just4Food

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just4Food

just 4Food
ISSUE 3 ■ SPRING 2003
inside…
Helping Your Body to Help
Itself – the story of
prebiotic and probiotic
ingredients
Encapsulates
Teaching Unit Operations
of Food Processing
Food Technology Update
FREE SAMPLE of
Frimulsion ED2N
(stabiliser blend)
Making Milkshake Using
Stabilisers
Keeping Cool At Work
– Profile of a Food Technologist
(Special Pull-Out)
Welcome
just 4Food
CONTENTS
■ by Geoff Hancock
W
elcome to the 3rd edition of Just
4 Food, the national magazine
4
Food Technology
Update
dedicated solely to supporting Food
Technology teachers with real pupils
Food Packaging
News
6
in real classrooms.
May I take this opportunity to wish you all a very
7
The Unit Operations
of Food Processing
happy new year. I know that the coming term is
especially busy for all of you year 11 and 6th form
teachers, preparing your pupils for their examinations.
Making Your
Own Lunch
10
Sian and I have been thinking hard about the next few
editions of Just 4 Food and we hope to provide you
with information and ideas on many of the
13
Acrylamides in
Our Food
challenging new areas of the subject.
Once again I would particularly like to thank all of
you who took the trouble to write in and send emails
Encapsulates
14
with comments and suggestions about the magazine.
Both Sian and myself are committed to producing a
publication that is both down to earth and informative.
16
New Product
Development
We want to be both forward looking and practical and
to this end would welcome your ideas about future
content. Please telephone, fax or email. In particular
we would welcome ideas about how we can provide
Profile of a
Food Technologist
– Special Pull-out!
support for pupils and students – please let us know.
In this issue we have concentrated upon new
product development, the design element of our
subject. I hope you will find it useful and stimulating.
“Sian, Many thanks for the Just 4 Food
magazine, it is great to have a Magazine
specifically for us, and a brilliant way for us
to keep up to date with the ever changing
and developing industry. It is great to have
someone like you out there helping us here
to inspireand motivate our students!”
Making Ice-Cream
21
What’s Your Flavour
25
19
Making Milk Shake
Using Stabilisers
23
Back to Basics
Lisa Mansell
Head of Food/Textiles
Results Analysis
27
HELSTON SCHOOL, CORNWALL
29
2
Prebiotics
– Helping Your Body
to Help Itself
●
FOREWORD
FOREWORD
■ by Sian Cocks
H
appy New Year to everyone. As it’s
the season when the school year is
in full swing, yet with a few weeks of
winter to follow, we need to motivate
our pupils with interesting study ideas.
Again, in this edition of Just 4 Food we
hope to provide you and your pupils
with up-to-date information and lesson
ideas relevant to what is happening in
the food industry and the curriculum.
The end of 2002 saw
try new and positive
media attention focused on
approaches and ideas for
some of the poor hygiene
capturing children’s focus
standards in catering
on these topics.
outlets. For example, the
I was pleased to see
FSA studied 1,000 food
that many useful resources
workers and found that a
produced by the BNF and
half did not wash their
DATA relating to CAD/CAM
hands before preparing
and Manufacturing have
conferences. Chatting to
fascinating subject. Do get
food and a third did not
been distributed to
you emphasised to me
in touch if you would like to
wash them after using the
thousands of teachers.
what an abundance of
share your ideas.
Hopefully more, similar
experience and good
resources for teaching A
ideas teachers have and
Q and A page for teachers
about the rise in diabetes
level and other areas
use in the classroom to
to write in with comments
and obesity in children, so
useful to teachers will
deliver the existing food
and questions or topic
there is a continuing need
appear over the next few
curriculum, often with very
area requests. I would be
to promote meaningful
months. Look out for our
few resources. I would like
grateful if our readers
messages on healthy
new book on Smart Foods
to use this magazine as a
could send these vial email
eating and exercise. Both
if you need teaching ideas,
medium for sharing tried
to us so that this can be
these topics are issues that
and a teachers’ support
and tested ideas. Hopefully
established.
have been discussed in
web site which I hope to
this ‘pooling’ should help to
depth for many years, yet
set up before too long.
reduce teachers’ workload
feedback, so if you wish to
and provide stimulating
make a suggestion then do
toilet!
We are still hearing
still come back to haunt us
At the end of last year I
Look out for our new book on Smart Foods
I still intend to set up a
We always welcome your
and require further study
was able to get out and
lesson suggestions that
email them to me at:
and awareness-building,
about and meet teachers
encourage and motivate
[email protected]
plus I feel it is important to
at Food Technology
pupils to study this
just 4Food ■ ISSUE 3 SPRING 2003
3
F O O D T E C H N O LO G Y U P DAT E ●
FOOD TECHNOLOGY
UPDATE…
Functional snacks
We have known for a while
New source of
omega 3s
that there is a popular
DHA (docosahexaenoic
market for foods and drinks
acid) powder is now
with specific health-
available in some parts of
benefiting properties, yet
the World, but not yet the
there is still scope to link
UK. It is rich in omega 3
functional aspects to
fats we can be lacking in
create an ‘eat as you go’
our diet and is particularly
product that contains
important for healthy eyes
healthy components such
and brain. This powder
as ‘5 a day’ fruit. It should
can be used in bread and
be carefully designed and
will be useful to those who
packaged, easy to
do not eat oily fish or take
consume while doing
supplements regularly.
something else and fit in
CAD/CAM
with young consumers’
lifestyles. Look out for new
Look out for ‘eat as you go’ products that contains
healthy components such as ‘5 a day’ fruits.
produced by the BNF in
product development ideas
coming through which
New vitamin findings
match these requirements.
conjunction with DATA on
Although we are aware of
New flavoured dairy
products
the basic physiological
A German company,
and Computer Aided
Meat video magazine
functions of vitamins within
Campina, is launching a
Manufacture in food
This is a free resource for
our body, there are still
range of dairy-based
technology. The booklet is
secondary teachers in
research findings
drinks and desserts which
12 pages long and can be
Food Technology, available
continually coming through
C
it hopes to export to the
downloaded or printed off
which suggest that we still
UK, so look out for it. It
from www.nutrition.org.uk
have a lot to learn about
includes coffee and walnut
this subject. Vitamin E and
flavoured drinks and
included, such as cooking
C have been found to help
NutriStart breakfast drink.
multi-cultural food,
prevent cataracts, vitamin
manufacturing processes
B12 and folic acid can
desserts with fruit, vanilla,
used to make ready meals
B12
Sago and cream dual pot
help prevent heart disease
cinnamon or chocolate
etc. Available from: BMES,
and vitamin D may have a
flavours should be in some
Meat and Livestock
role to play in preventing
supermarkets with new
Commission, Winterhill
the incidence of diabetes.
from the Meat Education
Service. There are 3
separate programmes
House, Snowdon Drive,
Milton Keynes MK6 1AX.
4
A new booklet has been
E
D
yoghurt flavours in walnut,
mandarin, marzipan, roast
apple and gingerbread.
Computer Aided Design
●
F O O D T E C H N O LO G Y U P DAT E
FUTURE PRODUCT DEVELOPMENTS FOR 2003 ARE
BLUE CHIPS, GREEN PANCAKES AND
FIZZY YOGHURTS, SUGGESTS MINTEL.
New trends
Fat-free crisps
Predicted trend areas for
The first completely fat-
future product
free crisps have been
development have been
made in Australia. They
suggested by Mintel for
are made from the tubers
2003 and include:
of a North American
■ unusually coloured
sunflower (not potato) and
foods for children e.g.
cooked using a specially
blue chips or green
designed system that uses
pancakes
dried air instead of frying
■ fizzy yogurt drinks
them in oil.
■ Asian cuisine ready
meals for healthy eating
market
New Product
Launches
Fat Free Crisps… at last!
■ convenience meal kit
(chilled)
■ citrus, wasabi or
traditional vanilla
flavoured products
■ antioxidant-rich white
tea products
■ juice flavoured milk
drinks and a variety of
other new beverages
Prebiotics for
cereal bars
Cosucra has developed a
■ Canterbury Foods –
New ingredient for
low fat spreads
bind up volumes of water
As many consumers try to
can be spread. Two new
reduce the amount of
texturant hydrocolloids are
animal fat they consume,
now available from a
low fat spreads continue to
company called Degussa
be popular. Hydrocolloids
which contain alginates
– new butters blended
are usually incorporated in
(extracted from a
with crushed garlic,
such products, both to
seaweed) and pectins
mimic the mouth feel of
(extracted from fruit).
in a stable emulsion that
butter or margarine and to
double latticed pastry
tops with pepper &
mustard or sage & onion
sprinkles to add interest
to pies or ready meals.
■ Lurpack by Arla Foods
Mediterranean herbs
and lime and chilli to
use in cooking,
sandwiches etc.
■ Cauldron Foods –
new formula for its chicory
Moroccan Chickpea paté
fructo-oligosaccharides
■ McCain – Vibes hot
which can now be used for
crinkle crisps for adults
‘healthy’ cereal bars. This
■ Bio-familia – ‘Pickers’ a
fibre will enrich muesli
muesli product in 2
style bars when added
varieties, honey and
into the syrup binding, or
chocolate, which does
not need to be eaten
fruit filled bars during
with milk or a spoon. It
shortbread making.
is made up of bite size
pieces of muesli in a
resealable 125g pot.
chicory fructo-oligosaccharides which can now be used
for ‘healthy’ muesli style bars.
5
F O O D PAC K AG I N G ●
PACKAGING NEWS
New egg boxes
RFID labels
The British Egg Industry
A company called Sato UK
Council are supporting the
have started to produce a
launch of a new egg box
‘smart’ food labelling
which can hold 7 eggs
machine. This uses radio
instead of the usual 6. This
frequency identification
is a promotional exercise
technology to produce
to encourage us to eat one
self-adhesive tags that can
egg each day.
be read even if they are
out of the field of vision of
Country of origin
labelling
The FSA have issued
formal guidance to food
manufacturers to label
foods with their country of
origin in an attempt to
6
the reader, eg inside the
package.
