FOOD PROCESSING AND TECHNOLOGY BSS301

Learn about food product development, testing, health standards and claims and more.

You will also explore policy, legalities, and the importance of health claims, and learn the difference between warnings, and advisory statements.

 

 

 

Starting with an introduction to the general concepts of spoilage and preservation, this course provides a step-by-step look at product development in the food industry. This includes the five stages of food product creation, and how these stages affect marketing efforts. You'll also learn about sensory analysis, food trends, and D values, and how these affect the development of a new food product.

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.

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