COURSE OVERVIEW

This practical and highly-interactive course includes real-life case studies and exercises where participants will be engaged in a series of interactive small groups and class workshops.
Food processing, to a large extent, embraces techniques of food preservation, as in addition to producing modified products spoilage is also reduced. The main distinction between preservation and processing lies in the fact that processing may be carried out solely for the purpose of extending product lines and variety and not necessarily to extend shelf life as in preservation. The production of soft drinks, fruit syrups, glazes, and some snack products among many others, are examples of “value-added” products produced primarily to provide convenience foods, increased profits and the enjoyment of the consumer. Methods of preservation used to extend shelf life include the removal of moisture, temperature control, pH control, use of chemical preservatives and irradiation.
This course explains how the use of additives can preserve foods. The course also provides an overview of the processing technologies used for food preservation. This includes procedures that are commonly used to process and preserve food on a commercial basis. Other topics include packaging, thermal processing, chilling storage, freezing and irradiation.