In this module, students will acquire knowledge and skills on food processing and preservation techniques. They will learn how these techniques transform raw food material into high quality and nutritious products, including processing methods of functional ingredients. Another main objective of this module is to illustrate the importance of packaging in maintaining food quality and extending product shelf life. Students will learn about different types of packaging materials and their possible combinations for applications on various food and beverage products. Various packaging technologies (e.g. modified atmosphere, microwaveable, active packaging, retorting), as well as interactions between the food and packaging materials will also be discussed in this module.
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