Food Technology

Higher National Diploma in Food Technology

University College of Ratmalana (UCR) offers National Diploma in Food Technology at National Vocational Qualification Levels 5 and 6with the duration of 3 years. The program of study consists of 6 months of Foundation level, NVQ levels 5 and 6 of one year followed by on the job training (OJT) of 6 months aiming towards the B.Tec in Food Process Technology degree offered by the University of Vocational Technology (UNIVOTEC) as well as producing middle level technical personnel and supervisory level personnel in the field of food technology.
With the exponential growth of world population and limited natural resources food industry is moving towards improved, alternative and environment-friendly technologies. Design of the diploma offered by UCR is consisting of lectures, practical, field visits, on-site observations and industrial training. It provides the best opportunity for the students to develop their knowledge, skills, attitudes, and competencies to be able to cater the developing high demand of the industry.

 

Module Description

  • Developed by: Technical Education Development Project – Ministry of Youth Affairs & Skills Development (2011)
  • Edited by: University of Vocational Technology, No.100, Kandawala Road,  Ratmalana

CBT Curriculum for Food Technology NVQ Level 5 (CBT Curriculum Code: D15C001)

Technical Modules

D15C001M01                        Characteristics of Food Raw Materials and Ingredients

Pre-requisites: Fruit & Vegetable Processor/Baker

  • Content: Food raw material resources and food ingredient resources available of manufactured and processed food products, Chemical, physical and biological aspects of food raw materials and ingredients, Food microbiology, Food spoilage and causes of food spoilage, Quality characteristics and specifications of food raw materials and ingredients, Relation between food raw materials, ingredient and final processed and manufactured product and the process of manufacture, Common defects of food raw materials and ingredients and ways and means of correcting defects for their re use, Procedures of purchasing food raw materials and ingredients and supplier selection
  • Practical: Analyzing food raw materials and ingredients, and learning the use of basic food analytical instruments, Subjecting food raw materials and ingredients for laboratory analysis under supervision and reporting on analytical data

D15C001M02                        Storage of Food Raw Materials and Ingredients

Pre-requisites: D15C001M01

  • Content: Location and structural aspect needs of food raw materials and ingredients storage systems, Procedures of unloading, loading handling and stacking in store of food raw materials and ingredients in storage, Storage conditions as suitable for fresh, dry, wet and intermediate wet food raw materials and ingredients, Aspects of moisture content, humidity, water activity, temperature, ventilation and lighting, and their applied need in food raw material and ingredient storage, Instrumentation and estimation procedures with respect to moisture content, humidity water activity, temperature, ventilation and lighting and their impact on food raw material and ingredient storage, Significance of maintaining unchanged quality characteristics of food raw materials and ingredient to be used in processing, Procedures of dispatching of goods for processing from a food raw materials and ingredient storage, Hygienic practices applicable to be adopted in food raw material and ingredients storage, Types of pests and pest control procedures adoptable in different kinds of food raw materials and ingredient storage, Deviations of storage conditions that may occur in food storage and procedures of adopting corrective measures
  • Practical: Identify and keep records of physical characteristics in different food materials, Taking measurements and comparing with changes under different storage conditions

D15C001M03                        Preparation of Food Raw Materials and Ingredients

Pre-requisites: D15C001M01

  • Content: Food raw material characteristics, Food raw material preparation procedures in relation to food product to be manufactured and the process, Washing and Cleaning of food raw materials, peeling and cutting of fruits, Pulping and juice extraction, Size reduction by grinding, milling and crushing, Mixing of food solids, food liquids and solids / liquids, Preparation of fish, gutting, washing and filleting, Cleaning and preparation and meat and cutting & slicing of meats, Slaughtering and slaughter house practices, Milking operation and preparation of milk for processing, chilling, Eggs, cleaning and handling of eggs for processing
  • Practical: Visually examining food raw materials and ingredients and products in the laboratory, Determining of food raw materials and ingredients characteristics by use of laboratory instrumentation, Food preparation equipment in the laboratory classes, and handling available food preparation equipment in the industry

D15C001M04                        Food Processing Technology

Pre-requisites: D15C001M02, D15C001M03

  • Content: Blanching, pasteurization and sterilization, Basic dehydration techniques, Chilling and freezing, Salting and pickling, Use of chemicals in food preservation, Grinding, Milling, Cooking, Baking, Roasting and Frying
  • Practical: Following activities to be demonstrated for food processing techniques and submitting the reports with samples, Blanching, heating, pasteurization and sterilization, Basic food dehydration techniques, solar and simple mechanical drying, Chilling and freezing of foods Chemical preservation techniques, Salting, Pickling, Grinding, Milling, Baking, Roasting and Frying

