Unit Outlines
Pathway B Food Technology: Practical Applications
AI Generated
Intermediate
40 hours
9 topics
Learning Objectives
5 objectives- Understand the foundational concepts and historical development of food technology and its significance in the food industry.
- Apply principles of food safety, hygiene, and quality control to ensure safe food production and handling.
- Explore and differentiate between various food processing, packaging, and preservation techniques.
- Develop skills in sensory evaluation and food product development considering consumer trends and preferences.
- Analyze strategies for food waste management and identify emerging trends and innovations in food technology.
Content Outline
PreviewUnit 3778: Fundamentals of Food Technology
1. Introduction to Food Technology
- Definition and scope of food technology
- Historical evolution of food technology
- Importance of food technology in modern food industry
- Roles and career opportunities in food technology
2. Food Safety and Hygiene Practices
- Principles of food safety
- Common foodborne illnesses and their prevention
- Personal hygiene and workplace sanitation
- Proper food handling techniques
- Safe food storage practices
- Cleaning and sanitization protocols
3. Food Processing Techniques
- Overview of food preservation methods
- Dehydration: methods and applications
- Pickling: process and benefits
- Fermentation: types, microorganisms involved, and uses
- Pasteurization: principles and importance
- Other processing techniques (freezing, canning, irradiation)
4. Food Packaging and Labeling
- Purpose and functions of food packaging
- Types of packaging materials (plastic, glass, metal, biodegradable)
- Packaging techniques and technologies
- Food labeling requirements and regulations
- Consumer information and allergen declarations
5. Sensory Evaluation of Food
- Introduction to sensory evaluation
- Sensory attributes: taste, aroma, texture, appearance
- Sensory testing methods: descriptive, discriminative, affective tests
- Designing and conducting sensory evaluation panels
- Data analysis and interpretation
6. Food Product Development
- Stages of product development: idea generation, formulation, testing
- Recipe creation and ingredient selection
- Prototype development and sensory testing
- Scaling up production
- Commercialization and marketing considerations
- Consumer preferences and market trend analysis
7. Food Quality Control
- Importance of quality control in food production
- Quality standards and certifications
- Monitoring critical control points (HACCP)
- Sampling and testing methods
- Documentation and record-keeping
8. Food Waste Management
- Causes and types of food waste
- Environmental and economic impacts of food waste
- Strategies to reduce waste during production, processing, distribution, and consumption
- Technologies and practices for food waste recycling and recovery
9. Emerging Trends in Food Technology
- Plant-based and alternative protein products
- Sustainable food production practices
- Innovations in smart and active packaging
- Use of biotechnology and nanotechnology in food
- Digital tools and automation in food processing
- Future outlook of the food technology industry
Unlock the full outline
Get the complete content outline, learning outcomes and assessment methods for Pathway B Food Technology: Practical Applications.
KSh 20 one-off, or included with a plan
Learning Outcomes
Unlock the outline above to see learning outcomes.
Assessment Methods
Unlock the outline above to see assessment methods.