Need Assistance? 01384 442752 (UK)

FOOD PROCESSING AND TECHNOLOGY - BSS301

Duration (approx) 100 hours
Qualification Statement of Attainment

Developing new food products is a complex process: it spans a variety of areas, including scientific research, marketing and design, and policy. This course will benefit:

  • people considering a new product, from a corporate or farm-fresh perspective
  • those wanting to improve their knowledge of where food comes from, and how it is made, to make better wellness decisions
  • people working at the cross-section of hospitality and food

Courses can be started anytime from anywhere in the world!

towergatelogo.jpg PROFESSIONAL LIABILITY INSURANCE FOR ACS GRADUATES
Towergate Insurance welcomes Professional Liability insurance applications from ACS graduates across all disciplines. Click here for more details.
 

It's easy to enrol...

1
Select a payment plan:  

2
Select a learning method  

3

Discover how food products are created, from concept through to deployment.

  • Learn how sensory analysis, food trends, and D values affect the development of a new food product
  • Understand the five stages of food product creation, and how they affect marketing efforts
  • Explore policy, legalities, and the importance of health claims, warnings, and advisory statements
  • Apply your knowledge as you design your own food product with our problem-based learning project

COURSE CONTENT

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.

WHY PROCESS FOOD?

There are lots of different reasons for processing food. Sometimes foods are processed primarily for marketing purposes, sometimes the main reason may be to make them taste better; and sometimes it is so they can be handled easier, and kept for longer. More often than not, there are multiple reasons for processing foods; and if those reasons are all to be satisfied, it is imperative that we understand the technology that underpins food processing and how to apply that technology to satisfy those purposes.

This is what you will learn about in this course.

One of the purposes of food processing and preservation is ensuring that the nutrient value of a given food is maintained, or that necessary nutrients are presented in a digestible form. Another purpose of processing is nutrient access – creating foods that make nutrients more digestible or accessible to the body, through processing or inclusion of useful additives (like vitamin C, which increases iron absorption). Finally, healthy food processing means keeping additional sugars, sodium, and preservatives low while maintaining taste and freshness. This can be a difficult line to walk, especially with children’s foods.

HEALTH, FOOD DEVELOPMENT, AND PROCESSING
For development, health, and marketing purposes, foods are often broken into two types:

  •  Whole 
  •  Processed

Whole foods are foods which keep their natural composition and are either not processed, or minimally processed. Apples are a whole food. Rolled oats are a minimally processed whole foods.

Processed foods are foods which undergo several processing steps, and usually contain additives such as artificial flavourings and added sugars. Many fruit juices are processed food products. Potato chips are a processed food. 

Many food products on the market are processed foods, and companies continue to develop processed food products due to high demand. Processed foods are often high in flavour and convenient to eat or prepare. This makes them especially popular across several market segments. 

As scientists learn more about human health, however, demand for hybrid food products – foods which use whole food ingredients but can be prepared quickly and easily with high flavour – is increasing. This means that people working in the food industry must be aware of the basics of nutrient density, essential nutrients, sodium content, and fat and sugar content in food products. They must also understand how to integrate this understanding into the development process for both concept and marketing. 

 

Meet some of our academics

Kieran McCartneyMA Dist.Ed, MSc Sport Sciences, BA, Dip.Mgt, Dip.English
Melissa LeistraBachelor Education, Masters Human Nutrition
Lyn Quirk M.Ed.,Dip.Med.,Dip.SportsOver 35 years as Health Club Manager, Fitness Professional, Teacher, Coach and Business manager in health, fitness and leisure industries. As business owner and former department head for TAFE, she brings a wealth of skills and experience to her role as a tutor for ACS.M.Prof.Ed.; Adv.Dip.Compl.Med (Naturopathy); Adv.Dip.Sports Therapy
Karen LeeNutritional Scientist, Dietician, Teacher and Author. BSc. Hons. (Biological Sciences), Postgraduate Diploma Nutrition and Dietetics. Registered dietitian in the UK, with over 15 years working in the NHS. Karen has undertaken a number of research projects and has lectured to undergraduate university students. Has co authored two books on nutrition and several other books in health sciences.


Check out our eBooks

Food PreservingA great supplement for students of nutrition, self sufficiency or even horticulture, the Food Preserving ebook is a great introduction into all things preserving.
Preserving Meat and FishThe Preserving Meat and Fish ebook is a guide for everything that you need to know about preserving your own meat and fish.
The Psychology of HealthThe Psychology and Health ebook is a delightfully interesting read that helps you understand the link between physical and psychological health. This ebook is ideal for anyone who has a personal interest in the area, as well as psychology and health students.
Human NutritionBoth a text for students, or an informative read for anyone who wants to eat better. While covering the basics, the book approaches nutrition a little differently here to some other books, with sections covering ”Modifying diet according to Genetic Disposition or Lifestyle”, “How to find Reliable Information on Nutrition” and “Understanding how Diet relates to Different Parts of the Body” (including Urinary, Digestive, Respiratory and Circulatory System, the Brain, etc). This ebook was written to complement the ACS Nutrition I course, and provides a solid foundation for anyone wanting to grasp a fundamental understanding of Human Nutrition.