Online Courses Handbook 2003

303490 (v.1) Food Processing and Preservation 282

Area:	School of Public Health
Contact Hours:	4.0
Credits:	25.0
Laboratory:	1 x 4 Hours Weekly
Unit Operations in the food industry, food preservation, heating, chilling, freezing, concentration, dehydration and freez-drying, salt, sugar, acid and chemical perservatives. Ionsing radiation and modification atmospheres to preserve foods. Effects of food perservation methods and storage of the quality, safety and nutrient content of foods. Principles of food packaging, packaging requirements for preserved foods.