New trends in food processing and preservation technology

The subject continues the problems discussed in the framework of the "General Food Technology”. Its aim is to familiarize students with the modern methods of food production, quality improvement and preservation, which have been only recently initiated on industrial scale or are still in the phase of laboratory or pilot tests. Special emphasis is put on the selection of specific methods for specific applications as well as the effect of operations’ parameters on the obtained results connected with food quality and safety. As a result of completing the course, students are expected to be able to apply consciously the emerging new solutions in food processing and preservation. This ability will be based on an understanding of the principles of new technologies and knowledge about changes in food resulting from them.

The subject continues the problems discussed in the framework of the "General Food Technology”. Its aim is to familiarize students with the modern methods of food production, quality improvement and preservation, which have been only recently initiated on industrial scale or are still in the phase of laboratory or pilot tests. Special emphasis is put on the selection of specific methods for specific applications as well as the effect of operations’ parameters on the obtained results connected with food quality and safety. As a result of completing the course, students are expected to be able to apply consciously the emerging new solutions in food processing and preservation. This ability will be based on an understanding of the principles of new technologies and knowledge about changes in food resulting from them.

. Food Processing Handbook, pod red. J.G. Brennan, Wiley-VHC, Weinheim, 2006.

2. Emerging Technologies for Food Processing, pod red. Da-Wen Sun, Elsevier, Amsterdam, 2005.

3. Novel Food Processing: Effect on Rheological and Functional Properties. J. Ahmed, H.S. Ramaswamy, S. Kasapis, J.I. Boye, CRC Press Boca Raton, 2009.

4. Food Storage Stability, pod red. I.A. Taub, R.P. Singh, CRC Press Boca Raton, 1998.

5. Shelf Life Evaluation of Foods, pod red. C.M.D. Man, A.A. Jones, Blackie Academic & Professional, London, 1994.

6. Virtual Experiments in Food Processing. R.P.Singh, F. Erdogdu. Univ. of California, Davis, 2009.

Description of the learning outcomes

Knowledge:

The student demonstrates knowledge of the advanced methods, techniques, technologies, tools and materials currently used or implemented in the food industry

The student has in-depth knowledge of the physical, chemical, biochemical and microbiological processes running during processing and storage of food

Skills:

The student is able to apply the advanced methods of food processing and preservation as well as optimize their parameters

The student is able to select appropriate analytical methods to investigate changes occurring during food processing as well as interpret the results obtained.

Social competences:

The student is aware of the need for targeted education and self-improvement in the field of food technology