Food processing (14-16 Years)

Food manufacturing encompasses a diverse range of processes essential for bringing food products from farm to table. This involves the incorporation of food additives to enhance taste, texture, and shelf life while adhering to strict safety standards.

Techniques such as freezing and dehydration are employed to preserve food, locking in nutrients and flavours for extended periods. Additionally, pasteurisation, sterilisation, and irradiation play critical roles in ensuring food safety by eliminating harmful pathogens and extending product longevity. Filling, forming, and enrobing processes are utilised to shape and coat various food items, while extrusion and canning techniques facilitate the packaging of foods in convenient and durable formats.

Together, these methods enable efficient food production, distribution, and consumption, ensuring a steady supply of safe, nutritious, and flavoursome products to consumers nationwide.

This area contains Presentations to help students learn about these different aspects of food manufacturing, and then includes Worksheets for students to test their knowledge.

Genetic modification and biotechnology are integral components of the food industry, driving innovation and sustainability. These methods enable the development of crops with enhanced traits, such as increased yield, resistance to pests and diseases, and improved nutritional content.

By harnessing the power of science and technology, the food industry can address global challenges like food security and climate change while providing consumers with safer, more nutritious, and environmentally friendly food options.

This area contains resources for students to expand their knowledge on these crucial areas with Presentations and Worksheets on each topic.

Product development is a complex process influenced initially by historical changes in food technology and more recently by the ongoing social and technological advancements.

Over time, the development of food technology has evolved, leading to the creation of innovative products that cater to changing consumer preferences and lifestyles.

The stages of product development, from concept to launch, involve rigorous research, testing, and refinement to ensure products meet quality, safety, and regulatory standards. New product design and development strive to address emerging trends and consumer demands, including the growing interest in functional foods that offer health benefits beyond basic nutrition.

Understanding the dynamics of the consumer market is paramount, guiding the creation of products that resonate with target audiences and differentiate from competitors in an increasingly competitive landscape.

In this section, you'll find presentations to help students grasp different aspects of product development. There are also worksheets available for students to check their understanding and test their knowledge.

Food packaging, including modified atmosphere packaging (MAP), plays a crucial role in the food industry by preserving freshness and extending shelf life.

MAP involves adjusting the composition of gases within a package to slow down the deterioration of food, maintaining its quality and safety for longer periods. This technique is particularly beneficial for perishable items like fresh produce and meats, reducing food waste and enhancing food safety.

By employing advanced packaging technologies like MAP, the food industry can meet consumer expectations for convenience and quality while minimising environmental impact through reduced spoilage and resource usage.

In this section, you'll find presentations that aid students in learning about different aspects of food packaging, along with worksheets for testing their knowledge.