To show the organization of the course that includes this module, follow this link:  Course organization

Learning objectives

The course provides students with the elements of knowledge about the preservation and processing of foodstuff. At the end of the course, students will be able to understand the possible causes of food alteration, identifying the preservation methods of food to increase their shelf-life.
The student will acquire knowledge of the preparation methods of same the processed foodstuffs.

Program

The course equips the student with the causes of food spoilage and the principles of foodstuff preservation employed by the food industry, with respect of the nutritional quality. This course will provide knowledge and understanding of various physical and chemical methods of food preservation.
• Thermal processes of preservation (pasteurization, sterilization);
• Low temperature preservation (refrigeration, freezing),
• Concentration and dehydration processes,
• Smoking;
• Fermentation processes in food preservation;
• Natural preservatives;
Examples of preparation/processing of some foodstuff will be treated:
• Different kind of milk, yogurt, cheese, butter;
• Olive oil;
• Seed Oils;
• Margarine,
• Wheat, bread, pasta.

Learning assessment procedures

The examination aims to verify the students’ knowledge on the topics treated during the course;
The examination will consist of a written examination that will pertain to the matters treated during the course and be available on the recommended texts and the material furnished by the teacher.