COLLEGE DEPARTMENT SYLLABUS
COURSE CODE
DESCRIPTIVE TITLE
NUMBER OF UNITS
NUMBER OF HOURS
INSTRUCTOR
REFERENCE
PRE-REQUISITE
COURSE DESCRIPTION
TLE 8
Food processing, packaging and labelling
3 Units
3 hours per week
April Annette T. Artajo
G.M Almano,Et, Al (2007) Basic Information Technology
TLE 3
This course deals to develop and update industry knowledge, Observe
workplace hygiene procedures, Perform workplace and safety practices,
Provide effective customer services ICT.
VISION- A globally competitive and leading private institution that
INSTITUTIONAL
VMGO
offers affordable quality academic and technical education.
MISSION- MPCI commits to provide excellent and accessible education
through teacher training, acquisition of updated and state-of-the-art
facilities, putting in place operational systems, procedures, and
services towards the formation of responsible and morally upright
graduates.
GOALS
1. To promote transformative leadership that ensures efficient and
effective administration services to stakeholders.
2. Enhance the quality of academic and technical education thru
curriculum and instructional development.
3. Provide quality services that nurture student’s learning and
promote stakeholder’s by satisfaction.
4. Engage the entire community in the teaching-learning process.
5. Provide venue for developing faculty and staff to grow in the
profession.
6. Promote research as part of continuing professional development.
PREPARED BY
APPROVED BY
Week
1
Dr. Iris Jane Agbong- Coates
COURSE SYLLABUS IN TLE 8
Course Outline and Timeframe
Course Content/Subject Matter
Orientation
Overview of the Subject
Course expectation
Grading System
Vision, mission, Core Values and Outcomes
I.
1.
2.
3.
4.
2 -3

methods of food processing


4
5-6
I.
7-10
II.
11
12-13
III.
14-15
IV.
16
17-18
V.
19
Principles of Food Preservation
Food Processing and Preservation
PRELIM
Operating System
1. Definition of Operating System
2. Types of Operating System
3. Windows and Linux OS
4. The history of Windows Operating System
Windows Application
1. Definition of Windows 7
2. The Desktop Components
3. Parts of a Window
4. File Management and Organization
5. Google Classroom Platform and Benefits
MIDTERM
Microsoft Word
1. Microsoft Word Basics
2. Parts of the Microsoft Word screen
3. Microsoft Word Tabs
4. Microsoft word Groups
5. Commands in Microsoft Word Application
6. Create, Open and Save Documents
Microsoft Excel
1. Spreadsheet and Electronic Spreadsheet
2. Parts of the MS Excel Screen such as groups and tabs, additional
buttons and commands, creating Excel Spreadsheet
3. Formula and Order of Priority in excel computation
4. Data Types
5. Creating and formulating Excel Worksheets and workbooks
6. Using Formulas in Computing Excel Problems
SEMI-FINAL
Technical Drafting
1. Technical Drafting Concept
2. 2D Animation Concepts
3. Medical Transcription Concepts
FINAL
LEARNING PLAN
DESIRED
LEARNING
OUTCOMES
PRELIM
COURSE
CONTENT/SUBJECT
MATTER
II.
Orientation
5. Overview of
the Subject
6. Course
expectation
7. Grading System
8. Vision, mission,
Core Values
and Outcomes
TEXTBOOK/R
EFERENCES
TEACHING
AND
LEARNING
ACTIVITIES

Lecture/D
iscussion
ASSESSMENT
TASK


RESOURCE
MATERIALS
(FOR TEACHINGLEARNING
PROCESS)
Oral
Recitation
Written
Quiz

Lecture:
Computer

A. Familiarize
the different
method of
food
processing
B. To study the
general
principle of
food
preservation
and their
application

