Absolutely brilliant! The course gave me a deep dive into the science behind barrier properties and how to select the right material for high‑risk foods. I especially appreciated the real‑world example of a bakery that switched to a new film and saw a 25% drop in spoilage. The PDFs were packed with charts and the quizzes kept me engaged. I’m thrilled to have earned this certification and can already see it boosting my credibility with clients in London.
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