PRINCIPLES OF

FOOD PROCESSING TECHNOLOGY

3 credits
Instructor: Prof. Lê Văn Việt Mẫn

Group HC21TP/KTTP
https://meet.google.com/mjz-johi-vug
Van Viet Man LE
Ho Chi Minh City University of Technology 1

REFERENCES
1. Theodoros Varzakas, Constantina Tzia
Handbook of food processing: food safety, quality and
manufacturing processes
CRC Press, Boca Raton, 2016, 659p

2. George Saravacos, Athanasios E. Kostaropoulos

Handbook of Food processing equipment
Springer, Heildelberg, 2016, 775p

3. Le Van Viet Man (Editor), Lai Quoc Dat, Nguyen Thi Hien,
Ton Nu Minh Nguyet, Tran Thi Thu Tra
Food processing technology
Vietnam National University HCMC Publishers, Ho Chi Minh
City, 2023, 1020p. (in Vietnamese)
Van Viet Man LE
Ho Chi Minh City University of Technology 2

CONTENTS
Theoretical section
Chapter 1: Introduction to food and food technology
1. Food
2. Food package
3. Food technology
4. Systematic view of food technology

Van Viet Man LE

Ho Chi Minh City University of Technology 3

1
 CONTENTS
Theoretical section

Chapter 2: Unit-operations in food processing technology

1. Physical techniques
2. Chemical techniques
3. Physico-chemical techniques
4. Biological techniques
5. Biochemical techniques

Van Viet Man LE

Ho Chi Minh City University of Technology 4

CONTENTS
Practical section
1. Cereal processing
2. Fruit and vegetable processing
3. Tea, coffee and cocoa processing
4. Edible oil processing
5. Sugar and confectionary processing
6. Meat and egg processing
7. Fishery and seafood processing
8. Dairy processing
Van Viet Man LE
Ho Chi Minh City University of Technology 5

LEARNING OUTCOMES

L.O.1 Design processing methods that make safe, high-

quality foods (IFT)

L.O.2 Explain the principles and the effects of preservation

and processing methods on product quality (IFT-ASIIN)

L.O.3 Describe the effects of at least two different food

process operations on the physicochemical properties of
foods (ASIIN)
Van Viet Man LE
Ho Chi Minh City University of Technology 6

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 LEARNING OUTCOMES
L.O.4 Identify sources of raw material, explain the variability
and the impact on food processing operations (ASIIN)

L.O.5 Explain characteristics and properties of packaging

materials for food products and identify appropriate
packaging systems (ASIIN)

Van Viet Man LE

Ho Chi Minh City University of Technology 7

GRADING SCHEDULE

- Project (25%): L.O.1, L.O.4 and L.O.5

- Midterm exam (25%): L.O.2 and L.O.3

- Final exam (50%): L.O.1, L.O.2, L.O.3 and L.O.5

Van Viet Man LE

Ho Chi Minh City University of Technology 8

REPORT CONTENT
1. Product quality and specification
- Product description
- Primary and secondary package
- Criteria for evaluation of product quality
- Storage conditions and shelf-life
- Explain characteristics/ properties of the primary
packaging materials of your food product and present
appropriate packaging system (L.O.5)

Van Viet Man LE

Ho Chi Minh City University of Technology 9

3
 REPORT CONTENT
2. Materials and additives for the production
- Functions of each material/ ingredient/ additive
- Criteria for selection
3. Production-line
- Flowchart by blocks/equipments
- Operations: objective, transformation of intermediate
products, equipment and technological parameters
- Identify operations which mostly affect the product yield
and quality (L.O.1)

Van Viet Man LE

Ho Chi Minh City University of Technology 10

REPORT CONTENT
4. Identify sources of the main material, explain the
variability and the impact on food processing operations
(L.O.4)
- Source of the main material
- Variability in material quality
- Impact on production line or technological parameters
of operations

Van Viet Man LE

Ho Chi Minh City University of Technology 11