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: emkhosa60@outlook.com

mailto:emkhosa60@outlook.com

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