{"id":59922,"date":"2023-09-06T08:14:52","date_gmt":"2023-09-06T08:14:52","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/fd3010-food-fermentation-technology-syllabus-for-food-tech-2021-regulation-professional-elective-ii\/"},"modified":"2023-09-06T08:14:52","modified_gmt":"2023-09-06T08:14:52","slug":"fd3010-food-fermentation-technology-syllabus-for-food-tech-2021-regulation-professional-elective-ii","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/fd3010-food-fermentation-technology-syllabus-for-food-tech-2021-regulation-professional-elective-ii\/","title":{"rendered":"FD3010: Food Fermentation Technology syllabus for Food Tech 2021 regulation (Professional Elective-II)"},"content":{"rendered":"

Food Fermentation Technology 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-II scheme and its subjects refer to Food Tech Professional Elective-II syllabus scheme<\/a>. The detailed syllabus of food fermentation technology 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

HISTORICAL PERSPECTIVE OF FOOD FERMENTATION\t9<\/strong>
\nHistory of food fermentations; types of fermented foods and substrates\/raw materials used, traditional fermented foods, biotransformation of raw materials\n<\/p>\n

Unit II<\/h4>\n

FERMENTING ORGANISMS AND THEIR ROLE\t9<\/strong>
\nPrinciples of food and industrial fermentations; microorganisms of importance in food fermentations, Biochemistry of fermentations\/fermentation pathways. Lactic Acid Bacteria and starter cultures (Taxonomy, ecology, physiology, genetics and biotechnology, phage control) Brewers and Bakers yeasts, Yeast starter culture maintenance, Moulds used in food fermentations; Genetic manipulation of fermenting microbes, Strain specific traits\n<\/p>\n

Unit III<\/h4>\n

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Unit IV<\/h4>\n

PRODUCTS OF MIXED FERMENTATIONS\t9<\/strong>
\nMeats, sausages, fish sauces, sauerkraut, idli, Manufacture of different types of sausages, fish sauces, sauerkraut, idli batter- processes and equipment used for manufacture; packaging, aging, storage and shelf life of the products; Prevention of spoilage of fermentations.\n<\/p>\n

Unit V<\/h4>\n

OTHER PRODUCTS FROM FERMENTATION\t9<\/strong>
\nFermentation production of flavor components, acids, alcohol, enzymes, pigments\/colours.\n<\/p>\n

Course Outcomes:<\/h4>\n
    \n
  1. Understanding concepts, principles and procedures involved in the area of fermented food production.<\/li>\n
  2. Familiarizing with different fermenter types and their design criteria.<\/li>\n<\/ol>\n

    Text Books:<\/h4>\n

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

    Reference Books:<\/h4>\n
      \n
    1. Farnworth, Edward R. \u201cHandbook of Fermented Functional Foods\u201d II Edition. CRC Press, 2008.<\/li>\n
    2. Lea, Andrew G. H & John R. Piggott \u201cFermented Beverage Production\u201d II Edition. Kluwer Academic\/ Plenum Publishers, 2010.<\/li>\n<\/li>\n<\/ol>\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":"

      Food Fermentation Technology 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 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":[85],"tags":[],"class_list":["post-59922","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\/59922","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=59922"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/59922\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=59922"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=59922"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=59922"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}