How you’d get it
How you’d get this certificate
- Zavmo teaches you. You learn the units one-to-one with an AI tutor, on your own work.
- You register with an approved centre. That is a college, training provider or employer FDQ Limited has approved to offer this qualification. Zavmo is not an approved centre, so you register with them, not with us.
- The centre assesses, and FDQ Limited awards. A qualified assessor at the centre judges your evidence, and the certificate comes from FDQ Limited.
01What it is
This Level 3 Diploma in Food Technology is a vocationally-related qualification. It covers principles of food production, preservation, and packaging, alongside relevant academic and scientific research skills. It is intended for individuals seeking to develop their knowledge and skills within the food manufacturing sector.
These are the units FDQ Limited registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated. Zavmo teaches towards them on your own work, and work done here is recognised as prior learning under the agreements we hold.
Zavmo is not an awarding body, is not an approved centre, and is not affiliated with FDQ Limited. It does the teaching and the mapping. FDQ Limited sets this qualification and awards it, and a qualified human assessor makes the assessment decision.
Free first step
Try a free Future Fluency lesson first
The free part is a Future Fluency lesson on using AI at work. It is not part of this qualification. Next, a free account. We build your plan for this qualification as you set up. Teaching towards this qualification begins when you subscribe.
No card · Nothing to commit to
02The units
What each unit actually teaches you to do
Academic research skills in food science Real unit · FDQ Limited
This unit focuses on developing academic research skills specific to food science, enabling learners to conduct effective research.
What you'll be able to do
- Understand academic research methodologies
Mathematical calculations in food science Real unit · FDQ Limited
This unit provides skills in performing various mathematical calculations relevant to food science applications.
What you'll be able to do
- Execute relevant mathematical calculations
Mathematics in food science Real unit · FDQ Limited
This unit covers the application of mathematical principles in the context of food science, including numerical approximations, unit conversions, calculating areas, volumes, flow rates, and statistical data interpretation.
What you'll be able to do
- Understand numerical approximations and unit conversion tables
- Calculate areas, volumes and flow rates
- Understand statistical data
- Apply the basic rules of algebra to solve problems
Principles of Mechanical Dough Development _MDD_ using spiral mixing Real unit · FDQ Limited
This unit covers the principles of Mechanical Dough Development (MDD) using spiral mixing, including its historical context and rationale. You'll understand ingredient roles, performance features, advantages, and comparisons with traditional dough development methods.
What you'll be able to do
- Understand the historical background and rationale for the development of Mechanical Dough Development (MDD) processes
- Understand the specific role and function of each ingredient used in Mechanical Dough Development (MDD) processes
- Understand the key performance features and characteristics of dough and bread produced using Mechanical Dough Development (MDD) processes
- Understand the advantages of using Mechanical Dough Development (MDD) processes in bread production
Principles of Modified Atmosphere and Vacuum Packaging in food technology Real unit · FDQ Limited
You'll study the principles and processes of modified atmosphere packaging (MAP) and vacuum packaging in food technology. The unit covers the reasons for using these methods, their benefits for food preservation, and the associated packaging processes.
What you'll be able to do
- Understand the reasons for using modified atmosphere packaging (MAP) in food technology, including its benefits for preservation and shelf life.
- Understand the MAP process, including the different gases used and their effects on food products.
- Understand the reasons for using vacuum packaging in food technology, including its benefits for preservation and appearance.
- Understand the vacuum packaging process, including the equipment used and the steps involved.
Principles of a balanced diet Real unit · FDQ Limited
This unit covers the components of a balanced diet, including carbohydrates, proteins, fats, vitamins, and minerals, alongside their functions and common dietary sources. You'll also understand the importance of dietary regimes for different population groups.
What you'll be able to do
- Understand the food components of a balanced diet, including carbohydrates, proteins, fats, vitamins, and minerals
- Understand the common sources of food components in a balanced diet, including fruits, vegetables, grains, and animal products
- Understand the importance of dietary regimes for different groups of people, including children, adults, and people with specific health conditions
Principles of anatomy and physiology of meat species Real unit · FDQ Limited
It teaches you to understand the anatomical structures and physiological systems of key meat species including beef, lamb, pork, and poultry. It also covers differences in anatomy and physiology among these species.
What you'll be able to do
- Understand the anatomical structure of different meat species.
- Understand the physiology of anatomical systems in different meat species.
Principles of animal waste and by-product removal and the processing of edible co-products Real unit · FDQ Limited
You'll gain an understanding of food waste and animal by-products generated during animal processing, including their characteristics, handling, and environmental impacts. The unit also covers regulatory frameworks and the processing of edible co-products.
What you'll be able to do
- Understand the nature of food waste generated in animal processing.
- Understand the nature of animal by-products generated in animal processing.
- Understand the processes involved in the processing of edible co-products from animal processing.
- Understand the regulatory framework governing specified risk material (SRM) in animal processing.
- Understand the regulatory framework governing by-products in animal processing.
- Understand the various uses of food waste generated in animal processing and its potential value.
- Understand the various uses of animal by-products generated in animal processing and their potential value.
- Understand the various uses of edible co-products generated in animal processing and their potential value.
- Understand the nutritional value of offal and its role in the human diet.
- Understand the culinary value of offal and its use in different cuisines.
Principles of appearance and texture in food technology Real unit · FDQ Limited
You'll explore the role of appearance and texture in food and drink products and their influence on consumer perception. The unit emphasises the importance of maintaining quality in these attributes and factors that can affect them.
What you'll be able to do
- Understand the role of appearance and texture in food and drink products, and how they influence consumer perception.
- Understand the importance of quality in the appearance and texture of food and drink products, and the factors that affect it.
Principles of aseptic packaging in food technology Real unit · FDQ Limited
This unit provides an understanding of aseptic packaging principles in food technology, focusing on hermetic sealing to prevent contamination. You'll examine UHT milk processing as an example and factors influencing transport efficiency.
What you'll be able to do
- Understand the definition of aseptic packaging and the importance of hermetic sealing in maintaining product safety and quality.
- Understand UHT milk processing as a practical example of aseptic packaging technology, including the steps involved and the benefits it provides.
- Understand the factors influencing support for transport efficiency in aseptic packaging, such as packaging materials and design.
Principles of banking for food business Real unit · FDQ Limited
You'll develop knowledge of banking facilities relevant to food businesses, including loans, overdrafts, and trade finance. The unit also covers procedures for opening, operating, and monitoring food business bank accounts effectively.
What you'll be able to do
- Understand the different types of banking facilities available to a food business, including loans, overdrafts, and trade finance
- Understand the procedures for opening and operating a bank account for a food business, including required documentation and account management practices
- Understand how to effectively monitor the operation of a food business bank account, including tracking transactions, reconciling statements, and identifying potential fraud or errors
Principles of bar coding in food operations Real unit · FDQ Limited
You'll study the principles of bar coding in food operations, including the types of bar codes, data capture methods, and the necessary hardware and software infrastructure. The unit also covers the organisation and control of bar coding systems.
What you'll be able to do
- Understand the form and data capture methods used in bar codes within food operations.
- Understand the infrastructure required to implement and maintain bar coding systems in a food environment.
- Understand the organisation and control procedures necessary for effective bar coding in food operations.
Principles of bidding for work in food business Real unit · FDQ Limited
You'll develop knowledge of preparing bids for food business products or services, including key bid components, required documentation, and information gathering. The unit differentiates proposals and quotations and highlights the importance of security in tendering processes.
What you'll be able to do
- Understand how to prepare a bid for products or services, including the necessary documentation and information required.
- Understand the purpose and function of proposals and quotations in the bidding process.
- Understand the need for security in tendering for work, including data protection and confidentiality.
Principles of blanching in food technology Real unit · FDQ Limited
You'll study the purpose and importance of blanching in food processing, including enzyme inactivation and quality maintenance. The unit covers steam, water, and microwave blanching methods, as well as testing and improving blanching effectiveness.
What you'll be able to do
- Understand the purpose and importance of blanching in food processing
- Understand how steam blanching is carried out in food technology
- Understand how water blanching is carried out in food technology
- Understand how microwave blanching is carried out in food technology
- Understand how to test the effectiveness of blanching processes
- Understand how to improve blanching processes to optimise food quality
Principles of brew house processes in brewing Real unit · FDQ Limited
This unit examines the brew house processes in brewing, including malt milling, barley grist mashing to produce wort, and the boiling, clarification, and cooling of wort. You'll understand key parametres and methods used at each stage.
What you'll be able to do
- Understand the process of how malt is milled in preparation for brewing.
- Understand how barley grist is mashed to produce wort, including the key stages and parameters.
- Understand how wort is boiled, clarified, and cooled as part of the brewing process.
Principles of brining and salting fish/shellfish Real unit · FDQ Limited
This unit covers the impact of raw material characteristics on the brining and salting of fish and shellfish, including species, size, and freshness. You'll understand brine control, curing quality, methods, and osmotic effects involved in the process.
What you'll be able to do
- Understand how the characteristics of raw materials impact the brining and salting process.
