Fermentation Technology detail syllabus for Food Technology (FT), 2019-20 scheme is taken from AKTU official website and presented for AKTU students. The course code (RFT076), and for exam duration, Teaching Hr/Week, Practical Hr/Week, Total Marks, internal marks, theory marks, and credits do visit complete sem subjects post given below.
For all other ft 7th sem syllabus for b.tech 2019-20 scheme aktu you can visit FT 7th Sem syllabus for B.Tech 2019-20 Scheme AKTU Subjects. For all other Departmental Elective-4 subjects do refer to Departmental Elective-4. The detail syllabus for fermentation technology is as follows.
Unit I
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Unit II
Microbial Foods-Food, Fodder and Bakers yeast, applications of the nonconventional raw materials (cellulosic material and hydrocarbons) Nutritional characteristics of food yeast, mushroom production.Vitamins-VitaminB-2, Riboflavin,Soya-sauce& cheese production.
Unit III
Organic acids: Production of acids, viz., citric, lactic and gluconic acid. Mechanism of each, fermentation,theiruses.
Unit IV
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Unit V
Production of Organic Acids (Acetic acid and vinegar) its spoilage and prevention.
Reference Books:
- Crueger : Biotechnology: a textbook of Industrial microbiology.Panima publications.
- Prescott & Dunn Industrial Microbiology, CBS Publishers and Distributors, 2004
- L.E. Casida Industrial Microbiology, John Wiley & Sons Canada, Limited, 1986
For detail syllabus of all other subjects of B.Tech Ft, 2019-20 regulation do visit Ft 7th Sem syllabus for 2019-20 Regulation.
Don’t forget to download iStudy for the latest syllabus, results, class timetable and more.