This course will enable the students to understand:
1) Food adulteration: Test involving identification of common adulterants present in food products.
2) Preservation of food using different methods:
Preservation by use of drying and dehydration
Preservation by use of high temperature
Preservation by use of low temperature
Preservation by use of chemical preservatives
Preservation by use of sugar and salt
Preservation by use of oils and spices
Preservation by Microwave