| Raw material selection and preparatory operations. Food preservation using low and high temperatures, reduced water activity, fermentation, chemicals, radiation, modified atmosphere. Alternatives to heat processing. Processing of selected food commodities from different food groups including dairy, seafood, meat, poultry, fruits and vegetables, cereals and vegetable oils.
Chemical and physical properties of package materials. Interaction between package and food. Selection and evaluation of packaging materials. Package design. Printing. Computers in packaging.
|
Administrative assistant: Kajol Jogarah
Telephone: 4037400
Email: k.jogarah@uom.ac.mu |
