COURSE CONTENT
There are 9 lessons in this course:
- Overview: Scope and Nature of Food Processing Industry
- Introduction
- Understanding Food Spoilage
- How Food can be Preserved
- The Role of Nutrition in New Product Development
- Health, Food Development, and Processing
- Essential Nutrients and Nutrition
- Other Natural Additives
- Nutrient Potential Assessment
- Chemical Processing, Preservatives, and Additives
- Defining Processed Foods
- Additives for Appearance
- Additives for Taste
- Food Contact Materials
- Thermal Food Processing, Pasteurisation and Microwave Cooking
- Understanding Microbial Destruction
- Types of Heating
- Pasteurisation
- Reheating Food
- Heating For Serving
- Managing Health Claims and Other Statements
- Health Claims vs. Nutrition Content Claims
- Health Claims and Development
- Warning and Advisory Statements
- Genetically Modified Foods
- Developing New Food Products (including Marketing)
- Developing the Marketing Concept
- Consumer Buying Behaviour
- Stages of Developing a New Food Product
- Packaging, Labelling and Storage
- Choosing Packaging Materials
- Types of Packing Materials
- Design Considerations in Packaging
- Labelling
- Storage
- Legal, Policy and Management
- How Legal Requirements Impact Food Processing
- Food Production Management
- Differences Between Manufacturing and Production
- Entry of Products into Foreign Markets
- 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 Study Food Processing and Technology?
Developing new food products is a complex process: it spans a variety of areas, including scientific research, marketing and design, and policy. Therefore, a thorough and extensive understanding of food processing and technology is essential for anyone wanting to stay ahead of changes in the industry and knowledge.
Who Is This Course Suitable For?
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 in hospitality, health or food-related industries.
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.
What Next?
Gain a thorough understanding of food processing and food technology by studying this online course.
You can enrol today by clicking the “Enrol Now” button above.
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