FOOD PROCESSING AND PRESERVATION | Makerere University Courses

Course Code:

1. FST 2202

Course Credit Units:

Semester:

Semester 2

Year of Study:

Year 3

Undergraduate or Graduate Level:

Undergraduate Level

College:

College of Agricultural and Environmental Sciences

School:

School of Food Technology, Nutrition and Bioengineering

Department:

Food Technology and Human Nutrition

Course Discipline:

Chemistry

Course Description & Objectives:

An over view of food processing & food preservation, and associated food processing unit operations; Principles of food preservation methods such as temperature and water activity control, and effects of preservation methods on food quality of foods detailed; Pasteurization and the canning industry; Refrigeration and freezing - Refrigerants & compressors; Effects of chilling & freezing on food; Drying and Evaporation; Acidification and Fermentation; Extrusion technology; Chemical preservation; Food additives; Irradiation; aseptic processing.

Learning Outcomes:

General objective:To impart knowledge and skills on processing and preservation methods for wholesome food products. Specific objectives:

To impart knowledge on the causes of food spoilage and methods of processing and preserving food
To identify & select processing equipment and preservation methods appropriate for specific foods
To describe the effects of preservation methods on the quality of food.

File Attachments:

Attachment	Size
FST 2202 FOOD PROCESSING AND PRESERVATION.docx	22.61 KB