Marine Food Processing detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech 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 Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme. For Professional Elective-III scheme and its subjects refer to Food Tech Professional Elective-III syllabus scheme. The detailed syllabus of marine food processing is as follows.
Unit I
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Unit II
FISH PROCESSING 9
Post-mortem changes in fish. Handling and transportation of fish. Bacteriology of fish, Shellfish Handling and primary processing ; Chilling of fish, Freezing and Individual quick freezing, Heat processing of Fish; Radiation processing of fish and fish products. Drying – Traditional chimney kiln, modern mechanical fish smoking kiln of fish.
Overview on – Crabs, Lobsters, Prawns, Shrimps.
Unit III
FISH FERMENTATION 9
Introduction to fermentation in Food Technology; ;Lactic Acid Fermentation; Traditional salt/fish fermentation; Classification of fermented fish; Future trends in fish fermentation technology.
Unit IV
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Unit V
SEAWEEDS AND ITS APPLICATION 9
Introduction to seaweeds, Chemical composition; Saccharification of seaweeds; Lactic Acid fermentation of sea weeds; Applications of fermented products in food; Future prospects of seaweed fermentation.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Able to be aware of Feed, Breed Management on production and quality Get through Pre and Post slaughter handling techniques
- Capable of detailed understanding the detailed process flow of value added products from marine species
- Explain about the waste product utilization in fish industries.
- Assess the process technologies for different fish by-products.
Text Books:
- Venugopal, V. “Seafood Processing: Adding Value through Quick Freezing, Retort able Packaging and Cook-Chilling & other methods” (Food Science and Technology Vol. 13) , CRC press, 2006.
- Se-Kwon Kim, “Seafood Science-Advances in chemistry, technology and its applications”, CRC press, 2015. loannins S boziaris, “Seafood Processing – Technology, Quality and Safety”, Wiley Blakwell, 2014.
For detailed syllabus of all the other subjects of Food Technology 5th Sem, visit Food Tech 5th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.