Edible packaging
Scientists in the Food
Packaging Films Group are
currently working on the
development of a
prevent the confusion that
packaging film that not
consumers feel over some
only protects food from
food labels. Special care
bacterial contamination but
will be needed in clarifying
can be eaten after use as
the difference between the
well. This film is made from
place of processing and
soy and corn proteins and
the origin of major
should be best suited to
ingredients used.
recycling as animal feed.
Pouring spouts for
bottles
Talking beer labels
An Israeli company, Dania
plastics, have produced a
retractable pouring spout
to go inside the neck of a
bottle. This spout pops out
of the bottle on opening
and allows for controlled,
smooth, accurate
dispensing of liquids such
as spirits, syrups or oils.
Molson’s lager has
Food allergies and
intolerances on the
increase
There is much concern over
possible increased
incidence of insensitivity
and allergenicity to certain
food ingredients, especially
in children. Some research
findings are starting to come
through to support these
concerns, which in turn has
led to a demand for better
labelling of such foods.
In America and Canada
launched a talking label on
its base. These are
designed to make any one
of 80 comments once
opened, in an attempt to
start up a conversation in a
bar setting.
‘Packaging the stars
of the future’
The Institute of Packaging
has launched a variety of
competitions and courses
in response to their leaflet
for schools and colleges,
which includes the Schools
Design Awards. It has been
set up to encourage
packaging designers of the
future and there has been a
big response so far. For
more information contact
[email protected].
●
FOOD PROCESSING
The Unit Operations of
Food Processing
A
study of the processing operations used in the manufacture of foods is a part
of the A Level Food Technology curriculum. Teaching unit operations can
seem a daunting task, especially if you haven’t seen much in the way of largescale production equipment in action within a commercial situation. However, it
needn’t be an uphill struggle…
Unit operations form a vital
process which employ
When teaching about
aspect of food production,
mass transfer and plant
the manufacturing of food,
One of the best ways to
and I consider it to be
equipment. They should
the identification and
get students thinking is to
important to impart a feel
cover incoming ingredient
sequencing of each step
ask them how they
for what is involved to
storage, preparation,
in a process line and the
imagine a certain
pupils who, even if they
combining and conversion,
basic principles employed
operation is achieved by
don’t end up working in
plus preservation, finishing
can seem very technical
factory equipment and
the industry, eat the food
off, packing, coding, testing
and often uninteresting,
machinery: eg how is an
that is made. There are
and dispatch. Most of
especially if a typical
egg removed from its
plenty of job openings for
these steps, which make
mass production line is
shell? How is sandwich
those wanting to work in
up an overall process line,
shown. Important
paste pasteurised? How
the food industry, and
can be separated into two
concepts worth
are peas individually quick
skills shortages in certain
main categories: primary
introducing include
frozen in seconds without
(or preparatory) processing
coordination of systems
clumping? Pupils are often
and secondary
and operations, control
very good at working out
(converting) processing,
throughout processing,
how such operations are
where the form of the final
effective and efficient
achieved, along with the
product becomes more
activity and operations,
logistics and constraints
evident.
sanitary design of
that may be involved.
areas of engineering and
management at present.
It is also worth pointing
out that without the
processing manufacture of
food we would not have
equipment and traceability.
the huge diversity of
products available to us,
lives or convenience we
are used to. Most of the
foods we buy have
undergone some sort of
processing or other, even
the loose apples we
purchase in a supermarket
have been cold/
atmosphere stored,
washed, sorted, graded
and boxed.
Unit operations are the
INCOMING
INGREDIENTS
g g g
with the extended shelf-
How do they do that?
P R I M A RY
P RO C E S S I N G
S E C O N DA RY
P RO C E S S I N G
PAC K AG I N G
A N D D I S PATC H
It can become too easy
to theoretically study the
definitions of
homogenisation or
pasteurisation without it
meaning much to those
involved. However, the
topic of food processing
lends itself to study via
many different
An egg breaker machine
approaches, with plenty of
links into related areas
which may stimulate your
Continued overleaf…
pupils’ imaginations:
individual stages of a
7
FOOD PROCESSING ●
The Unit Operations of
Continued from previous page…
Diagrams
promotional pamphlets
Comparison
Get pupils to draw simple
and materials produced by
How the same product
Study the physical
changes
diagrams which
food companies. Ask
can be processed by
A option for raw materials
demonstrate processes:
pupils to work out what
different methods: eg
as they are processed eg
eg microwave oven,
they do and for which food
yoghurt, cheap versus
in bread making, simple
evaporator, fluidised bed
products.
expensive chips, crisps
cheese making, fruit
and cornflakes. Compare
during freezing or cooking.
drier, tubular heat
Scale-up kitchen
equipment
different types of
Think about how the basic
the same jobs eg tubular
Problem solving
exercises
Flow diagrams
principles of action of
and plate heat
Consider equipment
Draw diagrams which
kitchen equipment can be
exchangers.
options, dealing with waste:
sequence all the unit
scaled up and applied at a
operations used to
commercial level (with a
process popular foods: eg
little adaptation): eg
Examine effects
and use
baked beans, meat pies,
liquidiser, food mixer –
Consider pressure,
fruit yoghurt etc.
kneading or whisking –
temperature, acidity etc in
ice-cream maker (scraper
process conditions to alter
Research new
technology
What do you think
this does/is used for?
surface heat exchanger),
the physical characteristics
Consider ohmic and di-
garlic press (extrusion and
of food: eg in sterilisation,
electric heating, pressure
Show diagrams and
size reduction), fridge
pasteurisation, fermentation,
processing, computers,
photos of industrial
(blast chiller), microwave
mixing and homogenisation.
robotics, logic controllers,
equipment, pictures from
oven etc.
Typically of milk, cream,
CAD etc.
exchanger, using them as
description aids.
trade magazines,
equipment that perform
eg whey from cheese
making, yields, costcutting, energy usage etc.
salad dressings etc.
Efficiency,
effectiveness,
ecological issues
FEED
Carry out simple
PRESSURE
ADJUSTMENT
calculations: mass transfer,
chilling rates (eg
comparing domestic
fridges with blast or
fluidised bed freezers),
output volumes, food
SCREW
SOLIDS
wastage levels and
importance of using waste
as by-products, heat
reclamation during
evaporation (eg multistage evaporation).
LIQUOR
‘A simplified diagram of a screw press commonly used to express oil from seeds’
8
●
FOOD PROCESSING
Food Processing
Transferral
U S E F U L S O U R C E S O F I N F O R M AT I O N
Look at links between
each operation: eg
Books
Web sites
conveyors, pumps, valves,
■ Food Processing
General
elevators, storing etc.
Considerations and
constraints
For each operation: eg
Technology: principles
■ www.foodtech.org.uk
and practice, PJ
■ www.foodproductdesign.com
Fellows. Woodhead
■ email [email protected] for size reduction
Publishing Ltd
maintaining quality, cost,
Min Cheng. Ellis
preventing over-
Horwood
processing, destruction of
equipment booklets
■ Food Machinery, Ling-
■ Introduction to Food
micro-organisms, control,
Engineering, RP Singh
standardisation.
and Dennis R Heldman.
Academic Press
Case studies of real
systems
■ Food Engineering
Operations, Brennan,
Consider ISO, HACCPs
Butters, Cowell and Lilly.
and other industrial
Applied Science
practices.
This way the curriculum
requirements, such as
studying the effects of
Publishers Ltd
■ The Dairy Handbook.
APV
■ Food Processing
processing when choosing
Operations and Scale
a unit operation, the
Up, L J Valentas, Leon
evaluation of equipment
and understanding the
Levine, JP Clark
■ Trends in Food
Food Products
■ Tivall information pack (meat analogue)
www.tivall.co.uk
■ www.fabflour.co.uk – the Flour Advisory Bureau
■ www.cauldronfoods.co.uk – Tofu
working characteristics of
Technology – Food
■ www.tateandlyle.co.uk
food can be met in a
Processing, Hazel King.
■ www.britishsugar.co.uk
varied and hopefully
stimulating way. It can be
Heinemann Library
■ Unit Operations For The
Equipment
supported by a visit to a
Food Industries, Wilbur
■ www.urschel.com – how to cut products
food manufacturing plant if
Gould. Cti Publications
■ www.apv.com/ – pumps and systems
■ www.kraftunitops.com
you are lucky enough to
be able to arrange one.
For examples of work
sheets on these topic
areas send a request to:
[email protected]
CD Roms/Journals:
■ www.alfalaval.com – various
■ Quorn Fact File – Quorn
■ www.sortex.com – colour sorters
Education Service:
■ www.coatandfry.co.uk – fryers
www.quorn.com
■ www.spcfood.co.uk/html/search.asp – various
■ Teachers Pack on Food
■ www.dairyconsultant.co.uk/pages/
Science – Institute of
Food Science and
Videos:
Technology
■ Ryvita – www.ryvita.co.uk
■ The European Food and
■ The Great British Banger – MLC
Drink Review articles
9
MAKING BURGERS ●
Making your
F
rancis Talbot, Head of Design and Technology of Gryphon School, Sherbourne
in Dorset asked me to help set up and deliver an ‘activities morning’ for their
Year 9 Food Technology students pupils. The remit was to allow the students to
make a range of commercial style products for themselves using smart
ingredients that have demonstratable functionalities.
