Processing and preserving foods

Support Notes

Suitable for food technology students, this DVD explains why we need to process and preserve food, shows how foods are processed and preserved, and looks at how food safety standards are maintained. The programme deals with: Why is food processed and preserved? ? to transform raw ingredients into food for safe consumption (especially by urban populations living away from food sources), to increase food choices and make foods available out of season; health and safety benefits; some drawbacks also. How are foods processed? ? outlines the reasons for and techniques of traditional methods: peeling/skinning, chopping/slicing, mincing, liquidisation, emulsification, mixing, gas or aeration, proofing, spray-drying, pasteurisation, cooking. How are foods preserved? ? outlines the benefits and processes: drying, smoking, freezing, vacuum-packing, salting, adding sugar, pickling, canning/bottling, irradiation, modifying atmosphere. Meeting safe standards ? suggest food safety precautions for preparing food in a domestic setting, and examines the HACCP scheme for commercial food preparation (outlines the seven key steps). How it all comes together: case study - milk ? looks at each stage in the production of milk (milking of cows, collection, testing, processing, pasteurization, homogenization).