FOOD PROCESSING COURSE OUTLINE

Course Overview

The Food Processing and Packaging Course at Zebra Liquid Enterprises is a 1-month intensive training program that provides participants with practical skills to process, preserve, and package food products. With a focus on local foods and high-demand products, this course equips trainees with knowledge on processing yogurt, bananas, ghee/cheese, bongo (fermented millet beverage), silverfish, and other perishable goods. Participants also learn modern preservation techniques and packaging solutions to ensure product quality and shelf life.

Designed to foster entrepreneurship and financial independence, the course emphasizes both technical and business skills, enabling graduates to start small-scale food production businesses or seek employment in the food industry.

Course Objectives

By the end of the course, participants will:

1. Understand the fundamentals of food processing, preservation, and hygiene.

2. Learn to process and package yogurt, bananas, bongo, silverfish, and cheese.

3. Acquire knowledge of food safety standards and quality control.

4. Gain skills in conserving and preserving perishable foods to prevent waste.

5. Develop entrepreneurial skills to start and manage a food processing business.

6. Learn packaging and branding techniques for market-ready products.

Course Structure and Topics

Week 1: Introduction to Food Processing and Hygiene

• Overview of Food Processing Equipment and Tools

• Hygiene and Food Safety Standards: Best practices for cleanliness in food production.

• Introduction to Food Science: Understanding enzymes, fermentation, and spoilage.

• Quality Control in Food Production: Ensuring product consistency and safety.

Hands-On Practice:

• Learning to clean and prepare raw materials for processing.

• Introduction to basic packaging for trial products.

Week 2: Processing Dairy Products and Bongo

• Yogurt Production: Fermentation, flavoring, and packaging techniques.

• Ghee and Cheese Making: Separating milk fat, coagulation, and aging processes.

• Bongo Preparation: Traditional fermentation of millet for a nutritious beverage.

• Quality Control for Dairy and Fermented Products: Avoiding spoilage and contamination.

Hands-On Practice:

• Producing yogurt and bongo in small batches.

• Making ghee or soft cheese from locally sourced milk.

Week 3: Fruit, Fish, and Food Preservation Techniques

• Processing Bananas: Drying, pureeing, and making banana chips.

• Preserving Silverfish (Mukene): Drying, salting, and packaging for extended shelf life.

• Conserving Fruits and Vegetables: Using drying, salting, and pickling techniques.

• Introduction to Modern Packaging Materials: Vacuum sealing, glass jars, and food-grade plastics.

• Product Shelf Life and Storage Techniques: Tips for keeping foods fresh longer.

Hands-On Practice:

• Drying silverfish and fruits for packaging.

• Making banana chips or banana jam.

Week 4: Packaging, Marketing, and Business Skills

• Designing Product Packaging: Choosing the right materials and creating attractive labels.

• Business Finance and Costing: Calculating production costs and setting profitable prices.

• Regulatory Compliance: Understanding Uganda National Bureau of Standards (UNBS) requirements.

• Marketing and Customer Engagement: Building a brand and identifying market channels.

• Developing a Business Plan: Creating a roadmap for starting a food processing business.

Hands-On Practice:

• Designing a label and packaging concept for a processed food product.

• Preparing a financial plan for a small food business.

Training Approach

• Trainer-Learner Ratio: 1 trainer per 30 learners for personalized instruction.

• 80% Practical Learning: Focus on hands-on product creation and packaging.

• Follow-Up Support:

  • 6 months of mentorship to help participants start their businesses or improve production quality.

  • Assistance with obtaining UNBS certification for food products.

  • Market linkages to connect trainees with local and regional buyers.

Assessment and Certification

Participants will be assessed through:

1. Practical Product Development: Processing yogurt, bananas, silverfish, and other products.

2. Business Plan Presentation: Developing and pitching a food business idea.

Successful participants will receive a Certificate of Competency from Zebra Liquid Enterprises, with additional support for DIT certification if required.

Target Audience

• Unemployed youth, vulnerable individuals, and community members seeking practical skills in food processing.

• Aspiring entrepreneurs interested in starting food-related businesses.

• Small-scale farmers or processors looking to improve product quality and access new markets.

Community Impact and Market Access

Zebra Liquid Enterprises ensures that graduates can translate their skills into real-world opportunities. Through Village Savings and Loan Associations (VSLA), participants gain access to startup capital. The course also facilitates market linkages, helping graduates connect with retail stores, supermarkets, and hotels. Our graduates are encouraged to pursue local certifications to enhance their marketability.

Why Choose Zebra Liquid Enterprises for Food Processing Training?

• Proven Track Record: Over 10,000 beneficiaries trained in practical vocational skills.

• Comprehensive Training: Focus on both food processing techniques and business development.

• Ongoing Mentorship and Support: Six months of follow-up to ensure business success.

• Market-Ready Focus: Assistance with certifications and connections to potential buyers.

• Collaborative Partnerships: We work with government agencies, NGOs, and international organizations to empower communities.

Enroll in the Food Processing and Packaging Course at Zebra Liquid Enterprises and gain the skills you need to transform local produce into profitable products. With our expert trainers and business support, you’ll be well-equipped to start your own food business or improve existing operations.