PRINCIPLES OF FOOD PRESERVATION
Fundamentals of food preservation methods: post-harvest, thermal processing, refrigeration and freezing, control of water activity, chemical preservation, nonthermal methods and control of food packaging.
Prerequisites & course information
Requisites: MICROBIO/FOOD SCI 325 , FOOD SCI 410 , and 440 Repeatable for Credit: No Last Taught: Spring 2026 Learning Outcomes: 1. Clarify the mechanisms of food spoilage and how to inhibit them Audience: Undergraduate 2. Predict how food quality is affected throughout product lifecycle Audience: Undergraduate 3. Differentiate preservation methods appropriate for foods, including “natural” foods Audience: Undergraduate 4. Critique relevant scientific literature to explain food preservation principles Audience: Undergraduate 5. Assemble effective written and oral communications regarding food preservation Audience: Undergraduate Learning Outcomes: 1. Clarify the mechanisms of food spoilage and how to inhibit them Audience: Undergraduate 2. Predict how food quality is affected throughout product lifecycle Audience: Undergraduate 3. Differentiate preservation methods appropriate for foods, including “natural” foods Audience: Undergraduate 4. Critique relevant scientific literature to explain food preservation principles Audience: Undergraduate 5. Assemble effective written and oral communications regarding food preservation Audience: Undergraduate
Sources
- Course catalogue ↗2026-2027