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Fundamentals of Food Processing

Course Description: Principles and methods of commercial food preservation and processing, including refrigeration, freezing, thermal treatments, concentration, drying, freeze-drying, irradiation, chemical additives, extrusion, fermentation, and other methods, with a focus on processing vegetables, fruits, juices, and carbonated beverages. Chemical and microbiological changes that occur in food as a result of different preservation methods and their effects on the quality of food products.
Credits: 2
Prerequisites: FSNU251
Objectives of the course :

1. Identification of the most important factors and methods for food preservation and processing.

2. Identifying methods for processing vegetables, fruits, and produce... etc.

Identifying the most important chemical and microbiological changes that occur in food as a result of different processing methods and their effect on the quality of food products.

Course outputs :

At the end of studying this course, the student will be able to:

Familiarity with food preservation principles, such as canning, freezing, and freeze-drying.

2. Knowledge of the basics of food dehydration, canning, and irradiation.

3. Knowledge of how to produce beverages, juices, and other food products.

4. Ideal standards are applied in the use of preservatives.

Additional information:
  • Last updated: 2026-06-10

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