Technology of Plant Foods detail BTEUP Diploma syllabus for Food Technology, effective from 2018, is collected from BTEUP 2017 Syllabus official website and presented for diploma students. The course details such as 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. The syllabus PDFs can be downloaded from official website.
For all other food tech 4th sem bteup diploma syllabus 2018 you can visit Food Tech 4th Sem BTEUP Diploma Syllabus 2018 Subjects. The detail syllabus for technology of plant foods is as follows.
DETAILED CONTENTS
- Composition, structure and processing characteristics of cereal grains, Legumes and oilseeds, Wheat and its quality characteristics for milling into flour and semolina, Flour milling. Proboriling and milling of paddy, Quality characterisitcs processed rice products.
- Flour grades and their suitability for baking purposes, Assessment of flour quality and charcteristics, Macaroni products, Ingredients, Technology and quality parameters for baked products; Bread, Biscuits and cakes: Breakfast cereals. Dry and wet milling of corn, Starches and its conversion products, Malting of barley.
- Milling of legume-pulses by traditional and improved processes. Processing of oil seeds for direct use and consumption, Oil and protein products, Processing of extracted oil refining, hydrogenation. Processing of deoiled cake into protein concentrated and isolates, Textured protein, Functional protein preparations, Peanut butter, Margarine and spread.
- Structural, Compositional and nutritional aspects of fruits and vegetables, Physiological development: Growth, Maturation, ripening and senescence, Post harvest handling and storage. Techniques of processing and preservaion of fruits and vetetables by low temperature, canning, bottling, drying and dehydration. Technology of fruits and vegetable products; Juices adn pulps, Concentrated and powders, Squashes and cordials, Beverages, James, Jellies and Marmalades. Preserves, candies and crystallized fruits. Tamato products; Pure, Paste, Ketchup, sauce and soup, Chutneys, pickles and other products.
- Spices : Composition, structure and characteristics, Preservation and processing of major and minor spices of India; Whole spice, Spice powder, Paste and extracts, Composition, Production and processing of tealeaves; Black tea, Green tea and Oolong tea, Instant tea. Production of instant coffee from cherries, Production, Processing and chemical composition of cocoa beans, elementary idea about manufacturing process for chocolate, Confectionary products.
List of Experiments:
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For detail syllabus of all other subjects of BE Food Tech, effective from 2018 do visit Food Tech 4th Sem BTEUP syllabus for 2018.
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