The student studies food spoilage, its
types and causes, food poisoning, the role of heat in food preservation, the
most important preservation methods used at home, such as food fermentation,
canning, sugar concentration, freezing, cooling and drying, and the advantages
and disadvantages of each.
Description of the working part:
Knowledge of
the scientific bases for the preparation and processing of foodstuffs and the
most important methods of preservation used at home such as pickling, canning,
jams, juices, freezing and drying, and the most important advantages and
disadvantages and types of corruption that occur to foodstuffs preserved in
these ways
If the student successfully completes the course, he
will be able to
Know the basic concepts of food spoilage, its causes,
and types
Discover the appropriate preservation methods for
different types of food
He uses his knowledge of how to apply
different preservation methods to foods to explain the advantages and disadvantages of
different preservation methods and the corruption that occurs with each method.
Works in a team spirit by conducting laboratory
experiments and studying problems that may occur during preservation operations
