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This is the complete lecture note for BST313 Fundamentals in Food Processing. You can read it online below, open it in the full viewer, or download the PDF for offline study. It pairs with the course's video lectures, so you can read and watch together.
LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS
LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS • Course code: BST313 • Course title: Fundamentals in Food Processing • Course credit load: 2 Series 1: Principles of Food Processing Series outline • Part 1: Foundations of Food Processing o 1.1 Definition and scope of food processing o 1.2 Historical development and importance o 1.3 Relationship between processing and preservation • Part 2: Basic Processing Operations o 1.2.1 Materials handling and preparation o 1.2.2 Sorting, cleaning, and grading o 1.2.3 Size reduction and mixing • Part 3: Advanced Processing Techniques o 1.3.1 Dehydration and freezing o 1.3.2 Separation and concentration o 1.3.3 Introduction to fermentation • Part 4: Principles of Preservation in Processing o 1.4.1 Chemical preservation methods o 1.4.2 Physical preservation methods (drying, freezing, irradiation) o 1.4.3 Integration of preservation with processing Introduction
LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Food processing is a vital activity that ensures the food we consume is safe, nutritious, and appealing. From the earliest practices of drying and smoking to today’s advanced industrial operations, the principles of food processing have continually evolved to meet human needs. This Series sets the stage for your learning journey by highlighting the foundational aspects of food processing and its relevance to food security, quality, and consumer satisfaction. The aim of this Series is to provide you with a clear understanding of the principles that underpin food processing, enabling you to explain, analyse, and apply these concepts in practical food and beverage contexts. We shall commence this Series by examining the foundations of food processing, including its definition, scope, and historical importance. Next, we will move on to basic processing operations such as materials handling, sorting, cleaning, grading, and mixing. Following that, we will explore advanced processing techniques including dehydration, freezing, separation, concentration, and fermentation. Finally, we will conclude by considering the principles of preservation in processing, where chemical and physical methods are integrated to ensure food remains safe and stable. Series Learning Outcomes Upon completing this Series, you should be able to: • SLO 1.1 define food processing and explain its scope, • SLO 1.2 describe the historical development and importance of food processing, • SLO 1.3 explain the relationship between food processing and preservation, • SLO 1.4 analyse basic processing operations including materials handling, sorting, cleaning, grading, size reduction, and mixing, • SLO 1.5 evaluate advanced processing techniques such as dehydration, freezing, separation, concentration, and fermentation, and • SLO 1.6 assess the role of preservation methods within food processing systems. 1.1 Foundations of Food Processing 1.1.1 Definition and scope of food processing Food processing is the transformation of raw food materials into products that are safe, nutritious, and suitable for consumption. It involves physical, chemical, and biological techniques that improve food quality, extend shelf life, and enhance convenience. The scope of food processing ranges from simple household practices such as boiling and drying to complex industrial operations involving advanced machinery and scientific principles. Food processing ensures that food remains safe for consumers, reduces waste, and supports food security. Fill in the blank: Food processing involves physical, chemical, and ______ techniques.
LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Diagram showing the scope of food processing from household to industrial scale Figure 1.1: Scope of food processing 1.1.2 Historical development and importance The history of food processing dates back thousands of years. Early humans used methods such as drying, smoking, and salting to preserve food. These practices were essential for survival, especially during periods of scarcity. With the advent of agriculture and trade, food processing techniques expanded to include milling, fermentation, and pickling. In modern times, industrialisation and scientific advances have transformed food processing into a highly specialised field. Today, food processing is important not only for preservation but also for meeting consumer demands for convenience, variety, and safety. Fill in the blank: Early humans relied on drying, smoking, and ______ to preserve food.
LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Image of traditional food preservation methods such as drying fish and smoking meat Plate 1.1: Traditional food preservation practices 1.1.3 Relationship between processing and preservation Preservation refers to methods that maintain the safety and stability of food over time. While processing prepares food for consumption, preservation ensures that it remains safe, appealing, and nutritious during storage and distribution. The two concepts are closely linked, as many processing techniques also serve preservation functions. For example, fermentation not only transforms food but also extends its shelf life. Processing and preservation together form the backbone of food security systems, ensuring that food can be transported, stored, and consumed safely across different regions and seasons. Fill in the blank: Fermentation is both a processing technique and a ______ method.
LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Box 1.1: Key linkages between food processing and preservation Pilot questions 1.1 1. Define food processing in one sentence. 2. List two traditional methods of food processing. 3. Explain why food processing is important for food security. 4. Fill in the blank: Preservation ensures food remains ______ over time. 5. State one way processing and preservation are linked. 1.2 Basic Processing Operations 1.2.1 Materials handling and preparation Materials handling refers to the movement, storage, and control of food materials within a processing facility. It ensures that raw materials are transported efficiently from one stage to another without contamination or damage. Proper handling reduces waste, maintains quality, and supports smooth workflow.
LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Fill in the blank: Materials handling reduces ______ and maintains quality. Diagram showing the flow of food materials from reception to processing units Figure 1.2: Materials handling in food processing 1.2.2 Sorting, cleaning, and grading Sorting is the process of separating food items based on size, shape, or quality. It helps ensure uniformity in processing. Cleaning involves removing dirt, stones, and other foreign matter from food materials. This step is critical for safety and hygiene. Grading classifies food into categories according to standards such as size, colour, or quality. Grading ensures consistency and market value. Fill in the blank: Grading classifies food according to ______ such as size or colour.
LA-NET | ONLINE LEARNING VIDEO PLATFORM FOR POST-SECONDARY & HIGHER INSTITUTION STUDENTS Image showing workers sorting and grading fruits in a processing facility Plate 1.2: Sorting and grading of fruits 1.2.3 Size reduction and mixing Size reduction refers to cutting, grinding, or milling food into smaller units. This increases surface area, improves texture, and prepares food for further processing. Mixing ensures that ingredients are uniformly distributed, which is essential for product consistency and quality. For example, mixing flour, sugar, and butter evenly is crucial in bakery production. Fill in the blank: Size reduction increases ______ area and improves texture.
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