This module examines the processing steps and technology involved in producing safe and wholesome horticultural based foods. The concept of integrating unit operations into the process lines, additives and complete formulation for the manufacture of food products containing plant derived ingredients are outlined.
To outline the main processing steps for the major commercial horticultural based food products.
To examine the technology, ingredients, processing steps and equipment used in their production.
Structure, chemical composition, nutritive value, cultivation, harvesting, storage, transport, processing and packaging of fruit and vegetables and the many commercially important products derived - fresh, RTU, canned, juices etc.
The commercially important cereals their harvest, treatment and main products such as rice, flours, breakfast cereals, pasta, bakery goods, etc. The prodcution of beverages based on fermentation of horticultural commodities such as beer and wines. Other important commodities such as tea, coffee and chocolate will be outlined, equipment, additives and their formulation.
Fat and oil product: structure, composition and nutritive value, refining and hydrogenation, modification and deterioration of fats.
Lecture format with the use of audiovisual aids.
Lectures will be paralleled with a series of Laboratory Practical sessions. Demonstrations and Industrial visits.
Critical evaluation of selected scientific literature.
Group discussions on various topic - media, current trends, legislation, new products, Novel technologies, production lines etc
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 60 |
| Other Assessment(s) | 40 |