- Understand the different types of brines used in fish and shellfish processing and how their properties are controlled.
- Understand the factors that affect the quality of brined and cured fish and shellfish.
- Understand different brining and curing methods and their osmotic impacts on fish and shellfish.
Principles of bulk handling grain and flour in milling Real unit · FDQ Limited
You'll gain an understanding of the principles of handling and transporting bulk grain and flour in milling environments. The unit includes hygiene standards, hazard identification, and the importance and process of flour blending to achieve desired flour characteristics.
What you'll be able to do
- Understand the fundamental principles of handling bulk grain and flour in a milling environment.
- Understand the principles involved in safely and efficiently transporting bulk grain and flour within a milling facility.
- Understand the flour blending process and its importance in achieving desired flour characteristics and quality.
Principles of bulk size reduction of produce and food materials Real unit · FDQ Limited
You'll study the principles of bulk size reduction of produce and food materials, including the rationale and benefits. The unit covers crushing, grinding, cutting, dicing, shredding, and their effects on food texture and quality.
What you'll be able to do
- Understand the rationale and purpose of bulk size reduction in food processing
- Understand the purpose and characteristics of crushing processes in bulk size reduction
- Understand the purpose and characteristics of grinding processes in bulk size reduction
- Understand the purpose and characteristics of cutting processes in bulk size reduction
- Understand the purpose and characteristics of dicing processes in bulk size reduction
- Understand the purpose and characteristics of shredding processes in bulk size reduction
- Understand the purpose and methodology of pulping in bulk size reduction
Principles of canning in food technology Real unit · FDQ Limited
You'll examine the preparation, procedures, and critical control points involved in canning as a food preservation method. The unit covers sterility standards, heat penetration, cooling, labelling, and challenges from alternative preservation techniques.
What you'll be able to do
- Understand the preparation processes required for canning and the critical importance of canning as a food preservation method.
- Understand the steps involved in carrying out canning procedures and the acceptable standards of sterility that must be achieved.
- Understand the principles of heat penetration during canning, the importance of proper cooling techniques, and the requirements for accurate labelling.
- Understand the potential causes of spoilage in canned foods and the competition that canning faces from other modern food preservation technologies.
Principles of carbohydrate biochemistry in food science Real unit · FDQ Limited
You'll study carbohydrate biochemistry in food science, identifying types, structures, and functions of carbohydrates. The unit includes chemical structures of monosaccharides and disaccharides, glycosidic bond formation, and the role of carbohydrates in food systems.
What you'll be able to do
- Understand the different types of carbohydrates found in food, including monosaccharides, disaccharides, and polysaccharides
- Understand the chemical structure of carbohydrates, including their molecular composition and bonding arrangements
- Understand the various functions of carbohydrates in food, including their role in providing energy, structure, and flavour
Principles of carbohydrate functionality in food science Real unit · FDQ Limited
You'll gain knowledge of carbohydrates' nutritional importance, their functional roles in food structure and texture, and their technical applications in food production. The unit covers different carbohydrate types, including sugars, starches, and fibres.
What you'll be able to do
- Understand the importance of carbohydrates in food science, including their nutritional value and role in food products.
- Understand the various functionalities of carbohydrates in food systems, including their impact on texture, flavour, and stability.
- Understand the technical applications of carbohydrates in food production, including their use as thickeners, stabilisers, and sweeteners.
Principles of centrifugation in brewing Real unit · FDQ Limited
This unit covers the principles of centrifugation in brewing, including sedimentation and the operation of disk bowl centrifuges. You'll understand different centrifuge types and factors affecting centrifuge performance.
What you'll be able to do
- Understand the principles of sedimentation in brewing processes
- Understand the operation and components of a disk bowl centrifuge used in brewing
- Understand the different types of disk centrifuge used in brewing and their applications
- Understand the factors that impact on centrifuge performance in brewing, such as flow rate and solids content
Principles of centrifugation in food technology Real unit · FDQ Limited
You'll explore the principles of centrifugation, including centrifugal force, centrifuge components, and operation. The unit also covers applications in food processing and economic considerations associated with centrifugation technology.
What you'll be able to do
- Understand the fundamental principles of centrifugation as applied in food processing
- Understand the diverse applications of centrifugation techniques within the food processing industry
- Understand the economic considerations associated with the implementation of centrifugation technology in food production
Principles of cheese making Real unit · FDQ Limited
This unit covers the key ingredients and stages involved in cheese making, including the roles of milk, starter cultures, rennet, and salt. You'll also understand cheese processing methods and the coagulation and cutting stages.
What you'll be able to do
- Understand the key ingredients used in cheese making, including milk, starter cultures, rennet, and salt, and their roles in the process
- Understand the different stages of cheese making, including coagulation, cutting, cooking, draining, salting, and ripening
- Understand how starter cultures and rennet are used in cheese making to coagulate the milk and develop flavour
- Understand various cheese processing methods, including stirring, cheddaring, and moulding, and their impact on cheese characteristics
Principles of chemical properties and reactions Real unit · FDQ Limited
This unit introduces the principles of chemical properties and reactions pertinent to food science.
What you'll be able to do
- Understand chemical reactions in food science
Principles of choosing supplies and suppliers for food business Real unit · FDQ Limited
This unit covers the preparation and monitoring of supply schedules for a food business, considering factors such as lead times, storage capacity, and anticipated demand. You'll learn to manage and control supplies effectively to maximise business profitability.
What you'll be able to do
- Understand how to prepare a schedule of the supplies needed for your business, taking into account factors such as lead times, storage capacity, and anticipated demand.
- Understand how to monitor a schedule of the supplies needed for your business, identifying and addressing any discrepancies or potential shortages.
- Understand how to achieve best value when buying supplies for your business, considering factors such as price, quality, delivery terms, and supplier reliability.
- Understand how to manage business supplies to minimise waste and spoilage, ensuring appropriate storage conditions and stock rotation.
- Understand how to control business supplies to maximise the profitability of your business, optimising purchasing strategies and minimising unnecessary expenditure.
Principles of cider maturation and blending Real unit · FDQ Limited
This unit examines cider maturation and blending processes, including key maturation stages, influencing factors, potential problems, and their resolution. You'll also understand the purpose of blending and how different cider varieties contribute to final products.
What you'll be able to do
- Understand the process of cider maturation and the factors that influence it
- Understand the process of cider blending and how it affects the final product
Principles of cleaning raw food materials Real unit · FDQ Limited
This unit examines cleaning principles for raw food materials, covering the rationale for cleaning and separation technologies. You'll understand dry and wet cleaning processes and their roles in ensuring food safety and quality.
What you'll be able to do
- Understand the rationale for using cleaning and separation technology in the processing of raw food materials
- Understand the processes involved in cleaning raw food materials without using water
- Understand the processes involved in cleaning raw food materials using water
Principles of conditioning and filtration in brewing Real unit · FDQ Limited
This unit covers the principles of conditioning and filtration in brewing, including the chemical and biological changes during maturation. You'll understand beer storage, maturation factors, filtration methods, and how to prepare bright beer for packaging and distribution.
What you'll be able to do
- Understand the principles of maturation and filtration processes in brewing
- Understand the correct procedures for storing and maturing beer
- Understand how to prepare bright beer for packaging and distribution
Principles of cream liqueur production Real unit · FDQ Limited
You'll gain knowledge of cream liqueur production processes, including ingredients, production steps, and equipment. The unit also explains the purpose and process of homogenisation and the importance of quality control in production.
What you'll be able to do
- Describe the overall process of cream liqueur production
- Explain the role of homogenisation in cream liqueur production
- Identify the key stages in cream liqueur production
- Explain the importance of quality control in cream liqueur production
Principles of creating a vision for food business Real unit · FDQ Limited
This unit explores the creation of a vision for a food business, examining the relationship between vision and values. You'll analyse challenges and opportunities in the food business environment and learn how to communicate vision and take calculated risks to improve the business.
What you'll be able to do
- Understand the relationship between the vision and values of a food business and how they contribute to its success.
- Understand the challenges and opportunities that exist within the current food business environment.
- Understand how to identify and evaluate calculated risks that could improve a food business.
- Understand how to implement strategies for taking calculated risks within a food business.
Principles of curing meat Real unit · FDQ Limited
This unit provides knowledge of meat curing methods, including dry and wet curing processes, their purposes, production techniques, and how variations affect the final cured product. You'll understand the practical applications of different curing methods.
What you'll be able to do
- Understand the differences between various meat curing methods, their purposes, and the associated production processes
- Understand the principles and practical application of the dry curing process for meat products
- Understand the principles and practical application of the wet curing process for meat products
- Understand how variances in the curing process, such as time, temperature, and ingredients, affect the characteristics of the final cured meat product
Principles of dairy science Real unit · FDQ Limited
This unit discusses the science behind dairy production, storage, and processing.
What you'll be able to do
- Explain dairy science principles
Principles of deciding on a food business location Real unit · FDQ Limited
It teaches you to evaluate factors affecting the location of a food business, including market access, competition, infrastructure, and local regulations. You'll assess potential locations to determine the best fit for business needs.
