{"id":15020,"date":"2020-08-28T03:53:45","date_gmt":"2020-08-28T03:53:45","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/btc601-food-technology-syllabus-for-bt-6th-sem-2018-pattern-mumbai-university\/"},"modified":"2020-08-28T03:53:45","modified_gmt":"2020-08-28T03:53:45","slug":"btc601-food-technology-syllabus-for-bt-6th-sem-2018-pattern-mumbai-university","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/btc601-food-technology-syllabus-for-bt-6th-sem-2018-pattern-mumbai-university\/","title":{"rendered":"BTC601: Food Technology Syllabus for BT 6th Sem 2018 Pattern Mumbai University"},"content":{"rendered":"<p align=\"justify\">Food Technology detailed syllabus scheme for Biotechnology (BT), 2018 regulation has been taken from the <a href=\"https:\/\/mu.ac.in\/syllabus\" style=\"color: inherit\" target=\"_blank\" rel=\"noopener\">University of Mumbai<\/a> 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. <\/p>\n<p align=\"justify\">For all other Mumbai University Biotechnology 6th Sem Syllabus 2018 Pattern, do visit <a href=\"..\/mumbai-university-biotechnology-6th-sem-syllabus-2018-pattern\">BT 6th Sem 2018 Pattern Scheme<\/a>. The detailed syllabus scheme for food technology is as follows.<\/p>\n<h2 align=\"center\">Food Technology Syllabus for Biotechnology TE 6th Sem 2018 Pattern Mumbai University<\/h2>\n<p>  <title>Food Technology<\/title><\/p>\n<h4>Prerequisites:<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete Syllabus, results, class timetable, and many other features kindly download the <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdf platform to make students&#8217;s lives easier.<\/b><br \/><a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&amp;pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a>.  <\/p>\n<h4>Course Objectives:<\/h4>\n<ul>\n<li>To impart knowledge of various areas related to Food science and technology<\/li>\n<li>To enable the students to understand food composition and its physiochemical, nutritional and microbiological aspects<\/li>\n<li>To familiarize the students about the processing and preservation techniques of Food products<\/li>\n<\/ul>\n<h4>Course Outcomes:<\/h4>\n<ul>\n<li>Students will know the principles of preservation.<\/li>\n<li>Students will understand the principles of food processing techniques and will be able to apply these principles to specific food commodities.<\/li>\n<\/ul>\n<h4>Module 1<\/h4>\n<p>  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<\/p>\n<h4>Module 2<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete Syllabus, results, class timetable, and many other features kindly download the <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdf platform to make students&#8217;s lives easier.<\/b><br \/><a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&amp;pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a>.  <\/p>\n<h4>Module 3<\/h4>\n<p>  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<\/p>\n<h4>Module 4<\/h4>\n<p>  Fermentation methods for preserving foods, Preparation of various food additives like coloring agents, emulsifiers, vitamins, flavours and organic acids 05<\/p>\n<h4>Module 5<\/h4>\n<p>  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<\/p>\n<h4>Module 6<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete Syllabus, results, class timetable, and many other features kindly download the <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdf platform to make students&#8217;s lives easier.<\/b><br \/><a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&amp;pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a>.  <\/p>\n<h4>Term work<\/h4>\n<p>  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<\/p>\n<h4>Assessment<\/h4>\n<p>  <b>Internal<\/b><\/p>\n<ul>\n<li>Assessment consists of two tests which should be conducted at proper intervals.<\/li>\n<\/ul>\n<p>  <b>End Semester theory examination<\/b><\/p>\n<ul>\n<li>Question paper will comprise of 6 questions each carrying 20 questions.<\/li>\n<li>Total 4 questions need to be solved<\/li>\n<li>Question no.1 will be compulsory based on entire syllabus wherein sub questions can be asked.<\/li>\n<li>Remaining questions will be randomly selected from all the modules<\/li>\n<li>Weightage of marks should be proportional to number of hours assigned to each module<\/li>\n<\/ul>\n<h4>Reference Books:<\/h4>\n<ol>\n<li>Frazier, Food Microbiology, Tl-IM Publications.<\/li>\n<li>Heller, Genetic Engineering of Food: Detection of Genetic Modifications-Wiley Publictions.<\/li>\n<li>Le.A. et.al., Microorganism &amp; Fermentations- N.Y. Chemical<\/li>\n<li>Rehm, Biotechnology Set Wiley Publications<\/li>\n<li>M. R. Adams and M. O. Moss, Food Microbiology, Royal society of chemistry<\/li>\n<li>James M. Jay, Modern food microbiology, An Aspen Publications<\/li>\n<li>Prescott and Dunn, Industrial Microbiology, CBS Publications.<\/li>\n<\/ol>\n<p align=\"justify\">For detail syllabus of all other subjects of Biotechnology (BT) 6th Sem 2018 regulation, visit <a href=\"..\/category\/biotech+6th-sem\">BT 6th Sem Subjects<\/a> syllabus for 2018 regulation.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2351,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[38,74],"tags":[],"class_list":["post-15020","post","type-post","status-publish","format-standard","hentry","category-6th-sem","category-biotech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts\/15020","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/users\/2351"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/comments?post=15020"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts\/15020\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/media?parent=15020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/categories?post=15020"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/tags?post=15020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}