The sort of meal that might
Beef burgers
appeal best to typical
The beef burgers were made
teenagers was chosen
using an economy recipe
(minus the chips!);
with textured vegetable
The pupils involved
protein (TVP) to ‘extend’
were asked to ‘think
the meat but with the
commercial’, that is to
addition of isolated soy
consider how these
protein to texturise, bind
products are made
and shape the formed
in a food
burgers. The soy
factory and
protein gives the
why the
burgers a regular
ingredients
shape and firm
used are so important
texture, making them
in processing, quality
easier to handle on a
and the final shelf-life of
conveyor belt. The juices will
the products. The local press
be bound up in the soy protein so
were invited along. Waitrose Supermarket,
that the burgers do not shrink on cooking.
Gillingham, very kindly supplied the basic ingredients
provided as samples from a variety of ingredients
Economy beef
burger ingredients
Tomato Ketchup
ingredients
suppliers.
■ 190g minced beef
■ 400ml water
■ 60g TVP
■ 144ml distilled vinegar
■ 110ml water
■ 24g oat starch
■ 60g isolated soy protein
■ 10g salt
■ 70g finely chopped
■ 3g sugar
required and the industrial (smart) ingredients were
Beef burger in a bun with tomato ketchup
and milk shake
(see milkshake recipe on page ?)
onions
Each group of pupils was asked to make one of these
■ 0.5g ginger
products. Two batches of each were made, one with and
■ 3.5g Oxo cube (beef)
one without the industrial ingredients provided, in order to
■ 1g nutmeg
compare them and demonstrate the functional properties
of the ingredients used.
10
■ 3g English mustard
■ 4g salt
■ 1g ground black pepper
■ 1g mustard powder
●
‘Group discussion on
organising burger making’
‘A dough maker’
‘Mixing the ingredients’
MAKING BURGERS
‘Burger analysis’
…own lunch!
Place the minced beef,
■ Why is soy so popular
onions, TVP and isolated
as a functional food
soy protein along with the
ingredient for health
spices and seasonings in
products?
a bowl and mix with a
■ Why is TVP added to
spoon or using a food
economy burgers?
mixer. Stir thoroughly while
a desirable colour, texture
minutes, then cooled and
and shelf-life.
tasted.
The bread rolls we made
The final loaves of
used ascorbic acid (vitamin
bread were compared for
C) as a flour improver to
texture, loaf volume, even
emulate the Chorleywood
rising, colour and taste.
bread making process as
The textures of the bread’s
adding in the water, stir for
Bread rolls
closely as possible with the
‘crumb’ can be recorded
a further 3 minutes. Weigh
For bread to be made
aid of a bread maker. The
and examined by cutting a
out 75g amounts and
quickly and efficiently in
recipe used was the one for
roll in half and placing it
shape using a burger
large volumes, modern
Basic White Bread as given
on a photocopier for
press (with burger papers
processing techniques
in the bread maker booklet
photocopying.
if you have them). Store in
have been developed to
that came with the
a fridge until ready to fry
save time in manufacture,
machines used. We took
Topics for discussion:
up in an oiled frying pan.
by using a single rising
care to use pure bread flour
■ Why the Chorleywood
Note: please wash
method and additives to
with no improvers included
process was developed
hands well after handling
encourage rapid gluten
(purchased from a health
and how it differs from
raw meat; take care of hot
formation. These additives
food shop). The vitamin C
traditional bread
oil when frying.
and others – which can
was added at 3-5 g per
making methods
include soy, acids and
500g flour. The dough was
■ How an oxidising agent
of burgers for flavour, texture,
bleaching agents – are
cut into 10-12 portions and
improves gluten strand
taste and smell.
incorporated to give bread
baked at 180°C for 12-16
Compare the two batches
formation in a loaf
■ How yeast helps bread
to rise
■ Why salt, butter and
■ How can using isolated
sugar are used in bread
soy protein be a
■ What makes a good
processing aid or
bread?
improve the nutritional
■ What different types of
quality of burgers?
bread are there, what
■ How are burgers
ingredients do they
formed in a burger
contain?
manufacturing process
line?
11
MAKING BURGERS ●
Making your own lunch!
Tomato Ketchup
■ Why might an oat starch
The tomato ketchup was
be used instead of
made using an alternative
another, more commonly
thickening agent to the
usual modified starch: a
natural oat starch. This
used thickening agent?
■ Introduce terms such as
viscosity and syneresis.
■ What sort of heat
issue in New Product
product could be improved
Development.
by using added ingredients
Industrial style recipes,
such as the ones used
equipment such as
here, are very basic ones
enclosed heat exchangers
supplied by ingredients
(thus preventing
companies to demonstrate
evaporation of volatile
the sort of chemical
exchangers would be
the function of their
flavours and excess
processing (such as acid
used to heat such a
products. They provide
moisture).
hydrolysis) that is used to
sauce (eg scraper
Food Technologists with a
alter the sorts of native
surface heat
starting point from which to
industrial style equipment
starches used for modified
exchangers)?
develop an adapted recipe
exactly in the kitchen,
or formulation. Often pupils
although bread makers
starch has not undergone
starch manufacture, yet it
It is difficult to emulate
will still increase the
What was learnt?
are disappointed that their
and liquidisers are
viscosity of the final
The importance of
product is not exactly like a
excellent. It is hard to
product. Oat starch is also
repeating and replicating
bought one. It is useful to
quickly and efficiently heat
recipes exactly in order to
use this as a learning tool
up and cool down sauces
achieve a consistent
by asking them why it is
and milk shakes: what
product, an important
different and how their
takes 20-30 minutes using
purported to contain health
benefiting betanin and
beta-glucan, so we could
a ‘bain- marie’ will take
also claim to be making a
seconds using a heat
potentially ‘functional’ food.
exchanger and there will
Heat up a saucepan of
be less evaporative loss.
water. Blend all the dry
When frying burgers, it
ingredients in a heat proof
is important to be safe and
bowl. Add a little of the
control the temperature
water to form a paste, then
used. It is possible to burn
slowly add the remaining
the outside while still not
water and stir. Add the
achieving a required
tomato puree and vinegar.
internal temperature of 72-
Place the bowl over the
75°C.
saucepan of simmering
Temperature probes are
water and stir continually
until it reaches 95°C. Add
Assessing temperature of ketchup using a probe.
to work hygienically and
becomes too thick. Cool
clear up as you go were
and pour into a sterile jar.
found to be important in
Compare the two
such a practical session. It
sauces for texture and
is often necessary to
discuss why the oat starch
explain the importance of
is used in such a product.
getting others to try your
product for constructive
comments, as it is often
■ Which ingredients are
assumed that if you made
usually used to thicken
such a sauce?
very useful in such work.
Planning ahead, the need
more water if the mixture
12
and commercial style
it yourself it tastes great
Final tasting.
even when it doesn’t!
●
ACRYLAMIDES
Acrylamides in our Food
S
ome Swedish scientists caused a stir last year by revealing that they had
discovered a potentially carcinogenic chemical, acrylamide, in certain foods. It
caused damage to the genetic structure of cells in laboratory animals, suggesting
it could be harmful to us when eaten and is a known genotoxin (DNA damaging).
Acrylamide can be present
in starchy foods that have
been heated to high
temperatures, such as
crisps, bread and breakfast
cereals, with higher levels
shown in fried or baked
foods. In oven chips there
were found to be 12,000
parts acrylamide per billion
and in crisps over 1,000,
whereas none was found in
uncooked or boiled
potatoes. However, the safe
level of exposure is not
known.
Scientific and
government bodies all over
the World called an
emergency meeting at the
World Health Organisation
and responded by carrying
out their own research. They
requested that consumers
stay calm and maintain a
balanced diet, moderating
their consumption until
conclusions can be
properly formulated.
We are all exposed to
natural chemicals in foods
and any risks from
acrylamide are not new. Dr
Andrew Wadge of the Food
Standards Agency said last
summer “It is too early to
identify either the effects of
acrylamide in food on
people or even how it is
formed.”
In the Autumn Procter
and Gamble reported that
their research showed that
the potential carcinogen
VULNERABLE FOODS
SHOULD NOT BE
OVERCOOKED FOR A
LONG TIME AT HIGH
TEMPERATURES.
was found in a diverse
reactions, especially in
range of foods, even
moist conditions.
asparagus, banana chips
Research was carried
and pretzels. Early research
out at both Reading and
has indicated that it is
Leeds Universities, where
probably formed by the
asparagine was reacted
reaction between the amino
with glucose in moist
acid asparagine and a
conditions using a
carbonyl containing
phosphate buffer. It yielded
reducing sugar, a key
‘significant’ quantities of
precursor to acrylamide in
acrylamide. Further
food products. This
research in Switzerland has
suggests that acrylamide
shown small concentrations
may be formed as a result
forming with methionine or
of Maillard browning
cysteine as well.
Asparagine is the dominant
free amino acid found in
potatoes, cereals and
cooked plant-based foods.
An experts’ meeting in
Ireland in November, set to
discuss further advances in
research, concluded that
they now know how
acrylamide can be formed
in food and how its levels
can be minimised. They
stressed the importance of
taking caution in all stages
of food preparation, both in
the home and in food
manufacturing. Vulnerable
foods should not be
overcooked (for a long time
at high temperatures), fried
starchy food consumption
should be minimised and
potatoes are best blanched
before cooking with oil.
Despite these findings, it
is still believed that scientists
need to develop faster,
cheaper analytical methods
that can be routinely used for
the analysis of foods and to
find ways to reduce
acrylamide formation during
cooking. Interested parties
have been encouraged to
register further research
projects. A network has
been set up with a view to
providing an informative
website for sharing findings
relating to acrylamides. The
American FDA has research
summaries on their website.
Consumer recommendations
will also be drawn up.
13
E N C A P S U L AT E S ●
ENCAPS
E
ncapsulates are a typical example of
during processing such as
how technology in food ingredient
mixing, with a pH change,
to ‘trap’ and encapsulate
on contact with certain
is often referred to as a
enzymes or by dissolving
‘functional matrix’ and the
in water.
choice of this material will
processing has developed and become
sophisticated. It is used extensively in a
variety of products and is a process
type that is currently in demand.
