Food Prcessing and Preservation

The main aim of food preservation is to minimize the growth of microorganisms during the storage period, thus promoting longer shelf life and reduced hazard from eating the food. Fruit and vegetables are an important supplement to the human diet ass they provide the essential minerals and vitamins and fiber required for maintaining health.

For various reasons, this abundance of production is not fully utilized and about 25-30% of it is wasted due to spoilage. Two approaches are possible for solving this problem.

• One is the creation/expansion of cold storage facilities in the fruit and vegetable producing regions themselves, as also in the major urban consumption centers, to ensure supply of fresh fruits and vegetables throughout the year.
• Another approach is to process the fruits and vegetables into various products that could be preserved for a long time, and add to the value of the product.

With increasing urbanization, rise in middle class purchasing power, change in food habits and the dying out of the practice of making preserve in individual homes, i.e. dehydrated foods, pickles etc. in the domestic market. Moreover, there is considerable demand for some of these products in foreign markets e.g. Mangoes both fresh and canned, fruit juices, salted cashew and good foreign exchanges. After successful completion of this course, the students will acquire basic concept and application food preservation.

This Food Processing and Preservation Certificate programme will enhance knowledge on basic concept and application of food preservation. Students will be made skilled via providing hands on training on various preservation techniques.

The Food Processing and Preservation Certificate course also includes presentation programme where in students will be provided a platform to express their ideas and work done related to food preservation and processing.

Final assessment of students will be done through written practical examination followed by oral presentation.

Career Opportunities for Food Processing and Preservation Certificate holders  include:

• A technician in food processing industry
• Maintenance technician in a food processing industry
• Middle level management supervisor
• Food quality and preservation officer in a food industry
• Self Employment

The potential employers;

• Food processing and preservation industries
• National and county government ministries concerned with food security
• Government parastatals such as national cereal and produce board, Kebs