Trident Learning

COURSE CONTENT
UNIT 1
COMPOSITION and PROPERTY OF FOODS
Topics
-Food and its properties.
-Nature and composition of food
-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