Food Preservation Techniques and their Scientific Basis

What this note covers

1. The Science of Food Spoilage: Why Preservation Matters
2. Heat Treatment: Pasteurisation, Sterilisation, and UHT
3. Chilling and Freezing: Low-Temperature Preservation
4. Dehydration: Removing Water to Inhibit Spoilage
5. Fermentation: Using Microorganisms to Preserve Food
6. Chemical Preservation: Additives and Their Mechanisms
7. Evaluating and Comparing Preservation Techniques

7 sections · 14 key terms & formulas · 6 common mistakes