Food safety - Module 2: Traditional and new tool for improving food safety - Unit 1: Traditional and new tool to improve food safety.

The general objectives of the unit are related to the exposed lectures. The first step is give an introductory point of view about non microbial degradation, that in some condition have a great influence on food preservation. This question together with the content of module 1, complete the base necessary for a good comprehension and application of food preservation techniques. In lecture number two are described simple preservation method which require low technology content, but with high efficiency rate. In this case the objective is stress on the importance of the result: a good result is not always linked to a modern technology. In the third lecture the attention is focused on industrial and new technology. This last group of method open new frontier regarding new kind of food products, mostly healthy products, that can go encounter new consumers exigencies.