Unit 2251: Comprehensive Food Science and Technology

1. Fundamentals of Food Science

1.1 Introduction to Food Science

• Definition and scope
• Historical development and significance

1.2 Composition of Food

• Water, carbohydrates, proteins, lipids, vitamins, minerals
• Physical and chemical properties

1.3 Role of Nutrients in Human Diet

• Macronutrients and micronutrients
• Nutritional requirements and dietary guidelines

2. Food Safety and Preservation

2.1 Importance of Food Safety

• Foodborne illnesses: causes and prevention
• Hygiene and sanitation practices

2.2 Common Foodborne Pathogens

• Bacteria, viruses, parasites, toxins

2.3 Food Preservation Methods

• Physical methods: refrigeration, freezing, drying
• Chemical methods: preservatives, additives
• Biological methods: fermentation

2.4 Impact of Food Processing on Safety

• Thermal processing
• Packaging and contamination risks

3. Food Chemistry

3.1 Chemical Properties of Food Components

• Carbohydrates: structure, types, and functions
• Proteins: amino acids, denaturation, and functional properties
• Lipids: fatty acids, saturation, and roles
• Vitamins and minerals: classification and stability

3.2 Role in Food Processing and Nutrition

• Maillard reaction
• Enzymatic reactions
• Nutrient retention and loss

4. Food Microbiology

4.1 Microorganisms in Food

• Types: bacteria, yeasts, molds
• Beneficial vs harmful microorganisms

4.2 Food Spoilage and Foodborne Illness

• Mechanisms of spoilage
• Common foodborne diseases

4.3 Food Fermentation and Probiotics

• Fermentation processes and products
• Health benefits of probiotics

4.4 Microbiological Food Preservation Techniques

• Pasteurization
• Refrigeration and freezing
• Controlled atmosphere storage

5. Food Processing Technologies

5.1 Thermal Processing

• Pasteurization, sterilization, canning

5.2 Freezing and Refrigeration

• Principles and effects on food quality

5.3 Drying and Dehydration

• Methods and applications

5.4 Fermentation Technology

• Industrial scale fermentation

5.5 Irradiation

• Types and safety considerations

5.6 Effects on Food Quality and Safety

• Nutrient retention
• Sensory changes

6. Sensory Evaluation of Food

6.1 Sensory Attributes

• Taste, aroma, flavor, texture, appearance

6.2 Sensory Evaluation Methods

• Descriptive analysis
• Discrimination tests
• Consumer acceptance testing

6.3 Enhancing Sensory Properties

• Formulation adjustments
• Processing techniques

7. Food Packaging and Labeling

7.1 Importance of Food Packaging

• Protection and preservation
• Convenience and marketing

7.2 Packaging Materials and Technologies

• Types of packaging materials
• Active and intelligent packaging

7.3 Food Labeling Regulations

• Mandatory information
• Nutritional labeling
• Allergen declarations

8. Food Quality and Analysis

8.1 Factors Affecting Food Quality

• Raw materials
• Processing conditions
• Storage and handling

8.2 Food Quality Assessment Methods

• Physical, chemical, microbiological analyses
• Sensory evaluation

8.3 Food Analysis Techniques

• Spectroscopy
• Chromatography
• Microbiological assays

8.4 Importance of Quality Standards

• Regulatory standards
• Quality assurance and control

9. Food Sustainability and Global Food Trends

9.1 Food Sustainability Issues

• Environmental impact
• Resource management

9.2 Food Security and Food Waste Reduction

• Global challenges
• Strategies and innovations

9.3 Ethical Food Production Practices

• Organic and fair trade
• Animal welfare

9.4 Global Food Trends

• Plant-based foods
• Functional foods and nutraceuticals
• Technological innovations