What you'll be able to do
- Understand how to evaluate the factors affecting the location of a food business
- Understand how to evaluate potential location options for a food business
- Understand how to decide which location option best meets the needs of a food business
Principles of developing a food business idea Real unit · FDQ Limited
You'll understand how to develop a food business idea by assessing the target market, analysing market size, growth potential, competition, and market trends. The unit supports evaluation of the feasibility and profitability of food business ideas.
What you'll be able to do
- Understand how to assess the market for a food business idea, considering factors such as market size, trends, and competition
- Understand how to evaluate a food business idea, including its feasibility, profitability, and potential for growth
Principles of dough fermentation and process control Real unit · FDQ Limited
This unit focuses on dough fermentation and process control, emphasising the role of yeast and enzymatic activity. You'll understand yeast types, fermentation conditions, enzyme actions, and factors affecting fermentation rate and dough development.
What you'll be able to do
- Understand the key features and essential role of yeast in the fermentation process of dough
- Understand the enzymatic actions that occur within dough during the fermentation process and their impact
- Understand the function of yeast in the overall development and structure of dough
- Understand the various factors that can affect and influence the rate of fermentation in dough
Principles of energy transfer in cooling food technology Real unit · FDQ Limited
This unit covers the principles of energy transfer in cooling food technology, focusing on conduction, convection, and radiation in cooling processes. You'll compare different cooling methods, understand specific heat capacity effects, and the importance of temperature gradients.
What you'll be able to do
- Understand the principles of heat transfer in the context of cooling food and drink products
- Understand the different methods used for cooling food and drink products, including their advantages and disadvantages
Principles of energy transfer in heating food technology Real unit · FDQ Limited
This unit provides an understanding of energy principles and transfer in heating food technology. You'll explore energy forms, measurement units, thermodynamics laws, and characteristics of energy transfer relevant to food processing.
What you'll be able to do
- Understand the fundamental principles of energy and its various forms
- Understand how to measure energy using appropriate units and instruments
- Understand the different methods of energy transfer in heating food technology
- Understand the characteristics of energy transfer in heating food technology, including efficiency and losses
Principles of establishing customer needs in food business Real unit · FDQ Limited
You'll explore research methods to identify customer needs in the food business sector, including market research techniques, data collection, and analysis. The unit also covers analysing markets and aligning customer needs with business targets.
What you'll be able to do
- Understand the research methods used to identify customers for the food business, including market research techniques and data analysis.
- Understand how to analyse markets and customer needs, including identifying target markets and understanding customer preferences.
- Understand how to match customer needs to food business targets, including developing products and services that meet customer demands and align with business objectives.
Principles of evaporation in brewing Real unit · FDQ Limited
This unit examines the use of evaporation in brewing, covering its principles and technological applications. You'll identify evaporation system components and understand how evaporation affects the final product in various brewing processes.
What you'll be able to do
- Explain how evaporation is used in different brewing applications
- Describe the technology used in evaporation processes within brewing
Principles of exploring food business motives Real unit · FDQ Limited
You'll explore the motives behind establishing and managing a food business, including personal values, aspirations, and stakeholder interests. The unit also covers evaluating skills and identifying personal development needs within the business context.
What you'll be able to do
- Understand the various needs and aspirations that individuals may have when establishing and running a food business.
- Understand how to effectively evaluate the skills and personal development needs of individuals working in a food business.
Principles of extractions and distillation Real unit · FDQ Limited
You'll gain knowledge of extraction and distillation principles in spirit production, including solvent extraction and the stages of spirit distilling. The unit also covers differences in processes for various still products and factors affecting extraction efficiency.
What you'll be able to do
- Understand the fundamental principles of the extraction process
- Understand the key stages and principles of the spirit distilling process
- Know the process differences between the production of different still products
Principles of fermentation in brewing Real unit · FDQ Limited
This unit provides learners with an understanding of fermentation principles in brewing, including yeast management and fermentation profiles. You'll study yeast propagation, storage, and factors affecting yeast health and fermentation control.
What you'll be able to do
- Understand the principles of fermentation in brewing
- Understand the principles of yeast management in brewing
- Understand how to interpret a fermentation profile in brewing
Principles of fermented dairy products Real unit · FDQ Limited
This unit covers the types of ingredients used in fermented dairy products, including cultures and additives, and their functions. You'll understand processing methods such as fermentation and pasteurisation, as well as the equipment and packaging involved.
What you'll be able to do
- Understand the different types of ingredients used in the production of fermented dairy products, including cultures and additives.
- Understand the processing methods and equipment used to make fermented dairy products, including fermentation, pasteurisation, and packaging.
Principles of filtration in brewing Real unit · FDQ Limited
This unit provides an understanding of filtration principles and their application in brewing. You'll identify different filtration methods and equipment, explain particle removal processes, and evaluate factors affecting filter performance.
What you'll be able to do
- Understand the different types of filtration methods used in brewing and their specific applications
- Understand the fundamental principles of how filtration functions to remove unwanted particles and substances
- Understand the different types of filtration equipment used in brewing and their operational characteristics
- Understand the key parameters that influence filter performance, such as flow rate, pressure, and filter media characteristics
Principles of filtration in food technology Real unit · FDQ Limited
This unit covers the principles of filtration in food technology, including its purpose and application in removing unwanted particles. You'll explore clarification processes, filter media and aids, and filtration methodologies used in various food processing operations.
What you'll be able to do
- Understand the purpose of filtration in food technology, including its role in removing unwanted particles and improving product quality and safety.
- Understand the application of filtration in various food processing operations, recognising the specific benefits and limitations in different contexts.
- Understand the principles of clarification in food filtration, including methods used to remove suspended solids and improve product clarity.
- Understand the different types of filter media used in food filtration, including their properties, applications, and maintenance requirements.
- Understand the role of filter aids in food filtration, including their purpose, application methods, and potential impact on product quality.
- Understand food process filtration methodology, including the selection of appropriate filtration techniques, equipment operation, and process monitoring.
Principles of fish/shellfish quality assessment Real unit · FDQ Limited
You'll study the principles of fish and shellfish quality assessment, including biological, chemical, and physical spoilage processes. The unit also covers sensory assessment techniques, quality assessment panels, and management practices to ensure product quality.
What you'll be able to do
- Understand the fundamental principles of fish and shellfish spoilage, including the biological, chemical, and physical processes involved.
- Understand the principles underpinning various fish and shellfish quality assessment methods, including sensory, chemical, and microbiological techniques.
- Understand the principles of establishing and managing fish and shellfish quality assessment panels, including selection, training, and performance monitoring.
Principles of fish/shellfish smoking Real unit · FDQ Limited
This unit provides learners with knowledge of fish and shellfish smoking methods, factors affecting the smoking process, preparation techniques, and quality control measures. You'll understand how to manage and test the smoking process effectively.
What you'll be able to do
- Understand the various methods used for smoking fish and shellfish.
- Understand the factors that can impact the smoking process of fish and shellfish.
- Understand the necessary preparations required before smoking fish and shellfish.
- Understand how to effectively control the smoking process for fish and shellfish to achieve desired results.
- Understand the correct handling procedures for smoked fish and shellfish.
- Understand the testing methods used to assess the quality of smoked fish and shellfish.
- Understand the potential quality issues that can arise during the smoking process of fish and shellfish.
Principles of flavours in food technology Real unit · FDQ Limited
You'll study the principles of taste and odour flavours in food technology, including the chemical structures and interactions of flavour compounds. The unit covers how these sensory attributes contribute to the overall flavour experience.
What you'll be able to do
- Understand the principles of taste flavours, including the different taste sensations and their interactions.
- Understand the principles of odour flavours, including the volatile compounds responsible for aroma.
- Understand the chemical structure and characteristics of flavours, and how they contribute to the overall sensory experience.
Principles of flour in bakery Real unit · FDQ Limited
You'll explore the composition of wheat flour, quality control tests and parametres, and the functionality of flour additives. The unit covers the impact of wheat varieties on flour characteristics and baking performance.
What you'll be able to do
- Understand the composition of wheat flour, including its key components such as starch, protein, and fibre
- Understand the quality control tests used to assess the characteristics of wheat flour components
- Understand the key quality control parameters of wheat flour, such as moisture content, protein content, and ash content
- Understand the functionality of wheat flour additives, including their impact on dough properties and final product quality
Principles of flour packing, storage and despatch in milling Real unit · FDQ Limited
This unit covers flour packing, storage, and despatch operations within milling, including different packing methods, equipment, safe stacking, trucking, and despatch control procedures. You'll understand the importance of accuracy and efficiency in these processes.
What you'll be able to do
- Know the different types of flour packing operations used in milling
- Understand stacking operations in milling
- Understand trucking operations in milling
- Know the procedures involved in despatch control within a milling environment
Principles of food data analysis in food and drink Real unit · FDQ Limited
This unit introduces the principles of food data analysis within the food and drink industry. You'll understand the purpose and types of data analysis, methods to record and present food data, and how analysis can improve product quality, efficiency, and safety.
