ARE YOU LOOKING TO DEVELOP A CAREER IN FOOD?
Look no further than this detailed course covering many different elements related to different food types, and the way in which they are processed and used for nutrition.
This is an ideal course for anyone wanting to work in the following areas:
- Catering outlets within hospitality or contract catering
- Education providers
- Food manufacturing
- Product development
- Care providers
- Business development in the food sector
- And many more.
These roles can take place in many different settings such as:
- Commercial kitchens
- Manufacturing plants
- Schools, colleges and universities
- Childcare settings
- Care homes and sheltered accommodation
This intensive course is suited for a range of career aspirations and different job settings, sign up and join us today!
Modules
Note that each module in the Qualification - Certificate in Food Technology is a short course in its own right, and may be studied separately.
Modifying the Taste of Food
The processing of foods to enhance or alter taste, is a significant aspect of modern food technology. Using additives is an easy way of doing this - and hence an inexpensive way.
The more challenging, but potentially healthier way is to start with better raw foods. If we grow vegetable varieties (for instance), that are chosen for their optimum taste, there will be less need to modify the flavour. Often though, the varieties that give a better flavour may have other disadvantages (e.g., they may not produce the optimum size of harvest).
Throughout this course, you will learn about both the good and not so good ways of enhancing flavour. Flavour is only one factor to be considered by food technologists. Explore all of those factors throughout the course.
Some of the Flavour Enhancing Additives
There are many potential food additives for preserving, enhancing, or altering a food product's taste. The most commonly used taste additives are sweeteners, acidulants, and monosodium glutamate (MSG).
Sweeteners
These may be artificial or natural. Artificial sweeteners are often added to enhance taste without increasing sugar or calorie content. The most common artificial sweeteners are:
- Aspartame
- Sucralose
- Acesulfame potassium (Ace-K)
- Saccharin
These sweeteners are especially common in weight loss related food products; despite lowering sugar content, they are rarely used in health associated products. This is due to potential negative effects, and known effects when ingested in quantity. The most common side effect of high amounts of artificial sweetener use is diarrhoea. Some artificial sweeteners have been linked to headaches and other nervous system symptoms; Ace-K may be carcinogenic. (Saccharin is known to cause cancer development in rats, but the process pathway does not exist in humans.) Artificial sweeteners may be added to keep calories low, or to reduce the potential for tooth decay.
During the development stage of a product, it is essential for a company to assess the usefulness of artificial sweeteners, as use may impact marketability positively or negatively. International standards exist to define safe amounts for human consumption. Artificial sweeteners are often used as part of a diabetes management program and in foods rated appropriate for diabetics.
Natural and naturally derived sweeteners
All natural sweeteners are a form of sugar. From a chemical standpoint, these can be monosaccharides, disaccharides, or polysaccharides. These names refer to how sugar molecules are held together.
The most common natural sweeteners used are derived from fruit (fructose), or honey. The naturally occurring monosaccharide glucose (also known as dextrose), is also commonly used. Honey is mostly composed of glucose and fructose.
Although these natural sugars are added to enhance or improve taste, too high amounts can be problematic. Other natural sweeteners include stevia and agave. These are more common in products targeting a health and organic market sector.
High Fructose Corn Syrup
Also known as HFCS, this is a sugar created through the addition of special enzymes to corn syrup (a starch). The enzymes convert the starch into fructose. This is because fructose has a "sweeter" taste.
HFCS is added to many foods, including drinks, ready-made meals, bread, pasta sauces, and more. It is inexpensive to produce and use, which makes it popular among food product companies. To date, there is no clear evidence to definitively link HFCS consumption with adverse effects on human health. HFCS, however, is part of how labelling can affect the interpretation of a food's nutritive value. As it is not always labelled as an added sugar, consumers may be confused at what its presence means. Ongoing research suggests that high levels of HFCS may be linked to obesity and insulin resistance.
Monosodium L-Glutamate
Better known as MSG or umami, this compound gives foods their "meaty" or savoury taste. It is a naturally occurring taste compound, and occurs in high amounts in certain foods, such as mushrooms and meat. Several varieties of glutamate are now produced commercially and added to foods worldwide. There is no difference between the chemical structure of naturally occurring glutamates and added glutamates.
Some individuals may have sensitivities or allergies to glutamates. In most cases, a reaction is short-lived. Tests are available for MSG sensitivity.
In most countries, labels must state whether MSG has been added to a food product. This may be shown as:
- MSG
- Flavour enhancer (MSG)
- Flavour enhancer (621)
- Other glutamate food additives include Flavour Enhancers 622 – 625.
Other Flavours
Natural food enhancers have been used for thousands of years. Sea salt, ground peppercorns, ginger and varieties of capsicum have been and are still widely used. Many different types of herbs are also widely used.
There are many artificial flavours, most of which are very similar to natural flavours. They may be synthetically derived to reduce cost or to prevent animal cruelty. Research into the effect of artificial flavours on human health is ongoing, though there are currently no clear links between individual artificial flavours and adverse effects in humans.
Due to perceptions about health, however, artificial flavours are an important consideration in the development of many food products, particularly in the health and children's markets.
WHY STUDY WITH ACS?
There are many reasons that you should study this course with us, including:
- The detail provided in each of the modules will provide you with an excellent background in many different areas
- Within the course you are asked to apply your learning to real life situations, allowing you to apply theory to practice and to understand the implications of actions
- The inclusion of elective modules means that you can select those areas which you want to specialise in, creating a unique qualification
- Throughout the course you will be supported by subject specialist tutors, those who can answer your questions and support you in your learning
- With the ability to study the course flexibly, you can continue with other commitments as well as gain a qualification
- Completing the course can enhance your career prospects, demonstrating to employers your desire to learn and expand your knowledge
TAKE THE NEXT STEP, AND ENROL NOW!
You can enrol on the course now, but if you have any questions about the content of the course, or studying with ACS, then please get in touch with us today - use our FREE COURSE COUNSELLING SERVICE to get in touch with our expert tutors.They will be pleased to help you!
