Food Production and Processing

An integrated lab solution for analysing, processing and packaging food products. It includes analytical balances, measuring instruments (pH meter, spectrophotometer, microscopes), glassware, and apparatus for microbiological and physico-chemical testing. It also features equipment for basic processing such as blenders, vegetable washers, stainless steel pans, bottling machines, vacuum devices and labelling machines, as well as software for traceability, HACCP and labelling.

MePA code: ABX-TECAGR25

About this solution

Objectives

1. Carry out chemical, physical and microbiological analyses on food

Students learn the basic techniques for analysing food quality and safety using analytical balances, pH meters, spectrophotometers, microscopy and tests for fat, sugar and protein content, supported by dedicated kits.

2. Use laboratory instruments for quality control

The lab is equipped with stirrers, centrifuges, thermostatic baths and laboratory glassware so that measurements can be carried out in a controlled, reproducible way. Students learn to handle food samples according to scientific protocols.

3. Experiment with food processing using professional equipment

With equipment such as pans, blenders, vegetable washers, dehydrators, bottling machines and vacuum sealers, students carry out the basic stages of food processing, simulating small production cycles.

4. Manage food labelling and digital traceability

The installed software allows students to practise creating food labels, completing HACCP forms and managing traceability in line with current agri-food regulations.

Learning Aims

1. Encourage a scientific approach to food safety

Activities are designed to develop the ability to apply analytical protocols, evaluate physico-chemical parameters and check that products comply with health and quality regulations.

2. Strengthen practical skills in agri-food processing

The lab makes it possible to replicate real processing operations, from preparing raw materials to preserving and packaging, developing autonomy and technical dexterity.

3. Integrate IT and documentation technology in the food sector

Students learn to manage the storage of analytical data, batch traceability and the graphic design of labels digitally, using specific food-control software.

4. Promote awareness of hygiene, health and the environment

All activities are carried out in compliance with HACCP rules and with personal protective equipment, promoting attention to hygiene, sustainability and the management of food and laboratory waste.