on Practical Exercises & Case Studies
Simulators (Hardware & Software) & Videos
In an unlikely event, the course instructor may modify the above training methodology for technical reasons.
VIRTUAL TRAINING (IF APPLICABLE)
If this course is delivered online as a Virtual Training, the following limitations will be applicable:
Certificates | : | Only soft copy certificates will be issued |
Training Materials | : | Only soft copy materials will be issued |
Training Methodology | : | 80% theory, 20% practical |
Training Program | : | 4 hours per day, from 09:30 to 13:30 |
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