{"id":59912,"date":"2023-09-06T08:14:27","date_gmt":"2023-09-06T08:14:27","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/fd3001-dairy-chemistry-and-microbiology-syllabus-for-food-tech-2021-regulation-professional-elective-i\/"},"modified":"2023-09-06T08:14:27","modified_gmt":"2023-09-06T08:14:27","slug":"fd3001-dairy-chemistry-and-microbiology-syllabus-for-food-tech-2021-regulation-professional-elective-i","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/fd3001-dairy-chemistry-and-microbiology-syllabus-for-food-tech-2021-regulation-professional-elective-i\/","title":{"rendered":"FD3001: Dairy chemistry and microbiology syllabus for Food Tech 2021 regulation (Professional Elective-I)"},"content":{"rendered":"

Dairy chemistry and microbiology detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities<\/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 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme<\/a>. For Professional Elective-I scheme and its subjects refer to Food Tech Professional Elective-I syllabus scheme<\/a>. The detailed syllabus of dairy chemistry and microbiology is as follows. <\/p>\n

Course Objectives:<\/h4>\n

Download the iStudy App for all syllabus and other updates.<\/a>
\"Get<\/a><\/h4>\n

Unit I<\/h4>\n

CHEMISTRY OF MILK PROTEINS AND LIPIDS\t9<\/strong>
\nMajor milk proteins: caseins (acids and micellar), methods of isolation; fractionation of casein and heterogeneity, physico-chemical properties, glycosylation, phosphorylation, amino acid composition, primary and secondary structure of different fractions; casein micelle models Distribution and fractionation of different nitrogen fractions of milk proteins, Denaturation of milk proteins, various factors affecting denaturation; casein-whey protein interactions. Milk lipids: classification, gross composition and physical properties; neutral and polar lipids and their role in milk and milk products. Fatty acids profile: composition, properties and factors affecting them. Unsaponifiable matter: composition with special reference to sterols and fat-soluble vitamins and carotenoids, chemistry, physiological functions and levels of milk.\n<\/p>\n

Unit II<\/h4>\n

CHEMISTRY OF MILK CARBOHYDRATES, VITAMINS, AND MINERALS\t9<\/strong>
\nLactose: occurence, isomers; molecular structure, Physical properties:- crystalline habits; hydrate; lactose glass; equilibrium of different isomers in solution; solubility; density sweetness; Chemical properties:- hydrolysis; pyrolysis; oxidation; reduction; degradation with strong bases; derivatives, dehydration and fragmentation browning reaction; oligosaccharides in milk Minerals: major and minor minerals; factors associated with variation in salt composition Physical equilibrium amongst milk salts; partitioning of salt constituents and factors affecting it; effect of various treatments on salt equilibrium, Salt balance and its importance in the processing of milk; protein mineral interactions; distribution and importance of trace elements in milk; Water soluble vitamins: thiamine; riboflavin; niacin; pantothenic Jlacid; pyridoxine; biotin; folacin (folic acid) and cyanocobalamin; Molecular structure; levels in milk and milk products; biological significance; factors affecting their levels; ascorbic acid structure; relation to Redox potential (Eh) of milk and milk products.\n<\/p>\n

Unit III<\/h4>\n

Download the iStudy App for all syllabus and other updates.<\/a>
\"Get<\/a><\/h4>\n

Unit IV<\/h4>\n

ANALYTICAL TECHNIQUES IN DAIRY CHEMISTRY AND MICROBIOLOGY 9
\nElectrophoresis: principle and types, isoelectric focussing. Column Chromatography, TLC, GLC, HPLC, gel-permeation, ion-exchange, affinity chromatography Spectrophotometry: UV, visible, IR and flame photometry; potentiometry: principle, various electrodes; buffers. Immunobased analytical techniques such as ELISA & Lateral flow assay Separation of bio-molecules using membranes; ultracentrifugation.\n<\/p>\n

Unit V<\/h4>\n

CHEMICAL QUALITY ASSURANCE IN DAIRY INDUSTRY\t9<\/strong>
\nConcept of quality assurance and quality control in relation to dairy industry; quality management
\nsystems – ISO 9000; total quality management (TQM); hazard analysis of critical control points (HACCP); good manufacturing practices (GMP); role of international organisations such as ISO; IDF; CAC; AOAC; WTO and national organisations like BIS; CCFS; Good laboratory practices (GLP), laboratory Accreditation PFA and Agmark; significance of milk and milk products order (MMPO) and APEDA (Agricultural and Processed Foods Export Development Authority) in dairy industry; Instrumentation in analysis of milk and milk products; detection of adulterants in milk and milk products; Quality of packaging material for dairy products, Chemical contaminants \/residues: pesticides; antibiotics; heavy metals; radionuclides etc. in dairy products.\n<\/p>\n

Course Outcomes:<\/h4>\n

At the end of the course the students would have the knowledge to<\/p>\n

    \n
  1. Describe the composition of milk, physicochemical characteristics of the main components and identify the beneficial and spoilage microorganisms.<\/li>\n
  2. Apply advanced analytical techniques to understand the various chemical and microbiological components.<\/li>\n
  3. Integrate the knowledge of food chemistry\/engineering\/microbiology and physical properties of foods with processing of dairy products.<\/li>\n
  4. Apply the analytical techniques in Dairy Chemistry and microbiology<\/li>\n<\/ol>\n

    Text Books:<\/h4>\n

    Download the iStudy App for all syllabus and other updates.<\/a>
    \"Get<\/a><\/h4>\n

    For detailed syllabus of all the other subjects of Food Technology 5th Sem, visit Food Tech 5th Sem subject syllabuses for 2021 regulation<\/a>. <\/p>\n

    For all Food Technology results, visit Anna University Food Tech all semester results<\/a> direct link. <\/p>\n","protected":false},"excerpt":{"rendered":"

    Dairy chemistry and microbiology detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech […]<\/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":[85],"tags":[],"class_list":["post-59912","post","type-post","status-publish","format-standard","hentry","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/59912","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=59912"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/59912\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=59912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=59912"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=59912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}