Advanced Techniques in Food Preservation
( 24 Modules )

Module #1
Introduction to Advanced Food Preservation
Overview of advanced food preservation techniques and their importance in modern food systems

Module #2
High Pressure Processing (HPP) Basics
Principles and applications of high pressure processing for food preservation

Module #3
HPP Equipment and Operations
Design and operation of HPP equipment, including maintenance and troubleshooting

Module #4
HPP Applications:Meat, Poultry, and Seafood
Using HPP to extend shelf life and improve food safety in meat, poultry, and seafood products

Module #5
HPP Applications:Fruits, Vegetables, and Juices
Using HPP to preserve fruits, vegetables, and juices while maintaining nutritional value and texture

Module #6
Pulsed Electric Field (PEF) Preservation
Principles and applications of PEF technology for food preservation

Module #7
PEF Equipment and Operations
Design and operation of PEF equipment, including maintenance and troubleshooting

Module #8
PEF Applications:Liquid Foods and Beverages
Using PEF to pasteurize and preserve liquid foods and beverages

Module #9
Advanced Thermal Processing Techniques
Innovative thermal processing methods, including ohmic heating and radio frequency heating

Module #10
Retort Technology and Designs
Optimizing retort design and operation for efficient and effective thermal processing

Module #11
Thermal Processing for Specific Foods
Thermal processing techniques for specific food products, including soups, sauces, and baby food

Module #12
Freeze-Drying and Freeze Concentration
Principles and applications of freeze-drying and freeze concentration for food preservation

Module #13
Freeze-Drying Equipment and Operations
Design and operation of freeze-drying equipment, including maintenance and troubleshooting

Module #14
Freeze-Drying Applications:Fruits, Vegetables, and Herbs
Using freeze-drying to preserve fruits, vegetables, and herbs while maintaining nutritional value and flavor

Module #15
Modified Atmosphere Packaging (MAP)
Principles and applications of MAP for extending shelf life and improving food safety

Module #16
MAP Equipment and Operations
Design and operation of MAP equipment, including gas flushing and vacuum packaging

Module #17
MAP Applications:Meat, Poultry, and Seafood
Using MAP to preserve meat, poultry, and seafood products while maintaining quality and safety

Module #18
MAP Applications:Fruits, Vegetables, and Dairy
Using MAP to extend shelf life and improve quality of fruits, vegetables, and dairy products

Module #19
Sous Vide Processing and Packaging
Principles and applications of sous vide processing and packaging for food preservation

Module #20
Sous Vide Equipment and Operations
Design and operation of sous vide equipment, including temperature control and packaging

Module #21
Sous Vide Applications:Meat, Poultry, and Seafood
Using sous vide to cook and preserve meat, poultry, and seafood products while maintaining quality and safety

Module #22
Sous Vide Applications:Fruits, Vegetables, and Eggs
Using sous vide to cook and preserve fruits, vegetables, and eggs while maintaining nutritional value and texture

Module #23
Edible Coatings and Films for Food Preservation
Principles and applications of edible coatings and films for extending shelf life and improving food safety

Module #24
Course Wrap-Up & Conclusion
Planning next steps in Advanced Techniques in Food Preservation career

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Advanced Techniques in Food Preservation ( 24 Modules )

Advanced Techniques in Food Preservation
( 24 Modules )