Kamaraj College of Engineering & Technology, Virudhunagar

food preservation algae life cycle of algae reproduction of algae culture media of algae harvesting of algae characterization of algae isolation of algae growth curve of algae chemical composition of algae algae cell structure sampling of algae algae sampling what is algae classification of algae distribution of algae in india conservation of algae taxonomy of algae types blunt ends sticky ends compatible cohesive ends isocaudomer endonucleases palindromic sequences star activity isoschizomer neoschizomer restriction endonucleases restriction enzymes rm system fermentation high pressure ultrasonics super critical technology super critical technology for preservation hurdle technology preservation by ionizing radiations chemical preservatives refrigeration load calculation of refrigeration load drying rate of drying for food products properties of air water mixtures freezing and cold storage freeze concentration dryers for food preservation design parameters of different type of dryers design of freezers and cold storages iqf freeze drying dehydro freezing membrane technology smoking pickling curing thermal processing batch and continuous dehydration concentration preservation by concentration and dehydration food preservation-osmotic method osmotic methods ohmic heating newer methods of thermal processing canning in container sterilization canning difference between batch and continuous mode water activity control of water activity microwave application of infra red microwaves food storage gas atmospheric storage sub atmospheric storage storage using low temperature storage of food storage of raw materials and products using low te aseptic packaging retort pouch packing gas packed refrigerated foods refrigerated gas storage &amp plant and animal nature of harvested crop freezing freezing of raw and processed foods food wastage wastage of processed food food perishability types of food based on its perishability methods of food preservation traditional methods of preservation shelf life shelf life of food products history of food preservation trends in food preservation role of mhc in antigen presentation apc antigen processing antigen presentation antigen processing and presentation positive negative selection maturation differentiation t lymphocyte activation t cell