Encapsulation is used
depend factors such as
for a variety of reasons,
water solubility, stickiness
including the conversion of
or smoothness of the final
liquids to powders,
encapsulate. They include
Encapsulation of
are right or change. This
ingredients has allowed
also allows for regulation
protection (keeping a
alginates, celluloses,
manufacturers to control
during processing and
hydroscopic ingredient
starches or maltodextrins.
ingredient interactions by
controlled interactions
from absorbing
If protection against
giving them specific
within foods. Release will
atmospheric moisture),
moisture is required, fats,
release requirements. They
occur, for example, during
reducing dust formation or
waxes, emulsions and
incorporate active
heating when cooking to a
waste. It is used in a huge
shellac are used.
ingredients that form a
certain temperature,
range of foods, from
nucleus which is held
chewing during eating
confectionery to dairy
within a covering or
(mastication), shear action
products.
microcapsule which
completely surrounds it as
a protective shell. This
system is used to create a
barrier between two
incompatible food
components (in the form of
a capsule) which can
protect the enclosed
ingredient from external
conditions.
Encapsulates are
‘intelligent’ ingredients
because the shell is
partially permeable. It will
protect sensitive contents
against unfavourable
surroundings yet release
them when the conditions
14
The coating that is used
Products which include
encapsulated ingredients
can be:
■ Coatings – for
ENCAPSULATES ARE
‘INTELLIGENT’
INGREDIENTS BECAUSE
THE SHELL IS PARTIALLY
PERMEABLE. IT WILL
PROTECT SENSITIVE
CONTENTS AGAINST
UNFAVOURABLE
SURROUNDINGS YET
RELEASE THEM WHEN
THE CONDITIONS ARE
RIGHT OR CHANGE.
controlled flavour
release, anti-caking
properties and flavour
retention
■ Colours and flavours to
protect them from
degradation during
storage
■ Vitamins, minerals,
antioxidants and acids
to keep them stable
■ Freeze/thaw products
that undergo baking
and adverse pHs
■ Leavening agents
●
E N C A P S U L AT E S
UL ATES
Sour ‘blast’ sweets are
keeping them moist after
The most popular
hot spray dryer chamber
rolled in encapsulated
cooking. When used in
methods of encapsulation
against or with a flow of
citric acid and sugar to
bread making it will
are:
heated air as a very fine
prevent the acid dissolving
prevent the salt from
until the sweets are in the
retarding yeast activity.
mouth. This is done using
hydrogenated oil or oil
mixed with emulsifiers as
an encapsulating matrix.
Odouriferous
ingredients such as onion
and garlic can be
encapsulated and added
to recipes without
contamination during
storage.
Volatile flavour oils
spray. The core will form
Spray drying:
droplets whilst the
eg to create fine powders
insoluble portion will coat
as a medium for carrying
of maltodextrins,
the outside and harden as
nutrients such as
hydrocolloids etc, where
selenium. When fermented
the core material is usually
in a nutrient-rich base it
oil-based and the
will readily absorb those
surrounding material is
nutrients and hold them.
water-soluble. The coating
The yeasts can then be
is first dissolved, then the
processed, dried and
coating material is added,
encapsulated to use as a
along with an emulsifier to
fortificant ingredient.
make the mixture miscible.
Yeast is used nowadays
which can easily be lost by
Enzymes and cultures
evaporation during thermal
can also be encapsulated.
The mixture will then be
evaporation takes place.
Bed fluidisation:
eg for teas and bakery
ingredients is useful for
solid core particles. These
become coated as they
are lifted by a hot current
of air. When they fall and
are lifted again layers of
coating develop.
pumped into the top of a
processing can be
Extrusion:
protected by
eg using solid melt
encapsulation to make
technologies for
granules with a timed
encapsulating flavours.
flavour release in a food.
The core material and
Citrus flavours are those
coating are combined
most prone to rancidity
through concentric tubes
and off flavour formation
within a specially designed
during storage, so these
nozzle.
are usually encapsulated
Encapsulation of
to give a shelf life of up to
ingredients has made
2 years.
them more complex, but
has allowed for much more
Salt can be microencapsulated to give a
controlled interaction
free flowing salt with a
within food systems. It is
microfilm of fat
being used more and
surrounding it. This can be
more by food designers,
used for sausages to
as its benefits to the food
prevent the salt from
industry are far-reaching
drawing out proteins,
and not yet fully exploited.
15
PRODUCT DEVELOPMENT ●
NEW PRODUCT DEVELOPMENT
■ by Mary Fry
M
ary Fray worked
in the food
industry for 10 years,
the last 5 of which
were spent in the New
Product Development
of ready meals for a
major supplier of
convenience meals to
UK supermarkets. She
now works in
Education, teaching
Food Technology in
Further Education and
delivering short
courses to the food
industry. One of the
most frequently asked
questions she is given
is: where do new
ideas come from? This
is her response.
Most people believe that the
ideas are re-circulated from
recipe books; to some extent this
is true, however the real story is
far bigger.
Many retailer own label
products are specifically
designed using a brief supplied
by a supermarket, leaving little
scope for the manufacturer’s
developers’ creative ideas at the
‘conception’ stage. Although
each supermarket has its own
approach to developing a team
of technologists, a Safeway or
Sainsbury’s team may get
16
Where do those new
ideas come from?
together to ‘board storm’ ideas along a
certain trend or theme eg Italian convenience
meals. Use of market research information or
concepts is rarely made.
Some of the questions that may be asked
within a development team in this situation
might be:
■ Has a member of the team visited Italy
recently?
■ If so, what did they find that was new or
interesting?
■ Which meals have the team members
tried in Italian restaurants or while dining
with Italian Nationals?
■ Are there new regions of Italy with specific
cooking styles opening up to tourists?
■ Has a new type of pasta been launched
into the market place?
■ Is the company hoping to match another
company’s products (a ‘me too’ meal
which will compete with one that has
already proven to be successful)?
■ Has a new recipe book been launched
recently and is the Author willing to
collaborate with the company to produce
a new product?
■ Has a new ingredient recently become
available: eg a specific variety of
mushroom or unusual cheese?
■ Has a new piece of machinery been
developed that replicates an operation
previously done by hand that can be
exploited for commercial production?
Answers to these questions provide useful
information as to what is going on in the
World’s market, what competitors are doing
and which products are being launched.
Truly innovative or ‘blue sky’ ideas are
rare, but still spring up occasionally and it is
important to remember that anyone can have
a viable idea and no idea, no matter how
daft, should be dismissed out of hand
immediately. Brain storming groups or ideas
generating sessions should be carefully
managed, constructed and controlled to
allow for ‘creative synergy’ and good
communication between its
members in order to harness
their ideas.
Once a good idea has been
put forward and discussed, it
must be clarified and well
thought through. The idea must
then be researched, especially if
it is a traditional product.
Further questions:
■ Which ingredients will be
required? Can these be
sourced in the UK or do they
have to come from the country
of origin to retain the same
name?
■ What expectations will the
consumer have of your
product and can you achieve
them?
■ Will the product only have
limited availability because it is
associated with a certain time
of the year or because of
seasonal ingredient supply?
■ Do you have the correct
equipment or trained staff to
make the product?
■ Do you have factory space to
manufacture the new product?
Satisfactory answers to these
questions need to be given
before kitchen development work
can begin, the answers may well
affect the type of product
produced. The flow of
development from concept to
finished product may be less
than 8 weeks, although it usually
takes months and occasionally
years. This must be well
organised with a multi-faceted
team involved, all working
together to a well defined brief
that everyone understands.
just 4Food
Profile of a
Food
Technologist
Special Pull-out!
PROFILE OF A FOOD TECHNOLOGIST ●
NAME:
Helen Brierley (Age 39)
JOB TITLE:
Technical Controller for Chilled Foods
EMPLOYER:
Safeway
I feel that my job has many attributes, and job satisfaction comes
from the challenging nature of the food retail business, its variety
and scope for achieving success. There’s plenty to learn and
experience in this fast moving business.
I have always been interested in food, and from an early age I
knew that this was the area I intended to study. Having
successfully completed my A levels in Chemistry, Biology
and Maths at Yeovil College, I did a 3 year BSc Honours
degree in Food Science at Reading University. This included
a summer work placement at Childhay Manor Farm, a dairy
which at that time produced creams.
Having graduated in 1984 with a 2:2 degree, I was initially
employed by Derwent Foods in the production of Phileas Fogg
snacks at a particularly exciting time in the company’s development and
Profile
Food Tech
Keeping
At W
growth. My job involved Quality Assurance and Product Development,
liaising with important customers such as Marks and Spencer and
Sainsbury’s. After 3.5 years I moved on to Ryvita in Poole, Dorset to work as a
Food Technologist, work which soon expanded to encompass Technical
Management. At Ryvita I expanded my knowledge of food manufacturing,
especially in relation to hygiene and QA related accreditation procedures.
I then decided that I would like to work in a different food sector area in order to expand
my field of expertise. I secured a position at St Ivel, Wales in the Product Development of
cheese and related products. My two years here gave me the opportunity to experience a more centrally
run organisation that is dependent on milk supply. It also broadened my awareness of food safety and dairy
food related disciplines.
After a further spell spent back at Ryvita (to help them deal with specific issues that had arisen and required my
experience) I got a job at Safeway Head Office in Hayes. I was first employed as the Technical Manager for Frozen Foods
(which ranged from peas to frozen meals) then, following company restructuring, for chilled pastry products; a role that
expanded further to include potted salad products and ready meals. These positions again extended my knowledge base
and gave me the opportunity to see a variety of processing plants and varied technologies.
