SylbV01-00-00. pmd

I. Course Title
: Recent Trends in Food Preservation
II. Course Code
: PHM-602
III. Credit Hours
: (1+1)
IV. Why this course ?
Commendable production with short storage life and strategic selling limits the
produce to huge loss after harvest. To prevent the postharvest loss preservation of
produce with appropriate technique enhances the finished product shelf life nearly
10 to 30 times. Food processing combines raw food ingredients to produce marketable
food products that can be easily prepared and served by the consumer. Emerging
technologies which have already found in the food industry or related sector are
High pressure processing, pulsed electric fields, ultrasound, and cold plasma. The
basic principles of these technologies as well as the state of the art concerning
their impact on biological cells, enzymes, and food constituents. 
V. Aim of the course
The present subject imparts knowledge on recent advancement in food preservation
technologies. The basic principles of preservation technologies as well as the state
of the art concerning their impact on biological cells, enzymes and food constituents.

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Horticultural Sciences–Post-harvest Management
501
Current and potential applications will be discussed, focusing on process-structure-
function relationships, as well as recent advances in the food process development
that make foods.
The course is organized as follows:
No
Blocks
Units
1
Hurdle technology and recent
I
Hurdle technology
advances
II
Thermal and Non-thermal technology
III Recent food preservation techniques
2
Enzyme applications and quality
I
Enzyme and their applications
parameters
II
Quality specifications and standards