Phone Number
+30 24410 64780 | +30 24410 64787
Course Outline: Food Preservation
Course Responsible: Giovanoudis Ioannis
The aim of the course is for students to acquire basic knowledge in food science and technology related to food preservation. They will be taught the principles of food preservation which they will be able to relate to basic quality and physicochemical parameters of food. They will be taught basic as well as innovative food preservation techniques. They will also acquire the knowledge to select suitable packaging materials and techniques to extend the shelf life of food. Finally, they will acquire the knowledge and tools to determine the shelf life of food (perishable and long shelf life) in the supply chain as well as predict the remaining shelf life at different stages of the cold chain. They will be taught in two lectures the use of excel (a) for the evaluation of the destruction of food microorganisms and enzymes in thermal processes and (b) the use of mathematical models for predicting the remaining shelf life of perishable foods at different stages of the cold chain.
