Food Preservation and Food Quality

Food preservation involves preventing the growth of bacteria, fungi, or other micro-organismsalthough some methods work by introducing benign bacteria or fungi to the food, as well as retarding the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. Maintaining or creating nutritional value, texture and flavor is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavor; factors such as federal grade standards and internal (chemical, physical, microbial). Food quality also deals with product traceability, (e.g., of ingredient, and packaging suppliers), should a recall of the product be required. It also deals with labeling issues to ensure there is correct ingredient and nutritional information.

  • Food contamination and toxic components
  • Traditional & industrial techniques in food preservation
  • Chromatography in food analysis
  • Quality control of raw materials
  • Food inspection systems
  • Shelf life
  • Enzymatic reactions in foods
  • Microbial, saccharifying and antioxidant properties of fermented beverage
  • Microbiology of Food

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