The Food Engineering Level 3 Advanced Diploma provides a comprehensive understanding of the principles and practices that underpin the food production industry. This hands-on and theoretical course is ideal for individuals looking to enter or progress in the food engineering field, with a strong emphasis on both scientific and practical aspects of food manufacturing.

Starting with food processing techniques, learners explore the fundamentals of heat and mass transfer, preservation, refrigeration, freezing, and advanced food packaging technologies. The course then progresses into quality control and assurance, where students gain insight into industry standards such as UK and EU food safety regulations, HACCP, hygiene practices, and sensory evaluation. It also includes training in statistical process control and traceability systems crucial for maintaining high product standards.

The curriculum expands into food product development, covering recipe formulation, ingredient functionality, labeling, packaging design, and commercialization. This module is designed to inspire innovation and support the development of market-ready products that meet consumer demands.

Learners will also explore the design and operation of food manufacturing plants, process equipment, and automation systems. Topics such as energy efficiency, sustainability, equipment maintenance, and waste management are explored to reflect real-world challenges and sustainability goals in the food industry.

The final segments include applied food engineering projects and a work-based learning module where students gain practical experience in a professional food engineering setting. These modules encourage the application of knowledge in real-world contexts, enhance critical thinking, and develop problem-solving skills.

This qualification not only provides a solid foundation in food engineering principles but also prepares learners for professional roles or further education in food technology and industrial food production.