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News & Announcements
KAEM Workshop
12th May 2017

Ms. Gougouli, during her visit to ΚΑΕΜ, forthe Food Processing and Preservation seminar, spoke to the trainees about the causes of food spoilage and fermentation. In particular, in the first part she referred to all the chemical, natural and microbiological factors that are responsible for the quality degradation of food and their safety, while at the same time proposed various ways of processing and preservation that can be used in order to extend the shelf life of food products. In the second part she talked about the fermented foods and gave many recipes for making them, such as yoghurt, buttermilk, for various pickles and olives. In the third part she demonstrated useful practices for measuring certain food characteristics and modifying them for the correct selection of their processing and preservation method.

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