Syllabus

Traditional preservation technologies Emerging techniques - principles of
minimal processing and non-thermal processing, use of natural food
preservatives and hurdle technology concept Irradiation processing -
equipment, effect on micro-organisms and foods, Non-thermal processing using
high hydrostatic pressure, pulsed light, ultrasound, pulsed electric field,
reverse osmosis and ultrafiltration Oscillating magnetic field processing -
equipment, effect on micro-organisms, enzymes and food components Non-thermal
processing applications in fruits and vegetables and sea foods Safety criteria
for minimally and non-thermal processed foods.
Freeze drying, freeze concentration, UV radiation, electron beam, ozone,
antimicrobial proteins, non thermal plasma tech., radio frequency based
tech,electrolysed water, steam condensation and pasteurization, bacteriocins
and lactoferrin, etc.

Understand the basic principles of
emerging processing technologies,
e.g., high-pressure processing,
pulsed UV lights, ultrasound
processing, etc.

Be able to apply novel / innovative technologies to design and improve products and processes

Sun, D, Emerging Technologies for Food Processing, Academic Press

Barbosa-Canovas, G. V., Tapia, M. S. and Cano, M. P., Novel Food Processing Technologies, CRC Press

1. Ohlsson, T. and Bengtsson, N., Minimal Processing technologies in the food industry, Woodhead Publishing Limited

Chauhan O P, Emerging trends in food processing, NIPA

LWT-Food science and Technology