The minimal processed foods are constantly growing due to their increased demand by the consumers. There are different types of products under minimally processed foods, for examples, fresh-cut, ready-to-serve, ready-to-eat, ready-to-cook, cook-chill, cook-freeze, and part-baked products. This course will describe the conventional and novel preservation technologies, safety and quality, and packaging of minimally processed foods. Numbers of products will be assessed as examples after explaining basics.
- Teacher: MOHAMMED AL-KHUSAIBI