Navasca, Mayeth G.2026-07-202026-07-202021Navasca, 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.https://lakasa.dmmmsu.edu.ph/handle/123456789/2232Module 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 Safety173 p.: col., ill.en-USFood technologyFood processingFood preservationSensory evaluationFood packagingFood labelingGood Manufacturing Practices (GMP)Food safetyDairy productsAnimal food productsMacronutrientsMicronutrientsPasteurizationShelf LifeMaillard ReactionMicrobial KineticsFood industry and tradeFood processing plants—Quality controlFood—PreservationFood—Sensory evaluationFood—PackagingFood safetyInstructional Material