The aim of this course is to explain the causes of food spoilage and the physical, chemical, and microbiological mechanisms involved, to introduce traditional and modern food preservation methods, and to provide students with the knowledge and skills required to evaluate the effects of preservation techniques on food safety, quality, and shelf life.

The course covers the factors causing food spoilage, principles of food preservation, low- and high-temperature preservation techniques, drying, salting, sugaring, fermentation, smoking, vacuum and modified atmosphere packaging, irradiation, high hydrostatic pressure, and other modern preservation technologies. The effects of preservation methods on food quality, nutritional value, and food safety are also discussed.