Free Online Course on Food Preservation Technology: SWAYAM Central

 

About 

 

Food preservation technology is a multi-disciplinary course aimed at imparting knowledge to students studying Microbiology, Food Technology, Food and Nutrition, Biochemistry, Biotechnology, and Chemistry. The system has wide applications in the Food industry (Chocolate, Bread and Biscuits, Jams, and all other ready-to-eat packed foods and beverages), Dairy industry (For the preservation of Milk and Milk products like Flavored milk, cheese, etc.,) Pharmaceutical industry (As a part of Nutraceuticals many pharma industries expect students to know Food preservation techniques).

In all these industries, knowledge of Food preservation technology is essential. Therefore, the current course deals mainly with various food products and their preservation techniques. The system is entirely Industry oriented and includes all the methods expected in commercial industries. The student will be well versed with advanced designs, which are the need of the hour for providing employment opportunities.

 

 

 

 

 

Syllabus 

 

COURSE LAYOUT

Module – 1 | 1. Basic Principle of Food Preservation | 2. Principle and Traditional Methods of Food Protection in Preservation | 3. Bio-Preservation and Chemical Preservatives |

 

Module – 2 | 4. Modern Technologies in Food Preservation | 5. Microorganisms in Food | 6. Characteristics of Microorganisms in Food | 7. Food Spoilage by Microorganisms |

 

Module – 3 | 8. Control of Microorganisms in Foods | 9. Food Borne Disease | 10. Proteins and Enzymes | 11. Preservation by Salt and Sugar |

 

Module - 4 | 12. Fruits – Classification and Composition | 13. Fruits and Vegetable Products | 14. Dehydration of Fruits and Vegetables | 15. Squashes and Cordials |

 

Module – 5 | 16. Pectin | 17. Jams, Jellies and Marmalades | 18. Fruit Juice Concentration | 19. Tomato Product |

 

Module – 6 | 20. Enzymes in Fruit Processing/Liquefaction | 21. Value add to Fruits and Vegetables through Processing | 22. I am bottling Food Products | 23. Freezing of Products |

 

Module – 7 | 24. Introduction to Refrigeration and Freezing (Part-1) | 25. Refrigeration and Freezing – Pressure Enthalpy and freezing methods (Part 2) | 26. Steam Evaporation and Dehydration | 27. Meat and Poultry Industry in India |

 

Module - 8 | 28. Preservation of Meat: Chilling and Freezing | 29. Preservation of Meat: Irradiation | 30. Preservation of Meat: Thermal Processing | 31. Canning of fish |

 

Module – 9 | 32. Fish Curing and Smoking | 33. Microbial Spoilage of Fish, Meat, Poultry, and Egg | 34. Chilling and Freezing of Fish | 35. Design of Activated Sludge Process |

 

Module - 10 | 36. Laminar Air Flow (LAF) Cabinet | 37. Post-Harvest Losses of Fruits, Vegetables, and Preservation | 38. Sterilizing Equipment |

 

Module - 11 | 39. Identification of Hazards | 40. Sanitation and Sanitizers |

Course Details

Free Online Course

English

Paid Certificate Available

12 weeks long

3rd Jul 2022

Taught by

Ms Manjula Sheshagiri

Link to Enroll

https://www.classcentral.com/course/swayam-food-preservation-technology-14064