1 Introduction to Food Technology

2 Food Safety
Food Spoilage
Bacteria
Conditions Bacteria Need to Grow
Bacteria and Food Safety
Important Temperatures
Refrigeration
Guidelines for Food Kitchens
Pests
Hazards

3 Nutrition
Well-being and Hauroa
The Food Pyramid
The Four Food Groups
A Balanced Diet
Nutrition Policies
Malnutrition
Micro-nutrient Malnutrition

4 New Zealand Diet
New Zealand in Profile
Multicultural New Zealand
Biosecurity New Zealand
The NZFSA Total Diet Study

5 Nutrients
Carbohydrates
Protein
Lipids, Fats and Oils
Vitamins
Minerals
Water

6 Functional Properties of Common Food
Butter
Wheat Products
Cheese
Fats and Oils
Cream
Milk
Yoghurt
Eggs
Fish
Fruit
Vegetables
Herbs and Spices
Sugar
Honey
Raising Agents
Staple Foods
Food Substitutes

7 Nutritional Concerns
The Statistics
National Nutritional Guidelines
Fortification of Food
Choosing Snacks Well
Food Allergies
Recipe Modification

8 Vegetarianism
Types of vegetarians
Important Nutrients for Vegetarians
Advantages and Benefits
Disadvantages and Common Problems
The Vegetarian Food Pyramid

9 Modern Technology and Food
Organic Foods
GM Foods
Technological Advances
Food Preservation

10 Planning and Presentation
Meal Planning Principles
Presenting Food
Basic Principles of Food Service
Types of Food Service
Covers or Place Settings
Garnishing
Sustainability

11 Technology Practice
Planning Tools
Flowcharts
Technology Curriculu Strands
Terminology Used in Technological Practice

12 The Technological Process
The Technological Process
The Technological Process Template
SCAMPER
Technological Process for Developing a Food Product
Disassembling a Food Product
Food Labels
Marketing a Food Product
Final Evaluation of a Technological Product