Food preservation prevents undesirable changes in the wholesomeness, nutritive value or sensory quality of food and reduces chemical ,physical and physiological changes of an objectionable nature and eliminate contamination. the goal of food preservation is to increase the shelf life of a food while keeping it safe. it ultimately ensures its supply during times of scarcity and natural drought. by means of both enormous reduction in spoilage of perishable foods by preservation and newly developed products it is possible to build up country's economy by making more food available to the people at affordable prices,
- Teacher: Nandana k FACULTY
Skill Level: Beginner