208-319 Food Technology II

The content includes applications of dairy ingredients; fat/protein fraction, bio-active milk fractions; casein applications; functional dairy ingredients; pro-biotic products; developments in food technology; enzyme processing; imitation foods and fat replacement; supercritical extractions; product development concepts and systems; legislation and foods; nutrition cultural trends; social significance; food habits; major nutrient groups; intake, absorption, and dietary balance; calorimetry; energy requirements; food toxicology; chemical residues; natural and synthetic hazards; allergic reactions; role of packaging; packaging materials; product requirements; manufacture of packaging materials; packaging equipment and processes; testing and quality of packaging; and environmental and waste considerations.

Literature review of 3000 words (30%); two industry visit reports of 1000 words (10% each); 2-hour examination (50%).