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1. The essentials of Food Science and Technology

2. The major constituents of food

2.1. Proteins

2.1.1. Amino acids and peptides

2.1.2. Protein structure and denaturation

2.1.3. Enzymes

2.2. Carbohydrates

2.2.1. Sugars

2.2.2. Oligosaccharides

2.2.3. Polysaccharides: Starches, Pectins, Gums

2.3. Fats and oils

2.3.1. Saturated and unsaturated fats

2.3.2. Emulsifiers

2.4. Water

2.4.1. Water activity

2.5. Vitamins and other minor constituents

2.5.1. Vitamins

2.5.2. Minerals

2.5.3. Aromas

2.5.4. Food additives

3. Food Structures

3.1. Gasses, Liquids, Solids

3.2. Dispersed systems

3.3. Interaction in food

3.4. Specific systems: Gels, Fats and Oils, Emulsions and foam, Encapsulation systems

4. The spoilage of foods

4.1. Bacterial and fungal spoilage

4.2. Enzymatic spoilage

4.3. Oxidation

5. Postharvest handling of food materials 5.1. How food materials deteriorate 5.1.1. Respiration 5.1.2. Enzymatic spoilage 5.2. Storage of raw food materials 5.3. Cleaning, sorting, grading 5.4. Blanching and other means of enzyme inactivation

6. Food Preservation 6.1. The historical drivers for the development of food processing 6.2. Preservation by heat 6.2.1. Reaction Kinetics and Temperature Dependence 6.2.2. Heat Exchangers 6.2.3. Heat Processing Methods 6.2.4. Sterilization 6.2.5. Pasteurisation 6.2.6. Packaging 6.3. Preservation by temperature reduction 6.3.1. Refrigeration (incl. kinetics and quality) 6.3.2. Freezing 6.3.2.1. The mechanisms of preservation by freezing 6.3.2.2. Blast freezing 6.3.2.3. Plate freezing 6.3.2.4. Cryogenic freezing 6.4. Dehydration 6.4.1. Evaporation and concentration 6.4.2. Drying mechanisms 6.4.3. Tunnel drying 6.4.4. Spray drying (incl. evaporation) 6.4.5. Freeze drying

7. Food Processing 7.1. BAKING, EXTRUSION, FRYING 7.1.1. Baking 7.1.2. Extrusion 7.1.3. Frying

8. More recent methods of food preservation 8.1. Irradiation 8.1.1. Principles and effects on food properties 8.1.2. Methods 8.1.3. Safety 8.2. High Pressure Processing 8.2.1. Microbiology and Enzyme Inactivation 8.2.2. Effects on food functional properties 8.2.3. Equipment 8.3. Pulsed electric field 8.4. Microwave heating 8.5. Radio frequency Heating 8.6. Ohmic heating

9. Other techniques used in food processing 9.1. Size reduction 9.1.1. Milling 9.1.2. Homogenisation 9.2. Reforming 9.2.1. Emulsification 9.2.2. Mixing 9.3. Separation techniques 9.3.1. Crystallisation 9.3.2. Membrane processing 9.3.2.1. Ultrafiltration 9.3.2.2. Reverse Osmosis

10. Important chemical reactions in food 10.1. Maillard reaction 10.2. Caramelisation

11. Principles of Nutrition 11.1. Digestion and absorption of nutrients 11.1.1. Carbohydrates 11.1.2. Proteins 11.1.3. Fats 11.1.4. Fibers 11.2. Food allergens and intolerances 11.3. Functional ingredients

12. Food Properties 12.1. Colour 12.2. Rheology 12.2.1. Mechanical properties 12.2.2. Types of rheological deformations and responses 12.2.3. Fracture behaviour 12.2.4. Sensory perception 12.3. Chemical analysis 12.4. Sensory properties 12.4.1. Taste 12.4.2. Smell

start.1393276248.txt.gz · Last modified: 2015/02/18 17:01 (external edit)