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DIET 302 : FOOD QUALITY, PROCESSING AND PRESERVATION (THEORY)

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Credits: 
3

The course provides an overview of food processing and preservation techniques. Principles of food preservation and processing by different techniques such as heating, chilling, freezing, dehydration, canning, salting, etc. for meat, vegetables and dairy products are discussed. Methods used in prolonging the shelf life of foods and their effects on the quality and safety of food., food additives, post harvest technology and management and health risks associated with foods are also covered.