Successful completion of the student project presentation and two written tests (mid‑semester and final)

R: Tucker G.S., Food Biodeterioration and Preservation, Blackwell Publishing Ltd, 2008, ISBN 9781405154178.

A: Fellows P.J., Food Processing Technology, Principles and Practice, Woodhead Publishing, 2016, ISBN 9780081019078

A: Rahman S., Handbook of Food Preservation, 2010, Woodhead Publishing, ISBN 9781574446067

1. Mechanism of food spoilage. Unwanted changes in food and food raw materials and possibilities of their prediction and inhibition.

2. Microbiological changes of food. Pathogenic and spoilage microflora. Sanitation. Elimination of microorganisms from the food production environment

3. Physiological, enzymatic, chemical and physical deteriorative changes in food. Shelf-life prediction

4. Principles of abiotic and anabiotic methods of food preservation.

5. Selected physical methods of preservation –high hydrostatic pressure, irradiation, ohmic, microwave and infrared heating of food (principle, equipment, practical use).

6. Thermoinactivation. Factors influencing thermoinactivation of microorganisms. Calculation and evaluation of the lethal ratio of heating.

7. Osmoanabiosis. Reducing water activity in food by drying, concentration, salting, sugaring and and freezing.

8. Refrigeration and chilled storage of food. Storage in a controlled and modified atmosphere. Freezing and storage of frozen food. prediction of shelf life.

9. Chemical preservation. Properties of selected chemical preservatives, smoking, alcoholisation, acidification and phytoncides.

10. Biological methods of preservation (biopreservation). Bacteriocins. Ethanol, lactic acid, and acetic acid fermentation. Microbial proteolysis.

11. Importance and function of food packaging, basic packaging materials and their properties and application

12. Protection of food by packaging, interactions between packaging and food, principles of active packaging.

13. Protective function of packaging against moisture, oxidative-reduction and temperature changes.

14. Hurdle theory, minimally processed food. Practical examples of food products, design of a possible preservation method, definition of factors influencing expected undesirable changes and prediction of their shelf life.

Students will be able to:

Describe the changes which occur during production and storage of food.

Propose the preservation method for particular food product.

Calculate the effectiveness of the preservation procedure and design its optimization.

Estimate the shelf-life of food product.

AB320001 Biochemistry I

AB320007 Microbiology

AB321001 Food Technology

Or adequate knowledge at the bachelor's degree level:

Biochemistry

Microbiology

Food technology