DESCRIPTION OF COURSES

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PHT 501 FUNDAMENTALS OF POST HARVEST TECHNOLOGY OF HORTICULTURAL & ARABLE CROPS                   (3L+1P) I

Objective
To acquaint with different methods of food preservation, different groups of micro-organisms associated with food, sensory quality parameters, and methods of sensory evaluation of foods.

Theory

UNIT I
Composition of food and nutritive value of horticultural and arable crops. Methods of preservation, Contamination and spoilage of foods, spoilage of fresh fruits, vegetables, cereals and other crops, spoilage of various processed products, canned foods, dehydrated and frozen foods, pickles, chutneys and cereal products, intrinsic and extrinsic parameters that affect microbial growth and their control measures.

UNIT II
Classification of microorganisms and their sources in food, various types of fermentation and their utilization, microbial examination of foods. Food borne diseases and poisoning.

UNIT III
Food safety and quality, importance of hygiene and sanitation.

UNIT IV
Importance of micro organisms in industrial fermentation process and production of various by- products, production of vinegar, Fermented beverages, bread and traditional food products.

Practicals
Morphology of food spoilage microorganisms. Preparation of bacteriological media and their sterilization for culturing of microorganisms Staining and counting of microorganisms. Checking of spoiled products. Lactic fermentation of mixed vegetables. Lactic fermentation of cabbage. Estimation of TSS, acidity, pH & Enzyme test for adequacy of blanching. Estimation of ascorbic acid. Estimation of carotenoid pigments. Estimation of sugars. Calculation of ingredients for preparation of fruit nectar and squash. Estimation of color and texture.

Suggested Readings