COURSE OVERVIEW:

Welcome to the Food Preservation Techniques & Methods course, where we delve into the essential principles, techniques, and methods used to preserve food, ensuring its safety, quality, and longevity. Throughout this course, you will gain a comprehensive understanding of various preservation techniques and their applications in commercial cookery operations.

We begin by exploring the Introduction to Food Preservation, defining its importance and tracing its historical evolution. This foundational knowledge sets the stage for understanding how food preservation plays a vital role in maintaining food safety standards, extending shelf life, and minimising food waste in culinary settings.

Moving forward, we examine the Factors Affecting Food Spoilage, including microbial growth, enzymatic activity, chemical reactions, and physical factors like temperature and moisture. Understanding these elements is crucial for implementing effective preservation methods that mitigate spoilage and ensure food quality.

The course then delves into the Principles of Food Preservation, emphasising the inhibition of microbial growth, prevention of enzymatic and chemical reactions, and control of moisture levels and temperature. These principles form the backbone of successful food preservation strategies.

Our exploration extends to a detailed overview of Methods of Food Preservation, covering a wide range of techniques such as heat-based methods like pasteurisation and canning, cold-based methods like refrigeration and freezing, as well as drying, fermentation, pickling, chemical preservation, vacuum packing, modified atmosphere packaging (MAP), and irradiation.

We also discuss the importance of Safety Considerations in Food Preservation, adhering to Australian food safety standards, hygiene practices, and handling guidelines for preserved foods. Emphasis is placed on maintaining safety and quality throughout the preservation process.

Furthermore, the course addresses Sustainable Practices in Food Preservation, highlighting the use of sustainable packaging materials, energy-efficient preservation techniques, and eco-friendly methods to minimise environmental impact and promote responsible food preservation practices.

By the end of this course, you will not only have a thorough understanding of food preservation techniques but also the ability to apply them effectively in commercial cookery operations while upholding safety, quality, and sustainability standards.

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LEARNING OUTCOMES:

By the end of this course, you will be able to understand the following topics:

·       Definition and Importance of Food Preservation

·       Historical Perspective: Evolution of Food Preservation Techniques

·       Role of Food Preservation in Commercial Cookery Operations

·       Importance of Food Preservation in Commercial Cookery

·       Ensuring Food Safety and Quality

·       Extending Shelf Life and Minimising Food Waste

·       Meeting Regulatory Requirements and Standards

·       Factors Affecting Food Spoilage

·       Principles of Food Preservation

·       Categorising Preservation Methods (Heat, Cold, Drying, etc.)

·       Understanding Preservation Techniques vs. Processing Methods

·       Factors Influencing the Choice of Preservation Method

·       Pasteurisation: Principles and Applications

·       Canning and Bottling: Techniques and Equipment

·       Thermal Processing Methods (Sterilisation, Blanching)

·       Refrigeration: Temperature Management and Storage Practices

·       Freezing: Techniques for Freezer Storage and Thawing

·       Cryogenic Preservation: Use of Liquid Nitrogen and Other Gases

·       Air Drying: Principles and Applications

·       Sun Drying vs. Mechanical Drying Methods

·       Dehydration Equipment and Processing Guidelines

·       Fermentation: Microbial Cultures and Fermentation Conditions

·       Pickling: Brining Solutions and Pickling Agents

·       Fermented Foods: Types, Production, and Preservation

·       Chemical Preservation Methods

·       Vacuum Packing: Vacuum Sealing Techniques and Equipment

·       MAP: Principles and Benefits of Modified Atmosphere Packaging

·       Application of Vacuum and MAP in Food Preservation

·       Irradiation as a Food Preservation Technique

·       Packaging Materials and Equipment for Food Preservation

·       Choosing the Right Packaging for Different Food Products

·       Australian Food Safety Standards and Regulations in Food Preservation

·       Hygiene Practices During Preservation Processes

·       Handling and Storage Guidelines for Preserved Foods

·       Sustainable Practices in Food Preservation

COURSE DURATION:

The typical duration of this course is approximately 2-3 hours to complete. Your enrolment is Valid for 12 Months. Start anytime and study at your own pace.

COURSE REQUIREMENTS:

You must have access to a computer or any mobile device with Adobe Acrobat Reader (free PDF Viewer) installed, to complete this course.

COURSE DELIVERY:

Purchase and download course content.

ASSESSMENT:

A simple 10-question true or false quiz with Unlimited Submission Attempts.

CERTIFICATION:

Upon course completion, you will receive a customised digital “Certificate of Completion”.