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COURSE OUTCOMES
After going through this course, the students will be able to:
CO1: Apply processes of Sterilization, Pasteurization, Blanching, and Canning.
CO2: Differentiate between sun drying and dehydration & learn methods of dehydration.
CO3: Explain different freezing techniques.
CO4: Summarize the basic concepts of irradiation and microwave heating techniques.
CO5: Use hurdle technology and pulsed electric filed techniques for food preservation.

DETAILED CONTENTS