PRESERVATION TREATMENTS AND PRODUCT LIFE
Learning outcomes of the course unit
Provide the student with a summary of the food preservation techniques, food shelf-life and damages that can occur during preservation treatments and the shelf-life.
Course contents summary
Food preservation techniques by physical methods, cold, heat, concentration, drying, radiation. Milk and beverages treatments, chemical modifications caused by treatments. Preservation with chemical methods, main chemical additives. Shelf-life of foods.The problem of the contamination by the packaging, methods for the analytical control.
Food Chemistry, Cappelli-Vannucchi - third ed. 2005- Zanichelli Editor
oral and/or written examination