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Looks at basic physical and chemical changes that happen to food during preparation and cooking: aeration, denaturation, coagulation, gelatinisation, browning reactions, emulsification, and crystallisation....
Discusses the steps in the food development process and follows the development of three food items: 1) a reduced-fat muesli bar: from the laboratory recipe, market research, small-scale trial manufacture;...
Uses three industrial examples to examine aspects of food safety, including hygiene, sources of food poisoning, avoiding contamination, cooking, storage and HACCP analysis.
Looks at substances added to food that would not normally be eaten alone. Covers: flavour; flavour enhancers - sweetners, salt, food acids; appearance - colour, humectants, bleaches; texture - emulsifiers,...
Looks at methods of food preservation and the factors that cause food to spoil. Covers: reasons for preserving food; enzyme activity in food; methods for controlling growth of and killing micro-organisms;...
Describes the complex relationship of farmer, food processor, supermarket buyer, quality controller and consumer in the food discribution process. Looks at modern food preservation and storage processes,...
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