Beruflich Dokumente
Kultur Dokumente
Description
Food composition, food spoilage, foodborne illness, food processing and preservation, biopreservation methods will be introduced to students as well as food quality and sensory quality.
Grading:
The final grade will be based on fulfilling the following course requirements: Exam I 30% Wednseday, June, 27th, 2012
In the United States - 76 million foodborne illnesses - 325,000 hospitalized - 5,000 people died - Cost US $35 billion dollars medical costs and lost productivity
Physical Properties
Firmness Texture Viscosity Melting point Boiling Point
Chemical Properties
Sugar Acid pH Protein
Fat Moisture Carbohydrates Micronutrients
Biochemical Properties
Enzyme activity Oxidative reactions Degradation reactions
Preservation of Foods
Refrigeration Freezing Dehydration Canning Pickling Fermentation
Processing of Foods
Washing Peeling Cutting Blanching Grinding Extruding Heating
Packaging of Foods
Bags Boxes Cans Jars Pouches Cartons
Distribution of Foods
Fresh Frozen Dehydrated Canned