Foods and Basics of Food Technology
Aperçu des sections
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Faculty: Science.
Department: SNV-TC.
Target Audience: Bachelor's Degree in Food Science.
Subject Title: Foods and Basics of Food Technology
Required Weekly Work Hours: 4.5 hours
Assessment Method: Continuous assessment and a final exam
Schedule: Tuesday and Wednesday
Instructor: Dr. Yamina BEN MIRI
Contact: yamina.benmiri@univ-msila.dz.
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In Chapter I, titled "Food Groups," the fundamental categories of foods are explored and analyzed. The chapter provides a comprehensive overview of the main food groups that make up a balanced diet. It delves into the importance of each food group in providing essential nutrients and energy for overall health and well-being. Through detailed descriptions and examples, readers gain insight into the role of carbohydrates, proteins, fats, vitamins, minerals, and water in maintaining optimal health. Additionally, the chapter discusses recommended daily intake guidelines for each food group and emphasizes the significance of variety and moderation in food choices. Overall, Chapter I serves as a foundational introduction to understanding the diverse array of foods and their contributions to a healthy diet.
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In Chapter II, titled "General Characteristics of Foods," students will embark on an exploration of the basic properties and features that define various types of foods. This chapter serves as a foundational introduction to understanding the diverse nature of food products and their key attributes. Students will delve into topics such as taste, texture, color, aroma, and nutritional composition, gaining insight into how these characteristics contribute to the overall quality and appeal of foods. Through engaging discussions, hands-on activities, and real-world examples, students will develop a deeper understanding of the factors that influence the sensory experience and nutritional value of different foods. Additionally, the chapter may cover important concepts related to food safety, shelf-life, packaging, and labeling, providing students with essential knowledge for navigating the complex world of food science and technology. Overall, Chapter II provides students with a solid foundation for further exploration into the fascinating realm of food science and its practical applications.
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In Chapter III, students will be introduced to the essential concepts and principles underlying food processing and production technologies. This chapter serves as a gateway into the intricate world of transforming raw ingredients into safe, nutritious, and appealing food products. Students will explore various aspects of food processing, including the methods and techniques used to convert raw materials into finished goods. Topics covered may include food preservation methods, such as canning, freezing, and drying, as well as thermal processing, fermentation, and packaging technologies. Through a combination of theoretical knowledge and practical examples, students will gain an understanding of the importance of food processing in ensuring food safety, quality, and availability. Furthermore, the chapter may delve into emerging trends and innovations in food production technologies, providing students with insights into the evolving landscape of the food industry. Overall, Chapter III lays the groundwork for students to explore the diverse and dynamic field of food processing and production with confidence and enthusiasm.
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FichierIn Chapter IV of "Unit Operations in Food Processes," students embark on a fascinating journey into the core of food engineering. This chapter delves into the intricate mechanisms and techniques involved in unit operations, which are fundamental to the transformation of raw materials into consumable products. Students will uncover the essence of unit operations, gaining insight into their significance in various stages of food processing. From the initial steps of cleaning and sorting raw ingredients to the final packaging of finished products, each unit operation plays a crucial role in ensuring food quality, safety, and efficiency. Through detailed explanations and illustrative examples, this chapter elucidates the principles underlying key unit operations such as size reduction, mixing, heat transfer, separation, and preservation. Students will grasp the theoretical foundations and practical applications of these operations, equipping them with the knowledge needed to analyze and optimize food processing systems. Furthermore, this chapter explores the integration of unit operations into comprehensive food processing workflows, emphasizing the interconnectedness and synergy among different operations. Students will learn how to design and manage efficient processing lines that align with industry standards and regulations. By the end of Chapter IV, students will have developed a solid understanding of the pivotal role unit operations play in shaping the modern food industry. Armed with this knowledge, they will be well-equipped to tackle the challenges and opportunities inherent in food engineering and contribute to the advancement of food technology.
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In Chapter IV, students will delve into the intricate relationship between food transformation processes and the quality of food products. This chapter explores how various processing techniques, such as cooking, heating, and preservation methods, impact the sensory attributes, nutritional composition, and safety of foods. Through a comprehensive examination of the biochemical and physical changes that occur during food transformation, students will gain insights into the factors influencing food quality throughout the production chain. Topics covered may include the effects of heat on nutrient retention, flavor development during cooking, and the role of processing in preserving food safety and shelf life. Additionally, students will explore strategies for optimizing food processing techniques to enhance quality while minimizing undesirable changes. By the end of this chapter, students will have a deepened understanding of the critical role that transformation processes play in shaping the overall quality and consumer acceptance of food products.
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