TECHNOLOGY OF FOOD INDUSTRY II Target: L3 Food Biotechnology 2nd Semester

Abstract

This module is meticulously designed to equip students with a robust scientific and technological foundation essential for navigating the complexities of the modern food industry. It comprehensively explores the technological principles underpinning the transformation of diverse agricultural and animal raw materials into safe, nutritious, high-quality, and commercially viable food products. The curriculum is structured around three pivotal sectors: cereal technology, fruit and vegetable technology, and meat and fish technology. The initial segment of the module delves into cereal technology, commencing with an introduction to the classification of cereal sectors and their global and regional significance, particularly within Algeria. Students will gain an in-depth understanding of the intricate structure and biochemical composition of cereal grains. A significant focus is placed on wheat, examining the unique properties of its proteins, the sequential steps of primary processing (including cleaning, conditioning, and milling), and the industrial transformations that yield staple products such as bread, pasta, and couscous. Furthermore, this section meticulously covers established methodologies for assessing wheat quality, differentiating between soft and durum varieties, and evaluating their suitability for various applications through baking, semolina, pasta, and couscous value assessments. The second part is dedicated to fruit and vegetable technology, providing students with critical insights into the biochemical composition of these perishable commodities, their post-harvest physiology, and the multifactorial influences on their quality during storage and transportation. It elucidates key quality criteria, referencing international standards such as those from the EU and Codex Alimentarius. The module then transitions to advanced processing technologies, encompassing both thermal methods (e.g., pasteurization, sterilization, drying) and innovative non-thermal approaches (e.g., High-Pressure Processing (HPP), irradiation, UV treatment, biopreservation). Emphasis is also placed on the development of processed products, the sustainable valorization of by-products, contemporary packaging technologies (materials and innovative processes), rigorous quality control techniques, sensory analysis, and the imperative role of innovation and sustainability in shaping the future of this sector. The concluding section of the module addresses meat and fish technology. It offers a comprehensive overview of the composition and structural characteristics of meat, detailing the