Principles and methods of food preservation

What this note covers

1. The science behind food spoilage and why preservation matters
2. Heat-based preservation: pasteurisation, sterilisation and UHT
3. Cold-based preservation: chilling and freezing
4. Drying, curing and pickling: controlling water activity and pH
5. Fermentation: using microbial activity to preserve food
6. Modified atmosphere packaging (MAP) and vacuum packaging
7. Chemical preservatives: science, Australian standards and sensory effects

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