Advanced Food Science Notes

Advanced Food Science Course Overview

  • Course Title: Advanced Food Science

  • Course Reference Number (CRN): 7686

  • Instructor: Dr. Francesco Noci

    • Contact Email: Francesco.noci@atu.ie

    • Extension Phone Number: 2381

  • Location: Room 354

Module Details

  • Credits: 5 credit module

  • Structure:

    • Theory lectures and laboratory practicals

    • 5 practical classes scheduled bi-weekly (every fortnight)

  • Assessment Components:

    • Practical classes and ongoing quizzes during classes (5 total)

    • Project contributing 30% to final grade

    • Final assessment contributing 40% to final grade

    • Topics covered during practicals will reflect in class tests and the final exam

Indicative Syllabus

  • Fundamental Concepts:

    • Mass Transfer

    • Heat Transfer

  • Food Processing Technologies:

    • Thermal Processes

    • Fermentation Processes:

    • Examples: Beer, Cheese, and Yogurt

    • Separation Technologies:

    • Sedimentation, Centrifugation, Chromatography

    • Distillation and Evaporation

    • Drying Technologies:

    • Roller Drying

    • Spray Drying

    • Freeze Drying

    • Fluidized Bed Drying

    • Filtration Techniques:

    • Depth and Cross Flow Filtration

    • Membrane Processes:

    • Reverse Osmosis

    • Microfiltration

    • Ultrafiltration

    • Novel Technologies for Food Processing including:

    • High Hydrostatic Pressure (HHP)

    • Pulsed Electric Field (PEF)

    • High Intensity Light

    • Ultrasound

  • Preservation Techniques: Definition and applications will be detailed in course.

Learning Outcomes

  • Ability to explain physicochemical changes occurring in food during:

    • Maturation

    • Storage

    • Processing

  • Describe technologies and functions of processing equipment used in food manufacturing.

  • Outline the impact of novel food processing technologies on food safety and quality.

  • Identify key processing factors determining the efficacy of both conventional and novel food processing technologies.

  • Capacity to apply various processing techniques based on their suitability for either liquid or solid food processing.

Food Processes

  • Lesson Objectives:

    • Framework surrounding energy, unit operations, and objectives of food processing.

    • Recap of food characteristics influencing food processing.

    • Overview of physical properties affecting food processing.

Energy Sources for Food Processing

  • Types of Energy Sources:

    • Fuels:

    • Gas

    • Petroleum-based liquid fuels

    • Solid fuels

    • Renewable Sources:

    • Solar (Photovoltaic, Heating)

    • Wind

    • Wave

    • Hydro

    • Nuclear Energy:

    • From radioactive isotope decay

    • Electrical Energy sources including:

    • Direct Electrical Energy

    • With Energy Impact on Microbial Inhibition/Destination through Heat, Moisture Removal, and Chemical Applications.

Unit Operations and Processes

  • Overview of various unit operations utilized in food processing. Examples include:

    • Thermal Processing:

    • Dehydration, Pasteurization, Sterilization (UHT)

    • Physical Changes:

    • Freezing, Chilling, Baking, Frying, Blanching

Food Composition

  • Macromolecules:

    • Carbohydrates:

    • Monosaccharides, Oligosaccharides, and Polysaccharides.

    • Focus on Starches and Non-digestible polysaccharides.

    • Lipids:

    • Types: Vegetable oils, Animal fats

    • Classes: Monoglycerides, Diglycerides, and Triglycerides based on saturation levels (Saturated, Monounsaturated, Polyunsaturated).

    • Include Phospholipids and Glycolipids.

    • Discuss Hydrogenation processes.

    • Proteins:

    • Structural components of cells (Examples: Collagen, Elastin)

    • Various Enzymes that regulate metabolic activities.

    • Muscle Tissue components (Myosin, Actin).

    • Hormones (e.g., Insulin) and Transfer Proteins (e.g., Serum Albumin, Hemoglobin).

    • Antibodies (Immunoglobulins) and their functions.

    • Storage and Protective proteins.

    • Discussions about Hydrophobicity, solubility, and pK_a values.

Water

  • Physical Properties of Water:

    • Polarity, Density characteristics (notably maximum density at 4°C).

    • Description of its dielectric properties as a solvent.

    • Note on unique thermal properties including high specific heat capacity and high latent heat of vaporization.

Vitamins and Minerals in Food

  • Overview of vitamins and minerals as micronutrients, including definitions of their stability against heat and oxidation processes (e.g., Vitamin C, B-complex vitamins).

Physical Properties of Foods

  • Focus on density characteristics across food states (solids, fluids) and particulate properties.

    • Densities of Various Materials:

    • Table illustrating densities of food products and various materials.

    • Viscosity Types & Examples:

    • Newtonian and Non-Newtonian fluids: Discussion of examples including properties of thixotropic and rheopectic fluids.

Textural Characteristics

  • Description of primary and secondary textural characteristics of foods as they pertain to processing mechanics and sensory evaluation.

Moisture Content and Water Activity

  • Tables listing moisture content and water activity levels across various food types as well as their implications for processing and storage.

Summary of Key Topics

  • Importance of understanding food components and their roles in processing effectiveness.

  • Emphasis on water’s unique properties and its importance in food processing.

  • Statistical summaries of food densities and properties as related to processing and handling.