JNTUK B.Tech Food Science Technology gives you detail information of Food Science Technology R13 syllabus It will be help full to understand you complete curriculum of the year.
UNIT I: INTRODUCTION
Fundamentals and aims of food science and technology. Interdisciplinary approach, Nutritive value of foods, Food as a source of energy, Food Health and disease. Food chemistry-definition and importance, water in food, water activity and shelf life of food. Carbohydrates- functional properties of sugars and polysaccharides in foods. Lipids: use of lipids in foods, physical and chemical properties, effects of processing on functional properties and nutritive value. Protein and amino acids: physical and chemical properties, distribution, amount and functions of proteins in foods, functional properties, effect of processing.-Losses of vitamins and minerals due to processing.
LO: To study the basics of food science and technology.
LA: Assessment by knowledge in nutritive value of food, food chemistry and food processing.
UNIT II: FOOD MICROBIOLOGY
Microbial growth pattern, Types of micro-organism normally associated with food-mold, yeast, and bacteria. Micro-organisms in natural food products. Contaminants of foods-stuffs, Fisheries, milk and meat during handling and processing. Biochemical changes caused by micro- organisms, deterioration of various types of food product. Food poisoning and microbial toxins, standards for different foods. Food borne intoxicants and mycotoxins.
LO: To study different types of microorganism associated with food.
LA: Assessment by ability to understand the role of microorganisms in foods.
UNIT III: FOOD PRESERVATION
Principles of food preservation: Physical, chemical and biological methods of preservations. Bioprocessing of meat, Fisheries, vegetables, dairy products. Irradiated foods. Biotechnology in relation to food industry, Enzymes in foods and food industry, Nature and type of starters, role of starters in Fermented foods, Fermentation of Milk products-Fermented soy and peanut milk, Fruit and cereal based beverages, Non beverage plant products, Mycoprotein production.
LO: To study the principles of food preservation, enzymes used in food industry and fermented products.
LA: Assessment by knowledge in preservation methods and fermented products.
UNIT IV: FOOD ADDITIVES AND ANALYSIS
Sampling techniques and theory and practice of chemical and physical methods of food analysis for determination of food composition; Pigments in food, food flavours, food additives and toxicants. Natural sweeteners and artificial sweeteners and their role in controlling diseases and deficiencies, Nutraceuticals, and Functional Foods
LO: To study theory and practice of analysis of food and additives.
LA: Assessment by analysis of foods and food additives.
UNIT V: FOOD PROCESSING
Basic principles, unit operations, and equipment involved in the commercially important food processing methods and unit operations; materials and containers used in food packaging.
LO: To study the principles and operation of involved in food processing methods
LA: Assessment by ability to select the equipment in various food processing operations.
UNIT VI: FOOD QUALITY ASSURANCE
Objectives, importance and functions of quality control. Methods of quality, assessment of food materials-fruits, vegetables, cereals, dairy products, meat, poultry. Food regulations, grades and standards, Concept of Codex Almentarious/HACCP/USFDA/ISO 9000 series etc. Food laws and standards.
LO: To study the importance and functions of food quality
LA: Assessment by knowledge in quality control and regulations.
TEXT BOOKS
- William C. Frazier and Dennis C. Westhoff, Food Microbiology, 4th edition, Tata Mc Graw Hill, New Delhi(2011).
- Meyer. L.H, Food Chemistry, East-West Press Pvt. Ltd., New Delhi(1974).
- N. Shakuntala Manay and et.al, Foods Facts and Principles,3rd edition, New Age International Ltd, Bangalore (2012).
- Ranganna, Handbook of Analysis and Quality Control for Fruits and Vegetable Products, 2nd edition, Tata McGraw Hill, New Delhi (2012).
REFERENCES
- James M. Jay, Modern Food Microbiology. 7th edition, Springer, New York (2005).
- Norman N. Potter and et.al, Food Science, 5th edition, CBS Publishers Pvt Ltd, New Delhi(2012).
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