Food Processing and Technology detailed syllabus for Biotechnology (BioTech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the BioTech 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 Biotechnology 5th Sem scheme and its subjects, do visit BioTech 5th Sem 2021 regulation scheme. For Professional Elective-I scheme and its subjects refer to BioTech Professional Elective-I syllabus scheme. The detailed syllabus of food processing and technology is as follows.
Course Objectives:
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Unit I
FOOD ENERGY AND LAWS 9
Constituents of food -carbohydrates, lipids, proteins, water, vitamins and minerals, dietary sources, role and functional properties in food, contribution to organoleptic and textural characteristics. National food legislation, other food legislations/authorities and their role- essential commodities act, ISI mark of BIS and agmark,food and agricultureal organization (FAO), worldhealth organization(WHO), codex joint FAO/WHOexpert committee on food additives(JECFA),world trade organization(WTO),International organization for
standardization(ISO) Food safety and quality management systems.
Unit II
FOOD ADDITIVES 9
Classification, intentional and non-intentional additives, functional role in food processing and preservation; food colourants-natural and artificial; food flavours; enzymes as food processing aids.
Unit III
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Unit IV
FOOD BORNE DISEASES 9
Classification – food infections-bacterial and other types; food intoxications and poisioningsbacterial and non bacterial ; food spoilage- factors responsible for spoilage, spoilage of vegetable, fruit, meat, poultry, beverage and other food products.
Unit V
FOOD PRESERVATION 9
Principles involved in the use of sterilization, pasteurization and blanching, thermal death curves of microorganisms, canning, frozen storage-freezing characteristics of foods, microbial activity at low temperatures, factors affecting quality of foods in frozen storage; irradiation preservation of foods.
Course Outcomes:
- Understand the basic concepts of food constituents present in Food and microorganisms involved in food processing
- Apply the principles and methods involved in the processing of different foods.
- Able to understand various food processing additives
- Understand different principles and food preservation techniques.
- Apply the knowledge of unit operations in modern food processing in industries
- Familiar with the food borne diseases and factors involved in food spoilage
Text Books:
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Reference Books:
- W.C.Frazier and D.C.Westhoff-Food Microbiology, 4th Ed.,McGraw-Hill book Co.,New York.
- J.M.Jay-Modern Food Microbiology, CBS Pub.New Delhi,1987.
For detailed syllabus of all the other subjects of Biotechnology 5th Sem, visit BioTech 5th Sem subject syllabuses for 2021 regulation.
For all Biotechnology results, visit Anna University BioTech all semester results direct link.