Learning outcomes of the course unit
Knowledge and understanding: the course aims to enable the student to acquire knowledge for a general understanding of the main preservation techniques used in the food industry and their effects on food quality.
Applying knowledge and understanding: the course aims to make the student able to apply the acquired concepts in the food industry sector that produces and supply different food products.
Making judgments: based on the information acquired, the course intends to provide students with the tools useful to critically discuss the quality and stability of foods in relation to the preservation techniques used.
Communication skills: the course intends to provide the student with a proper technical-scientific language useful for the communication to the sector experts and not experts.
Learning skills: the course aims to provide the student with the learning skills necessary to undertake subsequent studies with a high degree of autonomy.
Basic concepts on food microbiology and food chemistry
Course contents summary
The most important preservation techniques of the food industry; example and application in relation to some food products; the effect of these techniques on food quality.
• Preservation of fresh perishable food
- post-harvest manipolation of fruit and vegetables, meat, milk, fish, cereals and legumes.
• Preservation using chemicals and microbs
- Fermentation as preservation technique (wine focus)
- Antimicrobials agents and antioxidants
• Preservation controlling structure, water and atmosphere
- water activity and stability
• Preservation using heat and energy
- non thermal and non conventional treatments
- hurdle technology
• Indirect approaches
Teaching materials of the course.
Handbook of food preservation, 2nd Edition, M. Shafiur Rahman
Assessment methods and criteria
Evaluation of learning is done through a written exam with open questions