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Quick Facts
| Medium Of Instructions | Mode Of Learning | Mode Of Delivery |
|---|---|---|
| English | Self Study | Video and Text Based |
Course Overview
Candidates can use the Swayam website to study the Food Preservation Technology course. Swayam is an online platform created by the Indian government to increase equity in access to education. This is a multi-disciplinary course that aims to impart knowledge to candidates who are interested in food technology, biochemistry, microbiology, and chemistry. It is an industry-oriented course that gives candidates the advanced knowledge they need to thrive in commercial enterprises.
Swayam doesn’t ask for any payment for the course material which is provided by some of India’s best minds. But there is an exam fee for the final exam held after finishing the course. Candidates need to sit for this exam if they want to get a certificate from the course. Course instructor Dr. Girish K., Assistant Professor in the PG Dept. of Microbiology, Maharani’s Science College for Women, University of Mysore.
Candidates who complete the Food Preservation Technology course from Swayam can hope to find employment in the Food Industry (ready to eat packaged products, bread, biscuits, jams, chocolates), in the Dairy Industry (milk and all milk products like cheese, flavoured milk), in the Pharmaceutical Sector (professionals working in Nutraceuticals benefit from the knowledge of food preservation technology).
The Highlights
- Video lectures
- Additional reading material
- Tests and quizzes and assessments
- Online meetings for doubt clearing
- 12-week course
- Undergraduate level course
- UGC recognized credit transfer
- Proctored in-person end-term exam
Programme Offerings
- assessments
- quizzes
- Government recognized certification
- discussion forum
- Online Classes
- Industry oriented learning
- Multi-disciplinary approach
Courses and Certificate Fees
| Certificate Availability | Certificate Providing Authority |
|---|---|
| yes | Maharani's Science College for Women, Mysore |
Eligibility Criteria
Certification Qualifying Details
Provided that a candidate has paid the exam fee and has successfully cleared the final exam, they are given a certificate for completing the course. Only candidates who obtain a minimum 40 percent in the assignments and a minimum of 40 percent in the end-term exam, separately, are eligible for certification
What you will learn
- Candidates will learn about various food products and all the basic food preservation techniques
- Candidates will learn in a multi-disciplinary, industry-oriented approach that will help them find better employment opportunities
- Candidates will gain advanced knowledge of all food preservation techniques that will help them find jobs in the food, dairy, or pharmaceutical industries
Who it is for
Admission Details
Follow these steps for admission to the Food Preservation Technology course by Swayam
- Search and open the Swayam website. From the course, catalogue chose Food Preservation Technology or press https://onlinecourses.swayam2.ac.in/cec23_ag09/preview to directly open the webpage for the course
- Now Sign-in / Register
- Log-in to your Swayam account if you already have one
- If you don’t already have a Swayam account, open a new one. Choose a username, create a password, and type in your email id.
- Open your email account and verify the code sent from Swayam
- Registration for the course is now complete.
- But if candidates want a certificate from the course then they need to remember to register their name for the end-term exam and pay the asked exam fee
The Syllabus
- Basic Principle of Food Preservation
- Principle and Traditional Methods of Food Protection in Preservation
- Bio-Preservation and Chemical Preservatives
- Modern Technologies in Food Preservation
- Microorganisms in Food
- Characteristics of Microorganisms in Food
- Food Spoilage by Microorganisms
- Control of Microorganisms in Foods
- Food Borne Disease
- Proteins and Enzymes
- Preservation by Salt and Sugar
- Fruits – Classification and Composition
- Fruits and Vegetable Products
- Dehydration of Fruits and Vegetables
- Squashes and Cordials
- Pectin
- Jams, Jellies and Marmalades
- Fruit Juice Concentration
- Tomato Product
- Enzymes in Fruit Processing/Liquefaction
- Value Addition to Fruits and Vegetables through Processing
- Bottling Food Products
- Freezing of Products
- Introduction to Refrigeration and Freezing (Part-1)
- Refrigeration and Freezing – Pressure Enthalpy and freezing methods (Part 2)
- Steam Evaporation and Dehydration
- Meat and Poultry Industry in India
- Preservation of Meat: Chilling and Freezing
- Preservation of Meat: Irradiation
- Preservation of Meat: Thermal Processing
- Canning of fish
- Fish Curing and Smoking
- Microbial Spoilage of Fish, Meat, Poultry and Egg
- Chilling and Freezing of Fish
- Design of Activated Sludge Process
- Laminar Air Flow (LAF) Cabinet
- Post-Harvest Losses of Fruits, Vegetables and Preservation
- Sterilizing Equipments
- Identification of Hazards
- Sanitation and Sanitizers
Evaluation process
Register self for the end-term proctored exam after paying the necessary exam fee. The exam has to be answered in person by the candidates. When filling up their registration form they can choose an exam centre closest to them. The final score displayed on the certificate – 70 percent of exam marks + 30 percent of assignment marks. Assignment marking scheme – 30 percent of total marks from all assessments. Exam marking scheme – 70 percent of the end-term exam marks received out of a total of 100 marks