SylbV01-00-00. pmd

VIII. Learning outcome
After successful completion of this course, the students are expected to be able to:
• entry barriers, covering issues such as economies of scale, high capital investments,
difficult access to distribution channels and markets, etc.
• bargaining power of buyers, which relates to issues such as the level of concentration
of buying power, buyers’ access to information, switching opportunities and costs,
etc.
IX. Suggested Reading
Bartz JA. and Brecht JK. 2002. 
Postharvest Physiology and Pathology of Vegetables 
(IInd Edition)
Marcel Dekkar, Inc, New York.
Bhattacharjee, SK. 2006. 
Advances in Ornamental Horticulture
. Vols. I-VI. Pointer Publ.
Bose TK and Yadav LP. 1989. 
Commercial Flowers
. NayaProkash, Kolkata. Bose TK, Maiti
RG, Dhua RS and Das P. 1999. 
Floriculture and Landscaping
. NayaProkash.
Chadha KL. 1995. 
Advances in Horticulture
. Vol. XII. Malhotra Publ. House.
Islam CN. 1990. 
Horticultural Export of Developing Countries: Past preferences, future prospects
and policies
. International Institute of Food Policy Research, USA.
Reddy S, Janakiram T. Balaji T, Kulkarni S and Misra RL. 2007. 
Hightech Floriculture
. Indian
Society of Ornamental Horticulture, New Delhi.
Sheela VL. 2007. 
Flowers in Trade
. New India Publ. Agency.
I. Course Title
: Food Additives
II. Course Code
: PHM 606
III. Credit Hours
: (1+1)
IV. Why this course ?
Food additives have been used for centuries to improve and preserve the taste,
texture, nutrition and appearance of food. Food additives and preservatives are
used in today’s food supply to prevent foodborne illness, enable the transportation
of food to areas that otherwise wouldn’t be possible, and for the efficient manufacture
of products to consistently meet the established quality standards. Although there
may be certain ill effects of additives and preservatives in food, they increase its
shelf life and help retain the flavour, color, and texture. They also help maintain
or increase the nutritive value of food. Hence this customized course.