●
e of a
hnologist:
g Cool
Work
PROFILE OF A FOOD TECHNOLOGIST
I was promoted to my current position quite recently: it is a new role within the
company as Controller of Chilled Foods. This mainly involves food safety issues,
strategically choosing suppliers and developing technical relationships with them.
This new position requires that I work hard and often for long hours. I am
currently involved in the launch of several new products including some in
Safeway’s Italian meals range and traditional dishes. However, I find
my work rewarding with plenty of advantages and opportunities to
build a network of contacts and I enjoy travelling around the
country to visit suppliers. My salary is good and if I had my time
over again I would still have chosen to work in the field of Food
Technology and Food Retailing.
I expect that I will still be working in Food Retailing in 5 years
time, with an expanded role in a field that continues to promote
quality foods and builds strategic partnerships with suppliers
using best practice procedures.
Based on my experience, my key requirements for a food
technology career would be:
■ A passion for food and the aim to work hard.
■ To do well in the retail side of food production and distribution it is beneficial to
have a range of experience in different food sectors and product areas in order to
fully appreciate supplier issues.
WE WILL ALWAYS NEED TO
MANUFACTURE AND PURCHASE
FOOD AND THERE ARE PLENTY OF VARIED,
INTERESTING OPPORTUNITIES IN THIS FIELD.
QUESTIONS AND ANSWERS ●
Q&A’s
Nutritional Aspects of Food Technology
1
Water soluble vitamins such as riboflavin and
vitamin C are easily destroyed during
processing of foods, for example in the
pasteurisation of orange juice or milk. Which of
the following help to prevent excessive losses
during heat exchanger processing:
■
■
■
a: filtration
7
The protein content of raw white rice is
approx 6.5 g per 100g, yet the protein
content of cooked white rice is approx 2.2 g per
100g. Why is it so much lower for cooked rice?
■
■
a: the cooking of rice denatures its protein
b: protein leaches out into the water during the
boiling of rice
b: air removal
c: low temp/longer time processing
2
■
c: boiling up rice in water causes it to absorb a lot of
water which dilutes its protein content
Natural Carotenoids such as lycopenes are
popular sources of antioxidant colouring
agents in foods nowadays. Which vitamin are
these carotenoids associated with in foods?
8
■
■
■
a: Vitamin D
b: Saturated
b: Vitamin A
9
If a food label has an ‘ff’ sign on it, what
does this mean?
■
a: the food in the packet is a good source of
c: Vitamin E
3
If a manufacturer wants to declare and
promote the fibre content of their food in
nutritional labelling information, which other
nutrients must also be claimed, legally?
■
■
■
a: Energy, protein, fat, carbohydrate
4
When foods are fortified with vitamins,
why are buffers often added as well?
■
a: to control the pH to a range which protects the
c: Energy, protein, fat, carbohydrate and sodium
b: to prevent that vitamin from acidifying and curdling
the protein
5
Which of the following additives can be
added to oil-containing foods in order to
protect them from oxidative rancidity?
■
■
■
a: Vitamin E (tocopherols)
b: Calcium carbonates
c: Ferrous oxide
6
If a food has a nutritional label that claims
that it contains 300 mg sodium per 100g of
product, how much salt does it have?
■
■
■
a: Beneficial: True ■ or False ■
■
Unsaturated
soluble fibre
■
b: the food in the packet is a reasonable source of
folic acid
■
c: the food in the packet is a good source of folic acid
a: 300 x 2.0 = 600g/100g
b: 300 x 2.5 = 750g/100g
c: 300 x 3.0 = 900g/100g
10
If you see that ferrous sulphate is
included in the ingredients list of a
product, which mineral has been added?
■
■
■
a: magnesium
b: iron
c: fluorine
11
If you were a food manufacturer wanting
to make a sauce or soup that is rich in
Vitamins B, which of the following ingredients
would be the best option?
■
■
■
a: caramel
b: yeast extract
c: fish stock
12
In the promotion of certain rehydrating
sports drinks the term ‘isotonic’ is used.
What does this mean?
■
a: it contains stimulant ingredients, such as caffeine
or taurine
■
■
b: it contains vitamins important for energy production
c: it contains mineral salts (eg potassium and
sodium) and glucose at dilution/concentration levels
that match body cells.
17
■ Polyunsaturated ■
b: Fat, protein, carbohydrate, sodium
stability of that vitamin
■
In health some fats are more beneficial
than others. Omega 3 fats are:
●
SFE COURSES
UPCOMING COURSES
How to Raise Achievement in GCSE Food
Technology by Developing a Thorough
Understanding of New Product
Development and the Use of Advanced
New and Smart Foods
Food Technology covers a diverse range of topics
including hygiene, nutrition and new product
development. Change in these areas is rapid, reflecting
the dynamic, highly competitive nature of the food
industry. For busy teachers operating within tight
budgets it is often difficult to keep up with new
developments and to find quick, interesting and
meaningful ways to teach this subject.
This practical course for all teachers of Food Technology
will provide clear guidance on how to make the link
between industrial product development and classroom
based learning. Through a range of practical workshops
and demonstrations, classroom applications for industrial
processes and smart food materials will be clearly explained.
In particular the day will clarify:
■ Successful ways of teaching and applying new and
smart foods
■ Clear support on how to develop industrial ways of
working in Food Technology rooms
■ Tips on how to develop a product design approach to
Food Technology
■ Valuable list of resources, industrial contacts and
sources of useful information
Date:
Wednesday
Friday
Friday
Wednesday
Friday
05 March 2003
14 March 2003
28 March 2003
14 May 2003
23 May 2003
Area:
London
Manchester
Birmingham
London
Leeds
SUMMER 2003
Keystage 3 TLF Food
3 Rs Food
Please visit our website: www.sfe.co.uk or contact
Julie Ford on 0117 983 8800 for more information
or a booking form.
18
ANSWERS
1 = B – to remove any oxygen
from the liquid
2=B
3=C
4=A
5=A
6 = B One part of sodium equates to
2.5 of salt
7=C
8a = True
8b = Usually polyunsaturated
9 = C An average portion provides at
least 1/5 of the RDA for folic acid
10 = B
11 = B
12 = B
MAKING ICE-CREAM ●
k
i
n
a
g
…
M
U
sing an ice-cream maker is an excellent way of demonstrating to pupils the
principles of action involved in a typical unit operation of commercial food
manufacture. It clearly and simply shows how SCRAPER HEAT EXCHANGERS
work, as they replicate, if only on a very small, batch scale, the sort used in pilot
plants and in processing areas of food factories.
An ice-cream maker will consist of a bowl (made of a non
will be surrounded by emulsifiers and milk proteins. This
corrosive material with good heat transfer capabilities eg
dispersed phase will be distributed amongst the continuous
stainless steel) housed within a freezing unit capable of
phase which is made up of a sugar solution.
rapidly reducing the wall of the container to less than -12°C.
This cold temperature will be rapidly transferred by
Overall the manufacture of a good quality ice-cream that
conduction and convection through the walls into the ice-
keeps well is a complex business and a science in itself. It
cream mix. As the mixture freezes against the wall it will be
is vital to create an emulsified matrix of tiny fat globules,
instantly scraped away and mixed into the remaining liquid
surrounded by air bubbles and small ice crystals. This
along with air. This scraping action is achieved by a
matrix only forms if an ice-cream mix is allowed to ‘rest’ for
carefully designed rotating blade that not only wipes the
a few hours or overnight so that the ingredients can form
freezing surface clean as is sweeps along, but is
the 3D structure needed. Then, temperature
shaped to fold in air. (See diagram right.)
control is vital during scraper heat
L AT I O N
INSU
This process must be quick to
exchange chilling.
In Industry this type of
FREEZANT
ensure that only small ice
equipment will be of a
crystals form and designed
to create a mousse type
continuous design, where
I
-C
CE
REAM M
IX
the ice-cream mix will be
emulsion (of oil and air
pumped along a tube
in water) or colloid with
housed between two
the help of naturally
other frozen tubes
present or added
carrying a
R O T AT I N G
ANNULAR
stabilisers or
refrigerant. A rotor
emulsifiers. Ice-cream
within this inner tube
is a partly frozen foam,
will not only carry the
with ice crystals and air
bubbles taking up most
of the volume of the
ice-cream mix along,
SC
RA
PE BLAD
but have a scraping
ES
action to constantly blend
product, with a dispersed
in air (which is pumped in)
phase of tiny fat droplets,
and ice as it forms. Using
some of which are orientated
around the bubbles. Each fat droplet
19
pipes will allow for small volumes
to be frozen in a continuous system,
●
MAKING ICE-CREAM
line. This ice-cream will then be placed in freezers to
solidify and harden for many hours at temperatures of -30
to -40°C.
Heat exchangers based on similar principles, but using
high temperatures, are used for blending margarines
(votators), to pasteurise soup, process peanut butter
etc. Each will be carefully adapted and designed
for their specific functional application, be it to
crystallise, gel, plasticize or sterilise.
They also link in to other relevant topic areas
such as:
■ Hygiene: ice-cream can be a high risk food
and requires pasteurisation and strict hygiene
controls and procedures
■ Recipe formulation: traditional recipes can be
adapted to include industrial (or smart) ingredients
such as flavours, colours, stabilisers and emulsifiers
■ Quality assessment: eg taste panels, overrun
comparisons (to assess air content)
■ Formulation adaptation to suit an economy or luxury
market, make a low fat or vegan product etc
■ Food legislation and labelling regulations relating to icecream (‘dairy’ and ‘non dairy’)
■ Study function of ingredients used and how a stable
!
