13163 (v.2) Food Processing 681

Area:	School of Public Health
Contact Hours:	4.0
Credits:	25.0
Lecture:	1 x 3 Hours Weekly
Tutorial:	1 x 1 Hours Weekly
Unit operations in the food industry. Food preservation - heating, chilling, freezing, concentration, dehydration and freeze-drying, the use of salt, sugar, acid and other chemical preservatives. Ionising radiation and modified atmospheres to preserve foods. Effects of food preservation methods and storage of the quality, safety and nutrient content of foods. Principles of food packaging, packaging requirements for preserved foods.
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