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Home / Syllabus / BSc Home Science / Third Year Foods Nutrition and Dietetics / Semester 5 / Food Preservation Bakery and Confectionery Practical

BSc Home Science Food Preservation Bakery and Confectionery Practical Syllabus - Mumbai University 2026

This is the Semester 5 syllabus under NEP 2020, in force from the academic year 2026-27. 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.

Food Preservation Bakery and Confectionery Practical Syllabus.pdf
Major · Semester 5 · Third Year - Foods, Nutrition and Dietetics · 2 credits · 50 marks

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Syllabus for Food Preservation Bakery and Confectionery Practical

Major · Semester 5 · Third Year - Foods, Nutrition and Dietetics · 2 credits · 50 marks

Module I: Food Preservation

  • 1 Dehydration of fruits and vegetables
  • i Sun drying and tray drying techniques
  • 2 Jam, jellies and marmalades
  • i Extraction of pectin
  • ii Measuring of pectin content of extracts
  • iii Tests for doneness for Jam, jellies and marmalades
  • 3 Syrups and squashes
  • i Development of syrups and squashes
  • ii Application of food additives- preservative (sodium benzoate, potassium metabisulphite), permitted food colors/flavors.
  • 4 Pickles, chutneys and sauces
  • i Preparation of oil based and brine-based pickles
  • ii Preparation of tomato Ketchup
  • iii Preparation of schezwan sauce
  • 5 Spreads and salad dressings
  • i Preparation of peanut butter, mayonnaise and dips

Module II: Bakery and confectionary

  • 1 Preparation of Bakery and confectionary
  • i Preparation of breads: White bread, whole wheat/ multigrain bread, sweet rolls or buns
  • ii Cookies and biscuits
  • iii Shortened cakes and unshortened cakes
  • iv Short crust pastry and puff pastry
  • v Sugar confectionary- Stages of sugar cookery, candies, toffees, fudge
  • vi Chocolates- Molding, filling and enrobing
  • 2 Packaging and labelling of food products
  • i Calculation of product yield
  • ii Use of different materials for packaging- paper, glass, plastic, laminates etc.
  • iii Conventional sealing, bottling and vacuum packaging
  • iv Labelling and branding of products
  • v Product costing

Reference Books

  • 1 Gujral, H. S., & Sultan, L. (2015). Food product development: From concept to marketplace. Wiley‑ Blackwell.
  • 2 Khetarpaul, N. (2025). Food packaging (2nd rev. & enlarged ed.). Daya Publishing House.
  • 3 Mahadeviah, M., & Gowramma, R. V. (1996). Food packaging materials. Tata McGraw‑ Hill Education.
  • 4 Manay, S., & Shadaksharaswamy, M. (2011). Foods: Facts and Principles (2nd ed.). New Age International Publishers.
  • 5 Philip, T. E. (2014). The Thangam Philip book of baking. Orient Blackswan Private Limited.
  • 6 Philip, T. E. (2017). Modern cookery: For teaching and the trade (Vol. 1 & 2). Orient Blackswan.
  • 7 Robertson, G. L. (2013). Food packaging: Principles and practice (3rd ed.). CRC Press.
  • 8 Sivasankar, B. (2002). Food Processing and Preservation. Prentice Hall of India.
  • 9 Srilakshmi, B. (2018). Food science (7th ed.). New Age International Publishers.
  • 10 Subbulakshmi, G., Udipi, S. A., & Ghugre, P. S. (2010). Food processing and preservation (2nd 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 2026-27. Wording is as printed in that syllabus. Module numbering is as printed there too.

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