BSc Home Science Food Preservation Syllabus - Mumbai University
This is the Semester 4 syllabus under NEP 2020, in force from the academic year 2025-26. The University still examines the earlier Choice Based papers alongside it — her third-year timetables name that scheme — so check which scheme your exam form names before you revise.
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Syllabus for Food Preservation
Module I
- I Food Spoilage
- i Classification of foods by perishability.
- ii Non microbial deteriorative factors in foods [Food enzymes and other chemical reactions, Infestation (insects, parasites, rodents), Temperature, Moisture, Oxygen, Light, Time, Physical stress and Abuse].
- II Food Quality
- i Meaning and importance of Food Quality.
- ii Keys aspects of Food Quality (Sensory, Nutritional, Microbiological, Chemical and Physical quality).
- III General Principles of Food Preservation
- i Meaning, mode of action, and changes in foods- An overview.
- IV Techniques of Preservation:
- i Fermentation technology (Mechanism of fermentation, factors controlling fermentation and benefits of fermentation).
- ii Use of food additives (Functional classes, definition, technological purpose and substances used).
Module II
- I Techniques of preservation (Contd.)
- i Use of high temperature [Degrees of heat preservation, heat resistance of microorganisms (Thermal Death Time), effect of food constituents on heat preservation, cold point and methods used for heating food before and after packaging].
- ii Use of low temperature [Refrigeration and cool storage, Freezing and frozen storage, Freezing methods (Air Freezing, indirect contact freezing, immersion freezing)].
- iii Use of dehydration and concentration (Benefits and factors affecting heat and mass transfer, changes during dehydration and concentration, Methods of Dehydration and Concentration, Intermediate Moisture Foods).
- II Advanced Preservation Techniques
- i Principle and common applications of Ionizing Radiations (Gamma Radiation and Electron Beam Radiation), Hurdle Technology, Infrared Heating, Microwave Heating, Ohmic Heating, High Pressure Processing, Ozone treatment etc.
Text Books & Reference Books
- 1 Goyal, M. R., Mishra, S. K., & Birwal, P. (Eds.). (2022). Food Processing and Preservation Technology: Advances, Methods, and Applications. Apple Academic Press.
- 2 Manay, N. S., & Shadaksharaswamy, M. (2024). Food Facts and Principles. New Delhi: New Age International Ltd. Publishers.
- 3 Potter, N. N., & Hotchkiss, J. H. (2012). Food Science (5th ed.). Springer.
- 4 Smith, J. S., & Hui, Y. H. (Eds.). (2004). Food processing: Principles and Applications. Blackwell Publishing.
- 5 Subbulakshmi, G., Udipi, S. A., & Ghugre, P. S. (2023). Food Processing and Preservation (3rd ed.). New Age International Publishers.
Reproduced from the University of Mumbai syllabus for B.Sc. (Home Science) under NEP 2020, in force from the academic year 2025-26. Wording is as printed in that syllabus. Module numbering is as printed there too.