Subjects: Food Technology

This program looks at nutritional and environmental requirements during pregnancy and for prenatal development.

In this program we look at the nutritional requirements for development during infancy.

In this program we look at the nutritional requirements for development during childhood.

In this program we look at the nutritional requirements for development during adolescence.

Food preservation has come a long way since Coolgardi Safes and ice chests. Today, modified atmosphere packaging, cook-chill and UHT processes sit comfortably alongside more traditional methods such as canning, bottling and pickling. This program investigates leading food preservation methods such as dehydration, hot and cold thermal processes and the more controversial process of irradiation. Examples are drawn from pasta making, jelly making, boutique cook-chill production, modified atmosphere packaging and irradiation processes.

This program looks at cutting edge technologies used to blast chill and blast freeze fresh and cooked food and its regeneration in a controlled cooking climate oven. A variety of foods ranging from fresh vegetables, meat and fish through to cooked foods, baked goods and cream cakes are used to demonstrate the technology from Irinox, world leader in blast chilling and blast freezing. As well we look at the technology in action at The Culinary Studio, a boutique restaurant and catering service. Blast chilling, blast freezing and climate controlled regeneration, when performed correctly and safely, deliver long shelf life, savings, efficiencies and quality end products, usually indistinguishable from freshly cooked products. This program looks at cutting edge technologies used to blast chill and blast freeze fresh and co…

This program updates the popular animated Johnny Junkfood to the year 2006. We follow Johnny and his family through their humorous daily adventures and learn along the way about good food choices and health.

In this fascinating, informative program, we look at 10 innovative food packaging products including: biodegradable plastic, winners of the Packaging Council of Australia industry awards, plastic bags that ‘breathe’ like paper and packaging techniques of the future. Following extensive research with teachers, we explore the technical and creative aspects of the innovations, along with the factors that have driven their development. Throughout the program terminology such as “aseptic”, “active”, “environmental” and “modified atmosphere” packaging is explained.

It’s one thing to make a nutritious meal, but whether it looks good enough to eat is another. This program examines the techniques used to present food in its best light and focuses on the relationships between color, texture and taste. It is presented by chef Brendan Hill A.S.C.C.A., who demonstrates how to transform the presentation of a bland looking dinner by making minor changes to the main ingredients.