FOOD 2002
Food Processing
Principles of major techniques used in food processing and preservation. Processing of specific food groups including cereals, oilseeds, dairy, beverages and frozen foods. Effects of processing on physico-chemical, rheological, and sensory characteristics. Role of research and development in food industry.
2025
Readings
- Food Processing, Principles and Applications. Edited by J. Scott Smith and Y. H. Hui.
- Blackwell Publishing Ltd (2004).
- Potter, N.N., and Hotchkiss, J.H. 1998. Food Science. 5nd Edition. Avi Publishing Co.
2025
Topics
- Module Topic/Content
- Lec 1: Introduction to thermal and non-thermal food processing techniques (LOs
- 2,3,4,5)
- Basic processing theory.
- Effect of heating or cooling processing techniques such as pasteurization
- sterilization, evaporation, drying and freezing on quality of foods.
- The effects of processing on chemical, physical and nutritional characteristics of
- foods.
- The effects of processing on sensory characteristics of foods.
- Lec 2: Processing of oilseeds (LOs 1,2,3,4,5,6)
- Crude vegetable oil production
- a. mechanical extraction
- b. solvent extraction
- Refining of crude oil/processing of RBD oil
- a. degumming (by water and acid)
- b. bleaching
- c. deodorization
- By-product utilization
- a. meal production and applications
- Lec 3: Adulteration of vegetable oils (LOs 3, 4, 5, 6)
Prerequisites & course information
Prerequisite(s): FOOD 1001 . Lectures three hours a week.