Foods and formulation certificate in National conservatory of arts and crafts

The objective of this course is to provide solid knowledge of food constituents and their functional and organoleptic properties. Emphasis is placed on the interactions between constituents during transformation processes to provide skills in food formulation.

University provided official copy of Transcripts / Mark sheets/ Graduation Certificate/ Academic Record from every institution previously attended.

Food Engineer, Food technologist, Food safety specialist, Food research and development technician

Rolling