MIDTERM
Identify the
important
components
on a food
labelling






Principles of
Food
Preservation
Food
Processing
and
Preservation


Types of
packaging
material used
in food



Lab:
 Demonstr
ation
 Typing
Exercises
 Hands-on
Activity
Lecture:
 Discussio
n
 Presentat
ion
 Q and A
Lecture:
 Discussio
n
 Presentat
ion
 Q and A
Food labels:
nutritional
information and
ingredients
TESTING
PROCEDURES
FOR
PACKAGING
MATERIAL
Commercial
Packaging for
Industry
Discussion
Illustratio
n/ Group
Activity
Presentati
on/Discus
sion

Food labels
Understanding
the Nutrition
Facts Label

FINALS


The Importance
of Food Labels

SEMI FINAL
 To identify
the
different
kind of
packaging
materials
methods of
food
processing





Oral
Recitation
Written
Quiz
Hands-on
Performa
nce
Practical
Test
Oral
Recitation
Written
Quiz
Hands-on
Performa
nce
Practical
Test
Hands-on
Performa
nce







Multimedia
Projector
PPT
Internet
Computer
Multimedia
Projector
PPT
Internet
Lab:
 Demons
tration
 Handson
Activity
Lecture:
 Discussio
n
 Presentat
ion
 Q and A

Lab:
 Demons
tration
 Handson
Activity
Lecture:
 Discussio
n
Lecture:




Computer
Multimedia
Projector
PPT
Internet


To
Demonstrate
the
understandin
g of food
packaging
Explain how
each food
package
design works.


Designing
Great Food
Packaging
Food Packaging

G.M
Alman
o,Et, Al
(2007)
Basic
Inform
ation
Techno
logy



Discussio
n
Presentat
ion
Q and A
Lab:
 Demons
tration
 Handson
Activity





Oral
Recitation
Written
Quiz
Hands-on
Performa
nce
Practical
Test
Hands-on
Performa
nce
GRADING SYSTEM
Laboratory Exercises/Performance -------------------- 60%
Exam/Quizzes ----------------------------------------------- 20%
Portfolio ------------------------------------------------------ 20%
Total:
100%
Prepared by:
Reviewed by:
Noted by:
MA. MINVILUZ G. OCEÑA
OIC-PROGRAM HEAD
DR. IRIS JANE G. AGBONG-COATES, LPT
DEAN OF COLLEGE
Course description
This course deals to develop and update industry knowledge, observe workplace hygiene
procedures, perform workplace and safety practices, Provide effective customer services ICT.
To attain what is expected for this course, this course pack focuses on the discussion of the
following;
FOOD PROCESSING



methods of food processing
Principles of Food Preservation
Food Processing and Preservation
THE IMPORTANCE OF FOOD LABELS
 Food labels
 Understanding the Nutrition Facts Label
 Food labels: nutritional information and ingredients
TESTING PROCEDURES FOR PACKAGING MATERIAL




Commercial Packaging for Industry
Types of packaging material used in food
Designing Great Food Packaging
Food Packaging
To aid students' learning, you should look over all of the modules and answer honestly all of the
activities assigned to each module.
-------------TABLE OF CONTENTS---------FOOD PROCESSING



methods of food processing
Principles of Food Preservation
Food Processing and Preservation
THE IMPORTANCE OF FOOD LABELS
 Food labels
 Understanding the Nutrition Facts Label
 Food labels: nutritional information and ingredients
TESTING PROCEDURES FOR PACKAGING MATERIAL




