Basics of Food Conservation Professor: Miodrag L. Lali

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Study program: Management of food technology and gastronomy Course name: Basics of food conservation Professor: Miodrag L. Lalić, PhD Subject status: compulsory course ECTS: 4 Requirements: no requirements Aim of the course: The aim of the course is to familiarize the students with the development and conservation technology of raw materials and final products through examples of food conservation and explanations of technological food conservation processes. Outcome of the course After successfully completing the course students will have acquired knowledge on different processes of food conservation. Content of the course Theoretical lectures Energy and nutrient composition of food; Causes of food spoilage; Energy relation between moisture and material; Water activity as the basic parameters for product characterization; Conventional ways of food conservation; Application of high and low (extreme) temperatures; Drying, drying food techniques and dehydrators; Low temperature drying and lyophilization (freeze drying); Application of electrolytes and gas for food conservation; Food irradiation; Pascalization; Chemical conservation; Biopreservation; Food packaging. Practical course work Characteristics of food products; Water activity, inert atmosphere; Vacuum packing, dehydration, adsorption and absorption; Drying phases; Energy sources with drying; Dehydration and freeze drying; Storage of dried products; Packaging od dried products; Transport and distribution of conserved food. Literature • Мартин Вереш, Основи конзервирања намирница, Научна књига, Београд, 1991 Total number of active teaching classes Lectures: 15 Practical course work: 30 Teaching methods Lectures; practical course work, presenting successful examples of professional practice in the field of study, case studies, preparation and presentation of term papers. Evaluation (maximum points 100) Points Pre-exam activities Final exam Points active participation in lecture classes 5 Written exam active participation in practical course work 5 Oral exam 45 Colloquium 30 .......... Term papers 15 .

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