Course Description

Course Name

Food Preservation and Processing

Session: VDNS3121

Hours & Credits

18 Credit Points

Prerequisites & Language Level

Taught In English

  • There is no language prerequisite for courses at this language level.


Methods of processing and preserving food, processing equipment used, the effect on food quality, and biotechnology in the food industry. Emerging technologies in food preservation.

Food is derived from living organisms. Some organisms may be suitable for immediate consumption. Others, on the other hand, may require some modification, such as fractionation (peeling, milling, filtration) or heat treatment, before they are suitable for use as food. This paper considers the unit operations that must be undertaken to convert raw food material into its processed form suitable for human consumption and the safe preservation of food products for later consumption. Processes are discussed in relation to the application of each technique and their effects and suitability for different types of food systems and desired end products.

Course Structure

Lecture topics will include:
-In-line measurements
-Solid-liquid extraction
-Extrusion and puffing technologies
-Novel preservation techniques
-Osmotic dehydration
-Vacuum frying
-Antioxidants in food preservation
-Surface treatment and coating

Learning Outcomes
On completion of the course, students should:
-Understand the processing technologies used in the food industry and how they affect food quality
-Be able to assess new technologies currently being evaluated in the industry
-Be able to evaluate the appropriateness of different technologies where more than one is available to achieve the same end
-Be able to make a judgement on the efficacy of a particular processing technology and be able to discuss the pros and cons for the industry and the consumer
-Be able to make a recommendation for a processing technology strategy to solve a food industry problem

There is no single source of information for this subject and the lectures will guide you to appropriate further readings. The main texts referred to will be available from the library:
-Rahman (2007). Handbook of Food Preservation
-Saravacos and Kostaropoulos (2002). Handbook of processing equipment
-Barbosa-Canovas, Tapia, and Pilar Cano (2005). Novel Food Processing Technologies
-Singh and Heldman (1993). Introduction to Food Engineering. 3rd Ed., Academic Press, San Diego

*Course content subject to change