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FOOD PRESERVATION (PRACTICAL)
Paper Code:
FSQ 403
Credits:
02
Contact Hours:
60.00
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.
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Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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The students will be able to – CO41: Discuss basic principles of common food preservation methods. CO42: Use the food preservation methods including preservation using high and low temperature, drying and aseptic processing. |
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 |
• Preservation of food using different methods:
o Preservation by use of drying and dehydration
o Preservation by use of high temperature
o Preservation by use of low temperature
o Preservation by use of chemical preservatives
o Preservation by use of sugar and salt
o Preservation by use of oils and spices
o Preservation by Microwave
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
Academic Year:
