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Subrat SaurabhAuthor of Kuch Woh Pal
Food preservation consists of the application of science-based knowledge through a variety of available technologies and procedures, to prevent deterioration and spoilage of food products and extend their shelf-life, while assuring consumers a product free of pathogenic microorganisms.
Food preservation, any of a number of methods by which food is kept from spoilage after harvest or slaughter. Such practices date to prehistoric times. Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals. Advances in packaging materials have played an important role in modern food preservation. Therefore, it is important to understand the principles and techniques used during manufacturing of these sources.
Dr. Savahat
Dr. Savahat is Assistant Professor in the Department of Home Science, Garg PG College Laksar, Haridwar (Uttarakhand). She has completed her graduation in B.Sc Home Science (Hons) from Aligarh Muslim University, Aligarh. She has done his post-graduation from University of Delhi and has obtained PhD degree in the field of Economics. She holds a Diploma in Nutrition and Health Education from Indira Gandhi National Open University. Dr. Savahat has passed the National Eligibility Test (University Grants Commission) in Home Science. Sh has participated in many national and international conference symposia and published many papers in journals.
