Food Quality Evaluation Lab detail syllabus for Food Technology (Food Technology), 2021-22 scheme is taken from AKTUs official website and presented for the AKTU B.Tech students. For the course code (KFT751), exam duration, teaching hr/week, practical hr/week, total marks, internal marks, theory marks, duration, credits, and other details do visit complete semester subjects post given below.
For all other food technology 7th sem syllabus for aktu b.tech 2021-22 scheme you can visit Food Technology 7th Sem Syllabus for 2021-22 regulation. The detail syllabus for food quality evaluation lab is as follows.
PreRequisites:
NIL
Course Objectives:
- To provide basic insight into the practical aspects of Food Quality
- To provide knowledge for the assessment of quality of foods from different food categories
Course Outcomes:
After successful completion of the course the students will be able to:
- Understand the testing and evaluation of various parameters of food quality
- Understand the different techniques to perform sensory evaluation study of foods
- Understand the concepts of Food quality and its role in food industry
Reference Books:
- J.M.DeMan: Rheology and Texture in Food Quality 1976
- Y.Pomeranz: Food Analysis: Theory and practice 2000
- M.A. Amerine: Principles of Sensory Analysis of Food 2005 (Reprint)
- Morris B. Jacobs: The chemical analysis of foods and food products, III Edition, CBS Publishers and distributors New Delhi. 1938(Pub.)2013 (Reprint)
- S.Ranganna, ‘Handbook of Analysis and Quality Control for Fruit and Vegetable Products’. S, Tata McGraw-Hill Education 1986
List of Experiment:
- Sensitivity tests (Threshold/Dilution) to measure Individual Ability for sensory analysis
- Difference tests to evaluate qualitative and quantitative differences and/or preference between test products
- Assessment of quality of wheat flour (Water Absorption Power, Gluten Content, Sedimentation Value etc.)
- Assessment of quality of Bakery Products: Bread, Biscuits, Cakes etc.
- Assessment of quality of vegetable oils
- Assessment of quality of Fruit & Vegetable Products: Tomato Products, Jam, Jelly, Marmalades, Squashes& Cordials, Canned Products.
- Assessment of Quality of Beverages: Tea & Coffee, Carbonated and RTS Beverages.
- Assessment of Quality of Milk
- Assessment of Quality of Dairy Products like Butter, Ice-cream, Cheese etc.
- Assessment of Quality of Fermented Foods like Yoghurt, Sauerkraut etc.
For detail syllabus of all other subjects of B.Tech Food Technology, 2021-22 scheme do visit Food Technology 7th Sem syllabus for 2021-22 scheme.
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