Final Training Objectives

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

Target Group

Stakeholders in the cold chain sector at management level

Methods

60% classroom teaching, 40 % group work

Goal

Support the optimization of cold chain operations

Training Modules

• Process management & performance measurement

• Cold chain monitoring & compliance

• Multi temperature-controlled logistics approach

• Cooperation & logistics networks

• Quality standards