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FOOD PRESERVATION [1]

Paper Code: 
25CFSN 401
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students:

  1. To understand the principles of preservation  
  2. To be aware of various food processing technologies to increase the shelf life of foods

 

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

25CFSN401

Food Preservation

(Theory)

CO31: Assess the principles of preservation and techniques of preservation by high temperature and drying

CO32: Evaluate the techniques of low temperature preservation and Modified atmosphere storage

CO33: Examine the technique of preservation by fermentation

CO34: Determine the new techniques of preservation

CO35: Compare the techniques of preservation by non thermal methods.

CO36:  Contribute effectively in course specific interaction

Approach in teaching:

Discussion, Demonstration, power point presentation, Field Trip

 

Learning activities for the students:

Field activities, Presentation,

Class test, CA test, Semester end examinations, Quiz, Assignments, Presentation,

 

12.00
Unit I: 
Principles of Preservation and Preservation by High Temperature
  • Introduction to Food Preservation, type of foods on the basis of shelf life – perishable, semi perishable and non perishable)
  • General principles of food preservation- Asepsis, Removal of Microorganisms and Reducing the growth of Microorganisms
  • Preservation by high temperature (Blanching, Canning, Pasteurization, Sterilization/ UHT)
  • Preservation by Concentration      
  • Preservation by Drying
  • Drying & Dehydration

 

12.00
Unit II: 
Preservation by Low temperature and by Modified Atmosphere

·  Cellar Storage

·     Refrigeration

·       Freezing 

·       Freeze Drying 

·       Modified atmosphere storage

·       Controlled Atmosphere storage

                                                                        

12.00
Unit III: 
Preservation by Fermentation
  • Introduction to fermentation
  • Fermented dairy products (Curd, yogurt, cheese etc)
  • Fermented soybean based products (soy sauce, miso, tempeh, etc)
  • Alcoholic beverages (beer, wine, sake, champagne, gin, brandy, whiskey, vinegar)
  • Indigenous Indian traditional products (idli, vada, dosa, dhokla, bhatura, jalebi, pickles, kanji) concept of probiotics

 

12.00
Unit IV: 
New Techniques of Preservation

Introduction (Basic Concept) to techniques of :-

  • Pulsed electric field processing
  • Ultrasound processing
  • High-pressure processing
  • Membrane Filtration
  • Reverse Osmosis
  • Aseptic packaging
  • Vacuum Packaging
  • Inert Gas Packaging

 

12.00
Unit V: 
Preservation by Radiations and Chemicals
  • Types of radiations and use of radiations for preservation
  • Advantages and Disadvantages of preservation by radiations
  • Preservation by chemicals (class I and class II preservatives)
  • Preservation by antibiotics and other natural compounds

 

Essential Readings: 
  1. Fellows PJ. (2000), Food Processing Technology: Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
  2. Srilakshmi. B. (2015). Food Science. Sixth Edition. New - Age International (P) Ltd. Publishers, New Delhi.
  3. Potter, N.N. (2007). Food Science, 3rd Ed CBS Publishers and Distributors. Delhi.
  4. Kumar, S and Srivastava, R.P. (2017), Fruit & Vegetable Preservation: Principles and Practices by III Edition, CBS Publishers and Distributors Pvt Ltd

 

 

References: 

1.     Fellows PJ. (2008), Food Processing and Technology- Principles and Practice, Woodhead Publishing LTD. Third Edition.

2.     Bhatia SC., (2008), Canning and Preservation of Fruits and Vegetables, - Atlantic, New Delhi India

 

e Resources:

http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=147681 [2]

http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5933 [3]

http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5937 [4]

http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5961 [5]

 

Journals:

Annals. Food Science and Technology

Food Science and Human Wellness

International Journal of Food and Nutritional Sciences

Journal of Post Harvest Technology

Academic Year: 
2025-2026 [6]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/food-preservation-6

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-preservation-6
[2] http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=147681
[3] http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5933
[4] http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5937
[5] http://ecoursesonline.iasri.res.in/mod/resource/view.php?id=5961
[6] https://homescience.iisuniv.ac.in/academic-year/2025-2026