Unit 3602 - Food Technology Fundamentals

1. Introduction to Food Technology

• Definition and scope of food technology
• Importance in the food industry
• Practical applications: from farm to fork
• Interdisciplinary connections (biology, chemistry, engineering)

2. Food Safety and Hygiene Practices

• Principles of food safety (Hazard Analysis and Critical Control Points - HACCP)
• Personal hygiene and workplace sanitation
• Proper food handling techniques
• Safe storage conditions (temperature control, cross-contamination prevention)
• Foodborne illnesses and prevention

3. Food Processing Techniques

• Overview of food processing objectives
• Thermal methods: pasteurization, sterilization
• Fermentation: principles, types, and products
• Dehydration and drying techniques
• Preservation methods: freezing, canning, irradiation

4. Food Product Development

• Stages of product development: ideation, research, formulation
• Ingredient selection and functionality
• Sensory evaluation methods (taste, aroma, texture, appearance)
• Prototype development and testing
• Market analysis and consumer preferences

5. Packaging and Labeling Regulations

• Functions of food packaging
• Types of packaging materials and technologies
• Regulatory requirements for labeling (nutritional info, allergens, claims)
• Sustainability considerations in packaging
• Marketing implications of packaging design

6. Quality Control and Assurance

• Definitions and differences between quality control and quality assurance
• Standard testing methods for raw materials and finished products
• Monitoring procedures during production
• Documentation and compliance with standards

7. Food Sensory Evaluation

• Importance of sensory analysis in product development
• Sensory attributes: taste, aroma, texture, appearance
• Sensory testing methods: descriptive, discriminative, affective tests
• Panel selection and training

8. Food Preservation Methods

• Rationale for preservation
• Detailed study of canning, freezing, irradiation
• Modified atmosphere packaging (MAP) and vacuum packaging
• Emerging preservation technologies

9. Emerging Trends in Food Technology

• Functional foods and nutraceuticals
• Plant-based food alternatives
• Clean labeling and transparency
• Advances in sustainable packaging solutions

10. Food Waste Reduction Strategies

• Environmental and economic impacts of food waste
• Waste reduction across the supply chain: production, processing, retail, consumption
• Technologies and practices to minimize waste
• Food recovery and redistribution programs