Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
Course Objective
This course aims to understand and apply preservation techniques that ensure the safe and long-term storage of foods. Within the course, students learn about the mechanisms of food spoilage and the microbial, chemical, and physical causes of deterioration.
Course Content
The course covers storage conditions for foods, temperature control, refrigeration and freezing methods, as well as technological preservation techniques such as drying, canning, pasteurization, and sterilization. Traditional and modern methods, including salting, sugaring, pickling, vacuum packaging, and modified atmosphere packaging, are also examined. The course enables students to evaluate the effects of food preservation techniques on nutritional value and safety, helping them develop the skills to select and apply appropriate preservation methods. Additionally, the integration of food safety and hygiene principles with preservation techniques is emphasized.
Required Resources
Rahman, M. S. (Ed.). (2007). Handbook of food preservation. CRC press.
Recommended Resources
Zeuthen, P., and Bøgh-Sørensen, L. (Ed.). (2003). Food preservation techniques. Elsevier.
Course Learning Outcomes
- The student explains traditional food preservation methods.
- The student discusses recent developments in traditional methods.
- The student explains modern preservation methods.
- The student identifies the preservation techniques that should be applied to prevent spoilage in foods.
- The student explains the principles of preservation methods and makes decisions regarding their combined use.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 14 | 3 | 42 |
| Out of Class Study Period | 14 | 2 | 28 |
| Midterm | 1 | 2 | 2 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 3 | 3 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction to Food Preservation Techniques. The principles of traditional food preservation methods. | Course materials must be read. |
| 2 | Physical, chemical and microbiological spoilage in food | Course materials must be read. |
| 3 | Heat treatment based preservation methods (Evaporation, drying, pasteurization, sterilization, spray-dried etc.) | Course materials must be read. |
| 4 | Heat treatment based preservation methods (Evaporation, drying, pasteurization, sterilization, spray-dried etc.) | Course materials must be read. |
| 5 | Cold Process Storage Methods (Freezing, Lyophilization etc.) | Course materials must be read. |
| 6 | Preservation of foods with chemical preservatives | Course materials must be read. |
| 7 | Storage Techniques Based on Packaging Methods (Active Packaging, Smart Packages, etc.) | Course materials must be read. |
| 8 | Mid-term exam | Mid-term exam |
| 9 | Ultrahigh pressure applications | Course materials must be read. |
| 10 | Ultrasound technology applications | Course materials must be read. |
| 11 | Cold Plasma technology | Course materials must be read. |
| 12 | Pulsed Electric Field and Irradiation | Course materials must be read. |
| 13 | Ohmic heating and Infrared applications | Course materials must be read. |
| 14 | Hurdle preservation of different foods: (Examples of hurdle preserved foods) | Course materials must be read. |
| 15 | Review | Course Notes |
| 16 | Final Exam | Final Exam |