Livestock and Marine Technology detailed syllabus for Food Technology (Food Tech) for 2019 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 2019 regulation scheme. The detailed syllabus of livestock and marine technology is as follows.
Course Objective:
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Unit I
Egg Processing
Structure, composition, nutritive value, calculation of nutritive value and functional properties of eggs, Factor affecting egg quality and measures of egg quality.Preservation of egg by different methods. Egg powder processing, drying and freezing of egg products, Freezingcalculation of Egg Products, Egg Dehydration calculation problems.
Unit II
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Unit III
Meat Products
Flavours and Flavour Generation of Meat Products, Meat quality evaluation, Marination, Preservation techniques – aging, pickling, smoking.Dried and Cured meat. Canned meat, Frozen meat, Cooked and Refrigerated meat, Meat Fermentation, meat packaging, meat refrigeration, chemical treatment, irradiation and other emerging methods, Developments in Meat Bacterial Starters, problem solving in measuring shelf-life and spoilage of meat and meat products, Spoilage Detection, Calculation of mycotoxin content in Poultry and Processed Meats.
Unit IV
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Unit V
Marine Food Products
Seaweed products and their economic significance, fish meal and oil, protein concentrates, industrial products, bioactive compounds, Seafood quality Assurance, sea food safety – illness associated with consumption -toxins, allergies and intolerances.
Course Outcome:
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Text Books:
- Govindan. T.K, Fish Processing Technology, Oxford and IBH Publishers, New Delhi,1985.
- Lawrie, R.A. Meat Science, Second Edition. Pergamon Press, Oxford, UK. 1975.
- Stadelmen, W.J. and Cotterill, O.J., Egg Science and Technology. 2nd Edition, AVI,Westport, 1995.
References:
- Joseph Kerry, John Kerry and David Ledwood. Meat Processing^, Woodhead Publishing Limited, England (CRC Press), 2002.
- Mead, G. Poultry Meat Processing and Quality, Woodhead Publishing, England, 2004.
- Wheaton, F.W. and Lawson, T.B., Processing of Aquatic Food Products, John Wiley and Sons Publishers, New York. 1985.
For detailed syllabus of all other subjects of Food Technology, 2019 regulation curriculum do visit Food Tech 5th Sem subject syllabuses for 2019 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.