DFST: Diploma In Food Science & Technology: Videos

Using a milk company and a café as case studies, this program outlines the differences between two types of food manufacturing systems: batch processing and continuous processing.

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Welcome to a restaurant like no other. Where behind the scenes is not just the kitchen, but a secret gym and an army of exercisers – aiming to burn off every single calorie the diners eat.

Differentiating between added sugars and natural sugars in foods, this program considers health issues created by too much added sugar and explains how to find hidden sources of added sugar in food. It discusses dangers of too much sugar, such as the loss of the ability to regulate blood sugar, and emphasizes the importance of making mindful choices and enjoying added sugars in moderation.

This program examines the elements of a food label, looking at serving size, calorie count, macro and micronutrients, % daily value, ingredients list, and allergen information, focusing on how to use this information to make healthy choices. It also offers strategies for making wise choices when eating out.

This program explains the benefits of protein-rich foods, discussing how protein helps the body with enzyme and hormone production, immune function, feelings of fullness, and cellular function. It considers sources of lean protein and looks at the different protein requirements for people with different lifestyles.

This fascinating documentary uncovers the truth behind the tastes – how much do we know about our fast food, what is it really doing to our health, and can science help us make smarter takeaway choices?

With the huge number of new food products hitting shelves annually, we could be forgiven for thinking that the process of designing them is a quick and simple one. But, as this series will explore, the steps involved in conceptualising, prototyping and trialling a food product are far from linear.

Steve Spangler shows you science you can eat!

A series of five videos on the process.

The art of cooking meets food science.

By comparing the sensory and physical properties of a variety of food products, this video examines appearance, aroma, flavor, and texture, also called “mouth feel.”

This program considers the development of a more sustainable agriculture in order to accommodate the eating habits of tomorrow.

This video discusses emerging drivers such as health and wellness, environmental concerns and animal welfare.

With a little inspiration from Mother Nature, scientists are finding exciting new ways to grow food.

This program examines the steps society has taken towards genetically modified food and trans-genic agriculture.

What's cooking in the Silicon Valley? This program looks at how scientists are using biotechnology to create new food sources.

Is veganism just a passing trend or the beginning of a whole new industry and era?

Eco-Friendly enterprepeneurs Fergus and Scott discuss their journey into setting up their company Revive which uses coffee grounds to develop a range of high quality products.