Yearbooks

Principles of food processing and preservation 260


 
Modulekode FST 260
Kwalifikasie Undergraduate
Fakulteit Faculty of Natural and Agricultural Sciences
Module-inhoud

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.

Modulekrediete 12.00
Prerequisites CMY 117, CMY 127, MBY 161, PHY 131 and WTW 134 or WTW 165 or permission from the HOD.
Contact time 1 practical per week, 2 lectures per week
Language of tuition Module is presented in English
Department Consumer and Food Sciences
Period of presentation Semester 1 and Semester 2

Die inligting wat hier verskyn, is onderhewig aan verandering en kan na die publikasie van hierdie inligting gewysig word.. Die Algemene Regulasies (G Regulasies) is op alle fakulteite van die Universiteit van Pretoria van toepassing. Dit word vereis dat elke student volkome vertroud met hierdie regulasies sowel as met die inligting vervat in die Algemene Reëls sal wees. Onkunde betrefffende hierdie regulasies en reels sal nie as ‘n verskoning by oortreding daarvan aangebied kan word nie.

Copyright © University of Pretoria 2024. All rights reserved.

FAQ's Email Us Virtual Campus Share Cookie Preferences