Commercial Packaging for Industry
Types of packaging material used in food
Designing Great Food Packaging
Food Packaging
Lesson 1
Foods Processing, preservation and labelling
At the end of this session, the student will be able to:
A. Familiarize the different types of food processing and its method
B. To study the general principle of food preservation and their application
Learning Content
What is food processing?
Food processing is any method used to turn fresh foods into food products.1 This can involve one
or a combination of various processes including washing, chopping, pasteurising, freezing,
fermenting, packaging, cooking and many more.2 Food processing also includes adding
ingredients to food, for example to extend shelf life.3, 4
What are the methods of food processing?
Food processing includes traditional (heat treatment, fermentation, pickling,
smoking, drying, curing) and modern methods (pasteurisation, ultra-heat treatment, high pressure
processing, or modified atmosphere packaging). Some of the common methods are described
below:
Canning
The food is heated to a high temperature. This process is called pasteurisation. Then, the food is
packaged and stored in an air-tight can. Check our infographic showing the processing steps for
canned tomatoes.
Fermentation
The breakdown of sugars by bacteria, yeasts or other microorganisms under anaerobic conditions.
This means, no oxygen is needed for the process to take place (apart from oxygen present in
sugar). Fermentation is notably used in the production of alcoholic beverages such as wine, beer,
and cider, and in the preservation of foods such as sauerkraut, dry sausages, and yoghurt, but also
for raising dough in bread production.
Freezing
Food temperatures are reduced to below 0°C to decrease the activity of harmful bacteria. The
process can be used to preserve the majority of foods including fruits, vegetables, meat, fish, and
ready meals. Do you know the steps needed to produce frozen peas? Check them out here!
Modified atmosphere packaging
Air inside a package is substituted by a protective gas mix, often including oxygen, carbon dioxide
and nitrogen – gases that are also present in the air we breathe. They help to extend the shelf life
of fresh food products - usually of fruits, vegetables, meat and meat products, and seafood.
Pasteurisation
Food is heated and then quickly cooled down to kill microorganisms. For example, raw milk may
contain harmful bacteria that cause foodborne illnesses. Boiling it (at home) or pasteurising (on a
large scale) is crucial to ensure it is safe to consume. Apart from dairy products, pasteurisation is
widely used in preservation of canned foods, juices and alcoholic beverages.
Smoking
A process of heat and chemical treatment of food to help preserve it by exposing it to smoke from
burning material such as wood. Smoked foods usually include types of meat, sausages, fish or
cheese.
Additives
Food additives play an important role in preserving the freshness, safety, taste, appearance and
texture of processed foods. Food additives are added for particular purposes, whether to ensure
food safety, or to maintain food quality during the shelf-life of a product. For example, antioxidants
prevent fats and oils from becoming rancid, while preservatives prevent or reduce the growth
of microbes (e.g. mould on bread). Emulsifiers are used for instance in improving the texture of
mayonnaise, or stopping salad dressings from separating into oil and water.
What are the reasons and consequences of food processing?
Makes food edible
Grain crops, for example wheat and corn, are not edible in their natural state. Processing techniques, such
as milling and grinding, turn them into flour, after which they can be made into breads, cereals, pasta and
other edible grain-based products. There are 3 types of flours depending on the processing level, choose
wholegrain when possible. You can learn more about the journey of grain to bread in our ‘Gain on grain’
infographic.
Safety, shelf life, and preservation
Processing improves or even ensures food safety by removing harmful microorganisms. The main
methods are pasteurisation, air-tight packaging, and the use of preservatives.
Nutritional quality
Food processing can affect the nutritional quality of foods in both ways: it can enhance it, for instance by
adding components that were not present, like vitamin D (through ‘fortification’), or by lowering fat, salt
or sugar. It can also cause some fibre and vitamins and minerals to be lost, for example through
excessive refining, heating or freezing.
Convenience
Processing and packaging technologies help to answer modern day time-constraints by providing a range
of convenient foods: ready meals, bagged salads, sliced and canned fruits and vegetables that take little
time to prepare and can be consumed “on the go”.
Price
Food processing can decrease the cost of foods. For example, frozen vegetables have a similar
nutritional value as fresh ones, but at a lower price, as they have already been prepared, do not
contain inedible parts, can be bought in bulk, and can last longer. This way, processing increases
the shelf life of food, and decreases the amount of waste, reducing thereby the overall costs of
food production.
Principles of Food Preservation A good method of food preservation is one that slows down or
