{"id":20500,"date":"2019-12-10T07:15:45","date_gmt":"2019-12-10T07:15:45","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/cereal-technology-food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ-professional-elective-iii\/"},"modified":"2019-12-10T07:15:45","modified_gmt":"2019-12-10T07:15:45","slug":"cereal-technology-food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ-professional-elective-iii","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/cereal-technology-food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ-professional-elective-iii\/","title":{"rendered":"Cereal Technology Food Tech 6th Sem Syllabus for B.Tech 2017 Regulation Anna Univ (Professional Elective III)"},"content":{"rendered":"<p>Cereal Technology Food Tech 6th Sem Syllabus for B.Tech 2017 Regulation Anna Univ (Professional Elective III) detail syllabus for Food Technology (Food Tech), 2017 regulation is collected from the <a href=\"https:\/\/www.annauniv.edu\/\" target=\"_blank\" rel=\"noopener\">Anna Univ<\/a> official website and presented for students of Anna University. The details of the course are: course code (FD8009), Category (PE), Contact Periods\/week (3), Teaching hours\/week (3), Practical Hours\/week (0). The total course credits are given in combined syllabus.<\/p>\n<p>For all other food tech 6th sem syllabus for b.tech 2017 regulation anna univ you can visit <a href=\"..\/food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\">Food Tech 6th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects<\/a>. For all other Professional Elective III subjects do refer to <a href=\"..\/professional-elective-iii-food-tech-6th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\">Professional Elective III<\/a>. The detail syllabus for cereal technology is as follows.<\/p>\n<p><h4>Course Objective:<\/h4>\n<ul>\n<li>The course aims to develop the knowledge of students in the area of Cereal processing and technology.<\/li>\n<li>This is necessary for effective understanding specific aspects of food processing related to these foods.<\/li>\n<li>This course will enable students to appreciate the application of scientific principles in the processing of these materials.<\/li>\n<\/ul>\n<p><h4>Unit I<\/h4>\n<p>For complete syllabus and results, class timetable and more pls <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a>. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n<p><h4>Unit II<\/h4>\n<p><strong>Wheat and Rice<\/strong><br \/>\nWheat: Morphology, Physicochemical properties, Wheat Quality, Wheat Milling, quality aspects of flour, wheat proteins and their function, rheology of flour; wheat based baked products &#8211; Bread, Biscuit, Cakes, Extruded products, Pizza, Chapatis, malting and malt products; Milling of rice: Conventional Milling, Modern milling, Advantages and disadvantages of milling machineries, By products of rice milling, Parboiling of rice: Aging of rice: Enrichment: &#8211; Need of Enrichment, Methods of enrichment, Enrichment levels, fortification of amino acids. -Processed Foods from rice: Breakfast cereals, flakes, puffing, canning and instant rice.\n<\/p>\n<p><h4>Unit III<\/h4>\n<p><strong>Other Cereals<\/strong><br \/>\nCorn &#8211; Morphology, Physico-chemical properties, Corn milling &#8211; Wet and dry milling, Milling fractions and modify starches Corn Products &#8211; Corn flakes, Corn starch, canned corn products, puffed product; HFCS; Oats- Milling, Oat Products &#8211; Steel cut, rolled oats, quick cooking; Rye bread; Traditional and Fermented cereal products\n<\/p>\n<p><h4>Unit IV<\/h4>\n<p>For complete syllabus and results, class timetable and more pls <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a>. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n<p><h4>Unit V<\/h4>\n<p><strong>Baked and Extruded Products<\/strong><br \/>\nBaked foods &#8211; chemical dough development, mechanical dough development, sheeting extrusion other rapid methods; Bread staling &#8211; theory, manifestation, retardation measures; Indian Confectionery. Extrusion processing &#8211; methods and products.\n<\/p>\n<p><h4>Course Outcome:<\/h4>\n<p>On completion of the course the students are expected to<\/p>\n<ul>\n<li>Be able to understand and identify the specific processing technologies used for cereals<\/li>\n<li>Understand the application of scientific principles in the processing technologies specific to the materials.<\/li>\n<\/ul>\n<p><h4>Text Books:<\/h4>\n<ol>\n<li>Matz, Samuel A.  The Chemistry and Technology of Cereals as Food and Feed II Edition, CBS, 1996.<\/li>\n<li>Delcour, Jan A. and R. Carl Hoseney. Principles of Cereal Science and Technology. III Edition. American Association of Cereal Chemists, 2010.<\/li>\n<li>Kulp, Karel Handbook of Cereal Science and Technology. IIEdition,CRC Press, 2000.<\/li>\n<li>Morris, Peter C. and James H Bryce Cereal Biotechnology. CRC \/ Woodhead, 2000<\/li>\n<\/li>\n<\/ol>\n<p>For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit <a href=\"..\/category\/food-tech+6th-sem\">Food Tech 6th Sem syllabus for 2017 Regulation<\/a>.<\/p>\n<p>Dont forget to <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a> for latest syllabus and results, class timetable and more.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cereal Technology Food Tech 6th Sem Syllabus for B.Tech 2017 Regulation Anna Univ (Professional Elective III) detail syllabus for Food Technology (Food Tech), 2017 regulation is collected from the Anna [&hellip;]<\/p>\n","protected":false},"author":2297,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[49,85],"tags":[],"class_list":["post-20500","post","type-post","status-publish","format-standard","hentry","category-6th-sem","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/20500","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/users\/2297"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/comments?post=20500"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/20500\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=20500"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=20500"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=20500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}