Unit I

Food Composition & Physical Structure 

Definition, Causes & Types of Food Spoilage

Types of Microorganisms & Microbial Growth

Factors Affecting growth of Microorganisms in Food

Unit II

Spoilage of Fruits & Vegetables

Spoilage of Cereals Pulses & Oil seeds

Spoilage of Meat Fish & Poultry

Spoilage of Milk & Milk Products

Unit III

Spoilage of Canned Foods

Food Spoilage Consequences 

Definition and Principles of Food Preservation

Methods of Food Preservation

Unit IV

Preservation using High Temperature

Preservation using Low Temperature

Preservation using Chemicals

Preservation using Irradiation

Unit V

Preservation by Drying & Dehydration

Food Preservation by Fermentation

Food Preservation by Smoking

Food Preservation by canning