DEPT OF HOME SCIENCE
ST. Josephs College for Women (A)
HOSCEAP
FOOD
PRESERVATION workshop
Date: 8th-10th Feburary 2021
The objectives of the Workshop were:
1.
To
learn the techniques of food preservation
2. To motivate the students towards entrepreneurship in food preservation
Report:
Department of Home Science SJWC conducted a food preservation
workshop for 2nd year home science students from 8th to 10th of February
2021.The resource person for the workshop was MR.B .Ramo dorai. He conducts
specialized programme in food and nutrition and he is a retired employee of lab
attended of Food and nutrition department ,Andhra University .He has been a
constant guiding light for home science students in teaching about various
practical things in nutrition .MR.Dorai
holds a glorious experience of 38
years in his field and he is extremely humble and hardworking to this date .Food
preservation has been a centre of study for nutrition students as it both saves
food wastage and increase the nutritional value of food .Food preservation is
an ancient technique of conserving food so that it is saved from wastage .Food
has natural chemicals like lycopene of tomatoes ,bromolien of pineapple,
resitrol or alfaresitrol of grapes and
digestive enzymes of papaya which when properly conserved using condiments can
accentuate their functionality and
increase their self life .Foods can be enjoyed even in various seasons . on the
first day of workshop sir gave instructions to the students regarding how it is
important and useful the technique of food preservation . This was followed by
presenting all the food preservation items that the students will be learning
about in this three days workshop. Pineapple pickle was first taught to the students.
His method of instruction is more practical as he made the students work on the
recipe while he was instructing. students were involved in all preparation
activities like cleaning, cutting, washing, drying the pineapple and mix it
with various spices .He then instructed that this pickle recipe was required to
be left for a week after adding oil and sodium benzoate .On the next day of
workshop mixed fruit jam and grape squash were prepared together .The students
learned how to prepare grapes puree and then that was preserved using
chemicals. For the mixed fruit jam different types of fruits were puree and
concentrated with sugar and then that was carefully preserved with addition of
sodium benzoate ,citric acid and for a
better appearance Raspberry red color was added along with addition of
pineapple or mixed fruit essence . To the excitement of students , each one was
served a jam sandwich and this was like a treat after a daylong hard work. On the
last day of workshop MR.Dorai taught the students instant tomato chutney,
tomato ketchup and lemon barley juice .For the lemon barley juice a
concentrated sugar solution was made into, which barley and lemon was added and
later this solution was strained after cooling and preservatives were added. This
makes up a very good and healthy summer cool drink. Tomatoes were jointly cut
for chutney and ketchup. Both the recipes were cooked separately with different
kinds of condiments as required added into them and then preservatives were
mixed into the recipes. There was a difference in their consistency and taste. The
students had noted down the recipes and also participated enthusiastically.
They learned that how easy food preservation is and can be done right from the
vincities of their homes and understood that many times food gets wasted only
because it wasn’t properly preserved. If the food is preserved then it can be
consumed throughout year.
No of student
participants: 45
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