Unit 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