Food Processing and Preservation

As a central discipline within food science and technology, food processing and preservation encompasses the set of methods used to transform raw agricultural products into consumable food items and extend their shelf life. This applied science field utilizes principles from chemistry, microbiology, and engineering to alter a food's properties, making it safe, palatable, and nutritious while inhibiting spoilage caused by microorganisms or enzymatic reactions. Techniques range from traditional methods like drying, salting, and fermentation to modern industrial processes such as pasteurization, canning, and freezing, all of which are fundamental to ensuring a stable, convenient, and safe global food supply.

1. Introduction to Food Processing and Preservation
   1. Definition and Scope of Food Processing
   2. Definition and Scope of Food Preservation
   3. Historical Development of Food Preservation
      1. Ancient Preservation Methods
         1. Drying and Dehydration
         2. Salting and Curing
         3. Fermentation
         4. Smoking
      2. Industrial Revolution Impact
      3. Modern Processing Technologies
      4. Key Milestones in Food Technology
   4. Objectives of Food Processing
      1. Food Safety Enhancement
      2. Shelf-Life Extension
      3. Nutritional Improvement
      4. Convenience and Accessibility
      5. Economic Benefits
   5. Classification Systems for Processed Foods
      1. NOVA Classification System
         1. Unprocessed or Minimally Processed Foods
         2. Processed Culinary Ingredients
         3. Processed Foods
         4. Ultra-Processed Foods
      2. Degree of Processing Classification
      3. Functional Classification