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Basics of Food Technology
Rating: 4.2 out of 5(12 ratings)
30 students

Basics of Food Technology

Food Science and Technology: Processing, Preservation, and Safety
Created bySinjini Bala
Last updated 9/2025
English

What you'll learn

  • Understand the fundamental principles of food science, including the chemistry, microbiology, and nutrition of food.
  • Analyze different food processing, preservation, and packaging technologies, and their impact on food quality and safety.
  • Evaluate the role of food additives, functional foods, and nutraceuticals in health promotion and disease prevention.
  • Explore emerging trends, sustainability practices, and career opportunities in the field of food technology.

Course content

2 sections • 11 lectures • 1h 34m total length

  • Introduction to Food Technology8:36

    1. Definition, scope, and importance of food technology

    2. Historical development of food processing and preservation

    3. Role of food technology in modern society

    4. Emerging trends and innovations

  • Fundamentals of Food Science8:37

    1. Food as a source of nutrients and energy

    2. Classification of food components: carbohydrates, proteins, fats

    3. Vitamins, minerals, and water in food systems

    4. Physical and chemical properties of food

  • Food Microbiology6:17

    1. Microorganisms in food: beneficial and harmful types

    2. Food spoilage microorganisms and their effects

    3. Foodborne pathogens and public health concerns

    4. Probiotics and their role in food systems

  • Food Chemistry9:41

    1. Carbohydrates: structure, function, and role in foods

    2. Proteins and amino acids in food quality

    3. Lipids and their role in food flavor and nutrition

    4. Enzymes in food processing and storage

  • Food Preservation Techniques8:49

    1. Principles of food preservation

    2. Traditional preservation methods (drying, salting, fermentation)

    3. Thermal processing: pasteurization and sterilization

    4. Modern preservation methods (irradiation, high-pressure processing)

  • Food Packaging Technology7:24

    1. Importance and functions of food packaging

    2. Types of packaging materials (glass, metal, plastic, paper)

    3. Active and intelligent packaging systems

    4. Sustainability and eco-friendly packaging solutions

  • Food Quality and Safety9:59

    1. Concepts of food quality: sensory, nutritional, and functional

    2. Food safety hazards: biological, chemical, and physical

    3. HACCP (Hazard Analysis and Critical Control Points) system

    4. Food safety standards and regulations

  • Food Additives and Ingredients7:47

    1. Types and functions of food additives

    2. Natural vs. synthetic additives

    3. Flavor enhancers, stabilizers, and preservatives

    4. Controversies and safety concerns of additives

  • Functional Foods and Nutraceuticals9:59

    1. Concept of functional foods and their health benefits

    2. Prebiotics, probiotics, and synbiotics

    3. Nutraceuticals and dietary supplements

    4. Role in disease prevention and health promotion

  • Emerging Trends in Food Technology8:56

    1. Biotechnology and genetically modified foods

    2. Nanotechnology in food applications

    3. Alternative proteins (plant-based, cultured meat, insect protein)

    4. Digitalization and automation in food processing

  • Future Prospects and Careers in Food Technology8:15

    1. Food technology in addressing global food security

    2. Sustainability and green food processing

    3. Career opportunities in food technology

    4. Research and innovations shaping the future

Requirements

  • This course is designed to be beginner-friendly, so there are no strict prerequisites. A general interest in science, health, or food systems will be helpful, but not required. Learners do not need prior knowledge of biology, chemistry, or food technology, as all concepts will be explained from the ground up. No special tools or equipment are necessary. Just curiosity and a willingness to learn.

Description

Unlock the science behind the foods we eat with this comprehensive course on Food Science and Technology. Designed for beginners, students, and professionals alike, this course explores the fascinating world of food from molecular composition to industrial applications. You’ll learn how carbohydrates, proteins, lipids, vitamins, and minerals interact to determine the taste, texture, nutrition, and shelf-life of foods.

Dive deep into food microbiology, understanding both beneficial microorganisms that drive fermentation and probiotics, and harmful pathogens that cause spoilage and foodborne illnesses. Explore food processing and preservation techniques, from traditional methods like drying and salting to modern approaches such as high-pressure processing, pasteurization, and irradiation. Learn about dairy, meat, and plant-based food operations, and how unit operations like milling, extrusion, and baking transform raw materials into consumable products.

This course also covers food quality, safety, and additives, helping you understand sensory attributes, HACCP systems, regulatory standards, and the role of natural and synthetic additives in maintaining safety and functionality. Discover functional foods and nutraceuticals, and how prebiotics, probiotics, and bioactive compounds contribute to health promotion and disease prevention.

Finally, explore emerging trends and future prospects in food technology, including biotechnology, nanotechnology, alternative proteins, and digitalization in food processing. By the end of this course, you’ll have a solid understanding of how science and technology combine to ensure food quality, safety, and innovation, preparing you for careers in research, industry, or further studies in food science and nutrition.

Who this course is for:

  • This course is ideal for anyone curious about how science and technology shape the foods we eat. It is especially valuable for students in biotechnology, microbiology, nutrition, or food science who want a strong foundation in food technology. Professionals working in healthcare, pharmaceuticals, or agriculture can also benefit by understanding the role of food innovations in health and sustainability. Even beginners with no prior background, enthusiasts interested in healthy eating, functional foods, or the future of food will find this course accessible and engaging.

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