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UQU Programs
Clinical Nutrition

Fundamentals of Food Preservation and Processing

NUT2131
3 hours English

Fundamentals of Food Preservation and Processing

Food Preservation and Processing
BIOM1501 Introduction to Microbiology
3 hours No requisites
1 Course Description and overview
2 Introduction to food processing operations and preservation technology
3 Food Preservation by Application of Heat
4 Food Preservation through Water Removal
5 Food Preservation through Temperature Reduction
6 Food Preservation by Radiation+ Midterm Exam
7 Food Preservation by use of: / a. Salt / b. Smoking / c. Sugar / d. Other Chemical Additives / e- Health hazards of smoking and other additives
8 Food Additives
9 Preservation and processing using modern methods
10 Effect of various food preservation and processing technologies on: / a- The microbiological stat of the products / b- life and safety issues / c- Sensory and nutritional quality of foods. / d- Physical, chemical and sensory evaluation of processed foods
11 Lab instruction and safety
12 Applications for food processing operations and preservation technology
13 Applications for Food Preservation by Application of Heat
14 Applications for Food Preservation through Water Removal
15 Applications for Food Preservation through Temperature Reduction
16 Applications for Food Preservation by Radiation
17 Applications for Food Preservation by use of: / a. Salt / b. Smoking / c. Sugar / d. Other Chemical Additives / e- Health hazards of smoking and other additives
18 Applications for Food Additives
19 Applications for Preservation and processing using modern methods
20 Applications for the effect of various food preservation and processing technologies on: / a- The microbiological stat of the products / b- life and safety issues / c- Sensory and nutritional quality of foods. / d- Physical, chemical and sensory evaluation of processed foods
1.1 Mapped to: K2

Outline the approach of the specific food processing and preservation techniques.

Teaching Strategy Lectures Class discussion Group Assignment
Assessment Methods Midterm exam Rubrics for assignment Final exam
1.2 Mapped to: K2

Recognize the different methods of food preservation and processing and health consequences.

Teaching Strategy Lectures Class discussion Group Assignment
Assessment Methods Midterm exam Rubrics for assignment Final exam
2.1 Mapped to: S1

Appraise the effects of food preservation and processing on shelf-life, sensory and nutritional properties of different foods.

Teaching Strategy Lectures Class discussion Group Assignment
Assessment Methods Midterm exam Rubrics for assignment Final exam
2.2 Mapped to: S1

Assess the health consequiences of preservatives and processed food consumption on human health.

Teaching Strategy Lectures Class discussion Group Assignment
Assessment Methods Midterm exam Rubrics for assignment Final exam
3.1 Mapped to: V2

Employ responsibility for own learning and continuing personnel development.

Teaching Strategy Group Assignment
Assessment Methods Rubric for class group discussion and Group assignments
3.2 Mapped to: V2

Implement working ability either alone or with team and leadership skills if required.

Teaching Strategy Group Assignment
Assessment Methods Rubric for class group discussion and Group assignments
Assessment
Weight
Midterm exam
25%
Semester activity and group assignments
35%
Final written exam
40%
Total
100%