Food Technology and Processing
Full course description
All foods consist of a so-called matrix in which microbial, enzymatic, chemical and physical reactions will occur during shelf life, processing and/or changing ingredients. The matrix is meant as a manner to describe the structure of a specific food that identifies that type of product.
Adding, removing or replacing ingredients usually will have many effect in this matrix and will lead to changes in the quality of the food, such as for example sensory quality, nutritional value, shelf life, price, safety attributes, etc.
This course will also highlight the different processes used in the food industry which also have an impact on the food quality aspect.
Course objectives
- Gain knowledge in the background of industrial food production, distribution and retail.
- Understanding of food preservation and processing.
- To gain knowledge of and comprehension in:
- The safety and shelf life of food products.
- The industrial processing of foods products.
- The functionality of additives used in foods.
- Influence of storage and processing on properties of food.
- Interactions between different components of food.
- How organoleptic and nutritional properties are affected during the processing of raw materials.
- How packaging can contribute to the preservation of food products.
Prerequisites
VSC1101 Introduction to Biology
Recommendations: Highschool level knowledge of biology, chemistry and physics
Recommended reading
Parker, R., & Pace, M. (2017). Introduction to food science & food systems (2nd ed.). Australia: Cengage Learning.
- H.J. Meijer