This course provides an in-depth understanding of conventional and emerging food preservation technologies used to enhance food safety, quality, and shelf life. It covers principles of thermal and low-temperature processing, microbial control, drying, freezing, and advanced preservation techniques such as high-pressure processing, pulsed electric fields, cold plasma, food irradiation, and hurdle technology. The course emphasizes the application of innovative processing methods in modern food industries.
- Teacher: kavya varma