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Expected Learning Outcome
Unit 4 - Food preservation techniques and microorganisms
Expected Learning Outcome
- Methods of killing microorganisms or preventing their growth in food so as to ensure preservation of food for future use.
- Principles of killing /inhibiting microorganisms associated with foods by preservation methods involving use of low temperature, high temperature, radiations and chemicals.
- Importance of microbial endospores and cell aggregates on quality of processed foods.
Last modified: Tuesday, 24 May 2011, 6:22 AM