{"id":29132,"date":"2025-04-14T14:43:02","date_gmt":"2025-04-14T09:13:02","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/324311-flesh-food-technology-syllabus-for-food-technology-4th-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-14T14:43:02","modified_gmt":"2025-04-14T09:13:02","slug":"324311-flesh-food-technology-syllabus-for-food-technology-4th-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/324311-flesh-food-technology-syllabus-for-food-technology-4th-sem-k-scheme-msbte-pdf\/","title":{"rendered":"324311: Flesh Food Technology Syllabus for Food Technology 4th Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Flesh Food Technology detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE<\/a> 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. <\/p>\n

For all other MSBTE Food Technology 4th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 4th Sem K Scheme Syllabus PDF Subjects<\/a>. The detailed Syllabus for flesh food technology is as follows.<\/p>\n

Rationale<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>.<\/p>\n

Course Outcomes:<\/h4>\n

Students will be able to achieve & demonstrate the following COs on completion of course based learning<\/p>\n

    \n
  1. Describe structure, postmortem changes, processing of meat and their value added products.<\/li>\n
  2. Discuss the processing steps of poultry and their value added products.<\/li>\n
  3. Classify the types of fish, fish processing and their value added products.<\/li>\n
  4. Describe the chemistry of Egg and their value added.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Meat and Meat Products 1.1\tSlaughtering methods: Classes of meat, Definition of Slaughtering, Objective of Ante mortem examination of meat animals, Methods of slaughter- Scientific slaughter and Ritual slaughter. 1.2\tChemistry of meat: Structure of muscle tissues, Composition of meat, Post-mortem changes in meat, Tenderizing of meat, Curing of meat, Definition- Ageing, Meat color, Water-holding capacity, Marbling, and firmness. 1.3\tPreservation of meat: Methods of freezing, Effect of freezing and thawing on meat quality, storage life (months) of meat and meat products at different temperature, Principles of – Curing, Smoking, canning, Dehydration, Irradiation. 1.4\tValue added meat products: manufacture process- Burger, Meat nuggets, Meat ball, Meat pickle, SausageClassification, process of sausages.\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nVideo Demonstratio Lecture Using Chalk-Board Presentations\n<\/p>\n

    Unit II<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Unit III<\/h4>\n

    Fish and Fish Products 3.1\tIntroduction: Classification of Fish- anatomical, fat percentage, Composition and nutritive value, Judging the freshness of fish, Fish spoilage- microbiological, physiological, chemical. 3.2\tPreservation of Fish: Drying, Freezing, Canning and Chemicals. 3.3\tManufacturing of Surimi: Definition of Surimi, Surimi process technology , Comminution process of frozen surimi slab- objectives of thawing, Salting, Continuous chopping, Production process of Crabsticks. 3.4\tValue Added Fishery Products -Fish burgers, Fish marinades, Fish sausage, Fish soup powder, Fish sausages, Fish protein concentrates (FPC), Fish oil, Fish meal.\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nVideo Demonstratio Lecture Using Chalk-Board Presentations\n<\/p>\n

    Unit IV<\/h4>\n

    Egg and Egg products 4.1\tChemistry of Egg: Structure, Composition, Nutritive value, Egg quality- evaluation of egg quality, Egg grading, Egg storage, Spoilage of egg. 4.2\tProcessing of Egg: Pasteurization, Desugarization, Freezing, Dehydrated products- Egg powder, Whole egg powder, Egg yolk products and their manufacture, Packaging and storage. effect of heat on egg proteins.\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nVideo Demonstratio Lecture Using Chalk-Board Presentations\n<\/p>\n

    List of Experiments:<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Self Learning<\/h4>\n<\/p>\n

    Self-Learning<\/i><\/p>\n