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Course Detail

Course Name Home-scale preservation of foods
Course Code 25FSN341
Program B.Sc. (Hons) Food Science and Nutrition (4 Year)
Credits 3
Campus Coimbatore

Syllabus

Unit I

Introduction to Food Preservation 9hrs.

Basic Principles of Food Preservation, Types of Spoilage, Importance of Food Preservation Different Methods of Food Preservation. Management of surplus foods.

Unit II

Preservation by using Sugar 9hrs.

Sugar concentrates, Preparation of Jam, Jelly, Marmalades, Preserves, Candied, Glazed, Crystallized Fruits, FPO Specification, Problems Encountered, Spoilages

Unit III

Preservation by Removal of Moisture 9hrs.

Sun drying Drying, Dehydration, Method of Drying, Preparation of Vegetable Vathals – Ladies Finger, Brinjal, Beans, Cluster Beans, Preparation of Vadams – Rice vadam, Sago Vadam, Rice Flakes Vadam, Tomoto Vadam

Unit IV

Preservation by using Chemicals and Salts 9hrs. Chemical Preservatives – Definition, Types of Preservatives, Preparation and Preservation of Fruit Juices, picking – Principles Involved, Process, Types

Preparation of Various Types of Pickles – Lime, Mango, Ginger, Capsicum, Mixed Vegetables, Brinjal, Onion, Garlic

Unit V

Fermentation 9hrs.

Definition, Types of Fermentation, Common Fermented Foods – Cheese Making, Dokhla,Wine

Objectives and Outcomes

Pre-requisite: Food processing, preservation, additives, preservatives

Course Objectives:

  1. To give an understanding on the methods of home scale food preservation
  2. To relate to preservation on sugar, salt, drying and chemicals preservative
  3. Learnt the importance of moisture removal and fermentation in home scale preservation

Course Outcomes:

CO1: Gain expertise on the preservation methods of foods.

CO2: Enhance the knowledge related to sugar preservation methods CO3: Understand the preservation method using different drying methods CO4: Gain knowledge on the chemical and salt preservation methods

CO5: Empower on the different fermentation methods and fermented products

Skills: Develop skills in food processing and preservation at home scale level

CO-PO Mapping:

 

PO1

PO2

PO3

PO4

PO5

PO6

PO7

PSO1

PSO2

PSO3

PSO4

CO1

1

–

1

–

–

–

1

1

1

1

–

CO2

1

–

1

–

–

–

1

1

1

1

–

CO3

1

–

1

–

–

–

1

1

1

1

–

CO4

1

–

1

–

–

–

1

1

1

1

–

CO5

1

–

1

–

–

–

1

1

1

1

–

Evaluation Pattern

Evaluation Pattern:

Assessment

Internal

External

Periodical 1 (P1)+P2/Midterm

30

  

*Continuous Assessment (CA)

20

  

End Semester

  

50

*CA – Can be Quizzes, Assignment, Projects, and Reports, and Seminar

Text Books / References

Text books:

  1. Srilakshmi, (2023) Food Science, 9th edition, New Age International (P) Ltd., New Delhi,
  2. Adams, R. and Moss, M.O. (2005) Food Microbiology, New Age International (P) Ltd., New Delhi,.
  3. Usha Chandrasekhar, (2002) Food Science and Applications in Indian Cookery, Phoenix Publishing House Pvt. Ltd., New Delhi,.

Reference Books:

  1. Fellows, (2000) Food Processing Technology, Principles and Practice, 2nd Edition, CRC Press, Woodland Publishing Ltd., Cambridge, England.
  2. Sommers, H. and Xveteng Fan, (2006) Food Irradiation Research and Technology, Blackwell Publishing, 2006.
  3. Swaminathan, Food Science, Chemistry and Experimental Foods, Bappco Publishers, 2013.

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