Course Summary
Food Processing and Preservation focuses on methods used to handle, transform and store food to maintain its quality, safety and nutritional value. The course introduces trainees to basic concepts of food spoilage, processing techniques and preservation methods, then progresses to applying appropriate methods to extend shelf life and reduce food losses. Emphasis is placed on hygiene, safety and quality control during processing and storage.
Learning outcomes
By the end of the course, trainees will be able to:
1.Identify basic food processing and preservation methods.
2.Explain causes of food spoilage and the need for preservation.
3.Apply common processing and preservation techniques to different foods.
4.Evaluate appropriate methods for preserving food while maintaining quality and safety.
Core Units (Key Topics)
1.Introduction to Food Processing and Preservation
a).Definition and importance
b).Types of processed foods
2.Food Spoilage and Deterioration
a).Causes of spoilage (microbial, chemical, physical)
b).Signs of food spoilage
3.Food Processing Techniques
a).Cleaning, grading, sorting
b).Heating, drying, fermentation
4.Food Preservation Methods
a).Refrigeration and freezing
b).Drying, salting, smoking and canning
Sample Interactive Activities
1.Class Discussion:
Trainees discuss common locally preserved foods and methods used.
2.Matching Activity:
Match food types with appropriate processing or preservation methods.
3.Demonstration/Practical:
Simple drying or refrigeration exercise using fruits or vegetables.
4.Group Assignment:
Learners select a food item and recommend the best preservation method, giving reasons.
- Teacher: Sharon Jemutai
