- "Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats." - "This slows down the decomposition and rancidification process."
Techniques used to process and extend the shelf life of food, including canning, freezing, drying, and irradiation. Understanding the impact of processing and preservation methods on food quality and nutritional content.
Food Chemistry: Understanding the chemical composition of foods and how different processing techniques can affect it.
Food Microbiology: Understanding the role of microorganisms in food spoilage, contamination, and preservation.
Food Safety and Quality Assurance: Ensuring that food products are safe and meet quality standards.
Food Preservation Methods: Different ways to preserve food, including canning, freezing, dehydration, and pasteurization.
Food Packaging: The role of packaging in maintaining food quality and safety.
Thermal Processing: How heat can be used to preserve food, including techniques like blanching, boiling, and sterilization.
Cooling and Freezing: The science behind using cold temperatures to preserve food.
Drying and Dehydration: The process of removing water from food to extend its shelf life.
Fermentation: The use of microorganisms to transform food, such as in the production of cheese, bread, and yogurt.
HACCP (Hazard Analysis and Critical Control Points): A systematic approach to identifying and eliminating hazards in the food production process.
Food Additives: Understanding the role of additives such as preservatives, colorings, and flavorings in food preservation.
Food Preservation Equipment: The different types of equipment used in food processing and preservation, such as canning jars, vacuum sealers, and dehydrators.
Food Processing Regulations: The laws and regulations governing food production and processing, including food labeling requirements.
Sensory Analysis: The subjective evaluation of food products by trained sensory panels.
Food Product Development: The process of creating new food products, including research, concept development, and product testing.
Canning: The process of preserving food in airtight containers at high temperatures to destroy bacteria and enzymes.
Freezing: The process of lowering the temperature of food to below freezing point, to inhibit bacterial and enzyme activity and to preserve the nutritional value of the food.
Drying: The process of removing moisture from food to prevent the growth of microorganisms and to increase the shelf life of the food.
Fermentation: The process of converting carbohydrates into alcohol or organic acids using microorganisms, which enhances the flavor and nutritional value of the food.
Pickling: The process of preserving food by immersing it in vinegar or brine, which inhibits bacterial growth and enhances the flavor of the food.
Smoking: The process of exposing food to smoke from burning wood or other materials, which imparts a distinctive smoky flavor and also acts as a preservative.
Irradiation: The process of exposing food to ionizing radiation to destroy microorganisms and to increase the shelf life of the food.
Pasteurization: The process of heating food to a specific temperature for a specific time to destroy pathogenic bacteria, without affecting its nutritional value or texture.
Dehydration: The process of removing moisture from food using heat or air, to increase the shelf life of the food and to enhance its flavor and nutrient density.
High-Pressure Processing: The process of using high-pressure technology to destroy microorganisms and enzymes in food, while maintaining its nutritional value, texture, and flavor.
- "By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems." - "Improve food security and nutrition and contribute towards environmental sustainability."
- "Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation."
- "Preserving fruit by turning it into jam, for example, involves boiling, sugaring, and sealing within an airtight jar."
- "Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods."
- "Some methods of food preservation are known to create carcinogens." - "In 2015, the International Agency for Research on Cancer of the World Health Organization classified processed meat—i.e., meat that has undergone salting, curing, fermenting, and smoking—as 'carcinogenic to humans'."
- "By preserving food, food waste can be reduced, which is an important way to... contribute towards environmental sustainability."
- "Improve food security and nutrition."
- "Preserving fruit by turning it into jam... involves boiling, sugaring, and sealing within an airtight jar."
- "By preserving food, food waste can be reduced, which is an important way to decrease production costs."
- "Make food more resistant to microorganism growth and slow the oxidation of fats." - "Slow down the decomposition and rancidification process." - "Inhibit visual deterioration."
- "Boiling (to reduce the fruit's moisture content and to kill bacteria, etc.)"
- "Sugaring (to prevent their re-growth)"
- "Sealing within an airtight jar (to prevent recontamination)"
- "Increase the efficiency of food systems."
- "Improve food security and nutrition."
- "Preserving food includes processes that make food more resistant to microorganism growth."
- "Reduce the environmental impact of food production."
- "Some methods of food preservation are known to create carcinogens."
- "Processed meat—i.e., meat that has undergone salting, curing, fermenting, and smoking—is classified as 'carcinogenic to humans'."