Upon completion of this course students will be able to:
1. Understand the major food processing and preservation technologies of foods.
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)
Introduction to food quality and major causes of food deterioration. Thermal processing of foods (blanching, pasteurization, sterilization). Thermal process calculations and equipment of thermal processing. Deterioration of canned foods. Aseptic processing and packaging. Low pemperature preservation of foods, modified atmosphere storage. Freezing and frozen storage. Concentration and food dehydration. Food Irradiation. High pressure technology in food preservation. Extrusion cooking. Fermentation and other uses of microorgansims in food processing and preservation.
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