Unit 3778: Fundamentals of Food Technology

1. Introduction to Food Technology

• Definition and scope of food technology
• Historical evolution of food technology
• Importance of food technology in modern food industry
• Roles and career opportunities in food technology

2. Food Safety and Hygiene Practices

• Principles of food safety
• Common foodborne illnesses and their prevention
• Personal hygiene and workplace sanitation
• Proper food handling techniques
• Safe food storage practices
• Cleaning and sanitization protocols

3. Food Processing Techniques

• Overview of food preservation methods
• Dehydration: methods and applications
• Pickling: process and benefits
• Fermentation: types, microorganisms involved, and uses
• Pasteurization: principles and importance
• Other processing techniques (freezing, canning, irradiation)

4. Food Packaging and Labeling

• Purpose and functions of food packaging
• Types of packaging materials (plastic, glass, metal, biodegradable)
• Packaging techniques and technologies
• Food labeling requirements and regulations
• Consumer information and allergen declarations

5. Sensory Evaluation of Food

• Introduction to sensory evaluation
• Sensory attributes: taste, aroma, texture, appearance
• Sensory testing methods: descriptive, discriminative, affective tests
• Designing and conducting sensory evaluation panels
• Data analysis and interpretation

6. Food Product Development

• Stages of product development: idea generation, formulation, testing
• Recipe creation and ingredient selection
• Prototype development and sensory testing
• Scaling up production
• Commercialization and marketing considerations
• Consumer preferences and market trend analysis

7. Food Quality Control

• Importance of quality control in food production
• Quality standards and certifications
• Monitoring critical control points (HACCP)
• Sampling and testing methods
• Documentation and record-keeping

8. Food Waste Management

• Causes and types of food waste
• Environmental and economic impacts of food waste
• Strategies to reduce waste during production, processing, distribution, and consumption
• Technologies and practices for food waste recycling and recovery

9. Emerging Trends in Food Technology

• Plant-based and alternative protein products
• Sustainable food production practices
• Innovations in smart and active packaging
• Use of biotechnology and nanotechnology in food
• Digital tools and automation in food processing
• Future outlook of the food technology industry