E-Learning Guelma

Packaging, Storage, and Preservation of Foods (FPP): Study of methods and techniques for packaging, storing, and preserving foods to ensure their quality, safety, and shelf life.

This course covers the fundamental processing technologies used in the food industry for four main product groups: dairy products, sugar‑based products, fats and oils, and beverages. It provides students with the knowledge needed to understand the transformation of raw materials into finished foods, the key unit operations involved (e.g. thermal processing, concentration, crystallization, emulsification), and the essential quality, safety and shelf‑life requirements for each type of product.

This course is a teaching support that follows the official syllabus and focuses on unit operations in process engineering. It is a personal work based on my teaching experience in the Structure of Matter module. The course was prepared to provide students with a clear working and reference tool covering the required knowledge. It is written as a detailed course, with solved examples and additional unsolved exercises, using a simple and clear style to help students understand the content quickly.