prevents altogether the action of the agents of spoilage. Also, during the process of food
preservation, the food should not be damaged. In order to achieve this, certain basic methods
were applied on different types of foods. For example, in earlier days, in very cold weather
condition, ice was used to preserve foods. Thus, very low temperature became an efficient method
for preventing food spoilage. Let us now list the principles of food preservation. 1. Removal of
micro-organisms or inactivating them: This is done by removing air, water (moisture), lowering or
increasing temperature, increasing the concentration of salt or sugar or acid in foods. If you want
to preserve green leafy vegetables, you have to remove the water from the leaves so that micro
organisms cannot survive. You do this by drying the green leaves till all the moisture evaporates.
2. Inactivating enzymes: Enzymes found in foods can be inactivated by changing their conditions
such as temperature and moisture, when you preserve peas, one of the methods of preservations
is to put them for a few minutes in boiling water. This method also known as blanching inactivates
enzymes and thus, helps in preserving the food. 3. Removal of insects, worms and rats: By storing
foods in dry, air tight containers the insects, worms or rats are prevented from destroying it
Food processing: The Advantages of Processed Foods
History
Humans have been processing foods for centuries (see table 1). The oldest traditional techniques
included sun-drying, the preservation of meat and fish with salt, or fruit with sugar (what we now
call jamming). These all work on the premise that reduction of water availability in the product
increases shelf-life. More recently, technological innovations in processing have transformed our
food supply into the rich variety that is available in supermarkets today. In addition, food
processing enables manufacturers to make nutritionally enhanced products (‘functional foods’)
with added ingredients that provide specific health benefits beyond basic nutrition.
The canning story
Canning originated in the early 19th century as Napoleon’s troops faced a serious food shortage.
In 1800, Napoleon Bonaparte offered an award of 12,000 francs to anyone who could devise a
practical method for food preservation for armies on the march; he is widely reported as saying
"An army marches on its stomach". After years of experiment, Nicolas Appert submitted his
invention of sealing foods in glass jars and cooking them, and won the prize in 1810. The following
year, Appert published L'Art de conserver les substances animales et végétales (or The Art of
Preserving Animal and Vegetable Substances), which was the first cookbook of its kind on modern
food preservation methods. Also in 1810, the Englishman Peter Durand applied the Appert process
using various vessels made of glass, pottery, tin or other metals and obtained the first canning
patent from King George III. This can be considered the origin of the modern can.
The history of freezing
The modern frozen food industry was started by Clarence Birdseye in America in 1925. He was a
fur trader in Labrador, and noticed that fillets of fish left by the natives to freeze rapidly in arctic
winters retained the taste and texture of fresh fish better than fish frozen in milder temperatures
at other times of the year. The key to Birdseye’s discovery was the importance of the speed of
freezing, and he pioneered industrial equipment to freeze foods rapidly. We know today that,
coupled with appropriate treatment prior to freezing, this rapid freezing has the potential to
ensure excellent preservation of nutritional value for a wide range of foods.
 Basic Concepts
Food Science: It is a distinct field involving the application of basic sciences such as chemistry and physics,
culinary arts, agronomics and microbiology. It is a broad discipline concerned with all the technical aspects
of food, beginning with harvesting or slaughtering and ending with cooking and consumption. Food
Scientists have to use the knowledge of biology, physical sciences and engineering to study the
composition of foods, changes that occur at various stages from harvest through different processes and
storage, causes of their spoilage and the principles underlying food processing. Food scientists deal with
physico-chemical aspects of food, thus helping us to understand the nature and properties of food. Food
Processing: It is the set of methods and techniques used to transform raw ingredients into finished and
semi-finished products. Food processing requires good quality raw materials from either plant and/or
animal source to be converted into attractive, marketable and often long shelf-life food products.
Food Technology: Technology is the science and application of scientific, as well as socioeconomic knowledge and legal rules for production. Food technology uses and exploits
knowledge of Food Science and Food Engineering to produce varied foods. Study of Food
Technology gives in-depth knowledge of science and technology, and develops skills for selection,
storage, preservation, processing, packaging, distribution of safe, nutritious, wholesome,
desirable as well as affordable, convenient foods. Another significant aspect of food technology
is to save and utilise all the food produced.
Development of Food Processing and Technology Research in the field of Food Technology has
