HND333

Course Description

This course will include: Processing methods of a variety of foods, basic principles underlying selection, preparation and preservation of food in relation to quality standards, acceptability and aesthetics. Introduction to composition, nutritive value, chemical and physical properties of foods; introduction to experimental study of foods. Methods include: Freezing; freezing of meat and fish products, pastries, fruits and vegetables. Physical- chemical changes during freezing, drying and dehydration of food products. Milling of cereals, food fermentation and canning methods and their applications.

Course Details