Section 1: Overview of Food Production and Processing

• Grasp the difference between primary food processing (where food is transformed from raw ingredients into marketable food products) and secondary food processing (where processed ingredients are converted into eatable foods).
• Understand how the term 'farm-to-fork' reflects the various steps in food processing, from raw materials to resource management, processing, and distribution.
• Explore the significance of sustainability in food production, considering energy efficiency, waste management, recyclability, and ethical sourcing of materials.

Section 2: Techniques in Food Production

• Familiarise with preservation techniques such as canning, freezing, and drying to help extend the shelf life of food products.
• Understand cooking methods including boiling, grilling, baking, and frying and how these methods can alter the nutritional content of food.
• Learn about fermentation, a process contributing to the manufacture of products such as yogurt, cheese, and beer.
• Appreciate the role of food additives in enhancing taste, prolonging shelf life, or improving the appearance of food. However, recognise the concerns about their safety and transparency.
• Know about emulsions, mixtures of two immiscible liquids, often oils and water, used in foods including salad dressings and mayonnaise.

Section 3: Food Safety and Hygiene in Food Production

• Understand how critical food safety is in the production process. Learn basic principles such as the avoidance of cross-contamination, ensuring correct cooking temperatures, and proper storage of food.
• Get familiar with the HACCP system (Hazard Analysis and Critical Control Points) used in the food industry to proactively manage food safety risks.
• Recognize the role of food safety laws and regulations governing hygiene, temperature control, and appropriate storage.

Section 4: Effects of Processing on Nutritional Value

• Acknowledge how processing techniques (like heating or freezing) can affect the nutritional value of food.
• Understand the meaning of fortification, where nutrients are added to foods during processing to enhance their nutritional profile.
• Learn about bioavailability, which refers to the proportion of a nutrient that, after consumption, is used for normal body functions.
• Get an understanding of the preservation, deterioration, and enhancement of nutrients during processing and cooking.

Section 5: Modern Processing Technologies

• Familiarise with new tech in the food industry, such as High Pressure Processing (HPP), which extends shelf life and preserves the nutritional value of food.
• Learn about the use of modified atmosphere packaging (MAP) to keep food fresh and safe.
• Understand the role of genetic engineering and GM foods in improving resistance to diseases, enhancing nutritional content, and increasing crop yields. Understand the debates over their safety, regulation, and impact on local farmers.

Section 6: Impact of Food Production on Environment

• Understand how food production contributes to climate change through the greenhouse gases emitted during the processing and transportation of food.
• Appreciate how over-reliance on certain crops can lead to loss of biodiversity and instability in food systems.
• Grasp the concept of water footprint of food products, as water is heavily utilised in food production.
• Learn about the role of sustainable farming practices, such as organic farming, in reducing environmental impacts.