Fundamentals of Food Technology (STHE 108)
Loading...
Date
2021
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Don Mariano Marcos Memorial State University - North La Union Campus
Abstract
Description
Module 1 Introduction to Food Technology -- Historical Development of Food Technology -- Evolution of Food Processing from Prehistoric Times till Date -- Use of Modern Technology for Increasing Food Production -- Food Preservation Technologies -- Module 2 Compositional, Nutritional and Technological Aspects of Foods -- General Structures, Technical Aspects and Role of Grains -- Compositional, Nutritional and Technological Aspects of Animal Foods -- Characteristics and Production of Poultry -- Milk and Milk Products -- Module 3 Sensory Evaluation -- Introduction to Sensory Evaluation -- Sensory Methods -- Influences of Food Preferences -- Importance of Sensory Evaluation -- Module 4 Food Packaging and Labelling -- Packaging Issues and Packaging Materials -- Mandatory Labelling -- GMP -- Food Safety
Keywords
Food technology, Food processing, Food preservation, Sensory evaluation, Food packaging, Food labeling, Good Manufacturing Practices (GMP), Food safety, Dairy products, Animal food products
Citation
Navasca, M. G. (2021). Fundamentals of Food Technology (STHE 108). [Instructional Materials, Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union]. Lakasa ti Sirib, DMMMSU Institutional Repository.