Introduction to Food Processing and Preservation
This Food Processing Course teaches various aspects of processing, browning reactions, irradiation and freeze drying.Publisher: NPTEL
CertificationView course modules
This free online course will begin with novel approaches for processing and preservation of food were discussed. In the initial weeks, the components of the food, food structure and the different reactions like gelatinization, protein denaturation etc., which influence both quality and safety of the food during processing handling and storage.
Week one starts by introducing you to food constituents and their functions and ensures that an acceptable level of food quality and safety is necessary to provide adequate protection for consumers and to facilitate trade, and the factors affecting influencing the quality of food during processing and storage like temperature, time, rate etc. Next we will look at the role of water in food and its influence on the shelf life of the food materials and important aspect of food reactions which normally occur in starch-containing foods i.e. gelatinization and retrogradation processes.
Next we will look at the changes during food processing like browing reactions that occur in many foods when they are
exposed to different conditions during processing, handling or storage. We will look at denaturation, foaming and gelation, and the influence of processes on the characteristics and properties of the food materials in different operations and the principles of food preservation.
Finally we will look at traditionally used food preservation technologies that work on the principle of lowering of temperature of the food and different methods that are traditionally used for preservation of food.Start Course Now
Introduction to Food Processing, Preservation and Quality
Introduction to Food Processing, Preservation and Quality - Learning Outcomes
Quality and Safety Aspects of Food
Factors Affecting Quality During Processing and Storage
Role of Water in Food and its Shelf Life
Gelatinization & Retrogradation of Starch
Introduction to Food Processing, Preservation and Quality - Lesson Summary
Changes During Food Processing
Changes During Food Processing - Learning Outcomes
Principles of Food Preservation
Traditional Food Preservation Technologies - Part 1
Traditional Food Preservation Technologies - Part 2
Changes During Food Processing - Lesson Summary
Having completed this course you will be able to:
- Identify the different factors influencing the quality of food during processing and storage.
- Discuss the principles of food preservation and processing and the aim for any food preservation process.
- Identify aspect of food reactions which normally occur in starch-containing foods.
- Identify the factors which influence spoilage of foods and traditional food preservation technologies.
- Discuss theimportance of reactions in food.
- Identify the changes that may occur in many foods when they are exposed to different conditions during processing, handling or storage.
- Recognize the functional characteristics of the protein food.
- Identify the factors that influence the denaturation process.
- Discuss the importance of reactions in food.
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