Unit 3777: Food Technology

1. Introduction to Food Technology

• Definition and scope of food technology
• Importance of food technology in society
• Historical development and milestones
• Role in creating safe, nutritious, and innovative food products

2. Food Safety and Hygiene

• Principles of food safety: HACCP, GMP
• Hygiene practices in food handling and processing
• Sanitation standards and cleaning protocols
• Food safety regulations and compliance (e.g., FDA, EFSA)
• Common foodborne hazards and prevention

3. Food Processing Techniques

• Thermal processing: pasteurization, sterilization
• Drying methods: air drying, freeze drying
• Fermentation: types, benefits, and applications
• Packaging techniques: vacuum, modified atmosphere packaging (MAP)
• Impact of processing on food quality and safety

4. Food Ingredients and Additives

• Classification of food ingredients: macronutrients, micronutrients
• Food additives: preservatives, emulsifiers, colorants, flavor enhancers
• Functions of additives in food products
• Regulations governing ingredient and additive use
• Consumer concerns and clean labeling

5. Food Quality Assurance

• Quality control vs. quality assurance
• Food testing methods: microbiological, chemical, physical
• Sensory evaluation techniques and protocols
• Documentation and traceability systems
• Maintaining consistency and compliance in production

6. Food Product Development

• Market research and consumer needs analysis
• Concept development and ideation
• Formulation and ingredient selection
• Prototyping and pilot testing
• Commercialization strategies and scale-up considerations

7. Food Packaging and Labeling

• Functions of food packaging: protection, preservation, communication
• Consumer appeal and marketing considerations
• Sustainable packaging materials and innovations
• Regulatory requirements for food labeling
• Nutritional labeling and allergen declarations

8. Food Preservation Methods

• Traditional methods: canning, salting, drying
• Modern techniques: freezing, irradiation, high-pressure processing
• Advantages and limitations of each method
• Effects on nutritional quality and sensory attributes

9. Food Technology and Sustainability

• Sustainable food production practices
• Reducing food waste through technology
• Resource efficiency: water, energy, raw materials
• Environmental impact assessments
• Role of technology in circular food systems

10. Emerging Trends in Food Technology

• Functional foods and nutraceuticals
• Plant-based and alternative protein sources
• Clean labeling and natural ingredient trends
• Advances in food biotechnology and genetic engineering
• Future directions and innovations in food technology