What you'll be able to do
- Understand the purpose of data analysis in the food and drink industry
- Understand the different types of data analysis used in food and drink manufacturing
- Understand how to accurately record food data
- Understand how to present food data in a clear and concise manner
Principles of food labelling in food operations Real unit · FDQ Limited
This unit covers the purpose and regulation of food labelling in food operations, including legal requirements and business responsibilities. You'll understand how labelling contributes to nutritional awareness, product quality, and consumer information.
What you'll be able to do
- Explain the purpose and regulation of food labelling in food operations.
- Explain how food labelling contributes to nutritional awareness and product quality for consumers.
- Describe the business use of food labelling, including marketing and legal compliance.
Principles of food science Real unit · FDQ Limited
This unit provides foundational knowledge in food science, covering basic concepts and theories applicable across the field.
What you'll be able to do
- Understand food science fundamentals
Principles of freezing methods in food technology Real unit · FDQ Limited
You'll study the principles of freezing methods in food technology, including how freezing preserves food, inhibits microbial growth, and affects enzymatic activity. The unit also covers freezing techniques and cold chain distribution for frozen foods.
What you'll be able to do
- Understand how the freezing process preserves food products
- Understand how the freezing process enables the storage of food products
- Understand the technical aspects of freezing on the quality and characteristics of foods
- Understand different freezing methods used in food technology
- Understand the principles of cold chain distribution for frozen foods
Principles of fresh produce handling and quality Real unit · FDQ Limited
You'll explore causes of produce contamination and spoilage, appropriate handling techniques to minimise risks, and methods for quality measurement and assessment. The unit also addresses quality control and food safety procedures for fresh produce.
What you'll be able to do
- Explain the causes of produce contamination and spoilage, and appropriate handling techniques to minimise these risks
- Describe the methods used for measuring and assessing the quality of fresh produce
- Identify the key quality parameters used to assess fresh produce
- Implement procedures for controlling the quality and ensuring the food safety of fresh produce
Principles of fresh produce packaging and preservation Real unit · FDQ Limited
You'll explore various packaging types for fresh produce, their applications, quality characteristics, and storage requirements. The unit also covers preservation methods and the legislative and voluntary impacts of packaging on business operations.
What you'll be able to do
- Identify different packaging types used for fresh produce and their specific applications
- Explain the quality characteristics of fresh produce packaging and the associated storage requirements
- Describe various methods used for preserving fresh produce
- Analyse the impact of legislative and voluntary packaging standards on businesses involved with fresh produce
Principles of fresh produce ripening Real unit · FDQ Limited
You'll explore the features of ripe and unripe fresh produce, natural and supply chain ripening processes, and methods for assessing ripeness. The unit also covers planning, handling, and storage requirements to manage produce quality during ripening.
What you'll be able to do
- Understand the features of ripe and un-ripe produce, including visual characteristics, texture, and flavour profiles, and their assessment methods.
- Understand the natural ripening process of fresh produce, including the physiological and biochemical changes that occur.
- Understand the produce ripening process in the supply chain, from harvest to consumer.
- Understand the planning, handling and storage requirements for ripening produce, considering factors such as temperature, humidity, and ethylene control.
Principles of functional food additives in food technology Real unit · FDQ Limited
You'll study the purpose, value, and regulatory approval of food additives in food technology. The unit examines the functional characteristics and applications of various additives such as anticaking agents, antioxidants, enzymes, and firming agents.
What you'll be able to do
- Understand the purpose, value, and regulatory approval processes for food additives used in food technology.
- Understand the functional characteristics of anticaking agents, antioxidants, and buffers and their applications in food production.
- Understand the functional characteristics of enzymes, firming/crisping agents, humectants, and sequestrants and their applications in food production.
- Understand the functional characteristics of preservatives and their role in extending the shelf life of food products.
- Understand the functional characteristics of the nutritive group of food additives and their contribution to the nutritional value of food.
Principles of gelatine biochemistry in food science Real unit · FDQ Limited
This unit covers the biochemistry of gelatine in food science, including its uses, molecular structure, and physical properties. You'll understand the functions of gel and sol states and the technical applications of gelatine in food production.
What you'll be able to do
- Understand the various uses of gelatine in food science, including its applications in different food products.
- Understand the structure of gelatine, including its molecular composition and physical properties.
- Understand the functions of gel and sol, including their behaviour under different conditions and their impact on food texture.
- Understand the technical application of gelatine in food production, including its role in gelling, thickening, and stabilising food products.
Principles of homogenisation in food technology Real unit · FDQ Limited
You'll study the principles of homogenisation in food technology, including surface and interfacial tension. The unit covers the function of emulsifiers, and the operation of pressure homogenisers and colloidal mills in food processing.
What you'll be able to do
- Understand the fundamental principles of homogenisation as applied in food processing techniques.
- Understand the mechanisms by which emulsifiers function within food processing applications.
- Understand the operational principles and applications of pressure homogenisers in food processing.
- Understand the operational principles and applications of colloidal mills in food processing.
Principles of human biology and food conversion Real unit · FDQ Limited
It teaches you to understand human biology principles related to food conversion, focusing on the alimentary system's role in digestion, absorption, and elimination. You'll also study cell structure, tissue types, organ systems, and the utilisation of food energy.
What you'll be able to do
- Understand the role of the human alimentary system in digestion, absorption, and elimination of food.
- Understand the principles of human biology, including cell structure, tissue types, and organ systems.
- Understand the principles of food conversion, including the breakdown of carbohydrates, proteins, and fats into usable energy.
- Understand the role of food energy within the body, including its use for physical activity, growth, and maintenance of bodily functions.
- Understand the processes involved in metabolism and the regulation of energy balance.
Principles of human food nutrition Real unit · FDQ Limited
This unit covers the nutritional requirements of the human body, the societal importance of nutrition, and the role of the UK Food Standards Agency. You'll identify key nutrients, their functions, and the effects of deficiencies and excesses on health.
What you'll be able to do
- Understand the nutritional requirements of the human body
- Understand the importance of nutrition in society
- Understand the role of the UK Food Standards Agency in relation to human nutrition
Principles of ice cream production Real unit · FDQ Limited
This unit covers regulations affecting ice cream production, including food safety and hygiene standards. You'll understand the roles of ingredients such as milk, cream, and stabilisers, and the processing methods and equipment used in production.
What you'll be able to do
- Understand the regulations and legislation that affect ice cream production, including food safety and hygiene standards.
- Understand the different types of ingredients used in ice cream production and their functions.
- Understand the various ice cream processing methods and the equipment used in each method.
Principles of implementing plans in food business Real unit · FDQ Limited
You'll understand how to implement, monitor, and evaluate food business plans. The unit covers key implementation stages, communication, collabouration, risk identification, and strategies for overcoming challenges to ensure effective plan fulfilment.
What you'll be able to do
- Understand the processes and considerations involved in effectively implementing food business plans.
- Understand how to monitor the progress and performance of implemented food business plans.
- Understand how to evaluate the outcomes of food business plans and revise them based on the evaluation findings.
Principles of improving the quality of food business products or services Real unit · FDQ Limited
This unit covers the evaluation of customer expectations for food quality, the establishment of quality improvement targets to enhance competitive advantage, and the monitoring and improvement of quality through control measures. You'll learn to assess customer perceptions and gather feedback effectively.
What you'll be able to do
- Understand how to evaluate customer expectations for the quality of food business products and services, including factors such as taste, appearance, and service
- Understand how to establish quality improvement targets to give the food business a competitive edge, considering factors such as cost, efficiency, and customer satisfaction
- Understand how to monitor and improve quality in a food business, including the use of quality control measures and feedback mechanisms
Principles of industrial process chemistry Real unit · FDQ Limited
This unit addresses the chemistry involved in industrial food processes, emphasising practical applications.
What you'll be able to do
- Understand industrial chemistry processes
Principles of investing capital in food business Real unit · FDQ Limited
You'll understand the principles of investing capital in a food business, including preparation steps such as due diligence and financial planning. The unit covers risk assessment and evaluating the impact of capital investment on business performance and sustainability.
What you'll be able to do
- Understand the preparations required before investing capital in a food business.
- Understand how to assess the potential risks associated with making a capital investment in a food business.
- Understand how to analyse the potential impact of a capital investment on the overall performance of a food business.
- Understand the different sources of capital investment available to a food business.
Principles of irradiation in food technology Real unit · FDQ Limited
You'll explore the principles of irradiation in food technology, focusing on ionising radiation features and effects on food products. The unit covers radiation sources, types of irradiation technologies, safety considerations, and the economic aspects of irradiation.
What you'll be able to do
- Understand the features and effects of ionising radiation on food products, including benefits and potential risks
- Understand the radiation sources used in food irradiation, including their characteristics and safety considerations
- Understand the different types of irradiation technologies used in food processing and the economic factors associated with irradiation
Principles of juice storage and cider fermentation Real unit · FDQ Limited
You'll study the processes involved in juice transfer and storage, including hygiene requirements, as well as the principles of cider fermentation and yeast propagation. The unit highlights factors influencing fermentation quality and control methods.
