Food structuring techniques 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 structuring techniques is as follows.
Course Objectives:
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Unit I
INTRODUCTION 9
Nature of food structure, Food structure development, Role of hydrocolloids and proteins in food structure development, making of structured foods, Destruction, destabilization and deformation of food matrix, Application of materials science in food design and development of engineered food materials, the systematic approach to food engineering systems (SAFES), Complex Disperse System (CDS) formalism, Top-down and Bottom-up strategies of constructing food matrix. Modelling and Computer Simulation Approaches to Understand and Predict Food Structure Development.
Unit II
TECHNIQUES FOR FIBROUS STRUCTURE FORMATION 9
Cultured meat, Mycoprotein, Wet spinning, Electrospinning, Extrusion, Mixing of proteins and hydrocolloids, Freeze structuring, Shear cell technology.
Food Printing: 3D food printing; Approaches, Technologies in food printing, Printability of food components, Factors affecting the printability, 4D Printing; Concept and Functionality, smart food materials, shape memory effect in 4D food printing, Deformation and breakup, Coalescence and alignment, Applications of 3D and 4D food printing.
Unit III
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Unit IV
STRUCTURING POLYPHASIC FOOD SYSTEMS 9
Structuring Dairy Products by means of Processing and Matrix Design, Processing of Food Powders, Structured Cereal Products, Structured Meat Products, Structured Chocolate Products, Edible Moisture Barriers for Food Product Stabilization. Encapsulation of food materials; Micro and nano encapsulation, selection of wall and core materials, structural characterization of encapsulates.
Unit V
PERFORMANCE OF STRUCTURED FOOD 9
Food Structure Development for Rheological/Tribological Performance; structure-property-oral process relationships. Developing Food Structure for Mechanical Performance; structure and bulk behavior of soft solid foods, particulate composites and gels, cellular solid foams, and short fiber-reinforced foods. Design Structures for Optimal Sensory Performance, Development of Food Structures for the Encapsulation and Delivery of Bioactive Compounds.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Aware techniques of developing structured food products.
- Understand the concepts and principles of food structuring.
- Assimilate the modern techniques of food structure development.
- Evaluate the technical and functional performance of 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.