Unit Outlines
Pathway B Food Technology: Practical Applications
AI Generated
Intermediate
45 hours
10 topics
Learning Objectives
5 objectives- Understand the fundamental concepts and scope of food technology and its role in the food industry.
- Apply essential food safety and hygiene practices to ensure safe handling and processing of food products.
- Analyze various food processing and preservation techniques and their applications.
- Develop knowledge of food product development processes including sensory evaluation and market considerations.
- Evaluate packaging, labeling regulations, and quality control methods critical to food product integrity.
Content Outline
PreviewUnit 3602 - Food Technology Fundamentals
1. Introduction to Food Technology
- Definition and scope of food technology
- Importance in the food industry
- Practical applications: from farm to fork
- Interdisciplinary connections (biology, chemistry, engineering)
2. Food Safety and Hygiene Practices
- Principles of food safety (Hazard Analysis and Critical Control Points - HACCP)
- Personal hygiene and workplace sanitation
- Proper food handling techniques
- Safe storage conditions (temperature control, cross-contamination prevention)
- Foodborne illnesses and prevention
3. Food Processing Techniques
- Overview of food processing objectives
- Thermal methods: pasteurization, sterilization
- Fermentation: principles, types, and products
- Dehydration and drying techniques
- Preservation methods: freezing, canning, irradiation
4. Food Product Development
- Stages of product development: ideation, research, formulation
- Ingredient selection and functionality
- Sensory evaluation methods (taste, aroma, texture, appearance)
- Prototype development and testing
- Market analysis and consumer preferences
5. Packaging and Labeling Regulations
- Functions of food packaging
- Types of packaging materials and technologies
- Regulatory requirements for labeling (nutritional info, allergens, claims)
- Sustainability considerations in packaging
- Marketing implications of packaging design
6. Quality Control and Assurance
- Definitions and differences between quality control and quality assurance
- Standard testing methods for raw materials and finished products
- Monitoring procedures during production
- Documentation and compliance with standards
7. Food Sensory Evaluation
- Importance of sensory analysis in product development
- Sensory attributes: taste, aroma, texture, appearance
- Sensory testing methods: descriptive, discriminative, affective tests
- Panel selection and training
8. Food Preservation Methods
- Rationale for preservation
- Detailed study of canning, freezing, irradiation
- Modified atmosphere packaging (MAP) and vacuum packaging
- Emerging preservation technologies
9. Emerging Trends in Food Technology
- Functional foods and nutraceuticals
- Plant-based food alternatives
- Clean labeling and transparency
- Advances in sustainable packaging solutions
10. Food Waste Reduction Strategies
- Environmental and economic impacts of food waste
- Waste reduction across the supply chain: production, processing, retail, consumption
- Technologies and practices to minimize waste
- Food recovery and redistribution programs
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