Training on Causes And Minimization Of Post-Harvest Losses

Name: Training on Causes And Minimization Of Post-Harvest Losses
Start: 2024-07-29T15:00:00+03:00
Location: Fahari Palace Serviced Apartments

Schedule

Mon Jul 29 2024 at 03:00 pm

UTC+03:00

Location

Fahari Palace Serviced Apartments | Nairobi, NA

Course: Training on Causes And Minimization Of Post-Harvest Losses
Course Date Onsite fees: Registration:
29/01/2024 To 02/02/2024 1,000 USD
90,000Ksh https://bit.ly/4amX88S
29/04/2024 To 03/05/2024 1,000 USD
90,000Ksh https://bit.ly/3NwE7ab
29/07/2024 To 02/08/2024 1,000 USD
90,000Ksh https://bit.ly/3tjeu5V
28/10/2024 To 29/11/2024 1,000 USD
90,000Ksh https://bit.ly/3Nzbj0J
For more information : https://bit.ly/47bP1t6
Contact : +254 732 776 700 / +254 759 285 295
INTRODUCTION
Foods are very prone to loss and waste. Such loss and waste does not only lead to reduced farmers’ incomes and increase consumers’ expenses but also present many negative economic and environmental challenges. While the number of food insecure population remains unacceptably high, massive quantities of food are lost due to spoilage and infestations before they can be consumed. Reducing food losses and waste is a proven way of ensuring food security. This training course is designed to shed light on causes of postharvest losses and strategies that can reduce such losses.

DURATION
5 Days

COURSE OBJECTIVES
By the end of the course, participants will be able to:
• Understand the concepts of food losses and control.
• Understand the importance of attentive harvest, packing, storage and transportation to providing quality product.
• Understand how food management practices affect post-harvest condition.
• Understand how food safety practices begin in the field and carry through harvest & post-harvest handling.
• Reduce losses (both physical and in market value) between harvest and consumption.
• Protect food safety and learn appropriate handling technology for a given produce taking into consideration the available technology of the locality or country.

COURSE OUTLINE
Module 1:
Basic concepts
• Food waste
• Food loss
• Food waste and loss
• Food quality loss or waste
• Physical loss
• Economic loss

Module 2:
Causes of post-harvest losses
• Primary Causes
• Secondary Causes

Module 3:
Methods of post-harvest loss and waste minimization
• Drying techniques
• Packaging and protective storage
• Refrigeration and cooling
• Use of chemicals
• Biological controls
• Canning
• Irradiation
• Freezing
• Pasteurization
• Sterile filtration

Module 4:
Field trip

Module 5:
Implications of reducing food loss and waste
• Food availability
• Food safety and security and livelihoods
• Food prices

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TRAINING CUSTOMIZATION
This training can also be customized for your institution upon request. You can also have it delivered your preferred location. For further inquiries, please contact us through Mobile: +254 732 776 700 or +254 759 285 295. You can also email us on: [email protected]

REQUIREMENTS
Participants should be reasonably proficient in English. During the trainings, participants should come with their own laptops.

TRAINING FEE
The course fee covers the course tuition, training materials, two break refreshments, lunch, and study visits.

ACCOMMODATION
Accommodation is arranged upon request. For reservations contact us through Mobile: +254 732 776 700/+254 759 285 295 or Email: [email protected]

PAYMENT
Payment should be transferred to FineResults Research Limited bank before commencement of training. Send proof of payment through the email: [email protected]

CANCELLATION POLICY
• All requests for cancellations must be received in writing.
• Changes will become effective on the date of written confirmation being received.