Food Processing and Technology
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Food Processing and Technology
Food - we can't live without it. Therefore food production, advancements and improvements in the nutritional value of food, plus delivery and costs involved in the industry, are vitally important in a world becoming more populated by the minute. The food industry is a essential piece of the jigsaw in feeding the people of this great world of ours.
Keeping up to date about how to produce new products is just as important as is making products that have market value. This course will give you a solid foundation for developing those new products better, and minimising potential pitfalls along the way, ranging from product quality to health and business risks.
This course will be invaluable for those working, or wishing to work in the production, processing, marketing or preparation of food. This includes:
- Farmers who wish to value add to their produce through initiatives such as on-farm production of preserves, innovative branding and packaging, etc.
- Start up entrepreneurs producing food products on a small scale, perhaps selling through markets, local retailers or online mail order.
- Developing small enterprises, expanding their product range and business reach
- Students of agriculture, crop production, aquaculture, human nutrition, cooking, hospitality or related disciplines; as part of a certificate, diploma or post graduate education
- Food coaches, nutrition and health professionals
- Employees of factories, distribution companies, food retailers, catering services, restaurants, cafe's or any other businesses involved in producing and supplying food for human consumption.
Developing new food products is a complex process. It spans a variety of disciplines, including scientific research, marketing and design, and policy. Therefore, this course will also help:
- people considering a new product, from a corporate or farm-fresh perspective
- those wanting to improve their knowledge of where food comes from, and how it is made, to make better wellness decisions.
Please note: This course is suitable for all types of food production, whether it be for human, animal, aquaculture, fish and shellfish farming, birds etc. The lesson material will teach you the general principles of food processing and technology and then the course is targeted to your own industry, culture and geographical area, through set tasks and written assignments.
Learning Goals: Food Processing and Technology BSS301
- Understand where food comes from.
- Explain spoilage and the effect of microbes on food.
- Explain the basics of preserving food.
- Explain the meaning of nutrition density and essential nutrients.
- Explain the role nutrition has in the development of a new food product.
- Explain the meaning of processed foods.
- Explain types of preservatives and their role.
- Explain the use of common food additives.
- Explain different ways to process food using heat.
- Explain different types of health claims and their purpose.
- Explain warning and advisory statements and their purpose.
- Understand the effect of health and other claims on the development and marketing of food products.
- Explain how concepts are determined in conjunction with consumer needs, wants, and trends.
- Explain the process of developing a new food product from concept to end-product.
- Explain the options in packaging materials, and the decisions affecting packaging on a food and chemical level.
- Discuss the importance of labelling, including nutrition labels, warning statements, and allergen statements.
- Explain the importance of storage in the success of a food product.
- Explore the legal, policy making and management considerations that impact food processing.
Lesson Structure: Food Processing and Technology
There are 9 lessons in this course:
1 Overview -Scope and Nature of Food Processing Industry
- Understanding Food Spoilage
- How Food can be Preserved
2 The Role of Nutrition in New Product Development
- Health, Food Development, and Processing
- Essential Nutrients and Nutrition
- Other Natural Additives
- Nutrient Potential Assessment
3 Chemical Processing, Preservatives, and Additives
- Defining Processed Foods
- Additives for Appearance
- Additives for Taste
- Food Contact Materials
4 Thermal Food Processing, Pasteurisation and Microwave Cooking
- Understanding Microbial Destruction
- Types of Heating
- Reheating Food
- Heating For Serving
5 Managing Health Claims and Other Statements
- Health Claims vs. Nutrition Content Claims
- Health Claims and Development
- Warning and Advisory Statements
- Genetically Modified Foods
6 Developing New Food Products (including Marketing)
- Developing the Marketing Concept
- Consumer Buying Behaviour
- Stages of Developing a New Food Product
7 Packaging, Labelling and Storage
- Choosing Packaging Materials
- Types of Packing Materials
- Design Considerations in Packaging
8 Legal, Policy and Management
- How Legal Requirements Impact Food Processing
- Food Production Management
- Differences Between Manufacturing and Production
- Entry of Products into Foreign Markets
9 Developing a New Product - Problem Based Learning (PBL) Project
- Working through food product development stages to design your own product
Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.
In this course you will learn to....
- Distinguish between unprocessed, minimally processed, and processed food products
- Explain the difference between a natural preservative and a chemical preservative.
- Explain how food spoilage by enzymes works.
- Discuss the importance of essential nutrients.
- Explain recommended dietary intakes (RDIs).
- Explain nutrition density and how it affects food product development.
- Explain the differences between chemical and physical processing.
- Define pastuerisation and explain why it is important.
- Explain Z values and their importance.
- Construct a case study for using a specific health claim for a food product.
- Explain the difference between warning and advisory statements in your area.
- Discuss why some localities regulate the use of the word diet and slimming/weight loss claims.
- Explain how studying consumer behaviour influences development of a new food product.
- Perform a sensory analysis on a product of your choice.
- Discuss factors contributing to the shelf life of a product.
- Explain the difference between manufacturing and production.
- Design your own food product.
This course complements our nutrition and hospitality courses and relates strongly to food production (Horticulture and Agriculture), self sufficiency, and the food industry.
|Course Start||Anytime, anywhere|
|Recognised Issuing Body||TQUK - Training Qualifications UK, an Ofqual Approved Awarding Organisation.|
|Course Prerequisite||None - start straight-away|
|Course Qualification||Level 4 Certificate in Food Processing and Technology|
|UK Course Credits||10 credits|
|US Course Credit Hours||3 credit hours|
|Study Support||Study Support: You'll be allocated your own personal tutor/mentor who will support and mentor you throughout your whole course. Our tutors/mentors have been specifically chosen for their business expertise, qualifications and must be active within their industry. Tutors are contactable by e-mail, telephone and through our Moodle Student Support Zone online. Tutors are there to provide assistance with course material, discuss, explain and give advice and support throughout the whole programme. Their feedback is vital to your success.|
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