D15C001M05                        Resource Planning for Food Processing – I

Pre-requisites: D15C001M04, EMPM03

  • Content: Food product variety, Food raw material and ingredient variety according to organizational decision, Characteristics of food raw materials and ingredients in relation to products, Process flow diagram for food processing technology (chemical preservation, grinding, milling, chilling, cold storage, solar drying and osmotic dehydration), Process flow diagram for dehydration, evaporation, concentration, baking, roasting and fermentation, Instrumentation needs for process studies at food processing industry
  • Practical: Factory observations on process layouts

D15C001M06                        Food Manufacturing Process Control-I

Pre-requisites: D15C001M05

  • Content: Characteristics of food materials, Impact of processing on characteristics of food materials, Process and product parameters that needs to be measured and monitored including temperature, time, fluid flow, pressure moisture content, relative humidity, pH, sugar content, solid content, Instruments used in the measurement of the above escribed characteristics and obtaining hands on experience in using them to evaluate food raw materials, ingredients and also to follow selected processes
  • Practical: Measurement and analysis of processing information of a selected food product

D15C001M07                        Food Processing Plant and Machinery Cleaning and Sanitization

Pre-requisites: None

  • Content: Food soils and their characteristics, Food processing machinery and steps involved in dismantling and exposing food soils, Wetting and softening of food soils, Wetting chemicals, agents and cleaning compounds, Cleaning gear and cleaning equipment, Cleaning procedures, manual and CIP, Physical removal of food soils, brushing, scraping and rinsing, Sanitizers and sanitation procedures, Procedures of verification of cleaning and sanitation, record keeping procedures in sanitation, Handling emergency situations
  • Practical: Practical exercises in preparing cleaning and sanitation chemicals, removal of soils, and use of equipment for cleaning and sanitation

D15C001M08                        Management of Manual Packaging Materials

Pre-requisites: D15C001M04

  • Content: Materials used for food packaging, Suitability of packaging materials in relation to product and to process, Storage conditions and parameters to assess them, Equipment to control storage conditions, Establishing storage procedures, Hygiene in packaging materials storage, Pest control in packaging materials storage
  • Practical: Topic decided by the trainer based on the trainer

D15C001M09                        Basic Technologies in Food Packaging

Pre-requisites: D15C001M08

  • Content: Materials used for food packaging, Basic machinery used for food packaging in manual or mechanical operations, Manual or mechanical packaging machinery placement and operation, Safety packaging operations, Control equipment on basic packaging machinery, Equipment and tools used for checking correct packaging, Accessories in manual and mechanically assisted food packaging
  • Practical: Topic decided by the trainer based on the trainer

D15C001M10                        Storage of Finished Products

Pre-requisites: D15C001M02, D15C001M08

  • Content: Storage conditions for final products, Use of specific storage conditions, Storage parameters and shelf life, Norm First In First Out basis, Pest control, Fire safety, Storage organization, Instrumentation to control storage conditions
  • Practical: Identify requirement of optimum storage conditions for given finished product

D15C001M11                        Food Quality Management System (QMS)

Pre-requisites: None

  • Content: Statistical data, Management analysis systems, Problem solving techniques, SWOT analysis, Food act and regulations, GMP, GHP, HACCP and ISO 22000, Quality management system, Internal and external audits systems, Corrective and preventive actions
  • Practical: Preparation quality report for selected food manufacturing process in the industry

D15C001M12                        Graphical Techniques to Perform Simple Statistical Computations

Pre-requisites: None

  • Content: Status of statistics, Classification, tabulation and graphical representation, Measures of central values, Measures of dispersion, Sampling and its uses, Random variable and probability distribution, Research process
  • Practical: Topic decided by the trainer

Employability Modules

EMPM01       Manage workplace Information

Pre-requisites: None

  • Content: Identification of documentation requirements, Selecting and/or collecting required documentation, Documentation procedures and methods, Completing /perfecting documentation, Reading, interpreting and using equipment/system manuals and specifications, Interpretation of all applicable laws, policies and procedures relevant to enterprise, Computer and information system usage, Forecasting Techniques, Forecasting Software, Mathematical Modelling, Data Collection Techniques for Market Research, The range of analytical techniques appropriate for analysis of information, The influence of human factors on information analysis, Conducting and recording of performance evaluations

