FOOD PRESERVATION TECHNOLOGY

About this Course

This course introduces the factors that can cause food spoilage and the different techniques of food preservation which are commonly applied in the food industry, ranging from conventional to the most current technologies. The course also covers the principles, the description of the processes and equipment involved for these different techniques. This course is mapped to SDG 12: Responsible Consumption and Production that aims to ensure sustainable consumption and production patterns. This course highlights on food preservation technology which aligns with this goal by promoting more efficient use of food resources, reducing food waste, and encouraging sustainable practices in the food industry.

Course Learning Outcomes

1) Identify (C4) food preservation and factors of food spoilage.
2) Analyse (C4) the principles and mechanisms of various food preservation techniques as food safety and sustainability practice
3) Design (C6) appropriate food preservation processes to solve industrial problem in food processing.
4) Demonstrate (P5) various techniques in food preservation

Course Syllabus

+ Course Syllabus

1) Introduction to Food Preservation
- Historical development of food preservation
- Deteriorative factors of food spoilage

2) Preservation by Chemical Additives and Osmoanabiosis
- Definition of food additives
- Principle of preservation by chemical preservatives
- Mechanism of action of chemical preservatives
- Definition and principles of osmoanabiosis
- Mechanism of action of osmoanabiosis
- Applications in food ? sugaring (candy and gels) salting (brining, pickling, curing and smoking)

3) Preservation by Thermal Processing
- Principle and process
- Pasteurization and sterilization
- Mode of heating
- Effect of heating on microorganisms and enzymes
- Factors affecting heat penetration
- Advantages and disadvantages of heat treatment
- Drying as thermal processing in food preservation

4) Preservation by Freezing
- Principles and theory of freezing
- Nucleation and ice formation
- Stages of freezing
- Factors affecting freezing process
- Freezing methods and equipment
- Effect of freezing on food quality

5) Preservation by Fermentation
- Principles of fermentation
- Mechanism of action of fermentation
- Effect of fermentation on food components

6) Preservation by Irradiation and Hurdle Technology
- Types of irradiation
- Mechanism of action of irradiation
- Effects of irradiation on food quality
- Application of irradiation in food industry
- Regulation and labeling
- Principle of hurdle technology
- Types of hurdle technology
- Application of hurdle technology

7) Contemporary Preservation Techniques
- High Pressure Processing (HPP)
- Pulsed Electric Field (PEF)
- Other novel technologies

8) List of Lab Work
- Determination of total aerobic plate count (including yeast and moulds) on fresh and spoiled food (milk/juices/any solid food)
- The deterioration effect of different storage temperature on the food (total plate count/ colour/nutrient) quality.
- Effect of thermal treatment on food quality (colour/Vitamin C or others/ shelf-life)
- Effect of freezing on the quality (texture and juice yield) of fruits and vegetables
- Effect of a selected chemical preservative(s) on shelf life of food
- Preservation of food by pickling/brining/salting/sugaring

Frequently Asked Questions

Q1 : FAQ
A1 : FAQ