Ice-Cream
product is formed
■ Comparison of popular brands etc
Recommended ice-cream makers
The Gaggia Gelatiera is highly recommended by chefs
Ice-cream makers can allow you to make almost any kind
and other users, but at a price of over £250, you would
of ice-cream or sorbet and owners find them especially
need to use it a lot to justify the expense.
useful for homemade recipes where only natural
Cheaper models may not churn the ice-cream
ingredients are used. The only problem with this is that
mechanically which can have an adverse effect on the
without emulsifiers and stabilisers the texture may
texture, but this depends on how well you manually churn
deteriorate after a week or so and your homemade
it. Choose a make that has a good paddle and looks
product can separate, lose its flavour and become gritty.
easy to clean and watch in action for classroom use. A
More expensive ice-cream makers have built in
good booklet with plenty of recipes is always useful too.
freezers and motorised churns which are advantageous
Expect to pay around £40 for a reasonable model, the
to quality, allowing for smaller ice crystal formation, better
Prima PIC001 did well in ‘Which?’ Tests and consumer
taste and better overruns (lighter texture). They require a
reports rate the Krups La Glacière P358 highly.
few minutes to chill down before use, and once filled
each batch will take 15-25 minutes to freeze adequately.
20
MAKING MILK SHAKES ●
Making milk shake
S
tabilisers are categorised with additive E numbers E400-466 and have many
functions in foods, eg as humectants in cakes, to replace fat in low calorie
foods, to replace the mouth feel in low sugar soft drinks or to bind ingredients
together. However, the most important use in commercial food manufacture is in
maintaining the quality of emulsions and helping to prevent them from separating.
They are usually derived from natural sources such as seeds, pods, plant
celluloses, bacterial fermentation or plant exudates and based chemically on
complex carbohydrates.
A food technologist can
Stabilisers exist
stabilising actions are
by absorbing large
choose from the following
naturally within foods, and
required, extracted and
amounts of water into their
sources of stabilisers,
these foods can be useful
treated stabiliser powders
structure. It is this action
depending on their
as ingredients for their
will be used. These are
which increases the
functional suitability to a
stabilising properties:
usually gum based and
viscosity of a liquid,
particular application:
however if stronger
capable of forming gels
reducing the movement of
particles within the food.
They are usually blended
MODIFIED STARCHES
GELATIN
GUM TRAGACANTH
GELLAN GUM
CARRAGEENAN
XANTHAN GUM
GUAR GUM
CARBOXY METHYL
KARAYA GUM
PECTINS
ingredients in products
CELLULOSE (CMC)
ALGINATES
with emulsifiers to use as
LOCUST BEAN GUM
which require stabilising,
usually oil in water
mixtures like sauces and
foams such as ice-cream
and mousses.
It is the combined
synergistic action of
stabilisers, emulsifiers and
size reducing mechanical
shearing action (such as
homogenisation, colloid
milling or very high speed
mixing) which reduce the
interfacial tensions within
the food, thus preventing
coalescence of like
particles. Therefore it is
virtually impossible to
prevent the formation of
21
●
MAKING MILK SHAKES
using stabilisers
separate density layers in
organism which produces
Method
a colloid without the use of
thick exudates that can be
Make the mango pulp by
■ Commercial
special carefully chosen
purified into a gum.
liquidising some tinned
additives and equipment.
Carrageenan is extracted
mango in syrup. Mix the
with alkaline from a
sugar, skimmed milk
seaweed.
powder and Frimulsion (if
and colloid mills to size
using). Add this powder
reduce fat globules and
Mango milk shake
mixture slowly to the water,
stabilise such products,
Skimmed milk powder 80g
mixing thoroughly, then
along with emulsifiers
Mango Milk shake
This milk shake uses real
fruit from pureed tinned
mango (useful as part of
‘Eat 5’) and stabilised
using a ready-made blend
Sugar
80g
add the cream and
liquidise again. Heat the
of stabilisers to thicken the
Mango pulp
product called Frimulsion
Cream
50g
minutes, then cool and
ED2N made by Cesalpinia,
Mango or other
2 drops
flavouring (optional)
add the colouring and
specially formulated for
such a product. This
comprises xanthan and
carrageenan gums, the
Orange food
colouring
(optional)
former increasing the
200g
1-3 drops,
depending
on strength
of colouring
viscosity of a mixture, thus
Water
preventing the fat droplets
Frimulsion ED2N
600mls
1g
mixture to 85°C for a few
flavouring if using.
Leave the milkshakes in
the fridge for 15 minutes,
then compare for texture,
mouthfeel, thickness
pasteurisation
processes used eg
using heat exchangers
■ Use of homogenisers
for long life products
■ Compare with bought
milk shakes or adapting
recipe to a chocolate
milk shake
■ Sourcing and use of
other stabilisers eg
guar gum, CMC or
gelatin
■ Labelling implications of
stabiliser use
(viscosity), stability
(separation).
from the cream rising to
the top or the denser fruit
pulp from sinking to the
bottom. The later protects
the milk protein from
curdling due to the
presence of fruit acid. To
enhance the colour and
flavour of the finished
product, flavourings can
be included and a
characteristic colour can
be mixed using red and
yellow natural food
colourings, which both
add to the appeal.
Xanthan gum is produced
by a fermented micro-
22
FLAVOURINGS ●
What’s you
F
lavours are made up of thousands of
different chemicals, making them
complex, diverse and difficult to
analyse or copy. There is a growing
need for a wider range of flavouring
products and variants in flavour profile
in order to satisfy consumer demands.
Flavourings are tasteproviding additives that are
important as ingredients for
a huge variety of food
products, including
beverages, confectionery,
dairy products and snacks.
They not only give a
characteristic and distinctive
taste and smell to foods,
they can also enhance
existing flavours or replace
ones lost during processing.
Each manufacturer will want
to have their own
customised flavour blends,
which has led to
combination flavours and
new flavour sources being
used. For example, in
drinks, citrus flavours still
dominate the market,
however more unusual 2
flavour blends such as
cranberry and apple or
lemon and lime are being
successfully launched.
A flavourist needs to
understand the consumer’s
perception of aroma and
flavour: for example they
may appreciate and
recognise the flavour of a
pineapple sweet or yogurt
yet never have eaten the
real fresh fruit and the
profile of a fruit flavour for a
23
confectionery product will
be different to one for a
dairy product. Some
flavours have more than one
dimension, for example
peppermint has a cool
effect on the mouth yet chilli
a hot or even burning effect
and cranberries an
astringent one. Hot and
spicy versions of flavoured
snacks and sauces, even
drinks, have become very
popular of late.
A manufacturer can
choose from 3 basic types
of flavouring substances,
NATURAL, NATURE
IDENTICAL and
ARTIFICIAL. Most of those
sold are imitations of a
known foodstuff, where
flavourists have identified
the chemical components of
natural flavours using
analytical methods such as
spectroscopy and
chromatography and tried
to imitate them. The science
of flavour development is
complex, requiring
experienced flavourists and
advanced technology
(separation, process flavour
technology, fermentation
and biotechnology).
Artificial flavours are those
synthesised from chemicals
that do not occur in nature
but have similar properties.
Although they are often
seen as poorer in quality
than natural ones, they are
often much cheaper and
keep better.
Other categories of
flavourings are used in
foods: for example, ‘process
flavourings’ can be ones
that develop only on heating
a food (as with Maillard
browning reactions) or
‘smoke flavourings’ made
either by extracting the
smoke flavour from smoke
condensates or by
replicating them.
Nature identical
flavourings incorporate
substances that are
chemically identical to those
found in nature but are put
together in a laboratory and
●
FLAVOURINGS
r Flavour?
made synthetically.
Natural sources
(sometimes referred to as
‘from the named source’ or
‘FTNS’) are often aromatic
extracts of fruits, herbs,
spices or another botanical
source. They usually come
in a form such as an
essential oil and it is these
that are in great demand
nowadays. Natural
flavourings are traditionally
extracts, distillates or
macerations. However,
‘natural sources’ can mean
that the natural material
used may not be the basic
material for the flavour in
question, they may contain
other ingredients to bulk
them out or preserve them.
Popular new flavours are
pure, fresh, ‘FTNS’ flavours
with no unpleasant
undertones. Exotic fruits
and spices or herbs are
increasingly used. Mixtures
of 2 flavours, one familiar,
one unfamiliar are
becoming more popular eg
lemon and elderflower.
Although there is a
resurgence in consumer
interest and demand for
natural flavourings, they are
often expensive and
therefore more often used in
‘premium’ products. One
company who produces
innovative natural flavouring
oils and extracts is WILD, for
example hazelnut and
peanut flavours without any
food allergenic substances
contained.
It is often assumed that
the main sale of flavourings
is for the inclusion in sweet
products, however there is a
huge demand for savoury
flavourings to use in
seasonings, boullion
powders, sauce bases etc
for soups, ready meals, and
snacks. Hundreds of
different meat or vegetable
flavours and extract are
available in liquid or powder
form ranging from roast
beef powder to asparagus
extract powder which may
be added to a product at a
dose of 0.5 – 1.0%. They
often incorporate salt and
maltodextrins as carriers
and where appropriate
stabilisers, emulsifiers or
ethanol in their formulation.
They are usually
manufactured using spray
drying processing.
Developments in
technology have allowed for
flavour analysis to progress
rapidly, equipment such as
isotope ratio analysers and
electronic noses have are
often used in flavour houses
to speed things up.
Different cheese flavours
are being developed by
Edlong Flavours for new
recipe ideas ready meals or
snacks eg Irish cheesy
(yeasty and robust), or
Swiss cheesy (melted
flavour, with kirsch taste).
These are available in
powder form.
Meat analogues often
have very little flavour and
may have flavourings added
to them to make them more
interesting or, if appropriate,
to replicate the flavour of
meat without the use of
animal products. This can
be achieved using
hydrolysed vegetable
protein (HVP), yeast
products and flavour top
notes.
For sweet products,
traditional flavours like
vanilla or chocolate are still
very popular, but new, purer
natural versions are
available as technology
permits greater refinement
and more sophisticated
aromas and tastes. For
savoury products
technology has permitted
the development of flavours
reminiscent of traditional
cooking methods based on
slow roasting, grilling or
barbecue.