EMPM02       Manage Workplace Communication

Pre-requisites: None

  • Content: Basic communication models, Principles of effective, interactive communication, Barriers to effective communication and distortions in the communication process, Personal values and communication, Policies of the organization relevant to information and communication function, Protocol and Procedures of the organization, Importance of ICT tools in promoting the efficiency and effectiveness of the organization, Common computer applications, Importance of networking in day to day activities of the organization

EMPM03       Planning and Scheduling Work at Workplace

Pre-requisites: None

  • Content: Goals and Objectives of the organization, Planning priorities, Plans related to work and related activities at workplace, Systems, procedures and processes relevant to the organization, Quality and continuous improvement processes applied within the organization, Company specific performance standards, Industry/Workplace Codes of Practice /Codes of ethics, Frontline management roles applicable to team management, Manufacturer’ s  specifications and product specifications, Standard specifications of commonly used materials, Simple planning techniques/methods – ( two to three common techniques/ methods), Forecasting Techniques /methods, Time management techniques, Competency assessment methods

CBT Curriculum for Food Technology NVQ Level 6 (CBT Curriculum Code: D15C001)

Technical Modules

D15C001M13                        Resource Planning for Food Processing – II

Pre-requisites: D15C001M05

  • Content: Food product variety, Food raw material and ingredient variety, Process of decision making by the company, Characteristics of food raw material and ingredients in relation to product, Physical, chemical , biological process and their combinations such as process flow, lay out planning and machinery needs, Spray drying, Drum drying, Fluidized bed drying, Radiofrequency drying, Canning, UHT, Food extrusion, Blast freezing, Plate freezing, Dip and impingement freezing, Ohmic heating, Microwave technology, Extraction, Distillation and Fractionation, Vacuum evaporation, Concentration, Industrial fermentation, Irradiation, Reverse osmosis, Instrumentation for process studies at a food manufacturing concern
  • Practical: Topic decided by the trainer

D15C001M14                        Food Processing Technology-II

Pre-requisites: D15C001M04

  • Content: Physical, chemical, biological processes and their combination such as food dehydration techniques, Spray drying, Drum drying, Fluidized bed drying, Radiofrequency drying, Continuous HTST pasteurization, UHT treatment, Food extrusion, Blast freezing, Plate freezing, Impingement freezing, Dip freezing, Ohmic heating, Microwave technology, Extraction, Distillation. Fractionation, Vacuum evaporation, Concentration, Industrial fermentation, Reverse osmosis
  • Practical: Topic decided by the trainer

D15C001M15                        Food Manufacturing Process Control –II

Pre-requisites: D15C001M06

  • Content: Characteristics of food solids, liquids and particulates, Subjecting food solids, liquids and particulates to advanced techniques of food processing, and the process impact and changes taking place during processing, Texture, viscosity, fragility and sensory characteristics of raw materials and processed foods, Water activity
  • Practical: Laboratory classes on instruments used in the measurement of the above described characteristics and obtain hands on experience in using them to evaluate food raw materials, ingredients and also to follow selected processes

D15C001M16                        Management of Food Quality and Food Safety Systems

Pre-requisites: D15C001M11

  • Content: Food quality systems, Food safety systems, Quality and safety factory requirements, National standards and regulations, International standards, Standard relevant to organizational objectives
  • Practical: Topic decided by the trainer

D15C001M17                        Implement Food Quality and Food Safety System

Pre-requisites: D15C001M16

  • Content: Food quality management systems, Food safety management systems, Documents and procedures for management systems, Operational procedures in food plants, Implementation procedures of management systems, Internal auditing procedures
  • Practical: Topic decided by the trainer

D15C001M18                        Advanced Technologies in Food Packaging

Pre-requisites: D15C001M08, D15C001M09

  • Content: Characteristics of different packaging materials of general purpose, materials used for long term shelf-life foods, Characteristics of Microwave-compatible packaging materials, Active Packaging for Food Application, Equipment and tools used for controlling correct innovative packaging, Accessories in advanced food packaging
  • Practical: Topic decided by the trainer

D15C001M19                        Implement Food Packaging

Pre-requisites: D15C001M08, D15C001M09

  • Content: Materials used for simple food packaging, Basic machinery used for food packaging in manual or mechanical operations, Simple manual or mechanical packaging machinery installation and operation, Control equipment on basic packaging machinery, Equipment and tools used for checking correct packaging, Accessories in manual and mechanically assisted food packaging
  • Practical: Topic decided by the trainer

