{"id":29340,"date":"2025-04-14T17:47:04","date_gmt":"2025-04-14T12:17:04","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/315310-food-technology-syllabus-for-chemical-engineering-5th-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-14T17:47:04","modified_gmt":"2025-04-14T12:17:04","slug":"315310-food-technology-syllabus-for-chemical-engineering-5th-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/315310-food-technology-syllabus-for-chemical-engineering-5th-sem-k-scheme-msbte-pdf\/","title":{"rendered":"315310: Food Technology Syllabus for Chemical Engineering 5th Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Food Technology detailed Syllabus for Chemical Engineering (CH), 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 Chemical Engineering 5th Sem K Scheme Syllabus PDF, do visit MSBTE Chemical Engineering 5th Sem K Scheme Syllabus PDF Subjects<\/a>. The detailed Syllabus for 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. Identify the causes of food spoilage and food poisoning and suggest preventive measures for the same.<\/li>\n
  2. Select the appropriate equipment for Fruit and Vegetable Processing as per requirements.<\/li>\n
  3. Apply the technologies and methods used in the lab scale production and processing of oils from seeds.<\/li>\n
  4. Select the relevant food additive so as to maintain the nutritional values and enhance the shelf life of the food products.<\/li>\n
  5. Follow the food laws and standards. FSSAI, FSSA 2006, AGMARK , BIS, and Codex.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Food and Beverage Processing 1.1\tFood processing: 1.1.1\tIntroduction, Definition, Classification of Food and and its Constituents. 1.1.2\tFood Processing Methods 1.1.3\tFood Preservation Methods 1.1.4\tFood spoilage – Causes of food spoilage, food poisoning 1.2\tBeverages processing: 1.2.1\tIntroduction, Definition, Classification of beverages 1.2.2\tHistory, importance of beverages 1.2.3\tTypes of Beverages: Fruit beverages, carbonated beverages, tea, coffee, plant extracts, etc\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nVideo Demonstrations Model Demonstration Case Study\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

    Oil-Seeds Processing 3.1\tProduction 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.\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nLecture Using Chalk-Board Presentations Case Study\n<\/p>\n

    Unit IV<\/h4>\n

    Food Additives 4.1\tFood Additives: 4.1.1\tIntroduction 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\tHumectants, Anticaking agents, Leavening Agents, Non-nutritive sweeteners, Preservatives such as sulphur dioxide and benzoic acid, Buffering agents.\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nSite\/Industry Visit Case Study Presentations Video Demonstrations\n<\/p>\n

    Unit V<\/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

    List of Experiments:<\/h4>\n
      \n
    1. *Estimation of moisture content in different food material samples such as orange pulp, apple pomace etc.<\/li>\n
    2. *Determination of pH value for different beverage samples such as fruit juice, carbonated drink, packaged drinking water, etc. by using a pH meter.<\/li>\n
    3. *Preparation of Tomato ketchup.<\/li>\n
    4. Processing of vegetables such as potatoes, onions, etc., by drying using dryers. 2<\/li>\n
    5. *Measurement of Specific gravity and viscosity of fruit juice sample.<\/li>\n
    6. Determination of iodine value of vegetable oil.<\/li>\n
    7. *Determination of saponification value of vegetable oil.<\/li>\n
    8. Determination of acid value of vegetable oil.<\/li>\n
    9. *Determination of the quantity of benzoic acid in soft drinks.<\/li>\n
    10. Compliance with ingredients listed on food labels matches FSSAI standards.<\/li>\n<\/ol>\n

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

      Micro Project<\/i><\/p>\n