Food Fermentation Technology detailed syllabus for Food Technology (Food Technology) for 2019 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Technology 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 7th Sem scheme and its subjects, do visit Food Technology 7th Sem 2019 regulation scheme. For Professional Elective-VII scheme and its subjects refer to Food Technology Professional Elective-VII syllabus scheme. The detailed syllabus of food fermentation technology is as follows.
Course Objective:
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Unit I
Introduction
History of food fermentations; types of fermented foods and substrates/raw materials used, traditional fermented foods, major biotransformation of raw materials during fermentation, Modern fermented foods industry, Properties of fermented foods, Fermented foods in the twenty-first century, Health benefits of fermented foods and beverages.
Unit II
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Unit III
Fermented Dairy, Fruit and Vegetable Products
Fermented Dairy products Introduction, Consumption of cultured dairy products, Cultured dairy products- Yogurt, Cultured buttermilk, Sour cream, Kefir, Other cultured dairy products. CheeseIntroduction, Manufacturing principles, General steps in cheese making, Types of cheese, Cheese ripening, Microbial defects, Recent technological advances in cultured dairy products technology. Fermented Vegetable products- Introduction, Production principles, Manufacture of Sauerkraut, Principles of pickle production, fermented olives, Kimchi, Fermented vegetables and biogenic amines.Fermented Fruit products; Wine Basics, Grape composition, Wine manufacture principles-Harvesting and preparation of grapes, Crushing and maceration, Sulphur dioxide treatment, Separation and pressing, Fermentation, Yeast metabolism, Factors affecting yeast metabolism, Sulphur and nitrogen metabolism, stuck fermentations, Adjustments, blending, and clarification, Aging, Malolactic fermentation, Types of wine, Wine spoilage and defects
Unit IV
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Unit V
Fermented Meat and Fish Products
Fermented Meat product Sausages- History and evolution of the fermented meats industry, Meat composition, Fermentation principles, Meat starter cultures, Principles of fermented sausage manufacture, Manufacture of fermented sausage- Cutting and mixing, Stuffing, Casing materials, Fermentation, Cooking, drying, and smoking, Mold-ripening, Flavour of fermented meats, Defects and spoilage of fermented meats. Fermented fish products Fish sauces, Fish paste- Manufacturing steps, Biochemical changes, Storage and Shelf-life of products.
Course Outcome:
For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
Text Books:
- Joshi, V. K. “Biotechnology Food Fermentation” Volume 1. Educational Publishers&Distributors, 2004.
- Robert W. Hutkins. “Microbiology and Technology of Fermented Foods”, 2nd Edition, Blackwell, 2006
- Hui Y. H “Handbook of Food and Beverage Fermentation Technology”. Marcel Dekker, 2004.
- Wood, Brian J. B. “Microbiology of Fermented Foods” Volume 1 and 2. II Edition. BlackieAcademic and Professional, 1998.
References:
- Farnworth, Edward R. “Handbook of Fermented Functional Foods” II Edition. CRC Press, 2008.
- Ramesh C. Ray and Didier Montet, “Fermented Foods, Part- II Technological Interventions”,CRC Press, 2017.
- N.R. Reddy, “Legume based Fermented foods”, CRC Press, 2018.
For detailed syllabus of all the other subjects of Food Technology 7th Sem, visit Food Technology 7th Sem subject syllabuses for 2019 regulation.
For all Food Technology results, visit Anna University Food Technology all semester results direct link.