D15C001M20                        Transport and Distribution of Finished Products

Pre-requisites: D15C001M11

  • Content: Transport requirements, Food chain and distribution concepts, Transport conditions according to products, Conditions control equipment, Vehicles, trolleys, fork-lifts, elevators, belts, freezers, refrigeration, Hygiene in food transport
  • Practical: Topic decided by the trainer

D15C001M21                        In- factory Final Product Improvement

Pre-requisites: D15C001M14, D15C001M18

  • Content: Operate food processing equipment, Operate food packaging equipment, Evaluate product or process, Optimize product or process, Scale up industry processes
  • Practical: Topic decided by the trainer

D15C001M22                        In- factory Process Line and Equipment Improvement

Pre-requisites: D15C001M14, D15C001M15

  • Content: Product development and improvement, Technology improvement through acquisition, In- plant optimization of new product or / and new technology, Cost estimation, Manage utilities, human resources, financial, Applied to all suitable products: fruits, vegetables, grains, dried fruit, oil-seeds, fish, meat, milk and their derivatives as juices, beverages, portions, and alcoholic drinks, Applied to all kind of technologies in use in food factories
  • Practical: Topic decided by the trainer

D15C001M23                        Product Development and Utilization

Pre-requisites: D15C001M14, D15C001M18

  • Content: Operate food processing equipment, Operate food packaging equipment, Produce product formulation, Develop new product or process, Design new product or process, Evaluate product or process, Optimize product or process, Scale up industry processes
  • Practical: Topic decided by the trainer 

Employability Modules

EMPM01       Manage workplace Information

Pre-requisites: None

  • Content: Identification of documentation requirements, Selecting and/or collecting required documentation, Documentation procedures and methods, Completing /perfecting documentation, Reading, interpreting and using equipment/system manuals and specifications, Interpretation of all applicable laws, policies and procedures relevant to enterprise, Computer and information system usage, Forecasting Techniques, Forecasting Software, Mathematical Modelling, Data Collection Techniques for Market Research, The range of analytical techniques appropriate for analysis of information, The influence of human factors on information analysis, Conducting and recording of performance evaluations

EMPM02       Manage Workplace Communication

Pre-requisites: None

  • Content: Basic communication models, Principles of effective, interactive communication, Barriers to effective communication and distortions in the communication process, Personal values and communication, Policies of the organization relevant to information and communication function, Protocol and Procedures of the organization, Importance of ICT tools in promoting the efficiency and effectiveness of the organization, Common computer applications, Importance of networking in day to day activities of the organization

EMPM03       Planning and Scheduling Work at Workplace

Pre-requisites: None

  • Content: Goals and Objectives of the organization, Planning priorities, Plans related to work and related activities at workplace, Systems, procedures and processes relevant to the organization, Quality and continuous improvement processes applied within the organization, Company specific performance standards, Industry/Workplace Codes of Practice /Codes of ethics, Frontline management roles applicable to team management, Manufacturer’ s  specifications and product specifications, Standard specifications of commonly used materials, Simple planning techniques/methods – ( two to three common techniques/ methods), Forecasting Techniques /methods, Time management techniques, Competency assessment methods

EMPM04       Problem Solving and Decision Making

Pre-requisites: None

  • Content: Problem solving models, Problem solving techniques, Decision making models, Decision making process (Reference to two commonly used decision models), Decision making styles (Participatory approaches may be given priority), Creative decision making (Particular reference to six stages in Creative decision making process), Six stages in Creative decision making process, Recognition, Fact finding, Problem finding, Idea finding, Solution finding, Acceptance finding, Vroom and Yetter’s tool for decision making – “Decision tree”, Brainstorming technique, Nominal group technique, Front end analysis

EMPM05       Teamwork and Leadership

Pre-requisites: None

  • Content: Functions and roles of leadership, teams in an organization, Leadership styles and Leadership roles, Team processes, Identifying your role within a team, How a team develops, Team planning- defining objectives, purpose functions and accountabilities, Discussion techniques, Communication in a team environment, Decision making techniques, Leadership and personality development, Social analysis – culture and values, psychological and social aspects of individuals

EMPM06       Creation & Maintenance of a Learning Culture

Pre-requisites: None

  • Content: Definition of training, definition of performance, performance appraisal, methods of identifying performance gaps of workers, how to design training programs, Setting of learning outcomes, Motivating workers for participation at training programs, Hints and tips on conducting demonstrations, Practice – Arrange /Conduct training programs, Demonstrate the use of new equipment and methods