| Module code | FST 260 |
| Qualification | Undergraduate |
| Faculty | Faculty of Natural and Agricultural Sciences |
| Module content | Lectures: Food preservation technologies: concept of hurdle technology; heat (blanching, pasteurisation and sterilisation); cold (refrigeration and freezing); concentration and dehydration; food irradiation; fermentation; preservatives; new methods of food preservation. Effect of various food preservation technologies on the microbiological (shelf-life and safety issues), sensory and nutritional quality of foods. Practicals: Practical applications of above processes. Physical, chemical and sensory evaluation of processed foods. Assignment: Application of hurdle technology concept to a specific food product. |
| Module credits | 12.00 |
| Programmes | |
| Prerequisites | CMY 117, CMY 127, MBY 161, PHY 131 and WTW 134 or WTW 165 or TDH |
| Contact time | 2 lectures per week, 1 practical per week |
| Language of tuition | English |
| Academic organisation | Food Science |
| Period of presentation | Semester 1 and Semester 2 |
Copyright © University of Pretoria 2024. All rights reserved.
Virtual Campus
Get Social With Us
Download the UP Mobile App