Aims and goals of Food Preservation

Food Preservation Storage

Lesson 01: Introduction to Food Preservation and Storage

Aims and goals of Food Preservation

Aim of food preservation is to prevent undesirable changes in the wholesomeness, nutritive value or sensory quality of food and reduce chemical, physical and physiological changes of an objectionable nature and eliminate contamination.

The goal of food preservation is to increase the shelf life of a food while keeping it safe. It ultimately ensures its supply during times of scarcity and natural drought.

The main objectives of food preservation include lengthening lag phase of bacteria growth; delaying undesired autolysis; minimizing pest/ physical damage and preventing microbial action.

Last modified: Wednesday, 14 March 2012, 10:06 AM