Trident Learning

This course focuses primarily on issues, principles and practices related to poultry health. It highlights the critical aspects of disease prevention, detection and control at an introductory level, and helps to enhance students' awareness of how they may better manage animal health.

COURSE SUMMARY
UNIT 1
COMPOSITION and PROPERTY OF FOODS
Topics
• 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
Topics:
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