Food Preservation

This topic covers applying food‑preservation methods, discussing preservation principles, and using suitable techniques such as heat treatment (sterilization, pasteurization, bottling), removal of moisture (sun drying, smoking), addition of chemicals (salting, acidification, additives), and adding value to food (biltong, tomato paste). It also includes storing and handling preserved foods. Aligned with CBC, it prepares students for ECZ exam questions on preservation and for reducing food waste in Zambian households and businesses.