Principles of food processing and preservation. Traditional and modern methods of food processing and preservation for different food categories. The effect of specific food processing and preservation techniques such as pasteurization, dehydration, thermal sterilization, freezing, chemical additives etc on storage, shelf-life, sensory and nutritional properties of different foods. Importance, opportunities and constraints of small scale food processing in developing countries with appropriate case studies
a) To know the causes of food spoilagesb) To know and describe the effects of food preservation methods on the nutritional value and quality of foodc) To identify & apply appropriate food processing and preservation methods for various communities
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 AHN7207 FOOD PROCESSING AND PRESERVATION.doc | 53.5 KB |