A typical example of
success is the development
of the flavours used in
Sunny Delight drinks. They
were carefully blended to
be fruity, despite the low
fruit juice content, and
appealing to the prime
market sector that the
company Procter and
Gamble were aiming for:
children, even though they
may not be attractive to
many adults.
Flavour, along with
texture and colour, are
major criteria in processed
food that make us want to
buy it. If a manufacturer
gets the flavour right a
product is likely to be
successful and it is
modern technology that
has allowed for the use of
both naturally abundant
botanical flavours and the
copying of nature in
creating authentic flavour
profiles.
24
BACK TO BASICS ●
BACKTO
■ Geoff Hancock writes about ensuring pupils make the most progress in your lessons
TEACHING AND LEARNING IS WHAT SCHOOLS ARE
ESSENTIALLY ABOUT. NO SURPRISE THERE THEN;
HOWEVER, IT’S EASY TO FORGET THAT BASIC TRUTH
GIVEN ALL THE DEMANDS THAT ARE PLACED UPON US.
I
On the surface this
n issue 2 of
appears to be a successful
just4food, I said
lesson. The pupils were
that in my opinion,
reasonably well behaved,
Food Technology
they certainly worked quite
teachers are the
hard and enjoyed the lesson
most organised
and they successfully
produced the dishes. But
teachers in any
the question is: ‘What did
school – they need
the pupils actually learn?’
to be. For any
If you think about it,
practical food
teaching in its most basic
form is quite a straight
lesson to be a
success, teachers
‘The pupils entered the room and immediately
syllabus for example is
need to keep about
collected their ingredients, sorted out their tools and
merely a list of items that
twenty different
equipment and began to prepare their practical. The
pupils need to learn over a
balls in the air at
teacher took the register and reminded pupils of the
two year period. We as
need to work safely, carefully and complete on time.
teachers break that down
The pupils were producing a trial dish as part of their
into a year, a term, a unit,
any one time. It is
very easy in the
GCSE coursework. The teacher was acting as a
hurly burly of a
facilitator, talking to individuals, reminding them to
Therefore the starting
wash up as they are going along and generally
point of each lesson must
practical lesson to
forget exactly
what it is that we
want pupils to
learn. That might
seem very obvious,
so let me give you
an example:
25
forward thing: a GCSE
keeping them on task. Some of the pupils made a
pizza, others simple pasta dishes, one other bread
rolls from a bought bread mix. I asked one of the
pizza pupils, “have you ever made a pizza before?”
“yes” came the reply. “What have you learnt today that
you didn’t know before?” I asked, “Nothing” was the
reply. The lesson progressed at a brisk pace. Pupils
finished their dishes, cleared away and photos were
taken. The bell then went, pupils filed out.’
then a lesson.
be ‘What do I want pupils to
learn today?’ You decide,
you share it with the pupils
(so they know what’s
expected of them), you
create a lesson (learning
experience) and you test
that learning has taken
place. It all sounds very
easy, doesn’t it?
●
BACK TO BASICS
BASICS
10 practical tips for effective learning…
1
Have you made it
them opportunities to talk
plain what you want
to you and each other to
6
show their understanding.
and evaluating through
pupils to learn and is it
clearly referenced to your
scheme of work?
2
explaining, justifying
9
Use homework to
extend learning, not
just to finish things off.
talk; by doing this learning
4
Break up every
will become embedded.
lesson into bite size
Always start the
chunks. Don’t allow
lesson by sharing
activities to go unchecked:
with pupils what you
pupils will drift and their
expect them to learn in this
focus will be lost.
lesson.
3
Try to get pupils
Stop the pupils after
Engage the pupils –
5
teachers generally
collect them together, re-
15 minutes or so –
talk too much. Just
focus them, remind them of
because they are quiet
your expectations and take
7
Make good use of
the plenary: let
pupils tell you what they
have learnt, you can’t say.
All you can be sure of is
what you have taught them
– it’s not the same thing.
10
Set pupils tests.
Regular testing
provides valuable
feedback for you. Analyse
the results and evaluate
your own effectiveness. If
pupils haven’t learnt what
you expected them to,
something is wrong
somewhere! I believe that
tests have a use. For
Remember that
example, when was the
pupils learn in
last time you gave pupils a
and they can hear you, it
the opportunity to share
8
doesn’t necessarily follow
individuals’ learning
different ways so you need
sensory alphabet spelling
that they are listening. Give
experiences.
to vary the way you teach.
test?
GCSE SYLLABUS – TWO YEAR
YEAR TWO
YEAR ONE
UNIT
UNIT
UNIT
UNIT
UNIT
UNIT
UNIT
UNIT
WEEK
LESSON
WEEK
Remember the elephant
principal when planning –
you can eat an elephant as
long as you break it into small
chunks first
WEEK
LESSON
LESSON OBJECTIVES
So, we decided what we want
pupils to learn, then we decide
how to most effectively teach it.
26
R E S U LT S A N A LY S I S ●
Results Analysis
T
he full and detailed statistics for the 2002 exam season are now available.
The statistics documented here are taken from the National Summary results,
with interesting results that will help you to compare your own school against
national performance.
The figures for Design and
subject’s residual. A
English and French is
grade lower than Food.
Technology overall show
residual is a figure that
0.63. In other words two
However, girls do very well
an increase at both GCSE
gives the measure of
thirds of all pupils taking
in Food, which tends to
and Advanced level. The
difficulty of a subject. The
French will get one grade
skew the statistics. Boys’
difference between the
figure quoted for each
lower than English. The
performance suggests that
percentage of boys and
subject should be
same is true for Design
they find Food much
girls achieving A*-C grade
compared to zero, which is
and Technology. For
harder than girls do.
is unchanged at 16%. It is
the statistical average.
example, Food Technology
second only to Art and
Therefore, a subject with a
has a positive residual
The residuals for Design
Design (21%) and is still a
positive residual, such as
(0.12), whereas Graphics
and Technology show that
major cause for concern.
English (0.26), is on the
has a negative residual
Textiles is statistically the
The total entry for all
easy side of the line and a
(-0.26). Therefore, in
easiest subject with a
Design and Technology
subject with a negative
statistical terms Food is
residual of 0.14. This
subjects was 409,000,
residual, such as French
easier than Graphics, with
compares to residuals of
which is virtually the same
-0.37 is more difficult. The
every third pupil taking
-0.4 for Electronics and
as last year. Candidates
difference between
Graphics achieving a
Systems and Control
entered for Food
(more than half a grade
Technology fell from
difference). The biggest
106,403 in 2001 to
101,893 last year. This
represents a 4% fall. The
fall is largely accounted for
by rises in Textiles and
Graphic Products. Whilst
there is no statistical
evidence to support it,
many schools had to
withdraw Food Technology
at GCSE because of
recruitment problems.
WHILST THERE IS NO
STATISTICAL EVIDENCE TO
SUPPORT IT, MANY
SCHOOLS HAD TO
WITHDRAW FOOD
TECHNOLOGY AT GCSE
BECAUSE OF
RECRUITMENT
PROBLEMS.
Of particular interest are
the tables that show each
27
surprise is possibly the
residual for Graphics
(-0.26) which is nearly a
third of grade lower than
Resistant Materials. Given
the high number of girls
who take graphics
(46,323) this suggests that
graphics is quite hard.
However, as Churchill said
‘There are lies, damned
lies and statistics’.
●
R E S U LT S A N A LY S I S
DETAILED EXAMINATION DATA FOR THE SUMMER OF 2002
Summary of results for Year 11 from NCER data
Overall 53% of pupils achieved 5 or more *******
Design and Technology Full Course GCSE Subject entries
Title
Resistant Materials
Food Technology
Graphic Products
Textiles
Electronic Products
Systems and Control
Engineering
Others
2002
110,009
101,893
106,403
47,282
19,653
13,584
2,485
7,699
409,000
2001
112,871
106,165
104,668
45,825
19,979
14,454
3,088
2,472
409,522
2000
108,671
106,650
97,678
44,307
18,549
14,337
3,414
2,961
396,567
1999
105,540
101,115
88,582
41,122
17,051
14,768
3,855
3,265
375,298
Residuals for major GCSE subjects
Subject
Boys
Girls
Overall Results
Drama
Art and Design
PE
English
Music
Science (double)
Geography
D+T
Mathematics
History
Business Studies
French
0.59
0.3
0.57
0.16
0.08
0.12
-0.07
-0.19
0.12
-0.21
-0.22
-0.53
0.64
0.55
0.04
0.36
-0.01
-0.22
-0.15
0.17
-0.26
-0.25
-0.21
-0.23
0.62
0.46
0.40
0.26
0.03
-0.19
-0.10
-0.02
-0.07
-0.23
-0.22
-0.37
Design and Technology Full course subject residuals
Title
Resistant materials
Food Technology
Graphic Products
Textiles Technology
Electronic Products
Systems and Control
Engineering
A*-C (%)
45.3
52.6
51.8
61.8
54.6
53.9
54.6
Subject residual
0.03
0.12
-0.26
0.14
-0.32
-0.43
-0.34
Entries
922
12537
A (%)
11.3
11.4
B
16.7
16.9
C
25.4
22.4
D
21.6
20.0
E
14.5
15.7
U
10.0
12.1
A (%)
11.9
11.7
B
25.5
20.4
C
30.0
25
D
20.2
23.3
E
10.4
13.6
U
1.9
4.2
AS Results for 2002
Title
Food Technology
Product Design
Full A Level Results for 2002
Title
Food Technology
Product Design
Entries
470
9257
28
PREBIOTICS ●
Helping your bo
– the story of prebiotic ingredients
■ Prepared for Just 4 Food by
ORAFTI Active Food Ingredients
N
owadays many people are
interested in new ways to improve
their health, whether that be by eating
more healthily or by increasing the
amount of physical exercise they do. It
is just as important to look after the
inside of our bodies as it is the outside.
