Learning Objectives
5 objectives- Understand the fundamental principles and applications of food science and technology.
- Analyze the composition and nutritional value of various foods and interpret nutritional information.
- Evaluate different food preservation and processing techniques and their impact on food quality and safety.
- Apply knowledge of food safety principles, regulations, and quality assessment methods.
- Explore emerging trends and innovations shaping the future of food science and technology.
Content Outline
PreviewUnit 1377: Food Science and Technology
1. Introduction to Food Science and Technology
1.1 Principles and Concepts
- Definition and scope of food science and technology
- Interdisciplinary nature: biology, chemistry, engineering
1.2 Role of Food Scientists
- Research and development
- Quality assurance and control
- Regulatory compliance
1.3 Importance of Food Safety
- Public health implications
- Foodborne diseases overview
1.4 Impact of Food Technology on Society
- Food availability and sustainability
- Economic and cultural influences
2. Food Composition and Nutritional Value
2.1 Chemical Composition of Food
- Water, carbohydrates, proteins, lipids
- Vitamins and minerals
2.2 Macronutrients and Micronutrients
- Functions and sources
- Metabolism and health effects
2.3 Nutritional Labels and Dietary Guidelines
- Reading and interpreting labels
- Dietary reference intakes and guidelines
3. Food Preservation Techniques
3.1 Overview of Preservation Methods
- Importance and objectives
3.2 Thermal Methods
- Canning and pasteurization
- Effects on microbial load and nutrients
3.3 Physical Methods
- Freezing and drying
- Irradiation: principles and safety
3.4 Implications on Food Quality and Shelf Life
- Nutritional retention
- Sensory changes
4. Food Processing and Packaging
4.1 Food Processing Techniques
- Thermal processing
- Fermentation
- Extrusion and other mechanical methods
4.2 Packaging Methods
- Materials used (plastic, glass, metal, biodegradable)
- Modified atmosphere packaging
- Role in preservation and safety
4.3 Enhancing Food Quality and Safety
- Process optimization
- Contamination prevention
5. Food Safety and Regulations
5.1 Principles of Food Safety
- Hazard Analysis and Critical Control Points (HACCP)
- Good Manufacturing Practices (GMP)
5.2 Foodborne Illnesses
- Common pathogens and symptoms
- Prevention strategies
5.3 Regulatory Framework
- National and international standards (e.g., FDA, EFSA, Codex Alimentarius)
- Compliance and enforcement
6. Food Quality and Sensory Evaluation
6.1 Factors Influencing Food Quality
- Taste, texture, appearance, aroma
- Chemical and physical parameters
6.2 Sensory Evaluation Methods
- Descriptive analysis
- Consumer preference tests
- Instrumental methods
6.3 Application in Product Development
- Quality control
- Market research
7. Food Additives and Labeling
7.1 Role and Functions of Food Additives
- Preservatives, colorants, flavor enhancers, stabilizers
7.2 Safety Considerations
- Toxicology and acceptable daily intakes
- Controversies and consumer concerns
7.3 Food Labeling
- Legal requirements
- Importance for consumer awareness and choice
8. Emerging Trends in Food Science and Technology
8.1 Sustainable Food Production
- Reducing waste
- Alternative protein sources
8.2 Functional Foods and Nutraceuticals
- Definition and examples
- Health benefits
8.3 Genetic Modification and Biotechnology
- Techniques and applications
- Ethical and safety considerations
8.4 Technology in Food Processing
- Automation and smart technologies
- Novel preservation and packaging methods
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