752321 Food processing technology
- Semester hours
- Lecturer (assistant)
- Offered in
- Wintersemester 2018/19
- Languages of instruction
INTRODUCTION - Historical Development of food supply - Nutrition and product trends - Economical Aspects and importance of the food supply chain - Definition of terms - Tasks and objectives of food technology - food functions and food quality - food safety - reasons and aims of food processing - general, processing oriented view of food technology - product oriented view of food technology CONVENIENCE FOOD - definition and range - processing methods: + home food products + catering field FUNCTIONAL FOOD INGREDIENTS - proteins - fats - carbohydrates (low molecular and polysaccharides) FUNCTIONAL FOOD - mineral and trace elements enriched foods - vitamin enriched foods - dietary fibre enriched foods, foods with lowered GLYX - pro-, pre- and syn(m)biotic foods - cholesterol reduced foods - omega-3-fatty acid rich or enriched foods - foods rich in or enriched with secondary plant metabolites STORAGE AND PACKAGING IN MODIFIED ATMOSPHRE ACTIVE PACKAGING SPECIAL CHAPTERS - fermented foods - delicatessen products - icecream FOOD ADDITIVES Definitions - Application - Risk Assessment aroma and flavors - sweeteners and sugar substitutes - salt - bitter substances - acidifiers - food enhancers etc. Food colourings Antioxidants Prserving agents Emulsifiers Gelling and thickening agents Technical aids Enzymes SPICES
- Previous knowledge expected
- Objective (expected results of study and acquired competences)
After successful participation of this course the student are familiar with the basics of food technology. Additionally they have increased and deepened their knowledge in specialised fields of food technology, like e.g. functional foods, convenience foods, storage and packaging, spices. They understand why and how food additives are applied in foods and can evaluate their use and risk.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.