MFFP 301 – food processing

• Dr.Naglaa Mohamed

• AL . Fatam Ismail

1. Describe importance of food preservation, and Factors affecting food spoilage and their control.
2. Define Preservation by cooling, methods and calculations. Freezing; freezing of meat and fish products, pastries, fruits and vegetables.
3. Analyze Physical-chemical changes during freezing. Drying and dehydration of food products. Milling; Types food fermentation and their canning methods and applications.

This course focuses on Importance of food preservation. Factors affecting food spoilage and their control. Preservation by cooling, methods and calculations. Freezing; freezing of meat and fish products, pastries, fruits and vegetables. Physical-chemical changes during freezing. Drying and dehydration of food prducts. Milling; Types food fermentation and their canning methods and applications

Assessment form % Assignment 3 % Research and interactive learning 7 % Midterm 15 % Practical 25 % Written 50 %

1-.- 1. P. Fellows. FOOD PROCESSING TECHNOLOGY : Principles and Practice . Second Edition . 2010. Woodhead Publishing Limited .

James G. Brennan. Food Processing Handbook . 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, , Germany 2. potterN, Hotchkiss J.food Science ,5th ed .New York : Chapman &Hall,1995. 3. Parrott dDl, Use of ohmic heating for aseptic processing of food particulates .food Technol 2012, 46(12): 68-72.