What you'll be able to do
- Understand the processes involved in transferring juice from one location to another and the requirements for effective juice storage.
- Understand the key principles of cider fermentation, including the factors that influence the fermentation process.
- Understand the methods used for yeast propagation in cider making and the importance of yeast health for successful fermentation.
Principles of keeping financial records in food business Real unit · FDQ Limited
This unit covers the importance of maintaining accurate financial records in a food business for legal compliance and decision-making. You'll understand recording processes, selecting accounts management systems, and assessing their effectiveness.
What you'll be able to do
- Understand the importance of maintaining accurate and complete financial records within a food business.
- Understand the processes involved in recording financial information accurately within a food business.
- Understand the criteria for selecting a suitable accounts management system for a food business, considering its specific needs and requirements.
- Understand how to assess the effectiveness of the accounts management system in a food business, identifying areas for improvement and ensuring its ongoing suitability.
Principles of keeping up to date with legislation in food business Real unit · FDQ Limited
You'll understand how to comply with current legal requirements for operating a food business, including setting terms and conditions. The unit covers accessing and interpreting food safety legislation and the importance of legal adherence.
What you'll be able to do
- Understand how to comply with current legal requirements for operating a food business
- Understand the importance of setting terms and conditions that meet legal requirements for the food business
Principles of lipid biochemistry in food science Real unit · FDQ Limited
You'll gain knowledge of lipid biochemistry in food science, including lipid groups and properties. The unit covers fatty acid structure, hydrogenation, and factors affecting lipid solubility, melting point, flavour, and texture.
What you'll be able to do
- Understand the different groups of lipids, including triglycerides, phospholipids, and sterols, and their respective characteristics.
- Understand the properties of lipids, such as their solubility, melting point, and susceptibility to oxidation.
- Understand the structure of fatty acids, including saturated, unsaturated, and polyunsaturated fatty acids, and the impact of their structure on their properties.
- Understand the properties of fatty acids, including their role in flavour, texture, and nutritional value of food.
- Understand the process of hydrogenation, including its purpose, mechanism, and effects on the properties of fats and oils.
Principles of lipid functionality in food science Real unit · FDQ Limited
You'll understand the principles of lipid absorption and saturation, characteristics of lipid functionality, and their technical applications in food products. The unit covers the impact of lipid properties on food processing and product quality.
What you'll be able to do
- Understand the principles of absorption and saturation of lipids in food science.
- Understand the key characteristics of lipid functionality in food products.
- Understand the technical applications of lipids in food processing and manufacturing.
Principles of making food business presentations Real unit · FDQ Limited
You'll develop knowledge and skills to prepare and deliver effective food business presentations. The unit covers identifying presentation objectives, understanding target audiences, tailoring content and style, and securing agreements through various presentation methods.
What you'll be able to do
- Understand the key considerations when preparing to make a food business presentation.
- Understand the different methods that can be used to make a food business presentation.
- Understand how to structure a food business presentation to maximise its impact.
- Understand how to secure agreements and 'buy-in' following a business presentation.
Principles of managing succession in food business Real unit · FDQ Limited
This unit covers the selection and agreement of successors in a food business, focusing on identifying key qualities and skills, methods for recognising potential successors, and the importance of diversity and inclusion. You'll gain knowledge to implement effective succession plans within the organisation.
What you'll be able to do
- Understand how to select a suitable individual or individuals to be the successor(s) for the food business
- Understand how to agree the selection of the successor(s) with relevant stakeholders in the food business
- Understand how to implement a succession plan for the food business, including timelines and responsibilities
Principles of meat science Real unit · FDQ Limited
You'll explore the structure and physiology of muscle tissue and its conversion to meat, including biochemical changes and muscle fibre types. The unit also covers factors affecting meat quality, water content management, sensory analysis, and cooking processes.
What you'll be able to do
- Understand the structure of muscle and its conversion to meat
- Understand the physiology of muscle and its conversion to meat
- Understand the scientific factors affecting meat quality
- Understand water content management of meat
- Understand sensory analysis of meat
- Understand the cooking of meat
Principles of microbiology and parasitology in meat production Real unit · FDQ Limited
This unit provides an understanding of microbiology and parasitology principles relevant to meat production. You'll study disease-causing organisms affecting livestock and humans, their structure, life cycles, transmission routes, and the impact of lairage and meat processing practices.
What you'll be able to do
- Understand how organisms can cause disease in livestock and humans
- Understand the structure and life cycles of bacteria of relevance to livestock
- Understand the structure and life cycles of fungi of relevance to livestock
- Understand the structure and life cycles of viruses of relevance to livestock
- Understand the life cycles of representative parasites of relevance to livestock
- Understand how practices in lairage can affect the risk of spread of organisms capable of causing disease in livestock and humans
- Understand how practices in the meat plant can affect the risk of spread of organisms capable of causing disease in livestock and humans
Principles of microbiology in food technology Real unit · FDQ Limited
You'll study the classification, characteristics, detection, and control of micro-organisms relevant to food and drink processing. The unit includes bacteria, viruses, fungi, parasites, and associated food safety control measures.
What you'll be able to do
- Understand the classification of micro-organisms relevant to food and drink processing, including bacteria, viruses, fungi, and parasites.
- Understand methods for assessing the presence and levels of micro-organisms in food and drink processing environments and products.
- Understand the characteristics of food poisoning viruses, including their sources, transmission routes, and the illnesses they cause.
- Understand relevant food processing control measures to prevent and control viral contamination.
- Understand the characteristics of food poisoning bacteria, including their sources, growth conditions, and the illnesses they cause.
- Understand relevant food processing control measures to prevent and control bacterial contamination.
- Understand the micro-organisms which cause food spoilage, including their effects on food quality and safety.
- Understand relevant food processing control measures to prevent and control spoilage micro-organisms.
- Understand the characteristics of useful food processing micro-organisms, such as those used in fermentation and preservation.
Principles of mineral biochemistry in food science Real unit · FDQ Limited
You'll study mineral biochemistry in food science, focusing on mineral sources, extraction and purification processes, chemical structures, and technical applications within food processing and preservation.
What you'll be able to do
- Understand and identify the various sources from which minerals are obtained for use in food science.
- Understand and describe the chemical structures of minerals commonly used in food science applications.
- Understand the technical applications of minerals within the food science industry, including their roles in food processing and preservation.
Principles of mineral functionality in food science Real unit · FDQ Limited
You'll gain an understanding of mineral functionality in food science, including the role of minerals in food products and human nutrition. The unit covers mineral characteristics, their impact on food properties, nutritional value, and bioavailability.
What you'll be able to do
- Understand the purpose and role of minerals in food products and human nutrition.
- Understand the characteristics of mineral functionality, including their impact on food properties and nutritional value.
Principles of mixing flour confectionery and process control Real unit · FDQ Limited
You'll understand the principles of aeration in batter and foam mixtures, including factors affecting aeration and its impact on product characteristics. The unit also covers the development of scone and pastry doughs, emphasising gluten formation and process control.
What you'll be able to do
- Understand the principles of aeration in batter mixtures, and how different factors affect the final product
- Understand the principles of aeration in foam mixtures, and how different factors affect the final product
- Understand how scone doughs are developed, including the role of gluten and the importance of correct mixing techniques
- Understand how pastry doughs are developed, including the different types of pastry and the factors that affect their texture and quality
Principles of organic chemistry in food science Real unit · FDQ Limited
This unit covers essential concepts of organic chemistry as they apply to food science and technology.
What you'll be able to do
- Understand organic chemistry principles
Principles of oven baking bakery products Real unit · FDQ Limited
You'll explore oven baking principles for bakery products, including the role of steam, types of baking ovens, heat energy effects during baking, and the importance of product handling post-baking to maintain quality.
What you'll be able to do
- Understand the purpose and function of steam in the baking process.
- Understand the application and advantages of different types of baking ovens used in bakery production.
- Understand how heat energy affects and changes bakery products during the baking process.
- Understand the importance of correct product handling procedures after baking to maintain quality and prevent damage.
Principles of paper and board packaging in food operations Real unit · FDQ Limited
This unit covers paper and board packaging principles in food operations, including sources, business uses, environmental considerations, and processing methods. You'll assess suitability for packaging and understand promotional roles and disposal arrangements.
What you'll be able to do
- Explain the sources and business uses of paper and board packaging in food operations
- Describe paper processing methods and assess the suitability of paper as a packaging material for different food products
- Describe board processing methods and assess the suitability of board as a packaging material for different food products
- Explain the promotional role of paper and board packaging and describe appropriate disposal arrangements
Principles of pathology of meat species Real unit · FDQ Limited
This unit covers pathology principles in meat species, addressing ante-mortem and post-mortem factors affecting health and meat fitness. You'll examine disease indicators and anatomical system pathologies relevant to food safety and quality.
