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WELCOME TO THE 2021/22 ACADEMIC YEAR
THIS UNIT OF THE COURSE CONTAINS THE FOLLOWING:
The functional properties of different ingredients in food products
The stages of food product development
Safe food production
Developing foods to meet specific needs
Testing the senses
the functional properties of different ingredients
the functional properties of different ingredients
Eggs - aeration, binding, coagulation, emulsification
Flour - gelatinisation, fermentation, dextrinisation
Sugar - caramelisation, crystallisation, aeration, flavour, sweetener
Fat - aeration, shortening, flavour, colouring, improved shelf life
Milk and other liquids such as water and egg - aeration, gelatinisation, nutritional value, colour and flavour
Factors that affect finished products - proportions used, cooking time and temperature
the stages of food product development
the stages of food product development
Concept generation
Concept screening
Prototype production
Product testing
First production run
Marketing plan
Product launch
safe food production
safe food production
Contamination sources
Conditions for bacterial growth
Application to food production - HACCP
developing foods to meet specific needs
developing foods to meet specific needs
Market research
Investigative techniques
testing the senses
testing the senses
Organoleptic properties
Preference tests - rating tests, ranking tests
Discrimination tests - paired comparison tests, triangle tests
Star profiling
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