Lesson Structure: Food Processing and Technology

There are 9 lessons in this course:

1  Overview -Scope and Nature of Food Processing Industry

• Introduction
• 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
• Pasteurisation
• 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
• Labelling
• Storage

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.

Learning Goals: Food Processing and Technology BSS301

1. Understand where food comes from.
2. Explain spoilage and the effect of microbes on food.
3. Explain the basics of preserving food.
4. Explain the meaning of nutrition density and essential nutrients.
5. Explain the role nutrition has in the development of a new food product.
6. Explain the meaning of processed foods.
7. Explain types of preservatives and their role.
8. Explain the use of common food additives.
9. Explain different ways to process food using heat.
10. Explain different types of health claims and their purpose.
11. Explain warning and advisory statements and their purpose.
12. Understand the effect of health and other claims on the development and marketing of food products.
13. Explain how concepts are determined in conjunction with consumer needs, wants, and trends.
14. Explain the process of developing a new food product from concept to end-product.
15. Explain the options in packaging materials, and the decisions affecting packaging on a food and chemical level.
16. Discuss the importance of labelling, including nutrition labels, warning statements, and allergen statements.
17. Explain the importance of storage in the success of a food product.
18. Explore the legal, policy making and management considerations that impact food processing.

In this course you will learn to….

1. Distinguish between unprocessed, minimally processed, and processed food products
2. Explain the difference between a natural preservative and a chemical preservative.
3. Explain how food spoilage by enzymes works.
4. Discuss the importance of essential nutrients.
5. Explain recommended dietary intakes (RDIs).
6. Explain nutrition density and how it affects food product development.
7. Explain the differences between chemical and physical processing.
8. Define pastuerisation and explain why it is important.
9. Explain Z values and their importance.
10. Construct a case study for using a specific health claim for a food product.
11. Explain the difference between warning and advisory statements in your area.
12. Discuss why some localities regulate the use of the word diet and slimming/weight loss claims.
13. Explain how studying consumer behaviour influences development of a new food product.
14. Perform a sensory analysis on a product of your choice.
15. Discuss factors contributing to the shelf life of a product.
16. Explain the difference between manufacturing and production.
17. 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.

FREQUENTLY ASKED QUESTIONS

Here is a list of the most often asked FAQ’s.

General

Q. Why should I enrol with the Academy for Distance Learning?
A. Here at ADL, our students are our priority – we treat everyone as a unique individual.

Q. Do I need to buy text books?
A. No, as each module has been written by highly qualified industry professionals. The content of the material is presented in such a way that text books are not required. However, if you require additional reading your tutor will be able to supply a list.

Q. What happens if I have to stop studying for a while? (eg. become sick, go on holidays, have a baby, move house, etc)
A. It’s OK to take a break and start up your study at a later point in time. Just let us know.

Q. Is there an age limit?
A. There is no maximum age limit. We do however, have a minimum age limit of 18 years. Below that age parental consent would be required.

Q. Are your courses up-to date?
A. Our courses are revised and updated on a rotation system.

Q. Do you have a Cancellation policy?
A. Yes. We have a cancellation policy that is fair and equitable. For further details please click here.

Q. Will I have any opportunity to engage with other students?
A. We have a Student Community group based on facebook! If you don’t have a facebook account already, you could make one just for talking with fellow students on the group.

Enrolment

Q. When can I enrol/start?
A. You may enrol and start at any time of the year – it’s all self- paced.

Q. Can I study from anywhere in the world?
A. Our courses are available to anyone, anywhere in the world from the comfort of your own home. The course content is relevant to any country, culture or economy.

Q. How long do I have to complete the course?
A. You complete the course at any time that is convenient for you.

Q. Completing a 100 hour module – how long will it take?
A. For some students a 100 hour module will take approximately to 3- 6 months to complete. Others take less time and some even longer.

Assessment

Q. Assessment – how does it work?
A. For each 100 hour module you are assessed by assignments (at the end of each lesson) and a final one and a half hour exam (or you may elect to complete a Project, instead of sitting the exam) – the choice is yours – you sit for the exam in your own location.

Q. I don’t cope well with exams – what can I do?
A. You may elect to undertake a Project (set by your tutor) instead of sitting the exam. Projects are completed from your home and can usually take a couple of weeks to complete.

Q. If my assignment is not up to standard is there an opportunity to resubmit my work?
A. Yes –

Q. How many assignments do I need to complete for each module?
A. At the end of each lesson, there is an assignment – so if a course has say, 10 lessons, there would be 10 assignments.

Q. I am having difficulty attending workshops/industry meetings, what can be done?
A. If your course requires attendance at workshops, conferences, or industry meetings; alternative arrangements can be made in your country.

Qualifications

Q. Can I customize my diploma/higher qualification?

A. Not all educational institution’s certificates /diplomas meet everyone’s needs. The opportunity to Design Your Own Diploma at the Academy (subject to our approval) is an added bonus, not found at other colleges. You choose modules that you think will help you in achieving your goal.

Q. What do I get when I complete the course? Will I receive a transcript?
A. At the completion of all courses and providing all assignments and exam requirements have been met, you will receive your Award and a Transcript.

Tutors

Q. Our tutors – who are they?
A. We appoint Tutors and require that they must be currently active in their industry, with at least 5 years’ experience in their chosen profession.

Q. Can I contact my tutor at any time?
A. Yes – you have unlimited access to your tutor via email through our Online Classroom. You can always leave a message with ADL requesting your tutor to contact you. You decide on how much or how little contact you wish to have.

Q. Practical work – How is this done?
A. To find out more about this part of the course please visit the section on How Our Courses Work here.