By the end of this course, the participants have learned to:
• Enhance consumer safety
• Reduce food waste
• Increase environmental friendliness
• Extend shelf-life of perishables
• Ensure product quality and freshness
• Make operations more efficient and provisable
Stakeholders in the cold chain sector at management level
60% classroom teaching, 40 % group work
Support the optimization of cold chain operations
• Process management & performance measurement
• Cold chain monitoring & compliance
• Multi temperature-controlled logistics approach
• Cooperation & logistics networks
• Quality standards