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Service Provider: Food Technology Center. Code: F-10010

# Category Course
1 Vocational Aspects of breeding and genetics technology in agriculture-intensive (level2)
2 Vocational treatment technologies of wastewater in oil olive industry (level2)
3 Vocational palm and dates Pest control (level 1)
4 Quality Date products Packaging (integrated system) (level 1)
5 Vocational Date products Packaging (integrated system) (level 2)
6 Vocational Understand the requirements of ISO 22000: 2005 (level 1)
7 Vocational Wheat Technology Basics
8 Vocational Bakery Product Faults- Solved
9 Vocational Frozen Dough
10 Vocational Food Specifications
11 Quality ISO 22000 Understanding The Requirements
12 Vocational Temperature Measurement & Calibration for Laboratory Manager in Food Factories
13 Vocational Tailored Sensory Training Service
14 Vocational Lean Thinking in Food Chain Management
15 Vocational Statistical Process Control SPC application in Food Sector
16 Quality Six Sigma Pathways - Basic Applied Statistics
17 Quality Six Sigma Pathways - Basic Design of Experiment
18 Vocational Cultured Milk Product
19 Vocational Cost Controls Principles of Food Beverage & Labor
20 Vocational Bakery ingredient day - enzymes emulsifiers raising agents and yeast
21 Vocational Spices - safety quality authenticity & use
22 Vocational Table Olive
23 Vocational Thermal processing - a safe approach
24 Vocational olive Legislation standards (level1)
25 Vocational Dates Technology (level 2)
26 Vocational Date-based products Manufacturing (level 1)
27 Vocational Economics of olive oil processing and marketing basics (level 2)
28 Vocational Good Hygiene Practice for Agro-Food Sector
29 Quality Global Gap understanding the Requirements
30 Vocational Food Laboratory Techniques- Chemistry Basics
31 Vocational Practical Bread Technology
32 Vocational Safe Cooking
33 Quality Laboratory Quality System And Accreditation- An Introduction ISO 17025
34 Vocational Introduction to Calibration in Food Factories
35 Quality Quality Management Representative Skills Development QMR
36 Quality Quality Assurance of Cosmetics
37 Soft Skills Logistics Management in cosmetics sector
38 Vocational Plant Disease protection methods (level2)
39 Vocational oil Production and preservation technologies (level1)
40 Vocational table olives processing (level1)
41 Vocational Economics of olive oil processing and marketing basics (level2)
42 Vocational treatment technologies of wastewater in oil olive industry (level1)
43 Vocational Cultivation of date palm (level 2)
44 Vocational Understand the requirements of ISO 18000: 2007 (level 1)
45 Vocational Intermediate Food Microbiology
46 Vocational Advanced Food Microbiology
47 Vocational Practical Pastry Technology
48 Vocational Frozen Foods An Introduction to the Practical Elements
49 Quality HACCP For New Product Development
50 Vocational Understanding Food Additives- An Introduction
51 Vocational Cleaning And Disinfection- Theory And Practice- Module 2 - Hygiene
52 Vocational Practical Food Law- Weight and Measures
53 Vocational Food Safety for Maintenance Engineers
54 Vocational Energy Efficient Food Processing
55 Quality Lean Supplement for Six Sigma
56 Quality Internal Health & Safety OHSAS 18001 Auditing
57 Vocational Butter & dairy spreads
58 Quality Documentation for quality systems
59 Vocational Food Transportation guidelines
60 Quality HACCP auditing training
61 Vocational Modern approaches to nutrition analysis
62 Vocational Stability & Formulation of cosmetic products
63 Vocational Cosmetic Manufacture Equipment hygiene in cosmetic production
64 Vocational Sensory evaluation in cosmetic product
65 Vocational Conducting effective Quality Audits in cosmetics
66 Vocational Hair product development
67 Vocational Biological and physiological and morphological Olive (level2)
68 Vocational olive oil and table olives Packaging (level2)
69 Vocational Economics of olive oil processing and marketing basics (level1)
70 Vocational Dates Technology (level 1)
71 Vocational Date-based products Manufacturing (level 2)
72 Vocational Food Microbiology for non-microbiologists
73 Vocational Basic Food Microbiology- Practical Applications
74 Vocational Principles of Baking
75 Vocational Product Development from Concept to Launch- An Introduction
76 Vocational Food Processing Hygiene Management
77 Quality Train The Trainer in Food Safety
78 Vocational Essential Crisis Management Techniques in Food Sector
79 Quality HACCP-The Basic
80 Quality Documentation For Quality Systems in Food Manufacturing
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