Food Spoilage & Preservation 

Course Objectives

1. To provide a deep understanding of the causes and mechanisms of food spoilage.

2. To explore various methods of food preservation and their impact on product quality.

3. To study the role of microbial, enzymatic, and chemical factors in food spoilage and preservation.

4. To examine traditional and modern techniques used to extend the shelf life of food products.

5. To analyze the factors influencing the effectiveness of preservation methods in different food categories.

Course Outcomes

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

1. Identify the causes and mechanisms behind food spoilage.

2. Apply different preservation techniques based on food characteristics and spoilage factors.

3. Understand the role of microorganisms, enzymes, and other factors in the spoilage process.

4. Evaluate the advantages and limitations of various preservation methods.

5. Explore innovations and emerging trends in food preservation technologies.

Unit 1: Introduction to Food Spoilage

• Types of food spoilage: microbial, enzymatic, chemical, and physical

• Factors affecting food spoilage: temperature, humidity, oxygen, light, pH, etc.

• Microorganisms involved in food spoilage: bacteria, molds, yeasts

• Spoilage mechanisms and the role of enzymes and microorganisms in degradation

Unit 2: Preservation by Heat Treatment

• Thermal preservation: pasteurization, sterilization, and blanching

• Mechanisms of heat-induced microbial destruction

• Effects of heat treatment on food texture, color, and nutrition

• Applications of heat preservation in liquid and solid food products

Unit 3: Preservation by Cold Storage and Refrigeration

• Principles of refrigeration and freezing as preservation methods

• Microbial growth control at low temperatures

• Effects of freezing on food texture and quality

• Principles of controlled and modified atmosphere storage

Unit 4: Preservation by Drying and Dehydration

• Methods of drying: sun drying, spray drying, freeze drying, and vacuum drying

• Mechanisms of moisture removal and its effect on microbial growth and enzymatic activity

• Packaging and storage of dried foods

• Applications of drying in fruits, vegetables, and other food categories

Unit 5: Emerging Preservation Technologies

• High Pressure Processing (HPP), Cold Plasma, and Pulsed Electric Field (PEF)

• Non-thermal preservation methods: UV treatment, ionizing radiation, and antimicrobial agents

• Innovations in food preservation: edible coatings and films, bio-preservation

• Sustainability and environmental considerations in food preservation

References:

1. Frazier, W. C., & Westhoff, D. C. (2015). Food Microbiology (5th ed.). McGraw-Hill Education.

2. Gould, G. W. (2017). Preservation of Food by Low Temperature (2nd ed.). Elsevier.

3. Sivasankar, B. (2014). Food Processing and Preservation (2nd ed.). Prentice Hall.

4. Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). Modern Food Microbiology (7th ed.). Springer.

5. Harris, J. M. (2001). Food Preservation Techniques. Woodhead Publishing.