What you'll be able to do
- Understand the ante-mortem factors that affect the health of meat species and the indicators of disease that may be present
- Understand the post-mortem findings that affect the fitness of meat for consumption and the indicators of disease that may be present
- Understand the pathology of anatomical systems in meat species, including common diseases and conditions
Principles of pigments in food technology Real unit · FDQ Limited
This unit provides learners with an understanding of the role of pigments in food appearance and acceptability. It examines the chemical structure, characteristics, and natural sources of isoprenoid-, tetrapyrrole-, and benzopyran-derived pigments.
What you'll be able to do
- Understand the role of pigments in determining the appearance and acceptability of food products
- Understand the chemical structure, characteristics, and natural sources of isoprenoid-derived pigments commonly found in food
- Understand the chemical structure, characteristics, and natural sources of tetrapyrrole-derived pigments commonly found in food
- Understand the chemical structure, characteristics, and natural sources of benzopyran-derived pigments commonly found in food
- Understand the different types of food colour additives permitted for use in food production, including their properties and regulations
Principles of planning the marketing of food business products or services Real unit · FDQ Limited
This unit covers market research methods for food business products or services, the development of marketing plans, and the monitoring and review of marketing performance. You'll understand how to identify target customers and segment markets effectively.
What you'll be able to do
- Understand how to conduct thorough market research to identify target customers for a food business’s products or services.
- Understand how to analyse market research data to inform the development of a marketing plan.
- Understand how to develop a comprehensive marketing plan for a food business’s products or services, including objectives, strategies, and tactics.
- Understand how to establish key performance indicators (KPIs) for monitoring and reviewing marketing performance.
- Understand how to make plans for the ongoing monitoring and review of marketing performance against agreed KPIs.
- Understand how to adapt marketing plans based on performance data and changing market conditions.
Principles of planning to sell food business products or services Real unit · FDQ Limited
This unit examines planning to sell food business products or services, including assessing suitable selling methods and setting sales targets. You'll understand factors influencing method selection and how to evaluate suitability based on target markets and product characteristics.
What you'll be able to do
- Understand how to assess different selling methods for a specific food product or service
- Understand how to evaluate the effectiveness of different selling methods for a food product or service
- Understand the importance of setting realistic and achievable sales targets for the food business
- Understand how sales targets contribute to the overall success of the food business
Principles of plastic and cellulose films in food and drink Real unit · FDQ Limited
This unit provides knowledge of plastic and cellulose films used in food and drink packaging. You'll understand sources, processing methods, and properties of cellulose, polythene, and polycarbonate films, assessing their suitability for various packaging applications.
What you'll be able to do
- Understand the sources and business use of plastic and cellulose films in the food and drink industry
- Understand cellulose processing methods and assess its suitability as a packaging film for food and drink products
- Understand polythene-based processing methods and assess its suitability as a packaging film for food and drink products
- Understand polycarbonate-based processing methods and assess its suitability as a packaging material for food and drink products
- Understand the promotional role of plastic and cellulose-based packaging and the disposal arrangements for these materials
Principles of plate heat exchangers in food manufacture Real unit · FDQ Limited
This unit provides an understanding of heat transfer technology and the function of plate heat exchangers in food manufacture. You'll explore conduction, convection, radiation principles, components and operation of plate heat exchangers, and their application in pasteurisation.
What you'll be able to do
- Understand the fundamental principles of heat transfer technology and its application in food manufacture.
- Understand the function of plate heat exchangers in food manufacturing processes, including their components and operation.
- Understand the function of plate heat pasteurisation in food processing, including the principles of pasteurisation and the role of plate heat exchangers.
Principles of producing butter and mixed fat spreads Real unit · FDQ Limited
You'll gain knowledge of the production processes for butter, spreadable butter, and mixed fat spreads. The unit includes key production stages, temperature control, quality checks, and the influence of different fats on product characteristics.
What you'll be able to do
- Understand the processes involved in making butter
- Understand the processes involved in making spreadable butter
- Understand the processes involved in making mixed fat spreads
Principles of protein biochemistry in food science Real unit · FDQ Limited
You'll gain knowledge of protein biochemistry in food science, focusing on amino acid structure and classification. The unit covers essential amino acids, chemical bonding, and factors affecting protein structure and functionality in food products.
What you'll be able to do
- Understand the structure and properties of amino acids, including their classification and chemical characteristics
- Understand the importance of essential amino acids for human health and nutrition
- Understand factors affecting protein structure and function, such as temperature, pH, and enzymes
Principles of protein functionality in food science Real unit · FDQ Limited
This unit provides an understanding of protein functionality in food science, including its role in food structure and texture, nutritional significance, and technical applications. You'll study characteristics such as solubility and emulsification.
What you'll be able to do
- Understand the purpose of protein in food science and its nutritional significance
- Understand the characteristics of protein functionality, including solubility, emulsification, and gelation
- Understand the technical application of protein in food processing and product development
Principles of retarding and proving dough and process control Real unit · FDQ Limited
You'll explore the principles of retarding and proving dough, including their technical functions and effects on flavour, texture, and structure. The unit also covers optimal conditions for dough recovery and common faults associated with retarded dough.
What you'll be able to do
- Understand the advantages and technical function of retarding dough in bakery production, including its impact on flavour and texture.
- Understand the technical function of recovering dough after retarding, including temperature control and handling techniques.
- Understand the technical function of proving dough, including the optimal conditions for yeast activity and dough expansion.
- Understand the causes of common faults that can occur in retarded dough, such as over-proofing, under-proofing, and crust defects.
Principles of rheological characteristics in food technology Real unit · FDQ Limited
You'll develop an understanding of rheological characteristics in food technology, including the importance of rheology for texture, stability, and sensory properties. The unit covers viscosity, elasticity, plasticity, and methods to measure these properties in food and drink products.
What you'll be able to do
- Understand the importance of rheology for the quality and characteristics of food and drink products.
- Understand the different characteristics of rheology, including viscosity, elasticity, and plasticity.
- Understand how to measure rheological characteristics using appropriate equipment and techniques.
Principles of salt and dough conditioners/improvers in bakery Real unit · FDQ Limited
You'll explore the chemical functionality of salt, oxidants, reducing agents, soya flour, and fat as conditioners and improvers in bakery products. The unit covers their effects on gluten development, dough properties, and overall baking performance.
What you'll be able to do
- Understand the chemical functionality of salt in bakery processing, including its impact on gluten development and flavour.
- Understand the functionality of oxidants and reducing agents as conditioners/improvers in bakery products, and their effects on dough properties.
- Understand the functionality of soya flour as a conditioner/improver in bakery products, including its role in water absorption and dough strengthening.
- Understand the functionality of fat as a conditioner/improver in bakery products, including its impact on texture and flavour.
- Understand the functionality of emulsifiers as dough conditioners/improvers in bakery products, including their role in stabilising dough structure.
- Understand the functionality of yeast nutrients and fermentation aids as dough conditioners/improvers in bakery products, including their impact on yeast activity and dough development.
Principles of screenroom processes in milling Real unit · FDQ Limited
You'll gain knowledge of screenroom processes in milling, including principles of particle size separation, equipment used, cleaning and conditioning operations, and the function of damping systems to optimise milling efficiency.
What you'll be able to do
- Know the fundamental principles underpinning screen room processes in milling operations
- Know the types of equipment used in screenroom processing, including their functions and maintenance requirements
- Know the cleaning and conditioning operations performed in screenrooms, and their importance
- Understand the different types of damping systems used in milling and their respective functions
Principles of seafood quality science Real unit · FDQ Limited
This unit examines factors that contribute to seafood quality, including handling, storage, and processing.
What you'll be able to do
- Assess seafood quality factors
Principles of sensory assessment in food technology Real unit · FDQ Limited
This unit explores physiological and psychological factors influencing sensory assessment of food and drink products, including taste, smell, visual perception, texture, and memory. You'll understand the importance of flavour in sensory evaluation.
What you'll be able to do
- Understand the physiological factors that influence sensory assessments of food and drink products
- Understand the psychological factors that influence sensory assessments of food and drink products
- Understand the importance of flavour in the sensory assessment of food and drink products
Principles of sorting and grading produce and food materials Real unit · FDQ Limited
You'll explore the principles of sorting and grading produce and food materials, including definitions, rationale, and objectives. The unit covers equipment and methods used, quality factors considered in grading, and the role of sorting and grading in quality control and product consistency.
What you'll be able to do
- Understand the definitions of sorting and grading food materials, differentiating between the two processes and their respective objectives.
- Understand the rationale for sorting and grading food materials, recognising the benefits for quality control, product consistency, and market value.
- Understand the different types of equipment used for sorting food materials, including their operating principles, capabilities, and limitations.
- Understand the various methods used for sorting food materials, including manual and automated techniques, and their suitability for different products.
- Understand the quality factors used in grading food materials, including size, shape, colour, texture, and defects, and their impact on grade classification.
- Understand the application of grading standards in the food industry, including regulatory requirements and industry best practices.
Principles of sterile processing in food technology Real unit · FDQ Limited
This unit provides an understanding of sterile processing principles in food technology, covering aims, fundamental concepts, and applications of heat and pH treatments. You'll also examine the effects of osmotically active substances and the use of glass and sterilisable pouches.
