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Course Detail

Course Name Food Processing and Preservation (P)
Course Code 25FSN183
Program B.Sc. (Hons) Food Science and Nutrition (4 Year)
Semester 2
Credits 1
Campus Coimbatore

Syllabus

Practical 45hrs.

S. No Title of Experiments Course Outcome
Introduction to Food Preservation & processing methods
1 Specification suggested by FSSAI – Specification

of fruit beverage

 CO01
2 Preservation by different Drying Methods CO01
3 Processing by different Blanching Methods CO01
4 Preservation by different Cold treatment

methods

 CO01
Sugar Preservation Methods
5 Preservation of Jam CO02
6 Preparation of Jelly CO02
7 Preparation of Squash CO02
8 Preparation of RTS beverages CO02
9 Preparation of Candies & Fruit Lether bar CO02
Salt Preservation Methods
10 Preparation of Ketchup & Sauce CO03
11 Preparation of Vadam & Vathal CO03
12 Preparation of Pickles CO03

CA – Regular Lab Work Assessment

Objectives and Outcomes

Pre requisite: Food preservation, cooking methods

Course Objectives:

  1. To understand the fundamentals of food preservation and processing methods, emphasizing the importance of food safety and quality.
  2. To explore the principles and techniques of sugar preservation methods and their applications in extending shelf life.
  3. To examine the principles and applications of salt preservation methods and their effectiveness in maintaining food quality and safety.

Course Outcome:

CO1: Demonstrate a comprehensive understanding of the fundamental concepts of food preservation and processing methods, with a keen emphasis on ensuring food safety and quality

CO2: Apply the principles and techniques of sugar preservation methods and prolong the shelf life of various food products.

CO3: Evaluate the principles and applications of salt preservation methods and assess their efficacy in preserving food quality and safety standards.

Skills:

Develop food processing and preservation skills for product development.

CO-PO Mapping

PO1 PO2 PO3 PO4 PO5 PO6 PO7 PSO1 PSO2 PSO3 PSO4
CO01 2 2 – – 1 – 2 2 2 2 –
CO02 2 2 – 1 1 – 2 2 2 2 –
CO03 2 2 – – 1 – 2 – 2 – –

Evaluation Pattern

Evaluation Pattern:

Internal (CA) External Total
80 20 100

Text Books / References

Textbooks:

  1. Srivastava P. Fruit and vegetable preservation – Principles and Practices, International Book Distributing Co., (IBDC), New Delhi.2013

References:

  1. Maria Parloa (2012), Canned fruit, preserves and jellies: Household methods of preparation, Published by US department of Agriculture, Washington.
  2. Shafiur, Rahman (2017), Handbook of food preservation 2 nd Edition, CRC press, USA.

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