{"id":21694,"date":"2019-12-10T07:45:46","date_gmt":"2019-12-10T07:45:46","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/principles-of-food-processing-biotech-5th-sem-syllabus-for-b-tech-2017-regulation-anna-univ-professional-elective-i\/"},"modified":"2019-12-10T07:45:46","modified_gmt":"2019-12-10T07:45:46","slug":"principles-of-food-processing-biotech-5th-sem-syllabus-for-b-tech-2017-regulation-anna-univ-professional-elective-i","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/principles-of-food-processing-biotech-5th-sem-syllabus-for-b-tech-2017-regulation-anna-univ-professional-elective-i\/","title":{"rendered":"Principles of Food Processing Biotech 5th Sem Syllabus for B.Tech 2017 Regulation Anna Univ (Professional Elective I)"},"content":{"rendered":"<p>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 <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 (BT8003), 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 biotech 5th sem syllabus for b.tech 2017 regulation anna univ you can visit <a href=\"..\/biotech-5th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\">Biotech 5th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects<\/a>. For all other Professional Elective I subjects do refer to <a href=\"..\/professional-elective-i-biotech-5th-sem-syllabus-for-b-tech-2017-regulation-anna-univ\">Professional Elective I<\/a>. The detail syllabus for principles of food processing is as follows.<\/p>\n<p><h4>Course Objective:<\/h4>\n<p> To enable the students<\/p>\n<ul>\n<li>To know about the constituents and additives present in the food.<\/li>\n<li>To gain knowledge about the microorganisms, which spoil food and food borne diseases.<\/li>\n<li>To know different techniques used for the preservation of foods.<\/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>Food Additives<\/strong><br \/>\nClassification, intentional and non-intentional additives, functional role in food processing and preservation; food colourants &#8211; natural and artificial; food flavours; enzymes as food processing aids.\n<\/p>\n<p><h4>Unit III<\/h4>\n<p><strong>Microorganisms Associated With Food<\/strong><br \/>\nBacteria, yeasts and molds &#8211; sources, types and species of importance in food processing and preservation; fermented foods and food chemicals, single cell protein.\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>Food Preservation<\/strong><br \/>\nPrinciples 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.\n<\/p>\n<p><h4>Course Outcome:<\/h4>\n<p>Through this subject the student can understand about<\/p>\n<ul>\n<li>Different constituents present in food and microorganism involved in processing of food.<\/li>\n<li>Principles and different preservations techniques of food can also be known.<\/li>\n<li>Unit operations in modern food processing and impact of the process on food quality<\/li>\n<\/ul>\n<p><h4>References:<\/h4>\n<ol>\n<li>T.P. Coultate &#8211; Food &#8211; The Chemistry Of Its Components, 2nd Edn. Royal Society,London, 1992.<\/li>\n<li>B. Sivasanker &#8211; Food Processing And Preservation, Prentice-Hall Of India Pvt. Ltd. New Delhi 2002.<\/li>\n<li>W.C. Frazier And D.C. Westhoff &#8211; Food Microbiology, 4th Ed., Mcgraw-Hill Book Co., New York 1988.<\/li>\n<li>J.M. Jay &#8211; Modern Food Microbiology, Cbs Pub. New Delhi, 1987.<\/li>\n<\/li>\n<\/ol>\n<p>For detail syllabus of all other subjects of B.Tech Biotech, 2017 regulation do visit <a href=\"..\/category\/biotech+5th-sem\">Biotech 5th 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>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 [&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":[48,81],"tags":[],"class_list":["post-21694","post","type-post","status-publish","format-standard","hentry","category-5th-sem","category-biotech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/21694","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=21694"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/21694\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=21694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=21694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=21694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}