Food Technology detailed syllabus scheme for Chemical Engineering (CH), 2019 regulation has been taken from the MU 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 7th Sem Scheme of Chemical Engineering (CH), 2019 Pattern, do visit CH 7th Sem Scheme, 2019 Pattern. For the Elective-3 scheme of 7th Sem 2019 regulation, refer to CH 7th Sem Elective-3 Scheme 2019 Pattern. The detail syllabus for food technology is as follows.
Food Technology Syllabus for Chemical Engineering BE 7th Sem 2019 Pattern Mumbai University
Prerequisites:
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Course Objectives:
- To impart knowledge to the students about food processing and various unit operations involved in it, packaging, storing and preservation, food adulteration, food related hazards and safety.
Course Outcomes:
- Knowledge of food essential nutrients and the various causes of food deterioration.
- Identification of appropriate processing, preservation, and packaging method.
- Students should be able to analyze product quality and effect of processing technique on it.
- They should Identify important species of pathogenic microbes and describe factors that affect their growth in various types of food.
- Analysis of food related hazards and HACCP method
Module 1
Food Biochemistry and Food Microbiology: Food Constituents: Carbohydrates, Proteins, Vitamins, Lipids, And Minerals, Flavors, Water, Nutritional & sensory characteristics, Food fortification. Water activity enzymes: Production from microorganisms and application in food processing, Growth of microorganisms and food spoilage, D & Z values, Indian laws regulating Foods and Foods processing 06
Module 2
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Module 3
Thermal Processing: Theory, Equipment, Effect on foods, blanching, extrusion, pasteurization, Heat Sterilization, Incontainer Ultra high temperature (UHT)/aseptic processes, Microbial spoilage, thermal death time curve. 08
Module 4
Freezing and Refrigeration: Types, Equipments, refrigerants, effects of low temperature on quality, chilling, freezing , freeze drying and freeze concentration 08
Module 5
Food Storage & Packaging: Modified Atmosphere Storage(MAS) , Hurdle Technology, Modified atmosphere packaging(MAP) Food Adulteration & Quality Management: Food Adulteration and food safety. HACCP, GMP, GHP, GLP. 06
Module 6
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Assessment
Internal
- Assessment consists of average of two tests which should be conducted at proper interval
End Semester Theory Examination
- Question paper will comprise of 6 questions, each carrying 20 marks.
- Total 4 questions to be solved
- Question no.1 will be compulsory and based on entire syllabus where in 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.
Text Books:
- Fellows, P., Food Processing Technology: Principles and Practice , 2nd ed., Woodhead Publishing Ltd., England , 2000.
Reference Books:
- Toledo, R., Fundamentals of Food Process Engineering, 2nd ed., CBS Publishers &Distributors, New Delhi, 1997
- Sharma K., et.al., Food Process Engineering, Theory and Laboratory Experiments, John Wiley and Sons Inc., Canada 2000
- Pandey and Srivastava , Chemical Process Technology , Vol.2
- Singh, R.P. & Heldman , D.R., Introduction to Food Engineering, 3rd ed., Academic press, UK 2001
- Lelieveld, H.L.M., et.al. Hygiene in Food Processing, Woodhead Publ. Ltd., England 2003
- Subbulakshmi G. & Udipi S.A., Food Processing and Preservation, New Age International Pvt. Ltd., India 2001
- Valentas, k.J.et.al., Food Processing Operations and scale up, Marcel Dekker, N.Y 1991
- Tamb, I.A. and Singh R.P., Food Storage Stability CRC Press 19981
- D. G. Rao, Fundamentals of Food Engineering, PHI Learning Pvt. Ltd.
For detail Syllabus of all subjects of Chemical Engineering (CH) 7th Sem 2019 regulation, visit CH 7th Sem Subjects of 2019 Pattern.