Certificate Course on
Food Preservation technology

Duration

Duration of the Course: 30 hours

Course Layout

• Basic Principle of Food Preservation
• Principle and Traditional Methods of Food Protection in Preservation
• Bio-Preservation and Chemical Preservatives
• Modern Technologies in Food Preservation
• Microorganisms in Food
• Characteristics of Microorganisms in Food
• Food Spoilage by Microorganisms
• Control of Microorganisms in Foods
• Preservation by Salt and Sugar
• Fruits — Classification and Composition
• Fruits and Vegetable Products
• Dehydration of Fruits and Vegetables
• Squashes and Cordials
• Pectin
• Jams, Jellies and Marmalades
• Fruit Juice Concentration
• Pickles, Chutneys, Sauces and Tomato Products
• Value Addition to Fruits and Vegetables through Processing
• Freezing of Products
• Steam Evaporation and Dehydration
• Preservation of Meat: Chilling and Freezing
• Fish Curing and Smoking
• Microbial Spoi lage of Fish, Meat, Poultry and Egg
• Food packaging
• Food laws & food safety
• Marketing & Management
• Project report