Principles of Food Processing Biotech 5th Sem Syllabus for B.Tech 2017 Regulation Anna Univ (Professional Elective I) detail syllabus for Biotechnology (Biotech), 2017 regulation is collected from the Anna Univ official website and presented for students of Anna University. The details of the course are: course code (BT8003), Category (PE), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other biotech 5th sem syllabus for b.tech 2017 regulation anna univ you can visit Biotech 5th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. For all other Professional Elective I subjects do refer to Professional Elective I. The detail syllabus for principles of food processing is as follows.
Course Objective:
To enable the students
- To know about the constituents and additives present in the food.
- To gain knowledge about the microorganisms, which spoil food and food borne diseases.
- To know different techniques used for the preservation of foods.
Unit I
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Unit II
Food Additives
Classification, intentional and non-intentional additives, functional role in food processing and preservation; food colourants – natural and artificial; food flavours; enzymes as food processing aids.
Unit III
Microorganisms Associated With Food
Bacteria, yeasts and molds – sources, types and species of importance in food processing and preservation; fermented foods and food chemicals, single cell protein.
Unit IV
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Unit V
Food Preservation
Principles involved in the use of sterilization, pasteurization and blanching, thermal death curves of microorganisms, canning; frozen storage-freezing characteristics of foods, microbial activity at low temperatures, factors affecting quality of foods in frozen storage; irradiation preservation of foods.
Course Outcome:
Through this subject the student can understand about
- Different constituents present in food and microorganism involved in processing of food.
- Principles and different preservations techniques of food can also be known.
- Unit operations in modern food processing and impact of the process on food quality
References:
- T.P. Coultate – Food – The Chemistry Of Its Components, 2nd Edn. Royal Society,London, 1992.
- B. Sivasanker – Food Processing And Preservation, Prentice-Hall Of India Pvt. Ltd. New Delhi 2002.
- W.C. Frazier And D.C. Westhoff – Food Microbiology, 4th Ed., Mcgraw-Hill Book Co., New York 1988.
- J.M. Jay – Modern Food Microbiology, Cbs Pub. New Delhi, 1987.
For detail syllabus of all other subjects of B.Tech Biotech, 2017 regulation do visit Biotech 5th Sem syllabus for 2017 Regulation.
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