MFFP 301 – food processing

Course lecturer :

  • Dr.Naglaa Mohamed

Course assistant :

  • AL . Fatam Ismail

Course objectives :

  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.

Course description :

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

Course assessment :

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

Recommended text books :

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

Recommended refrences :

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.

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