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Other Applied Science Fields
Food Science and Technology
Food Processing and Preservation
1. Introduction to Food Processing and Preservation
2. Fundamentals of Food Spoilage
3. Thermal Processing Methods
4. Low-Temperature Preservation
5. Dehydration and Concentration
6. Chemical Preservation Methods
7. Fermentation Technology
8. Smoking and Curing
9. Emerging Processing Technologies
10. Unit Operations in Food Processing
11. Food Packaging Technology
12. Quality Assurance and Control
13. Effects of Processing on Food Components
Quality Assurance and Control
Food Quality Attributes
Sensory Quality
Appearance Characteristics
Color Measurement
Visual Texture
Size and Shape
Flavor Characteristics
Taste Components
Aroma Compounds
Flavor Interactions
Texture Properties
Mechanical Properties
Geometrical Properties
Surface Properties
Nutritional Quality
Macronutrient Content
Micronutrient Content
Bioavailability
Nutritional Labeling
Functional Properties
Physiological Functions
Technological Functions
Safety Attributes
Microbiological Safety
Chemical Safety
Physical Safety
Quality Management Systems
Good Manufacturing Practices
Personnel Hygiene
Building and Facilities
Equipment and Utensils
Production and Process Controls
Hazard Analysis Critical Control Points
Hazard Analysis
Critical Control Point Identification
Critical Limits Establishment
Monitoring Procedures
Corrective Actions
Verification Procedures
Record Keeping
Sanitation Standard Operating Procedures
Cleaning Procedures
Sanitizing Procedures
Pest Control
Water Quality
Quality Assurance Programs
Statistical Process Control
Supplier Quality Assurance
Customer Complaint Handling
Food Safety Management
Microbiological Testing
Pathogen Detection
Indicator Organisms
Rapid Testing Methods
Chemical Analysis
Residue Testing
Contaminant Analysis
Additive Verification
Physical Hazard Control
Foreign Object Detection
Metal Detection Systems
X-Ray Inspection
Traceability Systems
Record Keeping Requirements
Lot Identification
Recall Procedures
Regulatory Compliance
Food Safety Regulations
National Regulations
International Standards
Labeling Requirements
Nutritional Labeling
Allergen Labeling
Claims Substantiation
Inspection and Auditing
Regulatory Inspections
Third-Party Audits
Internal Audits
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11. Food Packaging Technology
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13. Effects of Processing on Food Components