Food preservation methods

The study of food preservation necessitates a scientific understanding of the mechanisms used to delay spoilage caused by microbial growth, enzymatic activity, and oxidation. Candidates must analyse the manipulation of environmental conditions—specifically temperature, pH, moisture content (Water Activity/$A_w$), and oxygen availability—to extend shelf life. Mastery requires linking specific methods (e.g., pasteurisation, dehydration, fermentation) to their biological and chemical impact on pathogens (Salmonella, Listeria) and spoilage organisms, while evaluating the consequences for nutritional value and sensory characteristics.