Food and Dairy Engineering detailed syllabus for Agriculture Engineering (Agri) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Agri students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Agriculture Engineering 5th Sem scheme and its subjects, do visit Agri 5th Sem 2021 regulation scheme. For Professional Elective-I scheme and its subjects refer to Agri Professional Elective-I syllabus scheme. The detailed syllabus of food and dairy engineering is as follows.
Course Objectives:
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Unit I
BASIC PROPERTIES AND THERMAL PROCESSING OF FOODS MATERIALS Constituents of food and their energy values – rheological properties of food materials- texture of food materials -viscometry – Concentrations of foods – freeze concentration – membrane concentration -Thermal processing of foods – product-time-temperature relationships – cooking, blanching pasteurization techniques- UHT Processing – sterilization of solid and liquid foods- batch and continuous sterilization equipment- interaction of heat energy on food components – kinetics of microbial destruction – Preservation by retort processing – principles and applications – microwave and radio frequency heating in food processing- Canning- Aseptic packaging.
Unit II
DRYING AND DEHYDRATION Food spoilage – causes for spoilage -Moisture content – free moisture – bound and unbound moisture – equilibrium moisture content – Water activity – sorption behaviour of foods – types of dryers – drum, spray, Freeze drying, dryers-advantages and disadvantages – dehydration -methods of dehydration osmotic dehydration
Unit III
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Unit IV
DAIRY EQUIPMENT AND PRODUCTS Homogenisation – theory and working of homogenisers – high pressure homogenization of milk and other food suspensions – design criteria for homogenizing equipment- cream separation principles – types of separators. Clarifiers – butter churns – ghee manufacture – equipment – whey manufacture- techniques – equipment – ice cream freezers – condensed milk – milk powder manufacturing drying equipment- milk products – paneer – casein – probiotic dairy products – kefirmilk plant sanitation requirements – Cleaning in-place and its functions.
Unit V
ADVANCED TECHNOLOGIES IN FOOD PROCESSING Non-thermal and other alternate thermal processing in Food processing – Nanotechnology: History- fundamental concepts – tools and techniques Nanomaterials – applications in food packaging and products, implications, environmental impact of nanomaterials and their potential effects on global economics, regulation of nanotechnology.
Reference Books:
- R. Paul Singh and Dennis R. Heldman. Introduction to Food Engineering. 5th edition Academic Press, USA. 2013.
- Heldman, Dennis R., Daryl B. Lund, and Cristina Sabliov, eds. Handbook of food engineering. CRC press, 2018.
- H.G.Kessler, Food Engineering and Dairy Technology, Freising, Germany, Verlag A.Kessler, 1981
- Sukumar De, Outlines of Dairy: Technology, Oxford University Press, 2001
- Minj, Jagrani, Aparna Sudhakaran, and Anuradha Kumari, eds. Dairy Processing: Advanced Research to Applications. Singapore: Springer, 2020.
- V. Chelladurai, and Digvir S. Jayas. Nanoscience and nanotechnology in foods and beverages. CRC Press, 2018.
Course Outcomes:
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For detailed syllabus of all the other subjects of Agriculture Engineering 5th Sem, visit Agri 5th Sem subject syllabuses for 2021 regulation.
For all Agriculture Engineering results, visit Anna University Agri all semester results direct link.