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

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.