MIBI 41804 Food Technology and Nutrition

Course Code MIBI 41804
Title

Food Quality Assurance, Food Safety and Food technology

Pre-requisite All MIBI core course units of the B. Sc. General Degree programme

Learning outcomes:

At the end of the course unit student should be able to

  • apply microbiological techniques to evaluate commodities and products in terms of food safety and acceptability using the latest quality control procedures,
  • assess food product conformity to quality assurance guidelines,
  • describe heat transfer and pshycometry to pasteurization, canning dehydration , concentration & extrusion processes,
  • assess how palatability and nutrient retention may be optimized without compromising microbiological safety of food products,
  • compare the variety of packaging materials available in relation to product requirements.

Course content:
Food Quality Assurance
Microbial quality assurance, factory hygiene and sanitation. Milk and milk products: milk components, processing and microbiological quality in relation to Sri Lanken  and ISO legislation. Microbiological quality of oil and fats, rancidity. Fruits and vegetables: Post harvest technology related to control of microbial spoilage

Food safety

Food additives and their effect on microorganisms, natural toxicants in food products, mycotoxins, Food contaminants, Toxic products formed on cooking and processing.  Chill/ambient storage of food products, Freezing and frozen storage. Packaging of foods, microbiology of packaging materials.

Food technology

Application of genetics to food production.  Impact of food biotechnology on food and nutrition.  Nutritional quality of foods.  Fluid flow dynamics.  Heat processing: introduction, heat transfer mechanisms, calculations relation to pasteurization, and sterilization, canning, aseptic and high pressure process, concentration, extrusion and safety.  Food packaging.

Method of teaching and learning:

Throughout the year course with a combination of lectures, tutorials, computer assisted learning and assignments.

Assessment:

Continuous assessment and end of the course unit examination.

Recommended reading:

  1. Banwart,G (1989) Basic Food Microbiology. Chapman & Hall
  2. Forsyth, S.J (1995) Food Hygine, Microbiology and HACC. Culinary and Hospitality Industry Publications Services
  3. James, M.J.(1995) Modern microbiology. Plenum Press, NY.
  4. Pearson A.M, T.R.Dutson (1995) HACCP in Meat, Poultry and Fish Prosessing. Culinary and Hospitality Industry Publications Services
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