| Principles of food preservation and processing by different techniques such as heating, chilling, freezing, dehydration, canning, salting, etc. for meat, vegetables and dairy products. 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. Food hygiene and sanitation. Health risks associated with foods.
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Administrative assistant: RAINA FERHANA HOSSENBUX
Telephone: 4037400
Email: r.hossenbux@uom.ac.mu |
