{"id":26485,"date":"2020-07-24T01:03:19","date_gmt":"2020-07-24T01:03:19","guid":{"rendered":"https:\/\/www.inspirenignite.com\/jntuh\/18hs205f-food-preservation-and-adulteration-syllabus-for-home-science-2nd-sem-c18-curriculum-tssbtet\/"},"modified":"2021-10-27T20:11:12","modified_gmt":"2021-10-27T20:11:12","slug":"18hs205f-food-preservation-and-adulteration-syllabus-for-home-science-2nd-sem-c18-curriculum-tssbtet","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/jntuh\/18hs205f-food-preservation-and-adulteration-syllabus-for-home-science-2nd-sem-c18-curriculum-tssbtet\/","title":{"rendered":"18HS-205F: Food Preservation and Adulteration Syllabus for Home Science 2nd Sem C18 Curriculum TSSBTET"},"content":{"rendered":"

Food Preservation and Adulteration detailed Syllabus for Home Science (DHS), C18 curriculum has been taken from the TSSBTET<\/a> 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. <\/p>\n

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<\/a>. The detailed Syllabus for food preservation and adulteration is as follows. <\/p>\n

Course Outcome:<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>. <\/p>\n

Experiment: 1<\/h4>\n

\nINTRODUCTION 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)<\/p>\n

Experiment : 2<\/h4>\n

\nMETHODS 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.<\/p>\n

Experiment: 3<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>. <\/p>\n

Experiment: 4<\/h4>\n

\nFOOD 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<\/p>\n

Experiment: 5<\/h4>\n

\nFOOD 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.<\/p>\n

Experiment: 6<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>. <\/p>\n

Course Outcome:<\/h4>\n

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    \n
  1. Prepare and calculate nutritive value of Chinese preparation.<\/li>\n
  2. Prepare and calculate nutritive value of Soups, Salads and Raitas.<\/li>\n
  3. Prepare and calculate nutritive value of Fast Foods.<\/li>\n
  4. Prepare and calculate nutritive value of Snacks.<\/li>\n
  5. Prepare and calculate nutritive value of Chutneys.<\/li>\n
  6. Prepare and calculate nutritive value of Sweets.<\/li>\n<\/ol>\n

    Suggested Learning Outcomes:<\/h4>\n

    \nAfter completion of this course, the student should be able to<\/p>\n

    Introduction and Importance of Food Preservation –<\/strong>\n <\/p>\n