315310: Food Technology Syllabus for Chemical Engineering 5th Sem K Scheme MSBTE PDF

Food Technology detailed Syllabus for Chemical Engineering (CH), K scheme PDF has been taken from the MSBTE official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below.

For all other MSBTE Chemical Engineering 5th Sem K Scheme Syllabus PDF, do visit MSBTE Chemical Engineering 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for food technology is as follows.

Rationale

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Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Identify the causes of food spoilage and food poisoning and suggest preventive measures for the same.
2. Select the appropriate equipment for Fruit and Vegetable Processing as per requirements.
3. Apply the technologies and methods used in the lab scale production and processing of oils from seeds.
4. Select the relevant food additive so as to maintain the nutritional values and enhance the shelf life of the food products.
5. Follow the food laws and standards. FSSAI, FSSA 2006, AGMARK , BIS, and Codex.

Unit I

Food and Beverage Processing 1.1 Food processing: 1.1.1 Introduction, Definition, Classification of Food and and its Constituents. 1.1.2 Food Processing Methods 1.1.3 Food Preservation Methods 1.1.4 Food spoilage – Causes of food spoilage, food poisoning 1.2 Beverages processing: 1.2.1 Introduction, Definition, Classification of beverages 1.2.2 History, importance of beverages 1.2.3 Types of Beverages: Fruit beverages, carbonated beverages, tea, coffee, plant extracts, etc

Suggested Learning Pedagogie
Video Demonstrations Model Demonstration Case Study

Unit II

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Unit III

Oil-Seeds Processing 3.1 Production of oil: 3.1.1. Introduction to oil seeds such as groundnut, Flaxseeds etc. 3.1.2 Processing method of oil seedsOil seed pressing, Solvent extraction, Purification (degumming, refining, bleaching, deodorization) 3.2 Oil Processing: 3.2.1 Hydrogenation, plasticizing, tempering, winterization.

Suggested Learning Pedagogie
Lecture Using Chalk-Board Presentations Case Study

Unit IV

Food Additives 4.1 Food Additives: 4.1.1 Introduction and purpose of additives , 4.1.2 Functions – Antioxidants, Colouring and Flavouring agents, Chelating agents, Curing agents, Stabilizers and Thickeners, Emulsifiers, Flour Improvers. 4.1.3 Required quantity of Additives 4.2 Humectants, Anticaking agents, Leavening Agents, Non-nutritive sweeteners, Preservatives such as sulphur dioxide and benzoic acid, Buffering agents.

Suggested Learning Pedagogie
Site/Industry Visit Case Study Presentations Video Demonstrations

Unit V

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List of Experiments:

1. *Estimation of moisture content in different food material samples such as orange pulp, apple pomace etc.
2. *Determination of pH value for different beverage samples such as fruit juice, carbonated drink, packaged drinking water, etc. by using a pH meter.
3. *Preparation of Tomato ketchup.
4. Processing of vegetables such as potatoes, onions, etc., by drying using dryers. 2
5. *Measurement of Specific gravity and viscosity of fruit juice sample.
6. Determination of iodine value of vegetable oil.
7. *Determination of saponification value of vegetable oil.
8. Determination of acid value of vegetable oil.
9. *Determination of the quantity of benzoic acid in soft drinks.
10. Compliance with ingredients listed on food labels matches FSSAI standards.

Self Learning

Micro Project

• Investigate different methods of preserving fruits through jams, jellies, and sauces. compare the preservation techniques (such as boiling, using preservatives, freezing), and their effects on taste, texture, and shelf life.
• Create a visual chart or digital presentation that classifies various food items based on their constituents (proteins, carbohydrates, fats, vitamins, minerals). Include examples and highlight their nutritional benefits.
• Compare different fruit beverages and carbonated beverages based on Ingredients, Sugar Content, Caloric Content, Nutritional Value, Acidity etc.
• Develop unique flavors of jams, jellies, and sauces using unconventional ingredients.Experiment with herbs, spices, or exotic fruits to create new flavor combinations. Conduct a survey to gauge consumer interest and acceptance of these new flavors.
• Design labels and packaging that comply with regulatory standards and appeal to consumers.Research FSSAI labeling requirements, design informative and attractive labels, and create packaging concepts that consider sustainability and branding.

Assignment

• Write the advantages, disadvantages, and typical applications of different food processing methods such as pasteurization, fermentation, drying, and freezing.
• Prepare a report on the role of food additives in enhancing food quality and safety.
• Prepare a chart on salient features of Food Safety and Standards Act, 2006.

Term Work

• Prepare journal for laboratory work

Laboratory Equipment

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Learning Materials

1. P. J. Fellows Food Processing Technology Wood head Publishing Ltd., Cambridge ISBN: 978-1-84569-216-2
2. G. Subbulakshmi Food Processing & Preservation New Age International Publisher ISBN: 9788122424854
3. Valentas Rotstein Singh Handbook of Food Engineering Practical CRC Press, New York ISBN: 978-1566763627
4. Maney Shakuntala Food, Facts and Principles New age international (P) Ltd., New Delhi ISBN: 978-8122414824
5. Jim Smith, Lily Hong- Shum Food Additives Data Book John Wiley & Sons. Second Edition.2011 ISBN: 978-1405133797
6. Sudhir Andrews Food and Beverage Management The Mc Graw-Hill Companies ISBN: 9780070655737
7. R. Singaravelaran Food and Beverage Service Oxford University Press, New Delhi ISBN: 9780195699625

Learning Websites

1. https://nptel.ac.in/courses/103107088/33 Food Production Methods
2. https:// nptel.ac.in/courses/103103029/35 Food Processing Equipment
3. https://public.wsu.edu/~rasco/…/Intro%20to%20Food%20Proces sing82905.pdf Fundamentals of food processing engineering
4. https://www.slideshare.net/shilleary/introduction-to-food-pr ocessing Introduction to food processing
5. https://www.slideshare.net/…/oilseed-processing-for-smalls cale-producers-9582940 Oil seed processing
6. https://www.fda.gov/Food/…/Food Additives Ingredients/default.htm Food Additives
7. http://www.intechopen.com/books/food-industry/quality-manag ement-important- aspects-for-the-food-industry Introduction to food technology

For detail Syllabus of all other subjects of Chemical Engineering, K scheme do visit Chemical Engineering 5th Sem Syllabus for K scheme.

For all Chemical Engineering results, visit MSBTE Chemical Engineering all semester results direct links.