Welcome to Week 2

Welcome back!

During Week 1, we saw that food processing has a long history, with major advances in science and technology having had a considerable impact on the food we eat and the way we eat it. For example, it is commonplace today to be able to order a preprepared microwaveable meal online, have it delivered to our front door and have it ready to eat in minutes. We have access to a wide-range of safe, convenient and nutritious foods, which would not be possible without modern food processing.

This Week we will be demonstrating some of the widely used processing techniques (homogenisation, UHT processing, freezing, pasteurisation, canning, drying and smoking) in order to demystify them and explain what each stage of the process accomplishes. We will start by discussing the benefits of food processing. Please contribute to the discussion with your own thoughts on what you consider to be the most important points.

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This article is from the free online course:

How is Food Made? Understanding Processed Food

EIT Food