Principles of Food Preservation and Processing

Overview

Food processing and preservation: principles.
Low temperature preservation. High temperature processing.
Thermal processing. Drying theory and processes.
Mechanical separation techniques.
Size reduction. Mixing.
Minimal processing techniques.
Fluid flow.
Processing microbiology.
Highfield
Level 3 Food Safety for Supervisors training.
Process flow diagrams.

Learning Objectives

On completion of the module students will be able to:

LO1: Describe, understand and apply the principles underlying processing and preservation of foods including associated practical and analytical skills.

LO2: Describe and understand the principles for the safe and hygienic production of food, including food safety supervision requirements in industry.

Skills

Data handling and interpretation; practical laboratory skills; written and oral communication skills

Assessment

Attendance at both practical sessions. Submission of one practical report. Completion of two class tests, attaining minimum of 40% in Class test 1. A minimum of 40% in the module overall.