Course Overview

Food preservation technology is a multi disciplinary course aimed towards imparting knowledge for students studying Microbiology, Food technology, Food and Nutrition, Biochemistry, Biotechnology and Chemistry. The course has wide applications in Food industry (Chocolate, Bread and Biscuits, Jams, and all other ready to eat packed foods and beverages), Dairy industry (For preservation of Milk and Milk products like Flavoured milk, cheese, etc.,) Pharmaceutical industry (As a part of Nutraceuticals many pharma industry expect students to have the knowledge of Food preservation techniques).

In all these industries knowledge of Food preservation technology is very essential, therefore the current course deals mainly with various food products and their preservation techniques.The course is completely Industry oriented and includes all the techniques that are expected in commercial industries. The student will be well versed with advanced techniques which are the need of the hour for providing employment opportunities.

Food processing which includes both fresh and packaged food involves handling of foods, preparation and storage through the subsequent stages so that the pathogens and toxic components present in food are destroyed and deactivated making the food safer and hygienic. It is the capability of the food processing sector to develop novel food processing and preservation technologies to manufacture and preserve food in an effective manner with a view to enhance their shelf life, improve quality as well as make them functionally more useful.

There is a large growing demand for novel food products which not only provide health & nutrition benefits and convenience to the consumers but also offer immense economic promise to the food processing industry and the farmers.

Registration Requirements

Minimum qualification required for this training program is matriculation (Science / Arts) form any recognized board.

Course Contents

1. Basic Principle of Food Preservation

2. Principle and Traditional Methods of Food Protection in Preservation

3. Bio-Preservation and Chemical Preservatives

4. Modern Technologies in Food Preservation

5. Microorganisms in Food

6. Characteristics of Microorganisms in Food

7. Food Spoilage by Microorganisms

8. Control of Microorganisms in Foods

9. Food Borne Disease

10. Proteins and Enzymes Preservation by Salt and Sugar

11. Fruits – Classification and Composition

12. Dehydration of Fruits and Vegetables

13. Squashes and Cordials

14. Jams, Jellies and Marmalades

15. Fruit Juice Concentration

16. Enzymes in Fruit Processing/Liquefaction

17. Value Addition to Fruits and Vegetables through Processing

18. Bottling Food Products

19. Freezing of Products

20. Refrigeration and Freezing – Pressure Enthalpy and freezing methods

21. Steam Evaporation and Dehydration

22. Chilling and Freezing

23. Preservation of Meat

24. Irradiation Preservation of Meat

25. Thermal Processing

26. Canning of fish

27. Fish Curing and Smoking

28. Microbial Spoilage of Fish, Meat, Poultry and Egg

29. Chilling and Freezing of Fish

30. Design of Activated Sludge Process

31. Laminar Air Flow (LAF) Cabinet

32. Post-Harvest Losses of Fruits, Vegetables and Preservation

33. Sterilizing Equipments

34. Identification of Hazards

35. Sanitation and Sanitizers

36. Introduction to food processing, preservation and quality

37. High pressure processing and Membrane technologies in food processing.

38. Food irradiation

39. Food extrusion technology

40. Controlled atmosphere storage of food grains

41. Microencapsulation of bioactive, and Technology of oil powder

42. Functional foods and Nutraceuticals

Study Modes

• Regular Campus Based Training
• Distance Learning Training Program
• Online Training Program
• Experience and Competency Based Certification

For Registration & Information

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