BTC601: Food Technology Syllabus for BT 6th Sem 2018 Pattern Mumbai University

Food Technology detailed syllabus scheme for Biotechnology (BT), 2018 regulation has been taken from the University of Mumbai official website and presented for the Bachelor of Engineering students. For Course Code, Course Title, Test 1, Test 2, Avg, End Sem Exam, Team Work, Practical, Oral, Total, and other information, do visit full semester subjects post given below.

For all other Mumbai University Biotechnology 6th Sem Syllabus 2018 Pattern, do visit BT 6th Sem 2018 Pattern Scheme. The detailed syllabus scheme for food technology is as follows.

Food Technology Syllabus for Biotechnology TE 6th Sem 2018 Pattern Mumbai University

Food Technology

Prerequisites:

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdf platform to make students’s lives easier.
.

Course Objectives:

To impart knowledge of various areas related to Food science and technology
To enable the students to understand food composition and its physiochemical, nutritional and microbiological aspects
To familiarize the students about the processing and preservation techniques of Food products

Course Outcomes:

Students will know the principles of preservation.
Students will understand the principles of food processing techniques and will be able to apply these principles to specific food commodities.

Module 1

Introduction to food technology, Constituents of food, contribution to texture, flavour and organoleptic properties of food; food additives coloring agents, emulsifiers, preservatives, flavours, vitamins, organic acids and their functions; enzymes in food processing 06

Module 2

Module 3

Microbial fermentation and production of food and beverages using microorganisms. Pickling, Sauerkraut, vinegar, bread. Dairyproduct-Yogurt, cheese production by microbial and enzymatic (proteases) method. Alcoholic beverages-Beer (deoxygenating and desugaring by glucose oxidase of beer, beer mashing and chill proofing), Wine (red, white, sparkling. 07

Module 4

Fermentation methods for preserving foods, Preparation of various food additives like coloring agents, emulsifiers, vitamins, flavours and organic acids 05

Module 5

Post Harvest technology for food crops. Food preservation-high temperature methods, low temperature methods, irradiation, high pressure method and chemical preservatives. Production of Fruit juices and types of Fruit juices 05

Module 6

Term work

Term work shall consist of minimum eight tutorials from entire syllabus which are to be given at regular intervals Batch wise. Tutorials: 20 marks Attendance: 05 marks Total: 25 Marks

Assessment

Internal

Assessment consists of two tests which should be conducted at proper intervals.

End Semester theory examination

Question paper will comprise of 6 questions each carrying 20 questions.
Total 4 questions need to be solved
Question no.1 will be compulsory based on entire syllabus wherein sub questions can be asked.
Remaining questions will be randomly selected from all the modules
Weightage of marks should be proportional to number of hours assigned to each module

Reference Books:

Frazier, Food Microbiology, Tl-IM Publications.
Heller, Genetic Engineering of Food: Detection of Genetic Modifications-Wiley Publictions.
Le.A. et.al., Microorganism & Fermentations- N.Y. Chemical
Rehm, Biotechnology Set Wiley Publications
M. R. Adams and M. O. Moss, Food Microbiology, Royal society of chemistry
James M. Jay, Modern food microbiology, An Aspen Publications
Prescott and Dunn, Industrial Microbiology, CBS Publications.

For detail syllabus of all other subjects of Biotechnology (BT) 6th Sem 2018 regulation, visit BT 6th Sem Subjects syllabus for 2018 regulation.

InI MH