Yearbooks

Principles of food processing and preservation 260


 
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
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 Module is presented in English
Academic organisation Food Science
Period of presentation Semester 1 and Semester 2

The information published here is subject to change and may be amended after the publication of this information. The General Regulations (G Regulations) apply to all faculties of the University of Pretoria. It is expected of each student to familiarise himself or herself well with these regulations as well as with the information contained in the General Rules section. Ignorance concerning these regulations and rules will not be accepted as an excuse for any transgression.

Copyright © University of Pretoria 2019. All rights reserved.

FAQ's Email Us Virtual Campus Share