FOOD PRESERVATION- PRACTICAL

Paper Code: 
24CFSN402
Credits: 
2
Contact Hours: 
4.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  • Understand the basic principles of food preservation.
  • Apply the principles of preservation to preserve foods using various methods.

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

24CFSN 402
Food Preservation- Practical
(Practical)

 

                                                                     

CO37: Demonstrate various techniques for increasing the shelf life of foods.

CO38: Comprehend the techniques of food packaging

 CO39: Compile comprehensive practical records for food processing & packaging techniques and cultivate polished vocal skills to converse effectively with examiners

CO40: Contribute effectively in course specific interaction

Approach in teaching:

Interactive Lectures, Discussion, Demonstration, Team teaching

 

Learning activities for the students:

Self-learning assignments, Giving tasks.

Class test, Semester end examinations, Quiz, Individual and group projects

 

Unit I: 
CONTENT

Preservation of food using different methods:                                                      

  • Preservation by drying using various techniques and their use
  • Preservation by concentration
  • Preservation by use of low temperature
  • Preservation of fruits and vegetables by fermentation and natural preservatives like sugar, salt, vinegar, oil & spices
  • Preservation by using chemical preservatives
  • Processing of food by use of packaging techniques
  • Visit to a food Processing plant/ industry

 

Essential Readings: 
  1. Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 2015.
  2. Frazier, W.C. (2017) Food Microbiology, Mc Graw Hill Inc. 5th Edition,
  3. Jay, James, M. (2000) Modern Food Microbiology, 6th Edition. Aspen publishers, Inc., Maryland
  4. M.C. Williams, M and Paine, H. Modern Food Preservation. Surjeet Publications, Delhi, 1984. 
  5. Cruess, W.V. Commercial Fruits and Vegetable Products, Anees Offset press, New Delhi, 1997

 

References: 
  1. Desrosier, N.W. and Desrosier, J.N. 1987. The Technology of Food Preservation. 4th ed. CBS Publishers and Distributors, Delhi.
  2. Jood, S. and Khetarpaul, N. 2001. Food Preservation. Agrotech Publishing Academy, Udaipur.
  3. Kalia, M. and Sood, S. 2006. Food Preservation and Processing. Kalyani Publishers, Ludhiana.
  4. Mudambi, S. R.; Rao, S. M. and Rajagopal, M.V. 2006. Food Science. 2nd ed. New Age International (P) Limited, Publishers, New Delhi.

E Resources:

  1. http://en.wikipedia.org/wiki/Food_preservation
  2. http://www.fao.org/docrep/V5030E/V5030E00.htm#Contents
  3.  www.agritech.tnau.ac.in/postharvest/pht_faq.html
  4. www.indiaagronet.com/indiaagronet/Foods%20Technology/Food%20Preservation.htm

 

 

 

Academic Year: 
2024-2025
  • Printer-friendly version
  • PDF version