Information Package / Course Catalogue
Food Preservation Techniques
Course Code: FE322
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: English
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

The course will cover the basic principles of food preservation, preservation methods, and new techniques in food preservation.

Course Content

The course will address the fundamental principles of food preservation, sources of contamination, preservation methods through thermal processes, the use of chemical preservatives, and physical preservation techniques such as cooling, freezing, and irradiation, along with new and alternative preservation technologies. Additionally, fundamental information on the preservation and storage of both animal and plant-based foods will be presented comprehensively.

Name of Lecturer(s)
Lec. Ahmet GÖRGÜÇ
Learning Outcomes
1.To have knowledge about the microbial, chemical, and physical factors that cause spoilage in foods.
2.To understand the basic principles of food storage and preservation methods.
3.To grasp the fundamental differences between traditional and modern preservation techniques by comparing them.
4.To acquire basic knowledge about the storage conditions of animal and plant-based foods.
5.To understand the changes that occur in the physical, chemical, and sensory properties of food during the storage process.
Recommended or Required Reading
1.Zeuthen, Peter, and Leif Bøgh-Sørensen, eds. Food preservation techniques. Elsevier, 2003.
2.Karel, Marcus, and Daryl B. Lund. Physical principles of food preservation: revised and expanded. Vol. 129. CRC Press, 2003
3.Rahman, M. Shafiur. Handbook of Food Preservation. CRC press 2007.
Weekly Detailed Course Contents
Week 1 - Theoretical
The definition of food storage and preservation, its historical development, current applications, and future trends
Week 2 - Theoretical
Undesirable changes resulting from food spoilage and the factors that cause them
Week 3 - Theoretical
The shelf life of foods and methods for determining shelf-life (experimental approaches and accelerated shelf-life tests)
Week 4 - Theoretical
Natural antimicrobials and their applications
Week 5 - Theoretical
Antioxidants and the prevention of oxidative spoilage
Week 6 - Theoretical
Preservation methods through fermentation, pH control and acidity regulation
Week 7 - Theoretical
Controlled and modified atmosphere storage, ozone applications
Week 8 - Theoretical
Edible coating technologies, control of water activity, and its importance
Week 9 - Theoretical
Drying techniques and their application in foods (conventional and next-generation dryers)
Week 10 - Theoretical
Cooling and freezing techniques
Week 11 - Theoretical
Preservation methods through irradiation, consumer perception, and legal regulations
Week 12 - Theoretical
Minimal processing technology and hurdle technology
Week 13 - Theoretical
Membrane filtration and osmotic dehydration, high-intensity light and ultrasound technologies
Week 14 - Theoretical
High hydrostatic pressure, cold plasma, and other innovative methods
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory144284
Midterm Examination1628
Final Examination1628
TOTAL WORKLOAD (hours)100
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
OÇ-1
3
4
2
OÇ-2
3
4
2
OÇ-3
3
4
2
OÇ-4
2
4
1
OÇ-5
3
4
2
Adnan Menderes University - Information Package / Course Catalogue
2026