Food Processing and Preservation

Course Objectives

1. To provide an in-depth understanding of food processing and preservation techniques.

2. To study the principles and methods used to enhance food shelf life and safety.

3. To explore traditional and modern food preservation technologies.

4. To understand the impact of processing on food quality, nutrition, and safety.

5. To familiarize students with food industry standards, regulations, and trends in food preservation.

Course Outcomes

Upon successful completion of this course, students will be able to:

1. Explain the principles and importance of food processing and preservation.

2. Identify different food processing and preservation techniques and their applications.

3. Assess the impact of preservation methods on food safety and quality.

4. Apply preservation techniques to extend the shelf life of various food products.

5. Understand regulatory aspects and emerging trends in food processing and preservation.

Unit 1: Introduction to Food Processing and Preservation

• Definition and scope of food processing and preservation

• Importance of food preservation in the food industry

• Factors affecting food spoilage and deterioration

• Classification of food processing and preservation methods

Unit 2: Thermal Processing of Foods

• Principles of thermal processing: blanching, pasteurization, and sterilization

• Canning and retort processing of foods

• UHT processing and aseptic packaging

• Impact of thermal processing on food quality and nutrition

Unit 3: Non-Thermal Food Processing and Preservation

• Refrigeration and freezing: principles, equipment, and applications

• High-pressure processing (HPP) and pulsed electric field (PEF)

• Irradiation, ultrasound, and cold plasma techniques

• Natural and chemical preservatives in food preservation

Unit 4: Drying and Fermentation Techniques

• Principles of dehydration and drying techniques (spray drying, freeze drying, sun drying)

• Role of fermentation in food preservation

• Traditional and industrial fermentation processes

• Microbial cultures and their role in food preservation

Unit 5: Food Quality, Safety, and Regulations in Processing

• HACCP and food safety management in processing

• Regulatory guidelines: FSSAI, FDA, Codex, BIS, ISO

• Packaging techniques for processed and preserved foods

• Emerging trends in food processing and preservation

References:

1. Fellows, P. J. (2017). Food Processing Technology: Principles and Practice. CRC Press.

2. Leistner, L., & Gorris, L. G. M. (1995). Food Preservation by Hurdle Technology. Springer.

3. Rahman, M. S. (2007). Handbook of Food Preservation. CRC Press.

4. FSSAI and Codex Guidelines on Food Processing and Preservation.