The digestive system is essential to
both physical and mental well-being. If
it is working properly, we can get more
goodness from the food that we eat and
we feel better. The good news is that
there are a number of ways in which
you can help to keep your digestive
system healthy without too much effort!
About your digestive
system
The average digestive tract
has roughly the same
surface area as a tennis
court. Inside a normal,
healthy digestive tract you
can find more than 1kg of
bacteria. In fact, there are
more bacteria in your
digestive system than cells
in your body. Together,
these bacteria are known
as our intestinal microflora.
Not all of these are bad
bacteria, in fact around one
third of our microflora is
made up of ‘friendly’
29
bacteria. These – known as
bifidobacteria – help with
digestion and prevent the
growth of too many harmful
organisms in the intestine.
It is very important that the
levels of good bacteria in
your digestive system don’t
drop too low, which can
happen if you take
antibiotic medication or eat
an unhealthy diet for a long
period of time.
Milk drinks and yoghurts
containing live bacteria
have become popular
recently and many people
consume these on a
regular basis. These
products contain friendly
bacteria known as
probiotics which top up
those already in your
intestine.
There is another way in
which you can help to keep
your digestive system
healthy – by nourishing
your own friendly bacteria.
Ingredients which do this
job are called prebiotic
ingredients. Inulin and
oligofructose are prebiotic
ingredients and even if
these names are not
familiar to you, they can be
found in many of the foods
we eat regularly such as
onions, garlic, bananas and
chicory. Chicory is a
popular food in the north of
Europe. The leaves of the
chicory plant can be eaten
in salads and the roots can
be roasted and ground to
make a coffee substitute.
Inulin and oligofructose are
extracted from the root of
the chicory plant. When
eaten, these prebiotics are
not digested by the body:
instead they pass all the
way through the digestive
system until they reach the
●
PREBIOTICS
dy to help itself
colon where they ferment
and feed the good
bacteria.
Helping to nourish your
friendly bacteria can have
a number of benefits. It is
quite logical that if our
body is working well on the
inside, we will feel better
on the outside. Eating
prebiotic ingredients can
help the body get more of
the goodness from our
food. Everyone knows how
important calcium is to
health, but as much as
two-thirds of the calcium
we eat or drink isn’t
actually absorbed by our
bodies. Scientific trials
have shown that regular
consumption of inulin and
oligofructose can help to
increase the amount of
calcium retained by the
body. This can help to
prevent osteoporosis – a
disease which affects the
bones.
As well as increased
calcium absorption,
prebiotic ingredients can
improve your body’s
defence against digestive
problems. Diet and lifestyle
can contribute to these
problems, which include
constipation and diarrhoea.
Digestive problems are
uncomfortable and
inconvenient. Prebiotic
ingredients can keep your
digestive system in
balance and help to keep
you ‘regular’.
Who can benefit from
prebiotic ingredients?
In short, everyone can
benefit from increasing the
amount of prebiotic
ingredients they consume,
for example:
Adolescents: Teenagers
are particularly in need of
calcium, which allows the
bones to develop properly
and helps protect against
osteoporosis in later life.
Prebiotic ingredients can
help adolescents’ bodies to
absorb more calcium from
their diet.
Busy people: People
with busy lifestyles can
often have problems with
their digestive system,
particularly if they aren’t
consuming enough healthy
foods. Inulin and
oligofructose can help to
regulate the digestive
system and prevent
problems such as
constipation. This is also
relevant during pregnancy,
when the body is under
increased strain.
Older people: As we get
older, we can be more
aware of digestive
problems and the
discomfort which results
from this. Prebiotic
ingredients can help to
prevent these problems.
It is easy to increase the
amount of prebiotic
ingredients in our diet and
it really can help to improve
your sense of well-being.
They can be found in a
range of products in the
UK and appear on the
ingredients listings as
‘inulin’, ‘oligofructose’ or
‘fructooligosaccharides’.
Because inulin and
oligofructose are also
classed as ‘soluble fibre’
you can sometimes see
this on the listing too.
Everyday foods contain
prebiotic ingredients, eg
yoghurts, spreads, biscuits,
soup, fromage frais and
smoothies to name but a
few!
So next time you’re in
the supermarket, have a
look out for products
containing prebiotic
ingredients and you can
help your body to help
protect itself!
Probiotics and Prebiotics – what’s the difference?
PROBIOTIC:
Bacteria which help to balance the microflora in the gut. Found in “little bottles” –
fermented milk or yoghurt drinks, and in some brands of yoghurt.
PREBIOTIC:
Non-digestible carbohydrates which stimulate the friendly bacteria already present in
the gut. Prebiotic ingredients, including inulin and oligofructose: occur naturally in
chicory, onions, bananas and garlic. These ingredients can also be found added to a
range of finished food products such as spreads, yoghurts, dairy drinks and
breakfast cereals.
30
PREBIOTICS ●
Helping your body to help itself
How do prebiotic ingredients work?
Colon: Completely
fermented
Not digested/absorbed
Not excreted
Why do food and
drink manufacturers
use inulin and
oligofructose?
Who makes inulin
and oligofructose?
As we have seen, these
production of prebiotic
ingredients offer the
ingredients from chicory.
manufacturer some
ORAFTI is a subsidiary of
interesting nutritional
the Belgian agro-food
advantages if they are
group Raffinerie
added to their products.
Tirlemontoise/Tiense
However, inulin and
Suikerraffinaderij, part of
oligofructose also help the
the Südzucker Group.
manufacturer in a technical
ORAFTI produces
sense. Because of their
Raftiline® (inulin) and
range of advantages, they
Raftilose® (oligofructose)
can be classed as
and fructose syrups from
functional food ingredients.
chicory roots. ORAFTI’s
Inulin is effective as a
head office is in Tienen,
Belgium and the company
a creamy structure which
operates in more than 70
can be used in foods to
countries, with production
provide a smooth
units in Oreye (Belgium),
mouthfeel which is similar
Wijchen (Netherlands) and
to fat. This is why we can
Wijgmaal (Belgium). The
find inulin in low-fat
ORAFTI Group also
yoghurts, for example.
includes REMY
INDUSTRIES, world
moderately sweet and can
leading producer of rice
be used, often in
starches (Remyline®/
combination with intense
Remygel®), rice flours
sweeteners, to replace
(Remyflo®) and rice
sugar in food and drinks
proteins (Remypro®).
products. Oligofructose is
often used in fruit
preparations which are
added to yoghurts and
other desserts.
Both ingredients
contribute fewer calories
than sugar or fat: only 1 to
1.5 kcal/g. Manufacturers
use these ingredients to
improve the nutritional
profile of their products
whilst also benefiting from
the technical properties of
31
the marketing and
replacement for fat, forming
Oligofructose is
Inulin is effective as a replacement for fat
ORAFTI is market leader in
inulin and oligofructose.
●
CANNINGTON COLLEGE
Cannington College
Specialist Food Technology Courses
Cannington College is a College of the Countryside, situated in Cannington, four miles from
Bridgwater, Somerset. Several Food Technology courses and Food Hygiene courses are offered
here, either full or part-time.
The technical food hygiene services offered can be tailored to individual requirements. Services
comply with government legislation regarding food safety. Such services can be offered at your food
premises, at the College or at other suitable locations.
Technical services are listed below…
Food Hygiene Training
National Vocational Qualifications (NVQ) for
the Food Industry
■ NVQ: Food and Drink Manufacturing Operations
(level 1, 2 and 3)
BASIC
■ Food Hygiene Awareness
■ Food Hygiene Certificate
■ Essential HACCP Practice
Meat Industry Training
INTERMEDIATE
■ Certificate in Food Hygiene
■ Certificate in HACCP Principles
ADVANCED
■ Diploma in Food Hygiene and Safety
Health and Safety
■
■
■
■
■
■
Basic Health and Safety at Work Certificate
Risk Assessment: Principles and Practice
Principles of Manual Handling
Principles of COSHH
Supervising Health and Safety Certificate
Advaced Health and Safety Certificate
■ NVQ: Selling and Distributing Meat, Poultry and
Related Operations
■ NVQ: Meat and Poultry Butchery Operations
■ Meat Safety Certificate
■ Beginners Butchery
■ Technical Meat Processing Courses: includes basic
butchery, butchery specifications, butchery to add
value, HACCP or can be tailored to suit individual
needs.
Dairy Industry Technical Short Courses
■ Courses in various aspects of the Dairy Industry:
eg Basic Dairy Science, Cheese Technology,
Yoghurt Technology etc
Food Technology Courses
Trainers Training
■ Professional Trainers Certificate (CIEH)
■ National Certificate, National Diploma
■ Certificate of Higher Education
■ Foundation Degree
Nutrition
■ Certificate in Food and Health
■ Diploma in Nutrition and Health
Quality Assurance
■ Routine or ‘one off’ inspections can be carried out
in food manufacturing plants, restaurants, pubs and
other food areas incorporating guidelines on food
handling, premises, routine maintenance, cleaning,
pest control, waste management, health and safety
and personnel issues.
■ Sensory Evaluation
First Aid Training
■ First Aid at Work Certificate
■ First Aid Refresher Course
■ Foundation Degree
Individual Services
■ Free advisory service from the Southwest Food and
Drink Skills Network. Can advise of training courses
in the Southwest and availablility of funding. Can
also carry out a free training needs analysis for your
business and advise of tailor made training courses.
Contact: Emily Wheeler: 01278 655072
For further information on training, please contact: Andy Clennan 01278 655053 email: [email protected]
32
SfE 1 Portland Square Bristol BS2 8RR
Tel: 0117 983 8800
FaX: 0117 983 8890
E-mail: [email protected]
Website: www.sfe.co.uk

just4Food

Transcription

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