AU: 3.0
Programme: CHEM(SPS)

Characterization of raw food material. Degradation of food quality through chemical reactions and through microbiological action. Principles of food preservation from both the chemical and microbiological perspective, including fermentation. Principles of food processing techniques (freeze drying, high pressure, asceptic processing, extrusion etc). Packaging materials and methods. Cleaning and sanitation. Water and waste management.