This course will focus on three areas as follow: 1) Food preservation using low heat (mild process) such as chilling or freezing, the reduction of water activity, drying, concentration and hurdle technology. 2)Food preservation using heat treatment such as pasteurization, cooking and blanching. 3) Food prevention using packaging.

Course Learning outcomes (CLOs)

Having successfully completed this course, student must be able to :

1. The students will be able to know and understand about technology in food preservation.

2. The students will be able to selected appropriate technology for food preservation.