Candy

Candy is a confection made from a concentrated solution of sugar in water, to which flavourings and colorants are added. Other ingredients can be added like milk, to obtain caramel, or gelatins or other thickeners to obtain marshmallows or gummies. Candy Technology uses scientific knowledge drawn from chemistry, physics or material science to produce one of the world’s favourite treats.

Nanotechnology in Food

Nanotechnology is the study and application of materials at the nano scale. A nanometer is 0.0000000001 of a meter. Over the past few years, the development of nanosciences and nanotechnology has brought news perspectives for many industry and consumer sectors.

 

High Hydrostatic Pressure

The application of high isostatic pressures enables food processors to produce high quality fresh food with an extended shelf-life, without the application of heat or the use of chemical preservatives.

 

Drying

Drying of foods is one of the most common process used for food preservation. Drying is based on the removal of water from a moist material so it decreases the water activity of the material. Therefore drying reduces microbiological activity and minimizes the risk of physical and chemical changes during its storage.

Teaching Packages for Switzerland

 

  • Swiss federal institute for technology Zurich

Quiz to test if food technology is a suitable subject for you

http://www.maturandeninfo.agrl.ethz.ch/lm/prerequisites/test

Teaching Packages for Sweden

 

  • Hitta stilen nu (Find your style now)

Website for schoolchildren on lifestyle and health with a lot of information on food.

http://www.hittastilen.nu/

 

Teaching Packages for Finland

 

  • Finnish food and drink industries federation

Website with movies and brochures and games to inform young people on food careers

http://www.etl.fi/www/fi/ammatinvalinta/getalife/opiskelijoille.php