Advanced Food Preservation Techniques
( 25 Modules )

Module #1
Introduction to Advanced Food Preservation
Overview of the importance of food preservation,Benefits of advanced techniques, and course objectives

Module #2
Food Safety and Microbiology
Foodborne pathogens, Microbial growth and control, and Safe handling practices

Module #3
Canning and Bottling:Principles and Safety
Basic principles of canning, Canning methods (high-acid, low-acid, and pressure canning), and Safety precautions

Module #4
Canning Meats and Low-Acid Vegetables
Canning meat, poultry, and seafood, Canning low-acid vegetables, and Recipes and techniques

Module #5
Canning Fruits, Jams, and Jellies
Canning fruits, Making jams and jellies, and Recipes and techniques

Module #6
Dehydrating and Drying
Dehydration methods (air drying, sun drying, and machine drying), Drying fruits, vegetables, and meats

Module #7
Smoking and Curing Meats
Smoking principles, Curing methods (salt curing, sugar curing, and fermentation), and Recipes and techniques

Module #8
Fermentation:Principles and Techniques
Fermentation principles, Lacto-fermentation, and Fermenting fruits, vegetables, and dairy

Module #9
Pickling and Fermenting Vegetables
Pickling methods (quick pickling, lacto-fermentation, and vinegar pickling), Recipes and techniques

Module #10
Preserving by Freezing
Freezing principles, Freezing methods (individual quick freezing, blast freezing, and cryogenic freezing)

Module #11
Freezing Fruits, Vegetables, and Meats
Freezing fruits, Freezing vegetables, and Freezing meats, poultry, and seafood

Module #12
Vacuum Sealing and Sous Vide Preservation
Vacuum sealing principles, Sous vide cooking and preservation, and Recipes and techniques

Module #13
Preserving by Salting and Curing
Salting principles, Curing methods (salt curing, sugar curing, and fermentation), and Recipes and techniques

Module #14
Preserving Dairy and Eggs
Preserving dairy (cheese, yogurt, and butter), Preserving eggs, and Recipes and techniques

Module #15
Preserving Meat and Poultry
Curing and smoking meats, Preserving poultry, and Recipes and techniques

Module #16
Preserving Fruits and Vegetables
Preserving fruits (canning, freezing, and dehydrating), Preserving vegetables (canning, freezing, and dehydrating)

Module #17
Food Preservation for Special Diets
Preserving food for vegan, gluten-free, and other special diets, and Recipes and techniques

Module #18
Advanced Food Preservation Techniques
Molecular gastronomy, Fermentation with koji, and Other advanced techniques

Module #19
Food Preservation Equipment and Supplies
Equipment for canning, dehydrating, smoking, and other methods, and Essential supplies and ingredients

Module #20
Food Safety and Quality Control
Monitoring food safety, Quality control measures, and Troubleshooting common issues

Module #21
Labeling and Packaging Preserved Foods
Labeling regulations, Packaging methods (jars, cans, bags, and boxes), and Designing attractive labels

Module #22
Selling and Marketing Preserved Foods
Selling preserved foods online, Farmers markets and craft fairs, and Building a brand and marketing strategy

Module #23
Food Preservation for Emergency Preparedness
Preserving food for emergency situations, Building a food storage pantry, and Creating a emergency food plan

Module #24
Preserving Food for Camping and Outdoor Activities
Preserving food for camping and backpacking, Dehydrating and freeze-drying for outdoor activities

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Advanced Food Preservation Techniques career

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Advanced Food Preservation Techniques ( 25 Modules )

Advanced Food Preservation Techniques
( 25 Modules )