| Topic 1 |
 Introduction |
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Importance of Food Preservation |
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Need for Food Preservation |
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Definition of Food Preservation |
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Aims and goals of Food Preservation |
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Advantages of Food Preservation |
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Scope of Food Preservation |
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References |
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| Topic 2 |
Introduction |
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Undesirable Changes in Food due to Spoilage |
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Factors Affecting food Spoilage |
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Classification of Foods by ease of Spoilage |
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Causes of Food Spoilage |
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Bacteria |
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Yeasts |
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Moulds |
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Factors Affecting Growth of Microorganisms |
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Spoilage due to Enzymatic Activity |
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Factors Affecting Enzymatic Activity |
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Spoilage Due to Insects, Pests and Rodents |
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Spoilage Due to Chemical Reactions |
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Spoilage Due to Physical Factors |
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Effects of Spoilage on Nutritional Quality |
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References |
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| Topic 3 |
Introduction |
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Selection and Purchase of Perishable Foods |
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Selection Criteria for Fruits |
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Selection and Purchase Criteria for vegetables |
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Selection and Purchase of Semi- and non-Perishable Foods |
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References |
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| Topic 4 |
Introduction |
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Principles of Food Preservation |
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Methods of Food Preservation |
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References |
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| Topic 5 |
Methods of Food Preservation |
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Fermentation |
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Use of low Temperatures |
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Use of High Temperatures |
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Use of Chemical Preservatives |
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Carbonation |
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Irradiation |
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Combination of Two or More of the Above methods or Hurdle Technology |
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References |
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| Topic 6 |
Introduction |
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Difference Between Drying and Dehydration |
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Difference Between Drying/ Dehydration and Concentration |
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Principle of Preservation by Drying/ Dehydration/ Concentration |
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Advantages of Drying |
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Types of Drying |
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References |
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| Topic 7 |
Process of Drying |
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Spoilage of Dried Food Products |
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Concentration of Foods |
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Methods of Concentration |
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References |
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| Topic 8 |
Introduction |
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Blanching |
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Pasteurization |
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Sterilization |
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Canning |
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References |
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| Topic 9 |
Introduction |
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Principle |
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Ways of Preserving by Low Temperature |
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Cellar Storage |
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Chilling or Refrigerated Storage |
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References |
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| Topic 10 |
Freezing |
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Freezing Systems Based on Mode Of Operation |
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Quality loss Due to Freezing Temperatures |
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References |
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| Topic 11 |
Introduction |
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Principle of Preservation by Salt |
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Salt preserved Food Products |
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Methods of Pickling |
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Principle of Preservation by Sugar |
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Sugar Preserved Food Products |
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References |
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| Topic 12 |
Introduction |
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Preservation Principle |
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Definition of Food Preservative |
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Benzoic Acid and Related Compounds |
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Propionic Acid and Related Compounds |
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Ethylenediamine Tetra Acetic Acid (EDTA) |
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References |
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| Topic 13 |
Introduction |
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What is food irradiation? |
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Mode of Action |
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Radiation In Food Preservation |
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Terminology for Radiation Treatment of Foods |
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Applications of Radiation Processing in Food |
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Nutritional Quality of Irradiated Foods |
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Advantages and Disadvantages of Food Irradiation |
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References |
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| Topic 14 |
Introduction |
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Definition of Packaging |
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Importance of Packaging |
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Functions of Food Packaging |
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Objectives Of Packaging |
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Properties of a Package |
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Classification of Package |
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Materials Used for Forming a Package |
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Regenerated Cellulose or Cellophane |
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Polyethylene terephthalate (PET)/ Polyester (PS) |
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References |
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| Topic 15 |
Advantages of Packaging |
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Disadvantages of Packaging |
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Packaging laws and Regulations |
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Labelling of the package |
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Pricing |
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Pricing Methods |
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References |
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| Topic 16 |
Introduction |
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Classification of food Based on Perishability |
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Definition of Food Storage |
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Types of Storage |
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Essential features of food Storage Areas |
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Basic guidelines for food storage |
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Care & Maintenance of Storage Equipments |
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References |
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