On completion of this subject the student should be able to:
1. Produce shelf-stable, wholesome and acceptable food products;
2. Explain the various uses to which tropical food crops can be put;
3. Understand the significance of Good Manufacturing Practice in food processing;
4. Apply the principles of food preservation into food processing.
Development of food products based on fruits and vegetables, cereal grains and grain legumes, root and tuber crops, flesh foods, etc.; Flours, baked goods, composite products, fish smoking; Osmotic dehydration; Use of simple tools in food processing; Traditional PNG foods, extrusion.
Fellows, J. P., Food processing technology: principles and practice, Woodhead Publishing, Cambridge, UK, 2009.
Continuous assessment 100%
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