Food Preservation and Storage

Topic outline

• 
  

  General

  FDNT 221
  Food Preservation and Storage 3(1+2)

  Archana Kushwaha , C.H.Sc,
  GB Panth Nagar
  

  • News forum
• 
  

  Topic 1

  Introduction to Food Preservation and Storage

  • 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 Page
  • Assessment Quiz
• 
  

  Topic 2

  Food Spoilage

  • 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 Page
  • Assessment Quiz
• 
  

  Topic 3

  Selection and purchase of foods for preservation

  • 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 Page
  • Assessment Quiz
• 
  

  Topic 4

  Principles and Methods of Food Preservation

  • Introduction Page
  • Principles of Food Preservation Page
  • Methods of Food Preservation Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 5

  Principles and Methods of Food Preservation

  • 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 Page
  • Assessment Quiz
• 
  

  Topic 6

  Food Dehydration and Concentration

  • 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 Page
  • Assessment Quiz
• 
  

  Topic 7

  Food Dehydration and Concentration

  • Process of Drying Page
  • Spoilage of Dried Food Products Page
  • Concentration of Foods Page
  • Methods of Concentration Page
  • References Page
  • Assesssment Quiz
• 
  

  Topic 8

  Preservation by Use of HeatPreservation by Use of Heat

  • Introduction Page
  • Blanching Page
  • Pasteurization Page
  • Sterilization Page
  • Canning Page
  • References Page
  • Assesssment Quiz
• 
  

  Topic 9

  Preservation by Low Temperature

  • Introduction Page
  • Principle Page
  • Ways of Preserving by Low Temperature Page
  • Cellar Storage Page
  • Chilling or Refrigerated Storage Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 10

  Preservation by low temperature

  • Freezing Page
  • Freezing Systems Based on Mode Of Operation Page
  • Quality loss Due to Freezing Temperatures Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 11

  Preservation by Use of Salt and Sugar

  • 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 Page
  • Assessment Quiz
• 
  

  Topic 12

  Preservation by Chemical Preservatives

  • 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 Page
  • Assessment Quiz
• 
  

  Topic 13

  Food irradiation

  • 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 Page
  • Assessment Quiz
• 
  

  Topic 14

  Packaging, labeling and Costing of Food Products

  • 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 Page
  • Assessment Quiz
• 
  

  Topic 15

  Packaging, labeling and costing of food products

  • Advantages of Packaging Page
  • Disadvantages of Packaging Page
  • Packaging laws and Regulations Page
  • Labelling of the package Page
  • Pricing Page
  • Pricing Methods Page
  • References Page
  • Assessment Quiz
• 
  

  Topic 16

  Storage of foods

  • 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 Page
  • Assessment Quiz