Food Processing and Preservation

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Course Code: 
Course Credit Units: 
Semester 2
Year of Study: 
Year 1
Undergraduate or Graduate Level: 
Graduate Level
Course Discipline: 
Course Description & Objectives: 

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

Learning Outcomes: 

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 

Food Processing and Preservation
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