Learning objectives
To give information on food law and voluntary documents with regard to food hygience.
To let students know the most important unit operations such as microbial thermal inactivation and packaging of foods.
To give information on optimization and control of food processes.
Prerequisites
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Course unit content
M.1.1 - Contaminarion, spoilage, processes
M.1.2 - Food Hygiene requirements
M.1.3 - Food contact materials
M.1.4 - Hygiene of food equipments
M.1.5 - Microbial stabilization
M.1.6 - Microbial inactivation by thermal treatments
M.1.7 - Sterilization and pasteurization of canned foods
M.1.8 - Countinuos bulk thermal treatments and aseptic treatments
M.1.9 - Hot filling and aseptic packaging
Full programme
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Bibliography
J. Fellows “Food Processing Technology: Principles and Practice”, Woodhead Publishing Ltd, Cambridge England, 2000
R. L. Earle “Unit Operations in Food Processing”: http://www.nzifst.org.nz/unitoperations/index.htm
Teaching methods
Lessons
Assessment methods and criteria
oral examination
Other information
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