TECHNOLOGY OF FOOD INDUSTRY I : Target: L3 Food Biotechnology 1st Semester

Abstract

The Agro-Food Industry Technology course is an integral part of the scientific and technical training framework designed to prepare students for a dynamic career in the agri-food sector. This course aims to equip students with the essential skills, knowledge, and competencies required to master the intricate processes of transforming agricultural raw materials into safe, nutritious food products that meet the ever-evolving expectations of consumers. By the end of this course, students will be able to understand, analyze, and apply the fundamental technological principles that govern the primary processing industries, focusing specifically on critical sectors such as milk and dairy products, sugar production, fats, and beverages. One of the primary objectives of this course is to provide students with a robust theoretical foundation regarding the biochemical composition and physicochemical properties of various raw materials utilized in the agri-food industries. Key materials of focus will include milk, sugar beet, oilseeds, and fruits. Students will gain insights into how these intrinsic characteristics influence the selection of appropriate processing methods and dictate the quality attributes of the final products. Understanding these principles is vital for ensuring that the food products created not only meet safety standards but also satisfy consumer preferences for taste, texture, and nutritional value. In addition to theoretical knowledge, this course will also emphasize the practical applications of this knowledge. Students will explore the various reaction mechanisms involved in biological, chemical, and physical transformations that are critical to food processing. This includes a detailed examination of processes such as enzymatic and acid coagulation, which are fundamental in the production of cheese and yogurt; lactic fermentation, which is crucial for producing a variety of dairy and plant-based products; sucrose crystallization, essential for sugar production; lipid extraction, important for fats and oils; and juice stabilization, which is vital for maintaining the quality of fruit juices. Moreover, students will be encouraged to engage in hands-on laboratory experiences where they can apply their theoretical knowledge to real-world situations. This experiential learning will not only enhance their understanding of the course material but also prepare them to tackle practical challenges in the agro-food industry. By the end of the course, students will possess a well-rounded understanding of both the scientific principles and practical skills necessary to thrive in the ever- changing landscape of the food industry.