FST 222
Fundamentals of Food Processing, Preservation and Packaging
2
Course Description
At the end of this course, students should be able to:
1. state the principles behind food processing, post-harvest losses and preservation;
2. identify appropriate packaging technologies to increase shelf-life of products; and
3. ensure reduction and management of food wastes.
Course Outline
The chemical, physical and microbiological basis of food deterioration and spoilage. A broad
overview of techniques of food processing and preservation: chemical preservatives, drying,
high and low temperature processing including canning and freeze-drying, fermentation and
irradiation. Food waste and management. Fundamentals of food packaging. Fundamentals of
extrusion technology.