{"id":51912,"date":"2023-03-22T07:44:56","date_gmt":"2023-03-22T07:44:56","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/fd3311-food-chemistry-lab-syllabus-for-food-tech-2021-regulation\/"},"modified":"2023-03-22T07:44:56","modified_gmt":"2023-03-22T07:44:56","slug":"fd3311-food-chemistry-lab-syllabus-for-food-tech-2021-regulation","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/fd3311-food-chemistry-lab-syllabus-for-food-tech-2021-regulation\/","title":{"rendered":"FD3311: Food Chemistry Lab syllabus for Food Tech 2021 regulation"},"content":{"rendered":"

Food Chemistry Lab detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna University<\/a> official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below. <\/p>\n

For Food Technology 3rd Sem scheme and its subjects, do visit Food Tech 3rd Sem 2021 regulation scheme<\/a>. The detailed syllabus of food chemistry lab is as follows. <\/p>\n

Food Chemistry Lab<\/title><\/p>\n<h4>Course Objectives:<\/h4>\n<p> The course aims to practically<\/p>\n<ul>\n<li>Study and understand the chemical properties of foods.<\/li>\n<li>Study the physical, chemical, thermal properties of various food constituents<\/li>\n<\/ul>\n<h4>List of Experiments:<\/h4>\n<ol>\n<li>Experiment to study the properties of carbohydrates- caramelization, Mailard reaction.<\/li>\n<li>Experiment on enzymatic and acid hydrolysis of sucrose<\/li>\n<li>Preparation of emulsions and study its stability<\/li>\n<li>Determination of Foaming properties of proteins<\/li>\n<li>Determination of Solubility, specific gravity and Refractive index of oils<\/li>\n<li>Estimation of free fatty acid content of oil<\/li>\n<li>Determination of peroxide value and Anisidine value of fats.<\/li>\n<li>Experiment to study the effect of heat on proteins.<\/li>\n<li>Determination of Iso-electric point of casein & experiment to study effect of rennin on milk proteins<\/li>\n<li>Experiments to study the gelling properties of starch<\/li>\n<li>Experimental study of gluten formation using wheat flour<\/li>\n<li>Experimental study on enzymatic Browning in foods<\/li>\n<\/ol>\n<h4>Course Outcomes:<\/h4>\n<p> At the end of the course the students<\/p>\n<ol>\n<li>gainpractical knowledge on chemical nature of food components.<\/li>\n<li>expertise on the protocols of chemical properties of individual components in foods.<\/li>\n<\/ol>\n<h4>Reference Books:<\/h4>\n<ol>\n<li>Weaver, C.M, and J.R. Daniel. The Food Chemistry Laboratory – A Manual for Experimental Foods, Dietetics & Food Scientists. 2nd Edition, CRC Press, 2005<\/li>\n<\/ol>\n<p align=\"justify\">For detailed syllabus of all other subjects of Food Technology, 2021 regulation curriculum do visit <a class=\"rank-math-link\" href=\"..\/category\/food-tech+3rd-sem\">Food Tech 3rd Sem subject syllabuses for 2021 regulation<\/a>. <\/p>\n<p align=\"justify\">For all Food Technology results, visit <a class=\"rank-math-link\" href=\"https:\/\/www.inspirenignite.com\/anna-university\/anna-university-results\/\">Anna University Food Tech all semester results<\/a> direct link. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Food Chemistry Lab detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna University official website and presented for the Food Tech students. […]<\/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":[46,85],"tags":[],"class_list":["post-51912","post","type-post","status-publish","format-standard","hentry","category-3rd-sem","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/51912","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=51912"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/51912\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=51912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=51912"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=51912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}