| Course Status : | Completed |
| Course Type : | Elective |
| Language for course content : | English |
| Duration : | 12 weeks |
| Category : |
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| Credit Points : | 4 |
| Level : | Undergraduate |
| Start Date : | 04 Jul 2022 |
| End Date : | 15 Oct 2022 |
| Enrollment Ends : | 15 Sep 2022 |
| Exam Date : |
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 |
Dr GIRISH K is working as Assistant Professor at the Department of Microbiology at Government Women’s College, Kolar, Bengaluru North University. He did his M.Sc. from the University of Mysore and secured First Rank and Gold Medal. He obtained his Ph D in Microbiology from the University of Mysore.
Dr Girish has more than 12 years of teaching and research experience. He has been teaching Food Microbiology to M.Sc students. He has served as Internal Quality Assurance Cell's (IQAC) co-ordinator at Maharani’s Science College for Women, Mysuru for six years from 2010-11 to 2015-16. He was a course study material writer and resource person for contact classes at Karnataka State Open University (KSOU), Mysuru. He has served as a member of the Board of Studies (BOS) and Board of Education (BOE) of various Universities in India. He has authored two chapters and two books.
Dr Girish has completed three research projects funded by University Grants Commission (UGC) and One project funded by Science and Engineering Research Board (SERB). He has guided about 20 M.Sc. students in their dissertations. He has published more than 45 research papers in peer-reviewed National and International Journals. He is the recipient of the “Junior Scientist of the Year Award” in 2011 conferred by the National Environmental Science Academy (NESA), India; “Hargobind Khorana Young Scientist Award” 2013 conferred by Bose Science Society (BSS), India and “Best Administrator Award – Coordinator” by PEARL, India in 2017.
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