330049 VO Food Technology (2015W)

1 Introduction
1.1 Historical development of food processing
2.1 Nutrition and product trends
3.1 Economic aspects and importance of the food supply chain
4.1 Definition of terms
5.1 Tasks and objectives of food technology
6.1 Food and food quality functions
7.1 Food safety and food security
2 Reasons and objectives of food processing
3 A holistic, process-oriented approach to food technology – Concept of unit operations and unit processes in food technology
4 Food technology unit operations
4.1 Heat exchange
4.2 Shape-and phase changes
4.2.1 Grinding (cutting), molding, agglomeration
4.2.2 Melting-freezing (deep freezing)
4.3 Blending operations (mixing, homogenizing, dispersing / emulsifying)
4.4 Separation operations [e.g. drying (sorption isotherms and water activity principle)].
5 Food technology unit processes
5.1 Basics of reaction kinetics
5.2 Cooking processes
5.2.1 Conventional cooking methods
5.2.2 Microwave cooking and cooking extrusion
5.3 Unit processes for extending shelf life of foods
5.3.1 Modified atmosphere storage and packaging
5.3.2 Use of thermal energy (blanching, pasteurization, sterilization)
5.3.3 Use of electromagnetic energy
5.3.4 Use of mechanical energy