Traditional Foods Food Tech 5th Sem Syllabus for B.Tech 2017 Regulation Anna Univ (Professional Elective I) detail syllabus for Food Technology (Food Tech), 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 (FD8003), 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 food tech 5th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 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 traditional foods is as follows.
Course Objective:
- To help students acquire a sound knowledge on diversities of foods, food habits and patterns in India with focus on traditional foods.
Unit I
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Unit II
Traditional Methods of Food Processing
Traditional methods of milling grains – rice, wheat and corn – equipments and processes as compared to modern methods. Equipments and processes for edible oil extraction, paneer, butter and ghee manufacture – comparison of traditional and modern methods. Energy costs, efficiency, yield, shelf life and nutrient content comparisons. Traditional methods of food preservation – sundrying, osmotic drying, brining, pickling and smoking.
Unit III
Traditional Food Patterns
Typical breakfast, meal and snack foods of different regions of India.Regional foods that have gone Pan Indian / Global. Popular regional foods; Traditional fermented foods,pickles and preserves, beverages, snacks, desserts and sweets, street foods; IPR issues in traditional foods
Unit IV
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Unit V
Health Aspects of Tradional Foods
Comparison of traditional foods with typical fast foods / junk foods – cost, food safety, nutrient composition, bioactive components; energy and environmental costs of traditional foods; traditional foods used for specific ailments /illnesses.
Course Outcome:
- To understand the historical and traditional perspective of foods and food habits
- To understand the wide diversity and common features of traditional Indian foods and meal patterns.
Text Books:
- Sen, Colleen Taylor Food Culture in India Greenwood Press, 2005.
- Davidar, Ruth N. Indian Food Science: A Health and Nutrition Guide to Traditional Recipes: East West Books, 2001.
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 5th Sem syllabus for 2017 Regulation.
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