Canning Technology, Value Addition of Seafood (Fish Processing)

Overview

ABOUT THE COURSE:The course will provide a comprehensive knowledge on the concepts of canning technology, types of cans, machinery, canning process and quality issues. This will also give insights on thermal process calculations. Various value added food products and its quality management will also be covered in this course.INTENDED AUDIENCE: Students, Researchers and IndustrialistsPREREQUISITES: Diploma/ Degree in basic science or Food ScienceINDUSTRY SUPPORT: Food and Fish Processing Industries

Syllabus

Canned Foods. (1980) Hersom and Hulland, Churchill Livingstone, New York.
Food Canning Technology (1997) Larousse and Brown Eds., Willey VCH New York.
Heat Transfer and Food Products (1988) Elsevier Applied Science, London.
Manual on Fish Canning. (1988). Warne, D., FAD Fisheries Technical paper 285.
NFPA Laboratory Manual of Food Canners and Processors (1980) AVI. Publishing Co. Westport, Connecticut.
Postharvest Technology of fish and fish products. (2001). Balachandran, K. K., Pub. Daya Publishing House, Delhi.
Text Book of Fish Processing Technology; Gopakumar K. (editor), Pub. ICAR, New Delhi (2002).
Thermo Bacteriology in Food Processing (1973). Stumbo, C.R, Academic Press, New York.