Food Processing, Storage and Preservation

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After crop has been harvested, the next thing to do is to process the agricultural produce to the end product for consumption or storage. The processing operations are as good as the production. When the crop is not properly processed, losses take place and the economic return for the farmers is reduced. Inadequate or improper processing or lack of it often results in poor storage. It becomes imperative therefore that proper processing operation be done with appropriate technologies.

Akindele Folarin Alonge, ResearchGate

Course Outline:
Principles and practice of food processing. Techniques of processing and preservation of Nigerian foods with regards to their physical/chemical properties. Canning containers, outline of canning operation, principal spoilage organism in canned foods. Use of radiation in food preservation. Insect contaminants as spoilage organisms. Laboratory examination of canned foods. Methods of detecting contaminants in foods.

  • Principles and practice of food processing.
    No items in this section
  • Techniques of processing and preservation of Nigerian foods with regards to their physical/chemical properties.
    No items in this section
  • Canning containers, outline of canning operation, principal spoilage organism in canned foods, laboratory examination of canned foods.
    No items in this section
  • Use of radiation in food preservation.
    No items in this section
  • Insect contaminants as spoilage organisms.
    No items in this section
  • Methods of detecting contaminants in foods.
    No items in this section

Instructor

Adefunke Ogunniran is a food and industrial microbiologist with years of lecturing and researches under her belt. She has a PhD in Food and Industrial Microbiology where she focuses on the production and purification of enzymes from raw wastes.

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₦2,000.00

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