Introduction to Food Technology FOOD 1091

Upon successful completion of this course, students will be able to:

• Describe the various activities of the food industry in BC with respect to the food processing industry in Canada and the global economy and marketplace.
• Describe the importance of the major food sectors in the BC economy (i.e., meat, poultry, seafood, fruit and vegetables, dairy and egg, beverages, etc.).
• Compare the effect of consumer demand on food product development.
• Describe food safety considerations.
• Describe the major constituents of food (i.e., protein, lipid, carbohydrate, mineral, vitamin).
• Describe the nutritional importance of the major food constituents to the proper functioning of the body.
• Explain the importance of a well-balanced diet.
• Discuss the principle of water activity as applied to the preservation of foods and discuss the use of environmental control for controlling food degradation and limiting contamination.
• Demonstrate dehydration practices and explain the principles involved in the dehydration of foods.
• Describe fermentation practices and explain the principles involved in the bioconversion of foods.
• Describe the heat processing of foods.
• Describe freezing practices and explain the principles involved in the cold preservation of foods.
• Describe the principles involved in food preservation by the use of sugar, salt and preservatives.
• Describe the principles involved in microwave and ionizing radiation for the preservation of foods.
• Describe the techniques of genetic modification of foods and the regulatory issues involved as well as the use of nutraceuticals as they relate to diet and chronic disease.

Effective as of Spring/Summer 2004