FMK 761 Food Technology and Packaging
Issues to be covered: Food Science – what is food and why it is important – proteins, carbohydrates, lipids, vitamins, minerals, etc. Why and how do foods deteriorate: microbiological, enzymatic, biochemical, and physical? Nutrition with special emphasis on contemporary issues such as calories, fats, fat mimics, cholesterol, sodium, and calcium: relationships of diet to health; nutraceuticals, etc. New food processing technologies in perspective: radiation, hot fill, ultra high pressure, electrical resistance heating, pulsed light. New food packaging technologies in perspective: aseptic, glass coating, film-laminated cans, PEN and liquid crystals, foamed plastics. Conclusion: case studies on real problems.