• Food Preservation and its Importance
• Types of Food Spoilage and Storage
• Water Activity and Food Preservation
• Enzymes in Food Industry
• Principles of Food Preservation
• Food Preservatives-Natural and Artificial Preservatives
• Food Processing Unit and Cannery
• Product Promotion Strategies and Marketing Skills
• Methods of Drying & Dehydration
• Different Types of Driers
• Freeze Drying
• Role of Pectin in Preserved Foods
• Preparation and Preservation of Jam
• Jelly
• Marmalade
• Candies
• Fruit Juices
• RTS
• Pickling
• Permitted Preservatives in Food Product
• FSSAI 2011 Regulations
• Food Licensing and Registration
• Role of Food Safety Officer
• Fruit Product Order and Prevention of Food Adulteration Act
• Preservation using Heat and Energy
• Foods Fermented by Yeasts
• Bacteria like Bread Making
• Soy Sauce etc.
• Fermented Foods like Alcohol Beverages and Cheese Making
• Advanced Preservation Technology
• Types of Freezing and Managing Freezers
• Pasteurization and Sterilization
• Food Irradiation
• Food Packaging
• Food Packaging Materials for Preserved Food Products
• Canning and Bottling
• Nutritional Labelling
• Food Colors: Natural and Artificial
• Food Additives
• Food Toxins
• Browning Reactions
• Quality Control in Food Processing Industries
• Preservation by Controlling Water
• Structure and Atmosphere
• Microbial Protein and Vitamins
• Hazzard Analysis and Critical Control Point (HACCP) and Good Manufacturing Practice (GMP)

Chief Editor