Introduction To Food Processing detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from Anna University official website and presented for students of Anna University. The details of the course are: course code (FD8301), Category (PC), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other food tech 3rd sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 3rd Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. The detail syllabus for introduction to food processing is as follows.”
Course Objective:
- The course aims to introduce the students to the area of Food Processing. This is necessary for effective understanding of a detailed study of food processing and technology subjects. This course will enable students to appreciate the importance of food processing with respect to the producer, manufacturer and consumer.
Unit I
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Unit II
Methods of Food Handling and Storage
Nature of harvested crop, plant and animal; storage of raw materials and products using low temperature, refrigerated gas storage of foods, gas packed refrigerated foods, sub atmospheric storage, Gas atmospheric storage of meat, grains, seeds and flour, roots and tubers; freezing of raw and processed foods.
Unit III
Large-Scale Food Processing
Milling of grains and pulses; edible oil extraction; Pasteurisation of milk and yoghurt; canning and bottling of foods; drying – Traditional and modern methods of drying, Dehydration of fruits, vegetables, milk, animal products etc; preservation by use of acid, sugar and salt; Pickling and curing with microorganisms, use of salt, and microbial fermentation; frying, baking, extrusion cooking, snack foods.
Unit IV
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Unit V
Food Hygiene
Food related hazards – Biological hazards – physical hazards – microbiological considerations in foods. Food adulteration – definition, common food adulterants, contamination with toxic metals, pesticides and insecticides; Safety in food procurement, storage handling and preparation; Relationship of microbes to sanitation, Public health hazards due to contaminated water and food; Personnel hygiene; Training& Education for safe methods of handling and processing food; sterilization and disinfection of manufacturing plant; use of sanitizers, detergents, heat, chemicals, Cleaning of equipment and premises.
Course Outcome:
On completion of the course the students are expected to
- Be aware of the different methods applied to processing foods.
- Be able to understand the significance of food processing and the role of foodand beverage industries in the supply of foods.
Text Books:
- Karnal, Marcus and D.B. Lund Physical Principles of Food Preservation. Rutledge, 2003.
- VanGarde, S.J. and Woodburn. M Food Preservation and Safety Principles and Practice.Surbhi Publications, 2001.
- Sivasankar, B. Food Processing and Preservation, Prentice Hall of India, 2002.
- Khetarpaul, Neelam, Food Processing and Preservation, Daya Publications, 2005.
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 3rd Sem syllabus for 2017 Regulation.
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