MN201502 FOOD TECHNOLOGY I - Basic Principles

Microbiology and Hygiene, Food Chemistry and Nutrition, Aqua- and Process Technology.

To give knowledge of basic methods of food conservating , and to enable the student to carry out a sensoric analysis. Further, to give knowledge of the factors affecting food degradation.

- Preservation by cold; chilling and freezing
- Preservation by heat; blanching,pasteurization, sterilization and sous - vide treatment
- Chemical preservation
- Packaging materials and methods
- Sensory evaluation, properties and methods of analysis

Lectures, mandatory laboratory exercises and mandatory calculating excercises.

Laboratory journals and other mandatory excercises must be approved before admission to the examination

Portfolio (consists of mandatory excercises) evaluation, 40 %, written examination 60 %