Learning Objectives
5 objectives- Understand the fundamental concepts and historical development of food technology.
- Analyze the chemical and microbiological principles underlying food processing and safety.
- Identify and evaluate various food processing, packaging, and preservation techniques.
- Explain the processes involved in food product development and the regulatory framework governing the food industry.
- Apply quality assurance principles and food safety management systems in food production.
Content Outline
PreviewUnit 3776: Fundamentals of Food Technology
1. Overview of Food Technology
1.1 Introduction to Food Technology
- Definition and scope of food technology
- Importance in food production, processing, and preservation
1.2 Historical Development
- Evolution of food technology through the ages
- Key milestones and breakthroughs
1.3 Key Principles of Food Technology
- Integration of science and engineering in food
- Objectives: Safety, quality, nutrition, and sustainability
2. Food Chemistry Fundamentals
2.1 Composition of Food
- Macronutrients: carbohydrates, proteins, fats
- Micronutrients: vitamins, minerals
2.2 Water Activity and pH
- Role of water activity in food stability
- pH levels and their impact on food chemistry
2.3 Chemical Reactions in Food Processing
- Maillard reaction, enzymatic browning
- Lipid oxidation, protein denaturation
3. Food Microbiology and Safety
3.1 Microorganisms in Food
- Beneficial vs pathogenic microorganisms
- Microbial spoilage mechanisms
3.2 Foodborne Illnesses
- Common pathogens and their effects
- Routes and sources of food contamination
3.3 Food Safety Practices
- Good manufacturing practices (GMP)
- HACCP principles and implementation
3.4 Food Preservation Methods
- Techniques to inhibit microbial growth
- Regulatory requirements and standards
4. Food Processing Techniques
4.1 Thermal Processing
- Pasteurization, sterilization, blanching
4.2 Chilling and Freezing
- Methods and impact on food quality
4.3 Dehydration
- Drying techniques and moisture removal
4.4 Fermentation
- Types and benefits in food processing
4.5 Irradiation
- Principles, applications, and safety considerations
4.6 Impact on Food Quality
- Nutritional, sensory, and safety effects
5. Food Packaging and Storage
5.1 Importance of Packaging
- Protection, preservation, and marketing
5.2 Packaging Materials
- Plastics, glass, metal, biodegradable options
5.3 Packaging Techniques
- Vacuum packaging, modified atmosphere packaging
5.4 Storage Conditions
- Temperature, humidity control, shelf life extension
6. Food Product Development
6.1 Market Research
- Identifying consumer needs and trends
6.2 Concept Development
- Idea generation and feasibility analysis
6.3 Formulation
- Ingredient selection and prototype development
6.4 Sensory Evaluation
- Testing for taste, texture, aroma, and appearance
6.5 Consumer Acceptance Testing
- Methods and interpretation of results
6.6 Role of Food Technologists
- Innovation, problem-solving, and product launch
7. Food Regulations and Quality Assurance
7.1 Food Laws and Regulations
- Overview of local and international food standards
7.2 Food Labeling and Marketing Regulations
- Requirements and compliance
7.3 Quality Assurance Principles
- Total Quality Management (TQM)
- Food Safety Management Systems (FSMS)
7.4 Certifications in Food Industry
- ISO 22000, HACCP certification, GMP compliance
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