Food Preservation


            Food Preservation is the science of transformation of raw agricultural products by application of chemical or physical means to prevent deterioration and spoilage of food products and extend their shelf life without affecting its nutritional value. The main aim of food preservation is to minimize the growth of microorganisms during the storage period, thus promoting longer shelf life and reduced hazard from eating the food. After successful completion of this course, the students will acquire basic concept and application of food preservation.


  1. Helps in maintenance of nutritious food for extended period of time.
  2. To study the different ways in which food spoilage occurs and the techniques to prevent it.
  3. To understand the principles behind the various methods of food preservation.
  4. To know how to use these principles to preserve different types of foods.
  5. To study the method of action of different preservatives.
  6. To spread awareness in the community about the Technology of food processing for use in the household and cottage sector.
  7. To develop entrepreneurial spirit among students for inspiring them to set up their own facilities.


Syllabus File
Sullabus Food Preservation Download Syllabus