Introduction to Food Processing detailed syllabus for Civil Engineering (Civil) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Civil 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 Civil Engineering 7th Sem scheme and its subjects, do visit Civil 7th Sem 2021 regulation scheme. For Open Elective-III scheme and its subjects refer to Civil Open Elective-III syllabus scheme. The detailed syllabus of introduction to food processing is as follows.
Course Objectives:
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Unit I
PROCESSING OF FOOD AND ITS IMPORTANCE 9 Source of food – plant, animal and microbial origin; different foods and groups of foods as raw materials for processing – cereals, pulses, grains, vegetables and fruits, milk and animal foods, sea weeds, algae, oil seeds & fats, sugars, tea, coffee, cocoa, spices and condiments, additives; need and significance of processing these foods.
Unit II
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Unit III
LARGE-SCALE FOOD PROCESSING 12 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 9 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 Outcomes:
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Text Books/References:
- 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 & Preservation, Prentice Hall of India, 2002.
- Khetarpaul, Neelam, Food Processing and Preservation, Daya Publications, 2005.
For detailed syllabus of all the other subjects of Civil Engineering 7th Sem, visit Civil 7th Sem subject syllabuses for 2021 regulation.
For all Civil Engineering results, visit Anna University Civil all semester results direct link.