By the end of the module, participants should be able to list the reasons for preserving food, explain how growth of microorganisms occur and how this can be controlled, describe the processes recommended for ensuring food safety, explain the sanitary procedures essential when preparing food for preservation and explain the effect of processing on the nutritional properties of food.
- Reasons for Preserving Food
- Microorganisms in Foods
- Food Processes and Food Safety
- Effects of Processing on Nutrients