Conservation and packaging technology

Preservation methods and processing techniques such as drying, freeze drying, blanching, pasteurization, sterilization, refrigeration, freezing, irradiation, salting (curing), smoking, chemical preservation, fermentation, extrusion, modified atmosphere packaging, packaging.

Knowledge:
- the candidate has knowledge of the basic principles of traditional and modern preservation methods and processing techniques in the processing of food products

- the candidate has insight into applications, process conditions and possible limitations for the different methods

- the candidate should know how the preservation methods affect the product's quality, shelf life and nutritional value of the product

- the candidate has knowledge of packaging materials, the functionalities of the materials and design

- the candidate should have knowledge of the importance of the environmental impact of packaging materials

- the candidate must be familiar with current regulations

Skills:
- the candidate can apply the professional knowledge to understand the preservation principles used in the food industry

- the candidate has the ability to process data and produce written report

General competence:
- candidates can make their own choices based on knowledge of the basic methods of preservation.

Lectures (60h), exercises (30h) and Laboratory excercises (30h), self-study (100h).