HMT306 Food Processing and Preservation

What you'll read

The real module and unit structure of HMT306, taken from the course material NOUN publishes.

Module 1 · PRINCIPLES OF FOOD PROCESSING AND PRESERVATION

Module 2 · RAW MATERIALS AND THEIR SIGNIFICANVE IN FOOD PROCESSING

Module 3 · DIFFERENT PRESERVATION METHODS

Module 4 · PROCESSING OF CEREALS, LEGUMES AND OIL SEEDS

Module 5 · MEAT, FISH AND POULTRY PROCESSING

Module 6 · FOOD ADDITIVES

Module 7 · FOOD BY PRODUCT UTILIZATION

Module 8 · FOOD DETERIORATION AND SPOILAGE

Module 9 · POST HARVEST CHANGES IN FOODS

Module 10 · STURCTURE AND COMPOSITION OF SOME WEST AFRICAN FOODS

Module 11 · STRUCTURE AND COMPOSITION OF CEREALS, TUBERS, FRUITS AND VEGETABLES

Module 12 · FACTORS THAT AFFECT SENSORY PROPERTIES AND CHOICE OF FOODS

One paragraph, so you can see how it reads

HMT306 · UNIT 1: FOOD PROCESSING AND PRESERVTION

Environmental factors such as temperature, humidity, oxygen and light which can be reason for several reaction mechanisms that may lead to food deterioration to such an extent that they are either rejected by or harmful to the consumer. Microbial effects are also the leading cause of food deterioration and spoilage.

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