By the end of this module partcipants will understand: a) Some of the challenges in defining shelf life. b) Factors that influence shelf life of foods. c) How to define food quality and shelf life. They will also have learned: a) How some of the physical mechanisms result in food spoilage. b) The major chemical reactions that cause spoilage in foods. c) The role of microorganisms in food spoilage. d) How to prevent food spoilage.
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