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Food Preservation Technology
Overview

Food preservation technology is a multi disciplinary course aimed towards imparting knowledge for students studying Microbiology, Food technology, Food and Nutrition, Biochemistry, Biotechnology and Chemistry. The course has wide applications in Food industry (Chocolate, Bread and Biscuits, Jams, and all other ready to eat packed foods and beverages), Dairy industry (For preservation of Milk and Milk products like Flavoured milk, cheese, etc.,) Pharmaceutical industry (As a part of Nutraceuticals many pharma industry expect students to have the knowledge of Food preservation techniques). In all these industries knowledge of Food preservation technology is very essential, therefore the current course deals mainly with various food products and their preservation techniques. The course is completely Industry oriented and includes all the techniques that are expected in commercial industries. The student will be well versed with advanced techniques which are the need of the hour for providing employment opportunities.

Course Authors

Dr. GIRISH KMaharani’s Science College for Women, MysuruDr. GIRISH, K., is presently working as Assistant Professor at the Post Graduate Department of Microbiology at Maharani’s Science College for Women, University of Mysore. He did his M.Sc., from University of Mysore securing First Rank and Gold Medal. He obtained his Ph.D., in Microbiology from University of Mysore. Dr. Girish has more than 12 years of teaching and research experience. He has been teaching Food Microbiology to M.Sc., students. He has served as IQAC co-ordinator at Maharani’s Science College for Women, Mysuru for 6 years (2010-11 to 2015-16). He had been the course study material writer and resource person for contact classes at Karnataka State Open University (KSOU), Mysuru. He has served as a member of BOS and BOE of various Universities in India. He has authored two book chapters and two books.Dr. Girish has completed three research projects funded by UGC and one project funded by SERB. He has guided about 20 M.Sc., students for their dissertation. He has published more than 45 research papers in peer reviewed National and International Journals. He is the recipient of “Junior Scientist of the year Award” in 2011 conferred by National Environmental Science Academy (NESA), India; “Har Gobind Khorana Young Scientist Award” 2013 conferred by Bose Science Society (BSS), India and “Best Administrator Award – Coordinator” by PEARL, India in 2017.

  • Course Level: Undergraduate
  • Subject: Agricultural and Food Engineering
  • Fees: TBA
  • Language: English
  • Certificate: Available
  • Duration: 12 weeks
  • Provider: