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Food Preservation Technology

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Food Preservation Technology is a multi disciplinary course aimed towards imparting knowledge for students studying Microbiology, Food technology, Food and Nutrition, Biochemistry, Biotechnology and Chemistry.  The course has wide applications in Food industry (Chocolate, Bread and Biscuits, Jams, and all other ready to eat packed foods and beverages), Dairy industry (For preservation of Milk and Milk products like Flavoured milk, cheese, etc.,) Pharmaceutical industry (As a part of Nutraceuticals many pharma industry expect students to have the knowledge of Food preservation technology techniques). In all these industries knowledge of Food preservation technology is very essential, therefore the current course deals mainly with various food products and their preservation techniques. The course is completely Industry oriented and includes all the with techniques that are expected in commercial industry. Hence the student will be well versed with advanced technique which is need of the hour for providing employment opportunities. 

Learners enrolled: 1985

SUMMARY

Course Status : Completed
Course Type : Elective
Duration : 12 weeks
Start Date : 15 Jul 2019
End Date : 30 Sep 2019
Exam Date : 09 Nov 2019
Enrollment Ends : 11 Sep 2019
Category :
  • Agricultural and Food Engineering
  • Level : Undergraduate

    COURSE LAYOUT

    Week – 1 | 1. Basic Principle of Food Preservation | 2. Principle and Traditional Methods of Food Protection in Preservation | 
    3.Bio-Preservation and Chemical Preservatives | 

    Week – 2 | 4. Modern Technologies in Food Preservation | 5.  Microorganisms in Food | 6. Characteristics of Microorganisms in Food | 7. Food Spoilage by Microorganisms | 

    Week – 3 | 8. Control of Microorganisms in Foods | 9. Food Borne Disease | 10. Proteins and Enzymes | 11. Preservation by Salt and Sugar | 

    Week - 4 | 12. Fruits – Classification and Composition | 13. Fruits and Vegetable Products | 14. Dehydration of Fruits and Vegetables | 15. Squashes and Cordials |

    Week – 5 | 16. Pectin | 17. Jams, Jellies and Marmalades | 18. Fruit Juice Concentration | 19. Tomato Product |

    Week – 6 | 20. Enzymes in Fruit Processing/Liquefaction | 21. Value Addition to Fruits and Vegetables through Processing | 22. Bottling Food Products | 23. Freezing of Products |

    Week – 7 | 24. Introduction to Refrigeration and Freezing (Part-1) | 25. Refrigeration and Freezing – Pressure Enthalpy and freezing methods (Part 2) | 26. Steam Evaporation and Dehydration | 27. Meat and Poultry Industry in India | 

    Week - 8 | 28. Preservation of Meat: Chilling and Freezing | 29. Preservation of Meat: Irradiation | 30. Preservation of Meat: Thermal Processing | 31. Canning of fish |

    Week – 9 | 32. Fish Curing and Smoking | 33. Microbial Spoilage of Fish, Meat, Poultry and Egg | 34. Chilling and Freezing of Fish | 35. Design of Activated Sludge Process |

    Week - 10 | 36. Laminar Air Flow (LAF) Cabinet | 37. Post-Harvest Losses of Fruits, Vegetables and Preservation | 38. Sterilizing Equipments |

    Week - 11 | 39. Identification of Hazards | 40. Sanitation and Sanitizers |

    BOOKS AND REFERENCES


    Reading material

    Author & Year

    Type of publication (article/notes)

    Foods Facts and Principles

    N. Shakunthala Manay and M. Shadaksharaswamy, 2001.

    Text Book

    Food Science

    Third edition

    B. Srilakshmi,

    2003.

    Text Book

    Food Science

    Fourth edition

    Norman N. Potter,

    2013

    Text Book

    Nutrition Facts

    Karen Frazier, Aug 2015.

    Text Book

    Modern Food Microbiology

    Seventh edition

    James M. Jay

    Martin J. Loessner

    David A. Golden,

    2005.

    Text Book

    Food Processing

    Carl J. Schaschke, 2011

    Text Book


    INSTRUCTOR BIO

    COURSE CERTIFICATE

    30% in Course Assessment and 70% End term Proctored Exam


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