Upon completion of this course students will be able to:
1. Understand the major food processing and preservation technologies of foods at a laboratory level.
2. Understand the major major causes of food deterioration and the technological approaches available to control them.
3. Understand the impact of various processing and preservation technologies on quality attributes and food stability.
4. Recognize the dynamics of food systems as it pertains to processing and preservation technologies.
Course Content (Syllabus)
- Thermal processing of foods (blanching, pasteurization, sterilization) and thermal process calculations.
- Microwave and infrared heating.
- Low temperature processing (chilling and freezing, modified atmosphere packaging)
- Emerging - novel thermal and non-thermal technologies (mild processing) - ohmic heating, pulsed electric fields, light pulses, ultrasound, high-pressure processing, hurdle technology.
- Preservatives - food additives.
Laboratory practice - exercises
- Laboratory safety rules, equipment use, data handling-presentation and writing of lab reports.
- Canning laboratory.
- Testing of enzyme inactivation upon thermal processing.
- Thermal processing of foods using microwaves and infrared heating.
- Food freezing and chilling laboratory exercise.
- Food dehydration laboratory exercise.
- Production and quality evaluation of a fermented vegetable product (e.g. cabbage)
Additional bibliography for study
Physical Principles of Food Preservation, M. Karel, O. R. Fennema, D. B. Lund, 1975, Dekker. Food Science and Technology, G. Campbell-Platt, 2009, Wiley-Blackwell