Republic of the Philippines

Cagayan State University

www.csu.edu.ph
COLLEGE of HOSPITALITY MANAGEMENT

ACTIVITY # 1 FINALS

FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY

Name: Course and Year: Score

Class Schedule: Date

1. Have you heard about the term food preservation? In your own words, what does this mean?
 The practice of treating and preserving food in order to stop or significantly slow down decomposition and prevent
foodborne illness while keeping nutritional content, texture, and flavor is known as food preservation.

2. Do you think food preservation is important? Why?

 Food preservation is a means to maintain the quality of food over a longer period of time. It is done to stop food
from fermenting and rotting. Additionally, food preservation maintains the color, flavor, and nutritional content of
the food in addition to preventing it from spoiling over an extended length of time.

3. List the reasons why foods need to be preserved.

 The main goal of food preservation is to stop food from spoiling before it can be eaten.
 Eat healthier. One advantage to home food preservation is the ability to control the ingredients.
 Having access to a wide variety of meals all year round is another benefit of food preservation.

4. Have you experienced food deterioration at home? Enumerate what you observed in the food.
 Because of the germs that enter food that hasn't been properly packed or sanitized, I always notice when food is
going bad because it has a white fuzzy mold.
5. List the advantages and disadvantages of three main categories of food preservation.

Category Advantages Disadvantages

Concentrated form of food Loss of Thaimine and Vit C

Inhibition Inhibit microbes SO2 is added to retain some

nutrients, but some individuals may be
Retains Nutrients sensitive to these.

It enhance the taste and flavor of food

Off-flavours
Inactivation
It can kill many insects and pests that
Varying susceptibility
infects the food

manufacturing and wastage makes

food safety
pollution

Avoid Recontamination convenience

Waste

Prolonged shelf life of the food

Cost