THE COURSE AIMS TO PROVIDE
Identify the social, psychological and economic foundations of entrepreneurship
Understand factors and mechanisms of deterioration in food product
To understand the principles of food preservation (factors)
Understand the preservation technologies, the use/functioning of equipments for food stabilization and control the parameters according to the product
To know how to use food preservation principles to preserve different types of foods and apply to a case study
THIS COURSE INCLUDES FOUR MAIN MODULES:
Module 1 : Introduction to food storage and stabilization
Sequence 1.1. Current situation in cambodia
Sequence 1.2. Overview of food spoilage
Sequence 1.3. Factors involved in food preservation
Module 2 : Food stabilization by heat treatment
Sequence 2.1. Thermal technologies and applications
Sequence 2.2. preservation by freezing and cooling
Module 3 : Food stabilization by dehydration
Sequence 3.1. Drying
Sequence 3.2. Freeze and vaccum drying
Sequence 3.3. Osmotic dehydration
Sequence 3.4. Frying
Module 4 : Food stabilization by fermentation
Sequence 4.1. Introduction to fermentation
Sequence 4.2. Zoom on the different fermentation
Sequence 4.3 Control of fermentation process
Module 5: Food stabilization by other technologies
Sequence 5.1. Packaging
Sequence 5.2. Physical process
Sequence 5.3. Chemical stabilization
