At least 3 underpinning knowledge units have to be covered from Group D.

Underpinning Knowledge Group D

Title

The principles of HACCP management for food manufacturing

The Principles of Food Safety Supervision for Manufacturing

Principles of monitoring and assessing risks in food operations

Principles of quality sampling and testing in food operations

Principles of quality in food operations

Principles of raw food materials in food operations

Principles of product development in food operations

Principles of engineering maintenance in food operations

Principles of sustainability in a food environment

Principles of continuous improvement techniques (Kaizen) in a food environment

Principles of using ICT and MIS in food technology

Principles of food data analysis in food and drink

Principles of sensory assessment in food technology

Principles of appearance and texture in food technology

Principles of flavours in food technology

Principles of rheological characteristics in food technology

Principles of weights and measures in food technology

Principles of evaporation in food operations

Principles of energy transfer in heating food technology

Principles of dehydration process in food technology

Principles of energy transfer in cooling food technology

Principles of the refrigeration cycle in food technology

Principles of freezing methods in food technology

Principles of pigments in food technology

Principles of functional food additives in food technology

Principles of yeast biology for food and drink

Principles of microbiology in food technology

Principles of sterile processing in food technology

Principles of cleaning raw food materials

Principles of sorting and grading produce and food materials

Principles of bulk size reduction of produce and food materials

Principles of homogenisation in food technology

Principles of filtration in food technology

Principles of centrifugation in food technology

Principles of blanching in food technology

Principles of irradiation in food technology

Principles of achieving excellence in food operations

Principles of improving organisational performance in achieving excellence in food operations

Principles of energy efficiency in food operations

Principles of food policy and regulation

4. Are you happy with the proposed optional units and the number required to be taken as a minimum in Group D?

Yes

No

If no, please explain.