Food materials science 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 6th Sem scheme and its subjects, do visit Food Tech 6th Sem 2021 regulation scheme. For Professional Elective-V scheme and its subjects refer to Food Tech Professional Elective-V syllabus scheme. The detailed syllabus of food materials science is as follows.
Course Objectives:
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Unit I
INTRODUCTION 9
Fundamentals of food materials, Molecular basis of food materials, Observation of materials at various size ranges and size-property relationship, The Composite Structure of Biological Tissue, Amorphous and crystalline structures of materials, Gel structures of food materials, Interfacial properties of the food materials.
Unit II
MICRO TO MACRO LEVEL STRUCTURES OF FOOD MATERIALS 9
Microstructure definitions, Measurement of microstructures/nanostructures, The relationship between structure and quality, Microstructure and emulsions, Fibrous Composites, Visualisation of surface structures, Interfacial assembly of food materials, The dynamic interface, Phase and state transitions.
Unit III
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Unit IV
FOOD MATERIAL CHARACTERIZATION 9
Introduction, Material Characterization Techniques; Nuclear Magnetic Resonance (NMR), Fourier Transform Infra-Red (FT-IR), X-ray powder diffraction, Small angle neutron & X-ray scattering (SANS and SAXS), Confocal microscopy, Scanning electron microscopy, Atomic Force Microscopy (AFM).
Unit V
FOOD MATERIAL ENGINEERING 9
Food structure and bio-accessibility of nutrients, Effects of Processing Technologies on Food Material, Properties, Technologies for protection and delivery of nutrients, State Diagrams of Food Materials, Probing food structure, Food design based on the supplemented diagram, Design of foods and encapsulation systems, Food Nanoparticles: Formation, Properties and Applications.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Explain the basic terms in food material engineering.
- Understand the microstructural and molecular basis of food materials.
- Acquire knowledge to the formation and structure of food biopolymers.
- Interpret the technologies for characterization of engineered/ structured food materials
Text Books:
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For detailed syllabus of all the other subjects of Food Technology 6th Sem, visit Food Tech 6th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.