This course teaches on the principles in processing and preservation of food. Topics include the food processing facility, tools and equipment and the demonstration of proper measurements of ingredients. The general principle of postharvest, application of good practice to reduce postharvest losses, food preservation and quality control will also be discussed to implement appropriate technologies to certain produce. Moreover, it will review and evaluate the different techniques used for postharvest, preservation and quality control to enhance food security.
- Instructor: Genesis Jared Cutamora