CHAPTER 1 Introduction Background of the Study Food is a basic necessity. The industry which deals with preparing food items/products refers to the food service industry.…

CHCECE004 Promote and provide healthy food and drinks Session Two â 22/07/14 Workplace hygiene and food safety guidelines These are legislative practices enforced on any…

Food spoilage Definition n n n Food spoilage can be defined as a disagreeable change in a food's normal state. NOT acceptable for human consumption and for food industrial…

Understanding Food Food Preservation Food Spoilage   Biological Changes Yeast: A fungus (a plant that lacks chlorophyll) that is able to ferment sugars and that is…

Food Hygiene Objectives By the end of today you will be able to:  State why good hygienic practices are important  State the likely consequences of poor hygiene practices…

Introduction • Drying is one of the oldest methods of preserving food. Primitive societies practiced the drying of meat and fish in the sun long before recorded history.…

FOOD TECHNOLOGY AND PRODUCTION CHAPTER 6 Rafizal@SMK AIR TAWAR KEYWORDS ENGLISH Bleach Canning Dehydration Emulsifier Flavouring Irradiation Pasteurisation Preservative Stabiliser…

08.1.0 08.1.1 FOOD MICROBIOLOGY AND PARASITOLOGY Introduction This module unit is intended to equip the trainee with relevant knowledge about the existence, classification…

(your name) (your class) (college number) Chemical Consumers 2011 Food Additives A chemical substance that are added to food in small quantities for specific purposes such…

Antibacterial Effects of Persimmon (Diospyros discolor) Extracts on the Shelf Life of Canned Goods A Research Proposal by Marionne G. Oliveros Generose Christy M. Mateo Maryam…