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Available courses

DIPLOMA FOOD AND SCIENCE TECHNOLOGY

Food science is an interdisciplinary field that combines principles of biology, chemistry, physics, engineering, and nutrition to study the nature of foods, the causes of food deterioration, and the principles underlying food processing. Its goal is to improve the quality, safety, shelf life, and nutritional value of food.

diploma in food and science technology

Course Summary: Food and Science Preservation

This course covers the fundamental principles and scientific concepts behind food preservation methods. It explores how environmental factors like temperature, moisture, and microbial activity influence food spoilage and the techniques used to extend the shelf life and safety of food products.

Key Topics Covered:

1. Introduction to Food Preservation:

Importance of food preservation for food safety, reducing waste, and maintaining nutritional value.

Overview of factors contributing to food spoilage: microbial growth, enzymatic activity, oxidation, and moisture.



2. Methods of Food Preservation:

Refrigeration and Freezing: How low temperatures slow down or halt microbial activity and enzyme function.

Canning and Bottling: The science of sterilizing food through heat and creating sealed environments to prevent contamination.

Dehydration: Removing water to inhibit microbial growth and enzyme activity; methods include sun drying, air drying, and freeze-drying.

Pickling and Fermentation: Using acidic environments and beneficial microbes to preserve food; includes fermentation processes and health benefits.

Salting, Curing, and Smoking: Traditional preservation techniques that inhibit bacterial growth by reducing water activity.

Pasteurization and Sterilization: Heat treatments to kill pathogenic bacteria in liquids and solid foods without significantly altering taste.

Vacuum Packing and Modified Atmosphere Packaging (MAP): Methods to extend shelf life by limiting oxygen exposure and microbial growth.

Irradiation: Use of ionizing radiation to kill microorganisms and extend food shelf life without changing its nutritional or sensory qualities.



3. Microbial and Enzymatic Activity:

Understanding the role of microorganisms (bacteria, yeast, molds) in food spoilage and preservation.

How enzymes catalyze food degradation, and preservation techniques that inactivate these enzymes.



4. Chemical Preservation and Additives:

Use of preservatives (e.g., salt, sugar, vinegar, nitrates) and their impact on food safety, taste, and texture.

Regulation and safety of chemical preservatives in food.



5. Impact of Oxygen and Light on Food:

How oxidation causes rancidity and nutrient loss.

Techniques to reduce oxidative reactions (e.g., antioxidants, oxygen barrier packaging).



6. Food Preservation and Nutrition:

Effects of preservation methods on nutrient retention.

Balancing food preservation with maintaining flavor, texture, and nutritional content.



7. Emerging Technologies in Food Preservation:

Innovations like high-pressure processing, pulsed electric fields, and nanotechnology.

Sustainable preservation methods to reduce environmental impact.



8. Food Safety and Regulatory Standards:

Understanding food safety standards and guidelines for preserved food.

Regulatory bodies (e.g., FDA, USDA) and their roles in ensuring the safety of preserved foods.




Learning Outcomes:

Develop a deep understanding of various food preservation techniques and the science behind them.

Recognize the factors influencing food spoilage and how to control or eliminate them.

Analyze the impact of different preservation methods on food quality, safety, and nutritional value.

Gain knowledge of current and emerging food preservation technologies and regulatory frameworks.