AGR 3204 Food Processing and Preservation

Principles of food processing and preservation is designed to equip students with traditional and modern methods of food processing and preservation for different food categories, the effect of specific food processing and preservation techniques such as pasteurization, dehydration, thermal sterilization, freezing, chemical additives etc on storage, shelf-life, sensory and nutritional properties of different foods.  

General objective:
To impart knowledge and skills on processing and preservation methods for wholesome food products.

Learning objectives

• To know the causes of food spoilages
• To know and describe the effects of food preservation methods on the nutritional value and quality of food
• To identify & apply appropriate food processing and preservation methods for various communities