Week Name Description
28 February - 6 March Page Introduction
Page Importance of Food Preservation
Page Need for Food Preservation
Page Definition of Food Preservation
Page Aims and goals of Food Preservation
Page Advantages of Food Preservation
Page Scope of Food Preservation
Page References
7 March - 13 March Page Introduction
Page Undesirable Changes in Food due to Spoilage
Page Factors Affecting food Spoilage
Page Classification of Foods by ease of Spoilage
Page Causes of Food Spoilage
Page Bacteria
Page Yeasts
Page Moulds
Page Factors Affecting Growth of Microorganisms
Page Spoilage due to Enzymatic Activity
Page Factors Affecting Enzymatic Activity
Page Spoilage Due to Insects, Pests and Rodents
Page Spoilage Due to Chemical Reactions
Page Spoilage Due to Physical Factors
Page Effects of Spoilage on Nutritional Quality
Page References
14 March - 20 March Page Introduction
Page Selection and Purchase of Perishable Foods
Page Selection Criteria for Fruits
Page Selection and Purchase Criteria for vegetables
Page Selection and Purchase of Semi- and non-Perishable Foods
Page References
21 March - 27 March Page Introduction
Page Principles of Food Preservation
Page Methods of Food Preservation
Page References
28 March - 3 April Page Methods of Food Preservation
Page Fermentation
Page Use of low Temperatures
Page Use of High Temperatures
Page Use of Chemical Preservatives
Page Carbonation
Page Irradiation
Page Combination of Two or More of the Above methods or Hurdle Technology
Page References
4 April - 10 April Page Introduction
Page Difference Between Drying and Dehydration
Page Difference Between Drying/ Dehydration and Concentration
Page Principle of Preservation by Drying/ Dehydration/ Concentration
Page Advantages of Drying
Page Types of Drying
Page References
11 April - 17 April Page Process of Drying
Page Spoilage of Dried Food Products
Page Concentration of Foods
Page Methods of Concentration
Page References
18 April - 24 April Page Introduction
Page Blanching
Page Pasteurization
Page Sterilization
Page Canning
Page References
25 April - 1 May Page Introduction
Page Principle
Page Ways of Preserving by Low Temperature
Page Cellar Storage
Page Chilling or Refrigerated Storage
Page References
2 May - 8 May Page Freezing
Page Freezing Systems Based on Mode Of Operation
Page Quality loss Due to Freezing Temperatures
Page References
9 May - 15 May Page Introduction
Page Principle of Preservation by Salt
Page Salt preserved Food Products
Page Methods of Pickling
Page Principle of Preservation by Sugar
Page Sugar Preserved Food Products
Page References
16 May - 22 May Page Introduction
Page Preservation Principle
Page Definition of Food Preservative
Page Benzoic Acid and Related Compounds
Page Propionic Acid and Related Compounds
Page Ethylenediamine Tetra Acetic Acid (EDTA)
Page References
23 May - 29 May Page Introduction
Page What is food irradiation?
Page Mode of Action
Page Radiation In Food Preservation
Page Terminology for Radiation Treatment of Foods
Page Applications of Radiation Processing in Food
Page Nutritional Quality of Irradiated Foods
Page Advantages and Disadvantages of Food Irradiation
Page References
30 May - 5 June Page Introduction
Page Definition of Packaging
Page Importance of Packaging
Page Functions of Food Packaging
Page Objectives Of Packaging
Page Properties of a Package
Page Classification of Package
Page Materials Used for Forming a Package
Page Regenerated Cellulose or Cellophane
Page Polyethylene terephthalate (PET)/ Polyester (PS)
Page References
6 June - 12 June Page Advantages of Packaging
Page Disadvantages of Packaging
Page Packaging laws and Regulations
Page Labelling of the package
Page Pricing
Page Pricing Methods
Page References
13 June - 19 June Page Introduction
Page Classification of food Based on Perishability
Page Definition of Food Storage
Page Types of Storage
Page Essential features of food Storage Areas
Page Basic guidelines for food storage
Page Care & Maintenance of Storage Equipments
Page References