Syllabus

Introduction to food preservation techniques, Use of ingredients in modern food preservation including natural antimicrobial compounds, natural antioxidants, antimicrobial enzymes, combination of natural antimicrobial compounds with other systems, edible films and coatings Traditional preservation techniques (control of pH control of water activity conventional heat treatment, combination of heat treatment, water activity and high pressure developments in food freezing) emerging preservation techniques (Biotechnology membrane filtration high intensity light ultrasound modified atmospheric packaging pulsed electric field high hydrostatic pressure).

To gain understanding about modern food processing and preservation methodologies.

The students will become familiar with methods and techniques in modern food processing.

Peter Zeuthen, Leif Bøgh-Sørensen, Food preservation techniques, CRC press

G.W. Gould, New methods of food preservation, Springer

Marcus Karel, Daryl B. Lund v, Physical Principles of Food Preservation: Revised and Expanded, CRC press

Suvendu Bhattacharya, Conventional and Advanced Food Processing Technologies, Wiley

Journal of food engineering

LWT-Food science and Technology