been conducted for decades. In 1810, development of the canning process by Nicolas Appert was
a decisive event. Canning had a major impact on food preservation techniques. Later Louis
Pasteur’s research, in 1864, on spoilage of wine and his description of how to avoid spoilage was
an early attempt to put food technology on a scientific basis. Besides wine spoilage, Pasteur
conducted research on production of alcohol, vinegar, wines, beer and souring of milk. He
developed ‘pasteurisation’- the process of treating milk to destroy disease producing organisms.
Pasteurisation was a significant advance in ensuring microbiological safety of food. Food
Technology was initially used to serve military needs. In the 20th century, world wars, exploration
of space and the rising demand for varied products from consumers contributed to the growth of
Food Technology. Products such as instant soup mixes and ready-to-cook items including meals
were developed, specially catering to needs of working women. Further, food industry was
compelled to focus on nutritional concerns. Food preferences and choices changed and people
started incorporating into their diet food items/preparations from different regions and countries.
The desire to have seasonal foods all year round increased. Food technologists made efforts to
provide both safer and fresher food using new techniques. In the 21st century, food technologists
are challenged to produce foods suitable for health and other changing needs of consumers. Food
technology has provided a vast variety of safe and convenient foods. In developing countries this
rapidly expanding and developing field, has Chapters.indd 104 16-02-2018 16:45:49 Unit II Nutrition, Food Science And Technology 105 been helpful in improving food security and has
opened avenues for employment at all levels.
Importance of Food Processing and Preservation
It has already been mentioned that food processing is a branch of manufacturing wherein raw
materials are transformed into intermediate foodstuffs or edible products through the application
of scientific knowledge and technology. Various processes are used to convert bulky, perishable
and sometimes inedible food materials into more useful, concentrated, shelf-stable and palatable
foods or potable beverages. Changes in the products often reduce preparation time for the cook.
Most of the time, processing of foods adds value to the resultant product by increasing storability,
portability, palatability and convenience. Professionals in the food processing need to be
knowledgeable about general characteristics of raw food materials, principles of food
preservation, processing factors which influence quality, packaging, water and waste
management, good manufacturing processes and sanitation procedures. Let us briefly examine
the need, principles, methods and modernization of food processing. Foods are subject to
physical, chemical and biological deterioration. Food deterioration is associated with spoilage,
development of off-flavors, deterioration of textures, discoloration and loss of nutritional value in
varying degrees, reducing aesthetic appeal and rendering it unfit/unsafe for consumption. A
number of factors can lead to food deterioration or spoilage e.g. pests, infestation by insects,
inappropriate temperatures used for processing and/or storage, excessive exposure to light and
other radiations, oxygen, moisture. Food is also contaminated by micro organisms [bacteria,
fungus and moulds) or chemicals such as pesticides. Food can also be spoiled due to degradation
by naturally present enzymes (a specific class of protein molecules that act as biological catalysts
to accelerate chemical reactions). In addition, physical and chemical changes in certain
constituents of food from plant and animal sources occur soon after harvesting or slaughtering,
altering the food quality. Therefore food processing and preservation are required to preserve
food in edible and safe form. Methods by which food is preserved from spoiling after harvesting
or slaughtering date back to prehistoric times. The oldest methods were sun drying, controlled
fermentation, salting/pickling, candying, roasting, smoking, baking and using spices as
preservatives. These tried and tested techniques are still used although, with the advent of
industrial revolution, new methods have been developed. Food processing incorporates and
unifies the general characteristics of different classes of foods and principles of food science,
chemistry, food microbiology, Chapters.indd 105 07-05-2018 12:11:43 106Human Ecology and
Family Sciences – Part 1 nutrition, sensory analysis and statistics including good manufacturing
practices as per regulations.
Answer the following questions based on your own opinion
Rubrics will be found in the syllabi
1. How important is food processing methods
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
2. Why are food processing techniques used?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
3. Cite the principle and importance of preservation?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
4. How does food preservation help the ecosystem?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
5. Why is it important to learn the principles and importance of food preservation?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________