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Advanced Food Preservation

Course Description: Recent topics in methods and technologies for the preservation of food and dairy products, including thermal and non-thermal processing, ohmic heating, high-pressure processing techniques, and novel preservatives – the impact of preservation methods on food quality during processing, handling, and storage.
Credits: 2
Objectives of the course :

The course aims to introduce the student to the latest thermal and non-thermal methods and techniques for preserving food and dairy products and their impact on food quality.

Course outputs :

1. Compares modern thermal and non-thermal preservation methods (ohmic heating, high pressure).
2. It explains the role of new preservatives in extending the shelf life of food.
3. Evaluates the impact of various preservation methods on food quality during processing, handling, and storage.

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  • Last update: 2026-08-26

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