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Food Processing & Packaging Course

This document outlines the course outcomes and content for a food processing and packaging course. The course aims to teach students about various food preservation techniques including fermentation, concentration, drying, and chemical agents. It will also cover principles of food packaging, labeling requirements, and investigating packaging types for different food systems. The course content is divided into 10 parts that will cover topics such as basic food safety, post-harvest handling, heat processing, low-temperature preservation, dehydration, concentration, salting, fermentation, food additives, and food packaging. Student performance will be evaluated based on knowledge, skills, and values assessments including exams, projects, reports, and behavior.

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Bernie Seva Bayogos
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104 views18 pages

Food Processing & Packaging Course

This document outlines the course outcomes and content for a food processing and packaging course. The course aims to teach students about various food preservation techniques including fermentation, concentration, drying, and chemical agents. It will also cover principles of food packaging, labeling requirements, and investigating packaging types for different food systems. The course content is divided into 10 parts that will cover topics such as basic food safety, post-harvest handling, heat processing, low-temperature preservation, dehydration, concentration, salting, fermentation, food additives, and food packaging. Student performance will be evaluated based on knowledge, skills, and values assessments including exams, projects, reports, and behavior.

Uploaded by

Bernie Seva Bayogos
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Food Processing and

Packaging
Bernie S. Bayogos, PhD
Course Outcomes
At the end of the course, the students should be able
to:
1.Discuss preservation by fermentation, concentration,
drying and dehydration and by chemical agents,
Production of a range of foods using these
manufacturing techniques and processes.
2.Explain the shelf life and nutritional consequences of
preservation, principles of flexible and rigid packaging
of foods.
Course Outcomes
At the end of the course, the students should be able
to:
1.Explain the Reuse, disposability, and printing of
packaging, labelling techniques and legislative
requirements for labelling food and beverage
products
2.Investigate the packaging types related to use with
various food systems and packaging permeability.
3.Prepare a process product with proper labelling.
Grading System: Students’ performance will be
graded on the basis of the following:
Knowledge (30%)

•Quizzes and Major Exam

Skills (50%)

•Practical Exam, Recitation, Seat Work, Laboratory and research work and Projects

Other Course Requirements:

•Fieldtrips/field surveys/field observations

•Case Study

•Brainstorming

•Oral and Written Report

•Attend seminar-workshop and trainings

Values (20%)

•Attendance and Behavior


Part I - Basic Food Safety
• Introduction to Food Safety
• Food Hazard
• Illness from Food
• High-Risk Food
• Time and Control Temperature
• Premises and Equipment
• Cleaning and Sanitizing
Part II – Post Harvest, Post Slaughter and Pre-
Processing Operation
• Post harvest of fruits and vegetables
• Handling and storage of Meat
• Handling and Storage of Fish
• Preparing fruits and vegetables for processing
Part III – Preservation by Heat Application/
Processing
• Destruction of Bacteria by Heat
• Factors Affecting Bacterial Destruction
• Heat Application to Preserve Food
• Thermal Process Requirements
• Canning Operation
Part III – Preservation by Heat Application/
Processing
• Canning Equipment
• Processing in wet bath
• Processing in a Pressure canner
• Check seals
• Label and store
• Quarantine
Part IV - Low Temperature Food
Preservation
• Chilling
• Refrigerator Storage
• Freezing
Part V - Dehydration
• Introduction
• Food Drying
• Drying Methods and Equipment
• Dehydration of Fruit juices
• Testing for dryness
• Conditioning/Sweating
• Pasteurization
• Packaging and Storing
Part VI – Concentration and Sugar Preservation
• Introduction
• Sugar preservation
• Jams, jellies and marmalades
• Essential ingredients
Part VI – Concentration and Sugar Preservation
• Equipment and containers
• General direction
• Jams
• Fruit paste candies
Part VII – Salting and Curing
• Curing
• Preservation of fish by salting
• Meat curing
• Cured meat color
• Other optional ingredients in cured meat
• Meat curing methods
• smoking
Part VII – Salting and Curing
• Curing
• Preservation of fish by salting
• Meat curing
• Cured meat color
• Other optional ingredients in cured meat
• Meat curing methods
• smoking
Part VIII – Fermentation and Pickling

• Fermentation
• Fermented fish products
• pickling
Part IX – Food Additives and Preservation
• Preservatives
• Food additives
• Color and flavor additives
• Fat substitutes
• Nutritional additives
• Texture modifiers
Part IX – Food Additives and Preservation
• Controversial food additives
• Antioxidants
• Preservation/Antimicrobials
• The value of food additives
• Chemical preservatives and the hurdle
principle of food preservation
Part X – Food Packaging
• Introduction
• Classification of Packaging
• Required properties for packaging
• Packaging materials
• Active packaging
• Taint and odor
• Labelling

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