Traditional Indian Foods detailed syllabus for Geoinformatics Engineering (Geo) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Geo 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 Geoinformatics Engineering 7th Sem scheme and its subjects, do visit Geo 7th Sem 2021 regulation scheme. For Open Elective-III scheme and its subjects refer to Geo Open Elective-III syllabus scheme. The detailed syllabus of traditional indian foods is as follows.
Course Objectives:
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Unit I
HISTORICAL AND CULTURAL PERSPECTIVES Food production and accessibility – subsistence foraging, horticulture, agriculture and pastoralization, origin of agriculture, earliest crops grown. Food as source of physical sustenance, food as religious and cultural symbols; importance of food in understanding human culture -variability, diversity, from basic ingredients to food preparation; impact of customs and traditions on food habits, heterogeneity within cultures (social groups) and specific social contexts – festive occasions, specific religious festivals, mourning etc. Kosher, Halal foods; foods for religious and other fasts.
Unit II
TRADITIONAL METHODS OF FOOD PROCESSING Traditional methods of milling grains – rice, wheat and corn – equipments and processes as compared to modern methods. Equipments and processes for edible oil extraction, paneer, butter and ghee manufacture – comparison of traditional and modern methods. Energy costs, efficiency,
yield, shelf life and nutrient content comparisons. Traditional methods of food preservation -sundrying, osmotic drying, brining, pickling and smoking.
Unit III
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Unit IV
COMMERCIAL PRODUCTION OF TRADITIONAL FOODS Commercial production of traditional breads, snacks, ready-to-eat foods and instant mixes, frozen foods – types marketed, turnover; role of SHGs, SMES industries, national and multinational companies; commercial production and packaging of traditional beverages such as tender coconut water, neera, lassi, buttermilk, dahi. Commercial production of intermediate foods – ginger and garlic pastes, tamarind pastes, masalas (spice mixes), idli and dosa batters.
Unit V
HEALTH ASPECTS OF TRADIONAL FOODS Comparison of traditional foods with typical fast foods / junk foods – cost, food safety, nutrient composition, bioactive components; energy and environmental costs of traditional foods; traditional foods used for specific ailments /illnesses.
Course Outcomes:
- To understand the historical and traditional perspective of foods and food habits
- To understand the wide diversity and common features of traditional Indian foods and meal patterns.
Text Books:
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For detailed syllabus of all the other subjects of Geoinformatics Engineering 7th Sem, visit Geo 7th Sem subject syllabuses for 2021 regulation.
For all Geoinformatics Engineering results, visit Anna University Geo all semester results direct link.