Syllabus (NUTRITION)

Course Type: SEC-1

Semester: 1

Course Code: BNUTSEC01C

Course Title: Food Preservation And Food Processing

(L-P-Tu): 2 - 1 - 0

Credit: 3

Practical/Theory: Combined

Course Objective: •·Boosts the self life of foodstuff . •·Prevention of food contamination and Rancidity. • To know modern techniques of food storage and transportation . •To know to turns raw food materials into attractive , marketable products keeping the nutri

Learning Outcome: To explain major food preservation techniques and applying practically the underlying principles. •To determine suitable methods of processing techniques of chosen foodstuff. • To understand the purpose and principle of food packagin To acquire knowle

1

1^st SEMESTER

Skill Enhancement Course ( SEC - 1)

FOOD PRESERVATION AND FOOD PROCESSING CREDIT - 2+1

1.Basic concepts of food processing and food preservation

2. Food hygiene and sanitation

3.Concentrated and dehydrated milk products.

4.Bakery and confectionery products.

5.Introductions of Business laws and ethics.

6.Principles of fruits and vegetables technology.

7. Physical and chemical technique of food preservation.

8. Fermentation of food and its Nutritional importance . Food additives.

9. Containers used for storage- glass, tin, polythene, vacuum, modified atmospheric packaging , advantage and disadvantage. Package process.

10. Definition of spoilage, types of spoilage, factors affecting growth of microorganisms.

PRACTICAL

1. Food Processing, (milk products, bakery, jam jelly, idli , dosa , pickles)

2. Preservation technique, ( physical and chemical processing)

Reference :

1. Food processing and Preservation – G. Subbulakshmi , Shobha A Udipi Padmini and Ghugre