Introduction to food processing detailed syllabus for Computer Science & Engineering (CSE) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the CSE 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 Computer Science & Engineering 7th Sem scheme and its subjects, do visit CSE 7th Sem 2021 regulation scheme. For Open Elective-III scheme and its subjects refer to CSE 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 Computer Science & Engineering 7th Sem, visit CSE 7th Sem subject syllabuses for 2021 regulation.
For all Computer Science & Engineering results, visit Anna University CSE all semester results direct link.