SAAFoST 2015 Congress GROWING FOOD SCIENCE AND TECHNOLOGY
Elangeni/Maharani Hotel Complex, Durban, South Africa 07 - 09 September 2015
Dr Ester Mpandi Khosa
Breakthrough Consultants P/L, 36 Shaneragh Road Flat 2, Mandara, Harare, ZIMBABWE. Tel: +263 4 442
616 Mobile: +263 776 744 895.
Email: [email protected]
mailto:[email protected]
For copyright reasons you are hereby advised that the material used in this presentation is from,
and by, the author.
Summary
Introduction Author’s Background
Reasons for the Course
ZimAsset
Learning Objectives
Generic Skills
Learning Outcomes
Assumed Knowledge
Summary (continued) Course Delivery
Schedule
Certification
Course Content Module 1
Module 2
Module 3
Module 4
Conclusion so far ….
still outstanding ……
Acknowledgement
Introduction
Author’s Background • Retired university lecturer and research scientist
(Australia and Zimbabwe) Designed subject “Medicinal and Indigenous
Foods” adopted by University Council and is being taught at CSU
• Zimbabwe Energy Regulatory Authority (ZERA) Board Chairperson
energy, food and water all related and affected by similar conditions (socio-economic, climate, population density, human health)
• Registered Nutritionist (AHPC Zim; NS Aust) • Breakthrough Consultants P/L
Introduction (continued)
Reasons for the Course • passion for quality and well being – family
experience; • for vocational training of less privileged
sector of the population, who would normally not afford to do such training at Commercial Colleges;
• such “ordinary people” to also participate in food science fora, including policy making
• separate myths (social media & traditional beliefs) from facts – my sister’s example;
Introduction (continued)
ZimAsset Zimbabwe Agenda for Sustainable Socio-Economic
Transformation
Learning Objectives Upon successful completion of this Course, students
should be able to:
1. understand the need for food and be familiar with its major constituents and functions;
2. identify the common food sources of all food groups - fats, carbohydrates, and proteins, vitamins and mineral salts;
3. appreciation of reasons for processing foods;
Learning Objectives 4. have an understanding of dietary balance and of the
major dietary related health problems common in Zimbabwe;
5. have a basic understanding of monitoring, measuring and calculating one’s food intake;
6. have a knowledge of major causes of food poisoning and spoilage;
Learning Objectives 7. appreciate the principles underlining the major
methods used in food preservation and processing and the methods for prevention of spoilage based on the use of preservatives, drying and canning;
8. have basic knowledge of processes used for manufacture of some common Zimbabwe food products;
Learning Objectives 9. understand the major chemical changes and losses
which occur during processing and storage of foods, and how these changes may be delayed by appropriate methods;
10. have an appreciation of food quality and the importance of cleaning and sanitation in food manufacturing;
Learning Objectives 11. have basic understanding of the requirement for
packaging of food, and how to dispose of it and protect the environment;
12. understand the role and function of additives in food processing and preservation;
13. name some common examples of food additives and assign to them specific functions;
Learning Objectives 14. understand labelling requirements for packaged
food;
15. have knowledge of legislation relevant to the Zimbabwe Food Industry;
16. understand the role of government in food legislation and food standards;
17. reflect on growth of the Zimbabwe food industry and its future.
Generic Skills This Course will give students opportunities to:
appreciate the impact of food technology on society;
recognise food science and technology as a profession with many interesting and rewarding career paths.
Learning Outcomes At the end of this course the students should:
Appreciate the double burden of nutrition
Know common causes of non communicative diseases of dietary origin
Understand malnutrition and it’s effect on children’s growth and well being
Know what food borne illnesses are and how to prevent them
Have some basic knowledge of proper food intake, food processing, nutrition and wellbeing
Assumed Knowledge
Intended recipients of the training program include: housemaids
newly established home owners
unemployed youth
school drop outs
general populace interested Food, Nutrition, Health, Home Management and Wellbeing
There is no specific minimum academic qualification required
Course Delivery The Program, termed “Basic and Applied Food
Technology” is intended to be run in Harare, Zimbabwe at the Reformed Church in Zimbabwe Highfield Youth Centre, and will cover topics in Food Processing, Food Preservation, Food Composition and Nutrition. The Program will be based on scientific research and application, and will adhere to food regulatory guidelines.
Schedule The Course will be covered in ten lectures including some practical
sessions, and is planned to be completed in ten weeks.
Lesson Week commencing Topic Other
Information 1
2
3
4
5
6
7
8
9
10
Certification
There is no examination in this Course but students will be given occasional homework
It is hoped that participants who undertake the full Course would be issued a “Certificate of Participation”, at the end of their training.
Course content
Students will be provided with reading material compiled into 4 Modules, which will act as Study Guide and Reference material.
Additional reading material in form of books and e-material will be recommended
Module 1 Basic Food Processing
Background to food processing in Zimbabwe
Traditional foods processing technologies
Modern food processing technologies
Fermentation and beverage technology
Fruits and vegetable processing
Module 2 Basic Nutrition
Food classes and food consumption
Human nutrition and digestion
Nutrient intakes and transition along life cycle
Changes in dietary patterns in Zimbabwe
The foods we buy – taste versus nutrition
Food, health and disease
Proposed Guidelines for good nutrition for Zimbabweans
Module 3 Food Safety and Preservation
Basic food microbiology
Food, health and disease
Hygiene in food processing
Principles of food preservation and post harvest technology
Changes in foods during processing and storage
HACCP
Module 4 Food Manufacturing
Industry and healthy food options
Food product development – from concept to marketing
Food standards and regulations
Food labelling
Public health on environmental hygiene and waste management
Future of Zimbabwe food manufacturing
Conclusion What has been done so far …. • Registration as Practicing Nutritionist with the Allied
Health Practitioners Council (AHPC) of Zimbabwe
• Lease of training venue by the RCZ Highfield Church Board
• Approval of training venue by the Harare City Council
• Registration of Breakthrough Consultants (Pvt.) Ltd with the Registrar for Company Registration in Zimbabwe
Conclusion (continued) What is still outstanding …… • Registration of the Course with the Ministry of Higher
and Tertiary Education, Science and Technology Development
• Recruitment of additional training staff
• Advertisement and enrolment of students
Acknowledgement Hon. E. D. Mnangagwa,Vice President of the
Republic of Zimbabwe, also the Patron of the ZimASSET Food Security and Nutrition Cluster
Dr David Phiri, Subregional Coordinator for Southern Africa & FAO Representative for Zimbabwe
Reformed Church in Zimbabwe Highfield Congregation Board
Husband Dr Mufunani Khosa, and co-director of Breakthrough Consultants