| Principles of food preservation. Food preservation methods: Dehydration, Low temperature storage, Chemical and Natural food preservatives, Traditional thermal treatment, Advance thermal technologies (microwave and radiofrequency preservation process, Infrared heating, ohmic heating), Emerging non-thermal food preservation technologies (uv light treatment, pulsed light technology, ultrasound processing, bacteriophage application, membrane processing, high pressure processing). Consumer perspectives on food preservation methods. Processing of food commodities including milk, egg, seafood, meat, poultry, fish, fruits and vegetables, cereals and vegetable oils.
Fresh-cut industry. Preparation for fresh market. Fruit and vegetable handling systems. Postharvest losses and reduction technologies. Minimal processing technologies. Safer processing of fresh-cut produce. Active chlorine and produce disinfection. Food packaging: technical and legal requirements. Sustainable packaging technologies. Modified atmosphere packaging. Vacuum packaging. Edible coatings. Shelf-life extension technologies.
Food waste at industrial, retail and household levels. Sustainable innovative strategies for food waste reduction: case studies around the world. Fighting food waste using the circular economy in the food industry. The United Nations Sustainable Development Goals. Sustainable development in the food and drink industry. Consumer education and food waste.
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Administrative assistant: Kajol Jogarah
Telephone: 4037400
Email: k.jogarah@uom.ac.mu |
