Food Preservation and Adulteration detailed Syllabus for Home Science (DHS), C18 curriculum has been taken from the TSSBTET official website and presented for the diploma students. For Course Code, Course Name, Lectures, Tutorial, Practical/Drawing, Internal Marks, Max Marks, Total Marks, Min Marks and other information, do visit full semester subjects post given below.
For all other Diploma in Home Science (DHS) Syllabus for 2nd Sem C18 Curriculum TSSBTET, do visit Diploma in Home Science (DHS) Syllabus for 2nd Sem C18 Curriculum TSSBTET Subjects. The detailed Syllabus for food preservation and adulteration is as follows.
Course Outcome:
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Experiment: 1
INTRODUCTION AND IMPORTANCE OF FOOD PRESERVATION -Definition of food preservation-Importance of food preservation-Causes of food spoilage(Microorganisms, Yeast, Bacteria and Enzymes)- Principles of Food Preservation(1.Asepsis, Filtration, Hindering the Growth and activity of Microorganism;2.Heat, Irradiation;3.Blanching,Prevention of Oxidation)
Experiment : 2
METHODS OF FOOD PRESERVATION – Methods of food preservation- 1.Bacteriostatic Method -Dehydration, Drying, Smoking, Mechanical drying, Addition of salt or Sugar, use of edible acids, use of chemical preservatives, use of low Temperatures, use of high temperatures; 2.Bactericidal methods -Canning and Bottling, Vacuum packing, Fermentation, Irradiation.
Experiment: 3
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Experiment: 4
FOOD MICROBIOLOGY & FOOD POISONING -Definition of Microbes- Classification of Microorganisms -Study of Protozoa, Algae, Viruses, Microscopic fungi, Moulds, Yeast and Bacteria-Environmental factors affecting growth of micro Organisms-Food contamination with Microorganism, Food Poisoning-by Chemicals, Poisonous Plants and Animals-Food Infection and Prevention of Food Infection
Experiment: 5
FOOD SANITATION & FOOD HYGIENE – Definition of Food Sanitation and Food Hygiene, causes of food spoilage, sterilization and disinfection-relation of Sanitation and Health-Various methods of Disinfection-Various Disinfectants.
Experiment: 6
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Course Outcome:
- Prepare and calculate nutritive value of Chinese preparation.
- Prepare and calculate nutritive value of Soups, Salads and Raitas.
- Prepare and calculate nutritive value of Fast Foods.
- Prepare and calculate nutritive value of Snacks.
- Prepare and calculate nutritive value of Chutneys.
- Prepare and calculate nutritive value of Sweets.
Suggested Learning Outcomes:
After completion of this course, the student should be able to
Introduction and Importance of Food Preservation –
- Definition of food preservation
- Explain the Importance of food preservation-
- Explain the Cause of food spoilage(Microorganisms, Yeast, Bacteria and Enzymes)-
- Explain the Principles of Food Preservation(1.Asepsis, Filtration, Hindering the Growth and activity of Microorganism;2.Heat, Irradiation;3.Blanching,Prevention of Oxidation)
Methods of Food Preservation –
- Explain the different Methods of food preservation-
- Explain the Bacteriostatic Method -Dehydration, Drying, Smoking, Mechanical drying, Addition of salt or Sugar, use of edible acids, use of chemical preservatives, use of lowTemperatures, use of high temperatures; 2.Bactericidal methods –
- Explain the different types Canning and Bottling,
- Explain about the Vacuum packing, Fermentation, Irradiation.
Principles of Food Storage-
- Definition of Food Storage
- Explain the Importance of Storage of Foods-Poultry, Eggs, Milk Products. Refrigerator Storage, Freezer, Pantry Shelf and Freezer Storage-Home Frozen Foods.
Food Microbiology & Food Poisoning
- Definition of Microbes-
- Classification of Microorganisms -Study of Protozoa, Algae, Viruses, Microscopic fungi, Moulds, Yeast and Bacteria-
- Explain the Environmental factors affecting growth of micro Organisms-Food contamination with Microorganism,
- Explain the Food Poisoning-by Chemicals, Poisonous Plants and Animals-
- Explain the Food Infection and Prevention of Food Infection.
Food Sanitation & Food Hygiene –
- Definition of Food Sanitation and
- Explain the Food Hygiene, causes of food spoilage, sterilization and disinfection-relation of Sanitation and Health-
- Explain the Various methods of Disinfection-Various Disinfectants.
Food Adulteration-
- Definition of Food Adulteration,
- Explain the types of adulterants, Prevention-Physical and chemical tests for detection and metallic contamination.
- Explain the Food Additives-Meaning, Study of Preservatives, Antioxidants, Coloring agents, Emulsifiers, Food Colors, Stabilizers and Thickeners, Bleaching and Maturing agents,
- Explain the Function of Food Additives.
Reference Books:
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
For detail Syllabus of all other subjects of Home Science, C18 curriculum do visit Diploma In Home Science 2nd Sem Syllabus for C18 curriculum.
For all Home Science results, visit TSSBTET DHS all semester results direct links.