UNIT 1
COMPOSITION and PROPERTY OF FOODS
Food and its properties.
• Nature and composition of food
• Nutrition. Major food groups, their chemical makeup, sources and nutritional value and importance.
• Balanced diets. Food and nutrient guides.
• How factors such as gender, age group and lifestyle affect an individual’s nutrient requirements
• The importance of food to humans
• The physical and chemical properties of food explained: Carbohydrates, Proteins, Fats, Vitamins, Minerals, Water
• Food properties terminology: colour, texture, odour.
• Food science vs Food technology
UNIT II
FOOD MICROBIOLOGY and FOOD SPOILAGE
Definitions of terms:
• Microbiology
• Food microbiology
• Food spoilage
Identify food organisms of major importance including harmful food organisms
Explain the importance of food microbiology, including:
i. Its relation to food spoilage
ii. Its relation to food poisoning
iii. Its role in food production and preservation
Factors which cause food spoilage, food poisoning – food spoilage predisposing conditions, signs and corrective measures
Water activity (Aw) and its relation to food spoilage
Chemical spoilage, presence of toxins and contaminants
UNIT III
PRODUCTION, PROCESSING & PACKAGING
Topics:
• Discuss global trends in food production and processing
• Explain the benefits of food processing
• Explain the basic principles and processes involved in food processing; identify the kinds of processing technology in common use locally, regionally and globally.
• Define and categorize food additives; explain the need for such additives and the associated dangers.
• Define and explain the techniques and major considerations associated with drying, freezing/chilling, thermal processing (pasteurization), canning, salting, fermentation, use of preservatives and radiation.
• Discuss the preservation of major foods including cereals, milk, meat and beverages
• Discuss the basic principles of product development.
• Discuss packaging and its role in food processing
UNIT IV
HAZARD ANALYSI CRITICAL CONTROL POINT (HACCP)
A systematic approach to Food Safety
Topics:
• Quality Control/ Assurance Standards and Regulatory bodies
• Definitions
- Quality control
- Total quality management
- Hazard analysis and critical control points
- ISO 9000
• The importance of quality control and quality assurance in meeting guidelines and standards set by consumers as well as government regulatory bodies
• Discuss HACCP, its importance and structure
COMPOSITION and PROPERTY OF FOODS
Food and its properties.
• Nature and composition of food
• Nutrition. Major food groups, their chemical makeup, sources and nutritional value and importance.
• Balanced diets. Food and nutrient guides.
• How factors such as gender, age group and lifestyle affect an individual’s nutrient requirements
• The importance of food to humans
• The physical and chemical properties of food explained: Carbohydrates, Proteins, Fats, Vitamins, Minerals, Water
• Food properties terminology: colour, texture, odour.
• Food science vs Food technology
UNIT II
FOOD MICROBIOLOGY and FOOD SPOILAGE
Definitions of terms:
• Microbiology
• Food microbiology
• Food spoilage
Identify food organisms of major importance including harmful food organisms
Explain the importance of food microbiology, including:
i. Its relation to food spoilage
ii. Its relation to food poisoning
iii. Its role in food production and preservation
Factors which cause food spoilage, food poisoning – food spoilage predisposing conditions, signs and corrective measures
Water activity (Aw) and its relation to food spoilage
Chemical spoilage, presence of toxins and contaminants
UNIT III
PRODUCTION, PROCESSING & PACKAGING
Topics:
• Discuss global trends in food production and processing
• Explain the benefits of food processing
• Explain the basic principles and processes involved in food processing; identify the kinds of processing technology in common use locally, regionally and globally.
• Define and categorize food additives; explain the need for such additives and the associated dangers.
• Define and explain the techniques and major considerations associated with drying, freezing/chilling, thermal processing (pasteurization), canning, salting, fermentation, use of preservatives and radiation.
• Discuss the preservation of major foods including cereals, milk, meat and beverages
• Discuss the basic principles of product development.
• Discuss packaging and its role in food processing
UNIT IV
HAZARD ANALYSI CRITICAL CONTROL POINT (HACCP)
A systematic approach to Food Safety
Topics:
• Quality Control/ Assurance Standards and Regulatory bodies
• Definitions
- Quality control
- Total quality management
- Hazard analysis and critical control points
- ISO 9000
• The importance of quality control and quality assurance in meeting guidelines and standards set by consumers as well as government regulatory bodies
• Discuss HACCP, its importance and structure
- Teacher: Adrian KIRTON
- Teacher: Arlyn Linton-Jones