Introduction to food processing detailed syllabus for Robotics & Automation Engineering (Robotics) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Robotics 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 Robotics & Automation Engineering 7th Sem scheme and its subjects, do visit Robotics 7th Sem 2021 regulation scheme. For Open Elective-III scheme and its subjects refer to Robotics 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 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
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
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Unit IV
FOOD WASTES IN VARIOUS PROCESSES Waste disposal-solid and liquid waste; rodent and insect control; use of pesticides; ETP; selecting and installing necessary equipment.
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 Outcomes:
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:
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For detailed syllabus of all the other subjects of Robotics & Automation Engineering 7th Sem, visit Robotics 7th Sem subject syllabuses for 2021 regulation.
For all Robotics & Automation Engineering results, visit Anna University Robotics all semester results direct link.