Unit 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