Name: Principles of Food Preservation
Author: K. M. Mahdiuzzaman Sayed

This course delves into the fundamental principles and techniques used in food preservation, with a particular emphasis on microbiological methods. It aims to provide students with a comprehensive understanding of how various preservation techniques inhibit the growth of spoilage microorganisms and pathogens, thus extending the shelf life and safety of food products.&nbsp;The course covers traditional preservation methods such as canning, freezing, drying, and fermenting, as well as modern techniques including pasteurization, high-pressure processing, and the use of chemical preservatives. Each method is examined in detail to understand its underlying principles, efficacy, and application in the food industry. Students will learn about the physical and chemical processes involved in these methods, the types of microorganisms they target, and their impact on the nutritional and sensory qualities of food.Advances in food preservation and transportation have revolutionized the way we consume and access food. These improvements have made it possible to have a diverse and balanced diet throughout the year, regardless of seasonal limitations. For instance, refrigeration and freezing technologies allow perishable foods like fruits, vegetables, and meats to be stored and transported over long distances without compromising their quality. This has not only enhanced meal convenience but also improved dietary variety and nutrition.The course also explores the impact of preservation methods on food safety and hygiene. Modern preservation techniques, coupled with stringent food production standards, have led to cleaner and more sanitary food processing environments. This has significantly reduced the incidence of foodborne illnesses and ensured that consumers have access to high-quality, safe food products.&nbsp;Moreover, the advancements in food preservation have had a profound socio-economic impact. Countries with surplus food production can now efficiently supply high-quality food supplements to regions experiencing shortages. This has been crucial in addressing global food security issues, providing humanitarian aid, and supporting disaster relief efforts.&nbsp;By the end of the course, students will have a thorough understanding of both the scientific and practical aspects of food preservation. They will be equipped with the knowledge to apply these techniques in various food industry settings, ensuring the safety, quality, and availability of food products. This course prepares students to contribute effectively to the field of food science and technology, addressing contemporary challenges and leveraging advancements to improve global food systems.Target Audience:<ul><li>Undergraduate and graduate students of Food Engineering/Technology/Science background.</li><li>Food Professionals involved in food processing/preservation and product development.&nbsp;</li><li>Individuals having food processing and preservation concern.</li></ul>﻿Prerequisite: General microbiology or Food Microbiology

Master the art of food preservation with our Principles of Food Preservation course. Learn techniques to extend shelf life and maintain food quality. Join now!

Principles of Food Preservation

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Preservation Principles

Food Microbiology

Food Safety & Hygiene

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