{"id":59933,"date":"2023-09-06T08:15:27","date_gmt":"2023-09-06T08:15:27","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/fd3020-technology-of-packing-meat-and-marine-products-syllabus-for-food-tech-2021-regulation-professional-elective-iii\/"},"modified":"2023-09-06T08:15:27","modified_gmt":"2023-09-06T08:15:27","slug":"fd3020-technology-of-packing-meat-and-marine-products-syllabus-for-food-tech-2021-regulation-professional-elective-iii","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/fd3020-technology-of-packing-meat-and-marine-products-syllabus-for-food-tech-2021-regulation-professional-elective-iii\/","title":{"rendered":"FD3020: Technology of packing meat and marine products syllabus for Food Tech 2021 regulation (Professional Elective-III)"},"content":{"rendered":"

Technology of packing meat and marine products 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 technology of packing meat and marine products 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

PACKAGING OF COOKED MEATS AND MUCLE BASED PROCESSED FOODS 9
\nCooked meats, Packaging requirements for muscle-based cooked food products, Consumer trends in food packaging, choosing packaging materials for cooked meat products, Packaging materials and forms used on cooked meat and muscle-based , convenience-style food products – Wrapping, Film packing, Tray packing, Vacuum packaging, MAP.\n<\/p>\n

Unit III<\/h4>\n

PACKAGING OF FISH AND FISHERY PRODUCTS\t9<\/strong>
\nMAP principles and importance for packaging fresh fish, Non-microbial effects of MAP, Effects of MAP on – fish spoilage, microbial safety of fish products, Application of MAP on fish and fishery products.\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

DEVELOPMENTS AND RECENT ADVANCES IN THE USE OF PACKAGING
\nMATERIALS FOR MEAT, FISH AND POULTRY\t9
\nOver-wrapping \/ stretch-wrapping, Vacuum packaging, MAP, Boil and steam cooking packaging, Retort sterilized packaging, Smart packaging, Packaging with enclosed free-oxygen scavenging agent – Future trends.\n<\/p>\n

Course Outcomes:<\/h4>\n

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

    \n
  1. Demonstrate the packaging functions and evaluate its performance in food preservation of meat products.<\/li>\n
  2. Utilize the various food grade packaging materials in meat industries.<\/li>\n
  3. Comprehend the functions of advanced packaging methods for meat, fish and poultry byproducts.<\/li>\n
  4. Apply the packaging and labelling regulations while designing the packaging system for meat, marine and poultry products.<\/li>\n<\/ol>\n

    Text Books:<\/h4>\n
      \n
    1. J.P.Kerry and J.F.Kerry., Processed meats – Improving, safety, nutrition and quality., Woodhead Publishing Limited., 2011.<\/li>\n
    2. Ioannis S.Boziaris., Seafood Processing – Technology, Quality and Safety. IFST Advances in Food Science, Wiley., 2014.<\/li>\n
    3. Jhari Sahoo., Textbook on Meat, Poultry and Fish Technology, Astral International Private Limited., 2016.<\/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":"

      Technology of packing meat and marine products detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for […]<\/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-59933","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\/59933","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=59933"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/59933\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=59933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=59933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=59933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}