{"id":59932,"date":"2023-09-06T08:15:24","date_gmt":"2023-09-06T08:15:24","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/fd3019-marine-food-processing-syllabus-for-food-tech-2021-regulation-professional-elective-iii\/"},"modified":"2023-09-06T08:15:24","modified_gmt":"2023-09-06T08:15:24","slug":"fd3019-marine-food-processing-syllabus-for-food-tech-2021-regulation-professional-elective-iii","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/fd3019-marine-food-processing-syllabus-for-food-tech-2021-regulation-professional-elective-iii\/","title":{"rendered":"FD3019: Marine Food Processing syllabus for Food Tech 2021 regulation (Professional Elective-III)"},"content":{"rendered":"

Marine Food Processing 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-III scheme and its subjects refer to Food Tech Professional Elective-III syllabus scheme<\/a>. The detailed syllabus of marine food processing is as follows. <\/p>\n

Unit I<\/h4>\n

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

Unit II<\/h4>\n

FISH PROCESSING\t9
\nPost-mortem changes in fish. Handling and transportation of fish. Bacteriology of fish, Shellfish Handling and primary processing ; Chilling of fish, Freezing and Individual quick freezing, Heat processing of Fish; Radiation processing of fish and fish products. Drying – Traditional chimney kiln, modern mechanical fish smoking kiln of fish.
\nOverview on – Crabs, Lobsters, Prawns, Shrimps.\n<\/p>\n

Unit III<\/h4>\n

FISH FERMENTATION\t9<\/strong>
\nIntroduction to fermentation in Food Technology; ;Lactic Acid Fermentation; Traditional salt\/fish fermentation; Classification of fermented fish; Future trends in fish fermentation technology.\n<\/p>\n

Unit IV<\/h4>\n

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

Unit V<\/h4>\n

SEAWEEDS AND ITS APPLICATION\t9<\/strong>
\nIntroduction to seaweeds, Chemical composition; Saccharification of seaweeds; Lactic Acid fermentation of sea weeds; Applications of fermented products in food; Future prospects of seaweed fermentation.\n<\/p>\n

Course Outcomes:<\/h4>\n

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

    \n
  1. Able to be aware of Feed, Breed Management on production and quality Get through Pre and Post slaughter handling techniques<\/li>\n
  2. Capable of detailed understanding the detailed process flow of value added products from marine species<\/li>\n
  3. Explain about the waste product utilization in fish industries.<\/li>\n
  4. Assess the process technologies for different fish by-products.<\/li>\n<\/ol>\n

    Text Books:<\/h4>\n
      \n
    1. Venugopal, V. \u201cSeafood Processing: Adding Value through Quick Freezing, Retort able Packaging and Cook-Chilling & other methods\u201d (Food Science and Technology Vol. 13) , CRC press, 2006.<\/li>\n
    2. Se-Kwon Kim, \u201cSeafood Science-Advances in chemistry, technology and its applications\u201d, CRC press, 2015. loannins S boziaris, \u201cSeafood Processing – Technology, Quality and Safety\u201d, Wiley Blakwell, 2014.<\/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":"

      Marine Food Processing 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-59932","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\/59932","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=59932"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/59932\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=59932"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=59932"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=59932"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}