This course begins by establishing the fundamentals of food fortification, including why it is needed and how it works as a public health intervention at scale.
This course guides learners through the operational aspects of managing flour milling processes specifically for fortification, covering equipment, nutrient premixes, and production considerations. This course addresses how to monitor fortification programs and maintain quality standards to ensure that fortified foods consistently meet nutritional targets. This course also examines the regulatory landscape, equipping learners with an understanding of compliance requirements and how to navigate them effectively.