What you'll be able to do
- Understand the aim and fundamental principles underpinning sterile processing technology within the food industry
- Understand the application of heat treatments as a sterile processing technology, including their effects on food products
- Understand the application of pH treatments as a sterile processing technology, including their effects on food products
- Understand the effect of osmotically active substances on sterile processing technologies and their impact on food preservation
- Understand the structure and appropriate use of glass containers in sterile processing applications
- Understand the structure and appropriate use of sterilisable pouches in sterile processing applications
Principles of technology in meat processing Real unit · FDQ Limited
You'll explore technological methods used in meat processing, their effects on meat quality, and various wrapping and packing techniques. The unit also covers the use and purpose of additives in meat products.
What you'll be able to do
- Understand the different technological methods used in meat processing.
- Understand how technology affects the quality of meat products.
- Understand the different technological methods of wrapping and packing meat products.
- Understand the types of additives used in meat processing and their specific uses.
Principles of the Bulk Fermentation Process _BFP_ Real unit · FDQ Limited
This unit covers the Bulk Fermentation Process (BFP) as a method in commercial bread production. You'll understand the role and function of BFP ingredients, the key stages involved, and the advantages and variations of this process compared to other bread-making methods.
What you'll be able to do
- Understand the importance of the Bulk Fermentation Process (BFP) as a bread-making method in commercial baking.
- Understand the role of each ingredient used in the Bulk Fermentation Process (BFP) and their impact on the final product.
- Understand the performance features of the Bulk Fermentation Process (BFP), including fermentation time, temperature control, and dough development.
- Understand the advantages and variations of the Bulk Fermentation Process (BFP) compared to other bread-making methods.
Principles of the Chorleywood Bread Process _CBP_ Real unit · FDQ Limited
You'll explore the Chorleywood Bread Process (CBP), including its historical development and rationale. The unit covers the roles of CBP ingredients, performance features, advantages, and classification within bread production.
What you'll be able to do
- Understand the historical background and rationale behind the development of the Chorleywood Bread Process (CBP)
- Understand the specific roles and functions of each ingredient used in the Chorleywood Bread Process (CBP)
- Understand the key performance features and characteristics of bread produced using the Chorleywood Bread Process (CBP)
- Understand the advantages of using the Chorleywood Bread Process (CBP) and its classification within bread-making techniques
Principles of the break system in flour milling Real unit · FDQ Limited
You'll explore the flow and functionality of a milling plant, with emphasis on the break system's role in flour milling. The unit covers material flow, milling stages, key equipment functions, and the break system's purpose in particle size reduction and separation.
What you'll be able to do
- Understand the flow and functionality of the milling plant, including the different stages and processes involved.
- Understand the function and purpose of the break system in flour milling, including its role in particle size reduction and separation.
Principles of the dehydration process in food technology Real unit · FDQ Limited
This unit provides knowledge of dehydration principles in food technology, covering physical, chemical, and nutritional effects on food products. You'll also explore dehydration processes and economic considerations within food production.
What you'll be able to do
- Explain the physical effects of dehydration on food products, including changes in texture, structure, and appearance.
- Explain the chemical and nutritional effects of dehydration on food products, including nutrient loss and chemical reactions.
- Describe different dehydration processes used in food technology and their economic implications, including energy consumption and equipment costs.
Principles of the feed pelleting system in flour milling Real unit · FDQ Limited
You'll study the feed pelleting system in flour milling, including its purpose, component functions, and material flow. The unit also covers the advantages and disadvantages of pelleting feeds, alongside safety and maintenance requirements.
What you'll be able to do
- Understand the purpose and importance of the feed pelleting system in flour milling
- Understand the flow and functions of the component parts of the feed pelleting system
- Understand the advantages and disadvantages of pelleting feeds
- Understand safety requirements of the feed pelleting system
- Understand maintenance requirements of the feed pelleting system
Principles of the fresh produce handling systems Real unit · FDQ Limited
You'll study the characteristics and types of fresh produce handling systems, including their impact on produce quality during handling, packing, and storage. The unit also covers the use of additives in fluid transfer and quality preservation methods.
What you'll be able to do
- Understand the characteristics of different fresh produce handling systems, including their advantages, disadvantages, and suitability for various types of produce.
- Understand the impact of handling systems on produce quality, including potential damage, bruising, and spoilage, and the use of additives in fluid transfer systems to maintain quality.
- Understand the impact of packing and storage methods on produce quality, including the effects of temperature, humidity, and atmosphere control.
Principles of the reduction system in flour milling Real unit · FDQ Limited
This unit focuses on the principles of the reduction system in flour milling, detailing its purpose, stages, and desired flour characteristics. You'll identify roller mill types, their functions, and related systems that enhance milling efficiency.
What you'll be able to do
- Understand the fundamental principles underpinning the reduction system used in flour milling.
- Identify the different types of equipment used in the reduction system and describe their specific functions within the milling process.
- Explain the functions and benefits of systems and processes related to the reduction system in flour milling, such as sifting and purification.
Principles of the refrigeration cycle in food technology Real unit · FDQ Limited
This unit introduces the refrigeration cycle within food technology, covering its definition, purpose, and applications in food preservation. You'll understand the technical aspects of the cycle, refrigerants, latent heat properties, and safety and disposal considerations.
What you'll be able to do
- Understand the definition and purpose of refrigeration in food technology, including its role in preserving food quality and safety.
- Understand the technical aspects of the refrigeration cycle, including the components and processes involved in cooling food products.
- Understand the properties of refrigerants and latent heat in the refrigeration cycle and their impact on cooling efficiency.
- Understand the disposal and safety issues relating to refrigeration, including the handling of refrigerants and the maintenance of refrigeration equipment.
Principles of the scratch system in flour milling Real unit · FDQ Limited
This unit provides an understanding of the scratch system in flour milling, including its role in particle size reduction and flour quality. You'll also examine the purpose and functions of sizing and purification systems within the milling process.
What you'll be able to do
- Understand the principles underpinning the scratch system in flour milling and its various functions within the milling process.
- Know the purpose and functions of sizing systems used in flour milling, including their role in particle size reduction and separation.
- Understand the purpose of purification systems in flour milling, including their role in removing impurities and improving flour quality.
Principles of using Information Communication Technology _ICT_ and Management Information Systems _MIS_ in food technology Real unit · FDQ Limited
You'll gain an understanding of Information Communication Technology (ICT) and Management Information Systems (MIS) used in food and drink businesses. The unit covers system types, purposes, and their application in supporting business functions and processes.
What you'll be able to do
- Understand the range of Information Communication Technology (ICT) and Management Information Systems (MIS) commonly used within food and drink businesses.
- Understand how ICT and MIS systems are applied to support various functions and processes within food and drink businesses.
Principles of valves and pumps in food manufacture Real unit · FDQ Limited
You'll study fluid dynamics principles relevant to liquid flow in pipes, types of valves used in food manufacture, and pump functions and types. The unit covers factors affecting flow rate, pressure, and the practical applications of valves and pumps.
What you'll be able to do
- Understand how liquid flows in pipes within a food manufacturing environment
- Understand the different types of valves used in food manufacture and their applications
- Understand pump function and the different pump types used in food manufacture
Principles of vitamin biochemistry in food science Real unit · FDQ Limited
You'll study vitamin biochemistry in food science, including vitamin classification, structure, and functional groups. The unit covers technical applications of vitamins in food processing and their roles in human health and nutrition.
What you'll be able to do
- Understand the different vitamins and their classification, including fat-soluble and water-soluble vitamins.
- Understand the structure of vitamins, including their chemical composition and functional groups.
- Understand the technical application of vitamins in food processing, including their use as antioxidants, preservatives, and fortificants.
- Understand the role of vitamins in human health and nutrition, including their functions and deficiency symptoms.
Principles of water functionality in food science Real unit · FDQ Limited
This unit covers the principles of water functionality in food science, including water's roles as a solvent, reactant, and plasticiser. You'll understand water's polarity, hydrogen bonding, and how vapour, surface tension, and pH affect its physical properties and functionality in food systems.
What you'll be able to do
- Understand the fundamental principles of water functionality in food systems, including its role as a solvent, reactant, and plasticiser
- Understand the key characteristics of water that influence its functionality in food, including its polarity, hydrogen bonding, and colligative properties
- Understand how vapour pressure, surface tension, and pH affect water's functionality in food products
- Understand the physical properties of water, including its density, viscosity, and thermal properties, and their impact on food processing and quality
Principles of weights and measures in food technology Real unit · FDQ Limited
This unit provides learners with an understanding of legal and regulatory requirements for weighing and measuring food and drink products. It covers the processes involved and quality assurance methods to ensure accuracy and compliance in food technology.
What you'll be able to do
- Understand the legal and regulatory requirements for weighing and measuring food and drink products, including trading standards legislation and labelling regulations.
- Understand the processes of weighing and measuring food and drink products, including the use of different types of weighing equipment and measurement techniques.
- Understand how to quality assure the weighing and measuring of food and drink products, including calibration procedures and regular checks to ensure accuracy and consistency.
