{"id":61349,"date":"2023-09-06T17:16:38","date_gmt":"2023-09-06T17:16:38","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/bt3003-food-processing-and-technology-syllabus-for-biotech-2021-regulation-professional-elective-i\/"},"modified":"2023-09-06T17:16:38","modified_gmt":"2023-09-06T17:16:38","slug":"bt3003-food-processing-and-technology-syllabus-for-biotech-2021-regulation-professional-elective-i","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/bt3003-food-processing-and-technology-syllabus-for-biotech-2021-regulation-professional-elective-i\/","title":{"rendered":"BT3003: Food Processing and Technology syllabus for BioTech 2021 regulation (Professional Elective-I)"},"content":{"rendered":"

Food Processing and Technology detailed syllabus for Biotechnology (BioTech) for 2021 regulation curriculum has been taken from the Anna Universities<\/a> official website and presented for the BioTech 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 Biotechnology 5th Sem scheme and its subjects, do visit BioTech 5th Sem 2021 regulation scheme<\/a>. For Professional Elective-I scheme and its subjects refer to BioTech Professional Elective-I syllabus scheme<\/a>. The detailed syllabus of food processing and technology is as follows. <\/p>\n

Course Objectives:<\/h4>\n

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Unit I<\/h4>\n

FOOD ENERGY AND LAWS\t9<\/strong>
\nConstituents of food -carbohydrates, lipids, proteins, water, vitamins and minerals, dietary sources, role and functional properties in food, contribution to organoleptic and textural characteristics. National food legislation, other food legislations\/authorities and their role- essential commodities act, ISI mark of BIS and agmark,food and agricultureal organization (FAO), worldhealth organization(WHO), codex joint FAO\/WHOexpert committee on food additives(JECFA),world\ttrade\torganization(WTO),International\torganization\tfor
\nstandardization(ISO) Food safety and quality management systems.\n<\/p>\n

Unit II<\/h4>\n

FOOD ADDITIVES\t9<\/strong>
\nClassification, intentional and non-intentional additives, functional role in food processing and preservation; food colourants-natural and artificial; food flavours; enzymes as food processing aids.\n<\/p>\n

Unit III<\/h4>\n

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Unit IV<\/h4>\n

FOOD BORNE DISEASES\t9<\/strong>
\nClassification – food infections-bacterial and other types; food intoxications and poisioningsbacterial and non bacterial ; food spoilage- factors responsible for spoilage, spoilage of vegetable, fruit, meat, poultry, beverage and other food products.\n<\/p>\n

Unit V<\/h4>\n

FOOD PRESERVATION\t9<\/strong>
\nPrinciples involved in the use of sterilization, pasteurization and blanching, thermal death curves of microorganisms, canning, frozen storage-freezing characteristics of foods, microbial activity at low temperatures, factors affecting quality of foods in frozen storage; irradiation preservation of foods.\n<\/p>\n

Course Outcomes:<\/h4>\n