Online Courses Handbook 2003

6833 (v.2) Food Processing and Preservation 581

Area:	School of Public Health
Contact Hours:	4.0
Credits:	25.0
Lecture:	1 x 4 Hours Weekly
Unit operations in the food industry. Food preservation; heating, chilling, freezing, concentration, dehydration and freeze drying, salt, sugar, acid and chemical preservatives. Ionising radiation and modified atmospheres to preserve foods. Effects of food preservation methods and storage on the quality, safety and nutrient content of foods. Principles of food packaging - packaging requirements for preserved foods.