Principles of wheat and wheat flour laboratory testing Real unit · FDQ Limited
This unit equips learners with skills to perform routine tests and procedures in a wheat and wheat flour labouratory safely and accurately. You'll understand different test types, result interpretation, and relevant regulatory requirements.
What you'll be able to do
- Understand how to accurately and safely carry out routine tests and procedures in a wheat and wheat flour laboratory.
- Understand the different types of test procedures used in wheat and wheat flour laboratory testing, including their purpose and application.
- Accurately interpret the results obtained from routine tests and procedures conducted in a wheat and wheat flour laboratory.
- Know the relevant regulatory requirements and standards that apply to testing procedures in a wheat and wheat flour laboratory.
Principles of wheat plants, grain production and storage Real unit · FDQ Limited
This unit provides knowledge of the structure of wheat grain and plants, principles of grain production, and current trends affecting wheat growing. You'll also understand common problems in wheat storage and their impact on grain quality.
What you'll be able to do
- Know the detailed structure of wheat grain, including its different components and their functions.
- Know the different parts of wheat plants and their roles in grain production.
- Know the fundamental principles of grain production, including planting, fertilisation, and harvesting techniques.
- Know the current trends and developments that are affecting wheat growing practices.
- Understand the common problems that can affect wheat storage, such as pests, diseases, and moisture damage.
- Understand the methods used to prevent and control problems during wheat storage.
Principles of yeast biology for food and drink Real unit · FDQ Limited
You'll explore yeast biology relevant to food and drink production, including yeast cell structure, reproduction, fermentation processes, and manufacturing methods. The unit also covers the functionality of different yeast types.
What you'll be able to do
- Understand the cellular structure of the yeast cell
- Understand the functionality of the yeast cell
- Understand how yeast cells reproduce through different methods
- Understand the process of yeast fermentation in food and drink production
- Understand the function of yeast fermentation in food and drink production
- Understand how yeast is manufactured for use in food and drink production
- Understand the functionality of different yeast types used in food and drink production
Research skills for academic study Real unit · FDQ Limited
This unit teaches the skills necessary for effective academic research and study within the food science field.
What you'll be able to do
- Demonstrate advanced research techniques
Statistical skills in food science Real unit · FDQ Limited
This unit enhances the learners' capabilities to apply statistical methods and understand data in food science.
What you'll be able to do
- Apply statistical methods
The Principles of Food Safety Supervision for Manufacturing Real unit · FDQ Limited
You'll study food safety supervision principles in manufacturing, focusing on compliance with legislation, good hygiene practice, food safety management procedures, and the supervisory role in maintaining food safety standards.
What you'll be able to do
- Understand how food business operators can ensure compliance with food safety legislation, including relevant regulations and standards.
- Understand the application and monitoring of good hygiene practice (GHP) to prevent food contamination and ensure food safety.
- Understand how to implement food safety management procedures, such as Hazard Analysis and Critical Control Points (HACCP), to identify and control food safety hazards.
- Understand the role of supervision in food safety management procedures, including training, monitoring, and enforcement of food safety practices.
The Principles of HACCP for Food Manufacturing Real unit · FDQ Limited
This unit provides a comprehensive understanding of HACCP principles for food manufacturing. You'll study the importance, preliminary processes, development, implementation, and monitoring of HACCP-based food safety management procedures in compliance with legal requirements.
What you'll be able to do
- Understand the importance of HACCP based food safety management procedures within the food manufacturing environment.
- Understand the preliminary processes required for HACCP based procedures, including hazard identification and risk assessment.
- Understand how to develop HACCP based food safety management procedures, including the identification of critical control points (CCPs).
- Understand how to implement HACCP based food safety management procedures, including monitoring and corrective actions.
- Understand how to evaluate HACCP based procedures to ensure their effectiveness and compliance with relevant regulations.
03The standards
The national standards these units are built against
What the job actually needs, in the words employers and awarding bodies already use for the work itself.
- Standard
Carry out bulk handling grain and flour in milling
- Standard
Carry out cheese piercing operations
- Standard
Carry out filtration and dilution for chilled and filtered beer in brewing
- Standard
Carry out flour packing, storage and despatch in milling
- Standard
Carry out fresh produce packaging and preservation
- Standard
Carry out sensory assessments in food and drink environments
- Standard
Control processing to produce butter, spreads and margarines (BSM) products
- Standard
Control processing to produce ice cream
- Standard
Control processing to produce natural cheese
- Standard
Control screen room processes in milling
- Standard
Control the sensory assessment of food and drink
- Standard
Ferment grape juice or concentrate
- Standard
Grade cheese
- Standard
Manage facilities for the sensory assessment of food and drink
- Standard
Manage information technology systems in a food and drink business
- Standard
Prepare botanical ingredients for the production of gin in distilling operations
- Standard
Principles of Carbohydrate Biochemistry in Food Science
- Standard
Principles of Carbohydrate Functionality in Food Science
Showing 18 of 48 standards these units map to.
04The credits
The credits, and who awards them
Level 3 credits are regulated, and they are awarded by FDQ Limited rather than by Zavmo. They don’t vanish when a subscription ends or a website closes. They travel to any employer, and Zavmo keeps the map of what you have covered and what is next.
What you would be collecting
Academic research skills in food scienceMathematical calculations in food scienceMathematics in food sciencePrinciples of Mechanical Dough Development _MDD_ using spiral mixingPrinciples of Modified Atmosphere and Vacuum Packaging in food technologyPrinciples of a balanced dietPrinciples of anatomy and physiology of meat speciesPrinciples of animal waste and by-product removal and the processing of edible co-products
Each one is a real unit registered against this qualification.
How you’d practise it
You don’t watch this. You do it.
You are not assessed on remembering this. You are assessed on applying it, analysing it, evaluating it and producing something. So that is what the practice is: projects, role play and your own live cases, with a tutor in the room.
The Coach · your practice partner Illustration The Coach Make the case from “Principles of bidding for work in food business” to me in thirty seconds. I am the person who signs it off and I am already late.
You It would improve engagement and bring us in line with best practice.
The Coach Neither of those costs me anything to say no to. Open with the number that changes if I do nothing.
- Pitch it Evaluate
“Principles of bidding for work in food business” gets practised as a pitch. You make the case out loud, Zavmo asks the question the room would ask, and you make it again.
- Bring your own plan Create
For “Principles of implementing plans in food business” you bring the plan you are actually working on, not a case study. Zavmo pulls on the assumptions in it until the weak one shows.
- Draft the real one Create
You do “Principles of keeping financial records in food business” on a real document of your own. Zavmo works on the draft you have to send anyway, so the coursework and the job are the same piece of work.
- Map a live decision Analyse
“Academic research skills in food science” runs on a decision you are facing now. Zavmo maps it with you and shows what the second-order effect looks like before you find out the slow way.
What you leave holding
The standards this credential builds, in the shape the product keeps them
Nothing here is marked learned. There is no learner on a public page, so the map shows what the qualification covers rather than what anybody has done.
FDQ Level 3 Diploma In Food Technology
- Carry out bulk handling grain and flour in milling
- Carry out cheese piercing operations
- Carry out filtration and dilution for chilled and filtered beer in brewing
- Carry out flour packing, storage and despatch in milling
- Carry out fresh produce packaging and preservation
- Carry out sensory assessments in food and drink environments
- Control processing to produce butter, spreads and margarines (BSM) products
- Control processing to produce ice cream
How you would learn this
One to one, on the work you already do
A tutor sets the task against your own job and marks the reasoning, at your pace. There is no cohort to fall behind.
A lesson from Academic research skills in food science, one of this qualification's own units.
Applied to your own work
This unit focuses on developing academic research skills specific to food science, enabling learners to conduct effective research.
How the thinking builds
- 1 Remember
- 2 Understand
- 3 Apply
- 4 Analyse
- 5 Evaluate
- 6 Create
It is £70 a month, billed monthly. Your free first module is Future Fluency, and you can cancel any time. Teaching towards this qualification begins when you subscribe.
Built for FDQ Level 3 Diploma In Food Technology
124 units in this credential, in the order it lists them, awarded by FDQ Limited.
- Academic research skills in food science
- Mathematical calculations in food science
- Mathematics in food science
- Principles of Mechanical Dough Development _MDD_ using spiral mixing
- Principles of Modified Atmosphere and Vacuum Packaging in food technology
- Principles of a balanced diet
and 118 more in the full unit list below.
Free tools
Want a read on where you stand?
Three free tools, no account needed. Each one ends with a role, a level and a way in.
Learned on your own work, taught one-to-one.
Everything you just read, learned one-to-one on the job you already do. Your free first module is Future Fluency, so you can see how the teaching works before you pay for anything.
Build my plan, freeNo card. See how this qualification maps onto your role and meet the tutors who’d teach it, free. The learning begins when you subscribe. It’s £70 a month, billed monthly. Cancel any time and billing stops.
The title, level, credits, guided learning hours and unit learning outcomes on this page are taken from the Ofqual Register of Regulated Qualifications. Contains public sector information licensed under the Open Government Licence v3.0. Where this data comes from.