RCFT 101 -Advance Topics in Food Technology

Course Objective

1. To expose students to the latest advancements and innovations in food technology.

2. To deepen understanding of modern food processing, preservation, and safety techniques.

3. To explore the role of emerging technologies in developing sustainable food products.

4. To cultivate analytical skills for solving complex challenges in the food industry.

5. To prepare students for research, innovation, and leadership roles in food technology.

Course Outcome

1. Students will be able to apply advanced processing techniques to enhance food quality and safety.

2. Students will gain proficiency in utilizing novel technologies for food product development.

3. Students will design and evaluate sustainable packaging solutions for the food industry.

4. Students will assess and mitigate food safety risks using cutting-edge methods.

5. Students will demonstrate the ability to integrate smart systems into food production and supply chains.

Syllabus

Unit 1: Advanced Food Processing and Preservation Techniques

High-Pressure Processing (HPP)

• Introduction to HPP principles and equipment design.

• Applications in extending shelf life and retaining nutritional quality.

Pulsed Electric Field (PEF) Technology

• Fundamentals of PEF and its mechanism of action.

• Effects on microbial inactivation and food texture.

Ultrasound-Assisted Processing

• Principles of ultrasound waves in food applications.

• Uses in extraction, emulsification, and tenderization.

Cold Plasma Applications

• Basics of cold plasma generation and properties.

• Role in surface sterilization and food safety.

Ohmic Heating Technology

• Concept and operational principles of ohmic heating.

• Applications in uniform heating and energy efficiency.

Unit 2: Emerging Technologies in Food Product Development

Nanotechnology in Food Systems

• Introduction to nanomaterials and their properties.

• Applications in nutrient delivery and food fortification.

3D Food Printing

• Overview of 3D printing technology and food-grade materials.

• Customization of food textures and nutritional profiles.

Biotechnology for Functional Foods

• Advances in microbial and enzymatic processes.

• Development of probiotics and bioactive compounds.

Plant-Based Protein Innovations

• Sources and extraction of plant-based proteins.

• Processing techniques for meat analogs and sensory enhancement.

Smart Sensors and IoT in Food Quality

• Types of sensors and their working principles.

• Real-time quality monitoring and data integration.

Unit 3: Advances in Food Safety and Packaging

Advanced Microbial Detection Methods

• Overview of rapid detection tools like PCR and biosensors.

• Implementation in food safety protocols.

Active Packaging Systems

• Concepts of active packaging and material selection.

• Oxygen scavengers and antimicrobial agents in packaging.

Edible Coatings and Films

• Composition and production of edible films.

• Applications in reducing food waste and enhancing shelf life.

Food Irradiation Techniques

• Principles of gamma, X-ray, and electron beam irradiation.

• Effects on pathogens and regulatory considerations.

Blockchain for Food Traceability

• Introduction to blockchain technology in food systems.

• Ensuring transparency and combating food fraud.

References:

• Fellows, P. (2017). Food Processing Technology. Woodhead Publishing.

• Barbosa-Cánovas, G. V. (2014). Nonthermal Processing Technologies. CRC Press.

• Chemat, F. (2017). Ultrasound in Food Processing. Springer.

• Misra, N. N. (2016). Cold Plasma in Food and Agriculture. Academic Press.

• Sun, D. W. (2012). Thermal Food Processing. CRC Press.

• Weiss, J. (2016). Nanotechnology in the Food Industry. Wiley.

• Sun, J. (2019). 3D Food Printing. Elsevier.

• Bielecka, M. (2018). Biotechnology in Food Production. Springer.

• McClements, D. J. (2021). Future Foods. Springer.

• Ghaani, M. (2016). Smart Packaging Technologies. Elsevier.

• Velusamy, V. (2010). Food Safety and Biosensors. CRC Press.

• Robertson, G. L. (2016). Food Packaging: Principles and Practice. CRC Press.

• Falguera, V. (2014). Edible Films and Coatings. Springer.

• Farkas, J. (2014). Irradiation of Food. Elsevier.

• Kamilaris, A. (2019). Blockchain in Food Supply Chain. IEEE Transactions.

• Fellows, P. (2017). Food Processing Technology: Principles and Practice. Woodhead Publishing.

• McClements, D. J. (2021). Future Foods: How Modern Science Is Transforming the Way We Eat. Springer.

• Robertson, G. L. (2016). Food Packaging: Principles and Practice. CRC Press.

• Research papers from journals like Journal of Food Science, Food Chemistry, and Trends in Food Science & Technology.

• Reports and guidelines from FAO, WHO, and food technology associations.