Slide 1Food Preservation Slide 2 Products of food Industry are consumed by human beings Foods are living systems Slide 3 FACTORS OF SPECIAL IMPORTANCE SAFETY : Since foods…
Slide 1 9.6 Nitrogen and Sulphur Learning outcomes: Candidates should be able to: (a)Explain the lack of reactivity of nitrogen (b)Describe: (i)The formation and structure…
Slide 1 Slowly poisoned: health consequences of pollution and environmental toxins Martin Donohoe, MD, FACP Portland State University Campaign for Safe Foods, Oregon Physicians…
Slide 1 Slide 2 Biology Slide 3 C15. Describe the basic structures of an animal cell, including the nucleus, cytoplasm, mitochondria and cell membrane, and how they function…
Slide 1 Microbes, Foodborne Illness, and Food Preservation Slide 2 Food Spoilage Foodborne Illness How do Microbes Affect Us? Slide 3 What is Food Spoilage? Microbes in food…
Slide 1 Understanding Food Chapter 7: Food Preservation Slide 2 Food Spoilage Biological Changes Yeast: A fungus (a plant that lacks chlorophyll) that is able to ferment…
Slide 1 Slide 2 Food is necessary for ◦ Survival ◦ Growth ◦ Physical ability ◦ Good health Food processing, handling, preparation, and service is the worlds…
Slide 1 Food Preservation Through Processing Freezing, Drying, Canning, Fermentation and Irradiation Slide 2 History and Trends of Food Preservation Food Science Unit 7 Slide…