TANCET Food Technology Syllabus 2022 for M.E./ M.Tech./ M.Arch./ M.Plan. given below in detail.
- TANCET Eligibility Criteria 2022 – M.E.|M.Tech.|M.Arch.|M.Plan|MBA|MCA
- TANCET 2022 – Important Dates, Application Form, Eligibility, Pattern, Cutoffs
- TANCET Syllabus 2022 Pdf Download MBA|MCA|ME|M.Tech|M.Arch|M.Plan
- TANCET Syllabus for MCA 2022
- TANCET Syllabus For MBA 2022
- TANCET Previous Year Question Papers Download Free Pdfs
To get registration in TANCET 2022 students should know about TANCET 2022 Eligibility, Registration, and Important Dates. As well as you can refer to the previous year’s TNEA cutoffs, Fee, and Seat Matrix that will help you in admission at the time of counseling.
TANCET 2022 Commencement of Registration Application is on Jan 2022. You must be careful in the process of the registration application.
TANCET Food Technology Syllabus 2022
Food Chemistry & Nutrition Carbohydrates, Protein & Lipids and its functional properties, Pigments, Food flavors, Enzyme activity, enzymatic and non-enzymatic browning. Nutrition: balanced diet, essential amino acids and essential fatty acids, water soluble and fat soluble vitamins, role of minerals in nutrition, cofactors, anti-nutrients, nutraceuticals, food acids, moisture relations in food, Chemical and biochemical changes during processing and storage. Food Additives, Role of JECFA in safety assessment of food additives, definition, chemical structure, role in food processing and product end characteristics, Nutritional disorders, Diet therapy, probiotic and prebiotic foods, Therapeutic, organic foods, nutraceutical and functional foods
Food Microbiology, Food Analysis, Safety & Quality Management Characteristics and morphology of microorganisms, Microbial growth, Importance of microorganisms in food – primary sources in food – intrinsic and extrinsic parameters of food affecting microbial growth – Microbial spoilage of foods ,Fermented and microbial foods – Food borne diseases and safety, Toxins from microbes, natural contaminants and health hazards associated with foods. Food analytical methods, statistical evaluation of analytical data, Principle and methods for subjective and objective quality evaluation of foods, Measurement techniques and instruments for food quality determination, destructive and non-destructive quality evaluation, International & National Food laws and standards
Food Product Processing & Preservation Technology High temperature processing, Use of non-thermal technologies for preservation Properties, Processing and preservation of milk and milk products, Meat products, Fish and Egg Products, fruit and vegetable products, fermented foods and beverages from fruit and vegetables, Aerated drinks, processing of cereal, pulse and oil seed products, spices and plantation crops processing, Extraction of essential oils & oleoresins and encapsulation technologies, Value addition and byproducts utilizations
Fluid mechanics & Process Calculations Classification of fluids, flow patterns, Dimensional and non-dimensional analysis, Flow through pipes, Flow through fixed and fluidized beds, turbines and pumps. Principles of Stoichiometry – material balance and energy balance, Stoichiometric principles and Application Heat capacity of solids, liquids, gases and solutions
Food Engineering, Process Control & Food Packaging Heat transfer, momentum transfer, mass transfer, Unit operations, membrane separation processes, mechanical separation process, thermal operations, thermodynamics, Refrigerationprinciples and applications, cold chain logistics, Engineering properties of food, food plant equipment design, Static and dynamic characteristics of instruments, Open loop systems, closed loop systems, Frequency response, advanced control systems, Instrumentation Food Packaging – materials and their properties, equipment, testing, and its applications. Recent trends in packaging, labelling requirements.
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