Composition, Quality and Safety of Foods detail syllabus for Food Technology (Ft), 2019-20 scheme is taken from AKTU official website and presented for AKTU students. The course code (KFT301), and for exam duration, Teaching Hr/Week, Practical Hr/Week, Total Marks, internal marks, theory marks, duration, and credits do visit complete sem subjects post given below.
For all other ft 3rd sem syllabus for b.tech 2019-20 scheme aktu you can visit FT 3rd Sem syllabus for B.Tech 2019-20 Scheme AKTU Subjects. The detail syllabus for composition, quality and safety of foods is as follows.
Unit I
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Unit II
- Carbohydrates: Classes, Nomenclature and structure. Dietary utilization and disturbances
- Lipids: Definition, Classification and structure: Fatty acids composition of natural lipids of plants and animal origin
- Essential fatty acids. Role and use of natural lipids and tailor made fats in foods.
Unit III
- Protein: Physico-chemical properties of amino acids, peptides and proteins, structure-function relationship of proteins
- Essential Amino acids. Nutritional attributes of food and their implications
Unit IV
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Unit V
- Safety: Operational sense of food safety, Potential Food derived health hazards-Microbial contamination
- Pesticide residues, Environmental Contamination. Risk and risk assessment.
- HACCP. Adulteration in Foods. Testing food for its safety.
Course Objectives:
To provide basic knowledge of Composition and Nutritional value of foods, Quality of Foods the relevant parameters and information about Safety of foods.
Course Outcomes:
After successful completion of the course the students will be able to:
- Characterize the different categories of foods and their components.
- Understand the Nutritional value of foods, its estimation and Balanced Diet,
- Gain insight into the Quality aspects of foods and the relevant parameters and their estimation.
- Gain insight into Safety of foods, differentiate between Safe and Unsafe foods and know the hazards and risks associated with Unsafe foods.
Reference Books:
- Fennema O.R, “Food Chemistry, 5th Edition, Marcel Dekker 2017
- Meyer, Lillian Hoagland, ” Food Chemistry, CBS Publishers & Distributors Pvt. Ltd., 2004
- Kramer, A, Twigg, B A (Eds), “Quality Control for the Food Industry (Volume I & II), The AVI Publishing Company 1970
- Norman N.Potter, Joseph H.Hotchkiss, ” Food Science, 5th Edition, CBS Publishers & Distributors Pvt. Ltd., 2007
For detail syllabus of all other subjects of B.Tech Ft, 2019-20 scheme do visit Ft 3rd Sem syllabus for 2019-20 scheme.
Don’t forget to download iStudy for the latest syllabus, results, class timetable and more.